Apple Cinnamon Pull Aparts. These feature fresh apple and raisins nestled among rounds of cinnamon-sugar bread.
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5 from 7 votes

Apple Cinnamon Pull Apart Rolls

These feature fresh apple and raisins nestled among rounds of cinnamon-sugar bread.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Bakery
Cuisine: American
Keyword: apple, cinnamon
Method: Blender
Skill Level: Intermediate
Servings: 16
Calories: 390kcal
Author: Marilyn Lesniak

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

Glaze is optional and not used in this image.
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 50g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 4g | Cholesterol: 10mg | Sodium: 570mg | Potassium: 0mg | Fiber: 1g | Sugar: 27g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%