Apple Cinnamon Pull Apart Rolls
These Apple Cinnamon Pull Apart Rolls feature fresh apple and raisins nestled among rounds of cinnamon-sugar bread.
A simple white glaze takes will them over the top.
The sweetness of the sugary glaze melts with the flavors of the raisins and apples.
My kids loved to warm these rolls up. They added a tall glass of cold milk for this treat.
When they finished their chores without whining they new we approved of a job well done.
When they worked hard on their homework they knew we approved of their attention to school.
When they achieved a good grade on a test they had studied hard for they knew a treat may be served.
Even though different expectations yielded different rewards, they knew that those goals made them better people.
They received the opportunity to help prepare these Cinnamon Apple Pull Aparts and enjoy them as a treat.
They are a great fall addition to your brunch table when you use freshly picked apples from the orchard.
The kids would love to help you pick the apples and make these rolls.
It can easily become a new family tradition!
These are the INGREDIENTS you will need:
- 1 cup White Whole Wheat Flour
- 2 cups Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons potato flour or 1/3 cup instant potato flakes
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 2 1/4 teaspoons instant yeast
- 1/4 cup 4 tablespoons butter
- 1/2 cup lukewarm milk
- 1/2 cup lukewarm water
Topping:
- cinnamon-sugar
- 1 heaping cup cored chopped apple, peeled or unpeeled
- raisins optional
- cinnamon chips optional
Glaze:
- 2/3 cup confectioners’ sugar
- pinch of salt
- 1 tablespoon milk
- boiled cider optional
The are the INSTRUCTIONS for preparation:
To make the dough:
- Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
- Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk).
- Lightly grease paper muffin cups, and use them to line the 12 cups of a standard muffin tin.
- Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces. Round each piece into a flattened ball.
- Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
- Roll or shake the dough pieces in cinnamon-sugar, and place four of them into a muffin cup.
- Sprinkle with raisins and chopped apple (and cinnamon chips, if desired); top with the remaining four pieces of dough.
- Repeat with the remaining balls of dough, raisins, and apple. When you run out of room in the muffin tin, section the remaining four dough balls, and make them into a small pull-apart bread. Or make individual rolls by placing them in doubled-up aluminum foil muffin cups, set in a cake pan or on small baking sheet.
- Sprinkle any remaining cinnamon-sugar atop the rolls. Cover them lightly, and let them rise for about 2 hours, until they’re noticeably puffy. Toward the end of the rising time, preheat the oven to 350°F.
- Uncover the risen rolls, and bake them for 15 to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
- Remove the rolls from the oven and drizzle each with some boiled cider, if desired; this will add flavor, and a nice stickiness.
To glaze the rolls:
- Mix the glaze ingredients together. Drizzle over the cooled rolls.
- Yield: 16 rolls.
Apple Cinnamon Pull Apart Rolls
Ingredients
- 1 cup White Whole Wheat Flour
- 2 cups Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons potato flour or 1/3 cup instant potato flakes
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 2 1/4 teaspoons instant yeast
- 1/4 cup 4 tablespoons butter
- 1/2 cup lukewarm milk
- 1/2 cup lukewarm water
Topping:
- cinnamon-sugar
- 1 heaping cup cored chopped apple, peeled or unpeeled
- raisins optional
- cinnamon chips optional
Glaze:
- 2/3 cup confectioners’ sugar
- pinch of salt
- 1 tablespoon milk
- boiled cider optional
Instructions
To make the dough:
- Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
- Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk).
- Lightly grease paper muffin cups, and use them to line the 12 cups of a standard muffin tin.
- Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces. Round each piece into a flattened ball.
- Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
- Roll or shake the dough pieces in cinnamon-sugar, and place four of them into a muffin cup.
- Sprinkle with raisins and chopped apple (and cinnamon chips, if desired); top with the remaining four pieces of dough.
- Repeat with the remaining balls of dough, raisins, and apple. When you run out of room in the muffin tin, section the remaining four dough balls, and make them into a small pull-apart bread. Or make individual rolls by placing them in doubled-up aluminum foil muffin cups, set in a cake pan or on small baking sheet.
- Sprinkle any remaining cinnamon-sugar atop the rolls. Cover them lightly, and let them rise for about 2 hours, until they’re noticeably puffy. Toward the end of the rising time, preheat the oven to 350°F.
- Uncover the risen rolls, and bake them for 15 to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
- Remove the rolls from the oven and drizzle each with some boiled cider, if desired; this will add flavor, and a nice stickiness.
To glaze the rolls:
- Mix the glaze ingredients together. Drizzle over the cooled rolls.
- Yield: 16 rolls.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I love the apples and cinnamon (I’m sort of a cinnamon freak – love the stuff). Thanks for sharing at the What’s for Dinner party! Have a fabulous weekend and hope to see you back on Sunday!
I am a lover of cinnamon too! I am having a hard time teaching Jovie that if it smells good it isn;t necessarily a “better” thing to add too much. She had the baking soda the other day and thought it was sugar. Before I knew, she had taken the teaspoon and started to lick it. That stopped her in her tracks from testing anything before it was finished! LOL. Enjoy your weekend.
This sounds delicious Marilyn. I make a monkey bread but it’s kind of a “cheater version”. I’m sure yours will taste much better 🙂
I am sure yours tastes terrific. Making monkey bread using the Pillsbury Grands rolls is common. I do it all the time. I am happy you like this recipe. Enjoy!
These look good. I’m going to have to try them. Thanks for sharing.
Thank you Lee! Enjoy your week!
Oh this looks absolutely delicious. One of the best things about autumn is the apple puddings. #overthemoon
Thank you Tracey. I do love apples, too. Enjoy your week!