Apple & Granola Butter Cinnamon Rolls

Name: Apple & Granola Butter Cinnamon Rolls
Yield: Makes 8 rolls
Cuisine: Oats

These Apple & Granola Butter Cinnamon Rolls are a comforting twist on a classic favourite. Filled with sweet apple and velvety granola butter making these rolls impossible to resist

See more OAT-standing baking recipes HERE

Cooking Time 30 minutes

Skill Level Medium

Serves Makes 8 rolls

Ingredients

For the dough

350g strong white bread flour

7g fast-action dried yeast

35g caster sugar

½ tsp fine salt

180ml whole milk, lukewarm

40g unsalted butter, melted and slightly cooled

1 large egg

For the granola butter

150g Mornflake Beta³ Oat Bran Granola Nuts & Seeds

2–4 tbsp neutral oil

Pinch of sea salt

For the caramelised apples

2 medium eating apples, peeled and cored

20g unsalted butter

2 tbsp soft light brown sugar

1 tsp ground cinnamon

Pinch of sea salt

For the glaze

80g icing sugar

1–2 tbsp milk

½ tsp vanilla extract

Shop the ingredients

6 PACKS

Beta³ Oat Bran Granola Nuts & Seeds

6 x 500g pack

17 reviews

Add to cart £22.50

Method

Add the flour, yeast, caster sugar and salt to a large mixing bowl and stir to combine.
Add the lukewarm milk, melted butter and egg. Mix until a rough dough forms.
Knead for approximately 8–10 minutes by hand, or 6–8 minutes in a stand mixer fitted with a dough hook, until the dough is smooth, soft and elastic.
Transfer to a lightly greased bowl, cover and leave somewhere warm for approximately 1–1½ hours, or until roughly doubled in size. The appearance of the dough is more important than the exact proving time. Tested cinnamon-roll recipes similarly allow the dough to rise until noticeably puffy or nearly doubled.
Meanwhile, make the granola butter. Add the Mornflake Beta³ Oat Bran Granola Nuts & Seeds to a high-powered blender or food processor and blend until very finely ground.
With the blender running, gradually add the neutral oil until the granola transforms into a thick, smooth and spreadable granola butter. Start with 2 tbsp and add more, 1 tbsp at a time, only as needed. Add a pinch of salt and blend again.
For the apple filling, cut the peeled apples into approximately 1–1.5cm pieces. This matches the lovely chunky apple texture visible in your finished rolls.
Melt the butter in a frying pan over a medium heat. Add the apples, brown sugar, cinnamon and salt and cook for approximately 5–7 minutes, stirring regularly, until the apples have softened slightly and become glossy and caramelised.
Remove from the heat and allow the apples to cool completely. Pre-cooking apples before adding them to cinnamon rolls is also used in tested versions; it helps ensure they’re tender once the rolls are baked. Cooling the filling before it meets the yeast dough is important too.
Once the dough has risen, gently knock out the air and transfer it to a lightly floured work surface.
Roll into a rectangle approximately 30 x 40cm.
Spread the granola butter evenly over the dough, leaving a small border around the edges.
Scatter the cooled caramelised apples evenly over the granola butter.
Starting from one of the long edges, roll the dough tightly into a log.
Cut the log into 8 even rolls and arrange cut-side up in a lightly greased baking dish, leaving a little space between them.
Cover and leave to prove for another 30–45 minutes, until visibly puffy. A second rise after shaping is standard for this style of cinnamon roll.
Meanwhile, preheat the oven to 180°C / 160°C fan.
Bake for approximately 22–28 minutes, until the rolls are risen and golden brown. If they’re colouring too quickly, loosely cover the dish with foil for the final few minutes.
While the rolls cool slightly, whisk together the icing sugar, vanilla and enough milk to make a thick but pourable glaze.
Drizzle the glaze over the warm, rather than piping-hot, cinnamon rolls and serve.

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