Homemade Cinnamon Rolls with Caramelised Apple

Dough are super fluffy and light! The secret of a very tasty dough is that the dough must be left in the refrigerator overnight for cold fermentation, then it turns out to be very aromatic and airy.

Cooking time: 1 hour and 40 minutes

Ingredients:

• 250 g (1 cup + 1/2 cup + 1 Tbsp) all-purpose flour
• 75 mL (1/4 cup + 1 Tbsp) warm milk
• 75 mL (1/4 cup + 1 Tbsp) warm water
• 25 g white sugar (2 tbsp)
• 4 g (2 tsp) dry active yeast
• 5 g (1 tsp) salt

Filling:

• 250 g (2 cup + 1/8 cup) apples
• 75 g (6 Tbsp) white sugar
• 30 g (2 Tbsp) unsalted butter
• 1 Tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp lemon zest (optional)
• 1 tsp orange zest (optional)

For the cream cheese frosting (icing):

• 100 g (7 Tbsp) softened cream cheese
• 1 Tbsp powdered sugar

Directions:

1. In a large bowl, combine warm milk and warm water. Add sugar and yeast, stir.
2. Add flour and salt. Knead the dough. Leave the dough in a warm place for 1 hour and then refrigerate for 6-7 hours or overnight.
3. For the filling: the apples must be washed, peel and chop finely. Cook apples and sugar in a saucepan over medium heat for 15 minutes.
4. Remove the dough from the refrigerator the next day and let it warm slightly. Roll out the dough.
5. Melt the butter and spread it over the dough. Put the the apple filling, sprinkle with brown sugar, cinnamon and roll the dough.
6. Take cotton string and cut the dough into equal sized buns.
7. Transfer the rolls to a baking dish, brush the rolls with a beaten egg. Bake buns in a preheated oven to 180°C (355°F) for 25 – 30 minutes.
8. Once the buns are done, whisk the cream cheese and sugar. While the buns are hot, brush them with cream.

Notes:

• If you do not have enough time, you can not leave the dough in the refrigerator overnight, but bake it 1 hour after proving the dough.