Apple Rose Cinnamon Buns

Photo Original Facebook Post from Rosh Hashanah

 

A personal favorite and family secret recipe

 

Dough
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm  soy milk
1/4 cup warm water (100° to 110°)
1/4 cup canola oil
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
11.25 ounces all-purpose flour (about 2 1/2 cups), divided
7 ounces whole-wheat flour (about 1 1/2 cups)

Filling:
1/4 cup raw sugar + 1 Tbsp molasses or maple syrup
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup chopped baked apples
Cooking spray
3 apples with peel thinly thinly sliced

1. To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
2. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

Pre heat oven to 185 C 350 F
You all know I try to shorten recipes when possible so. I just left the super thinly apples slices raw.

3. Roll out the dough and cover with filling. Then cut into strips about 1.5 inch wide and length of 3 apple slices. Then put the apple slices on the dough with filling and roll it all up. The slice will bend if thin enough or break. No worries if it does. Just make sure that you can see the skin and a bit of each slice as you roll them up and then put them in muffin liners or a silicon cupcake pan. Repeat.  

4. bake until just golden brown, but better a little too soft than too hard.   I did not add icing to mine, but if you want to

Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons soy milk
 

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Lily Aronin

Holistic wellness for you and your family

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