Apple Cinnamon Rolls With Maple Mascarpone Frosting
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Soft and fluffy apple cinnamon rolls with maple mascarpone frosting. These delicious rolls are swirled with butter, cinnamon sugar, and thinly sliced apples and topped with a delicate maple mascarpone frosting.
Table Of Contents
A Rewamped Cinnamon Roll
There are four parts to this recipe: the dough, cinnamon filling, apples, and maple mascarpone frosting. Every single bite of these apple cinnamon rolls is just mouth-watering delicious.
Recipe Run Through
How to make cinnamon sugar filling
While the dough is proofing, you can prepare the cinnamon sugar filling.
How to Shape Apple Cinnamon Rolls
Once the dough has doubled in size, you’re ready to shape the cinnamon rolls.
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How to Make maple mascarpone frosting
While the cinnamon rolls are proofing one last time, start preparing the maple mascarpone frosting. This is a small batch of frosting, enough to cover nine cinnamon rolls with about a tablespoon of frosting.
Bake & Assemble
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Apple Cinnamon Rolls with Maple Frosting
Soft and fluffy apple cinnamon rolls with maple mascarpone frosting. These delicious rolls are swirled with butter, cinnamon sugar, and thinly sliced apples and topped with a delicate maple mascarpone frosting.
Ingredients
Dough
- 400 g bread flour
- 50 g granulated sugar
- 7 g sea salt
- 7 g instant dry yeast
- 200 g whole milk at 77°F/25°C
- 1 large egg
- 70 g unsalted butter softened at room temperature
Cinnamon Sugar Filling
- 80 g unsalted butter softened at room temperature
- 40 g granulated sugar
- 40 g dark brown sugar
- 8 g ground cinnamon
- 2 large red apples thinly sliced (1-2 millimeters)
Maple Mascarpone Frosting
- 125 g mascarpone cold from the fridge
- 30 g full-fat cream cheese at room temperature
- 30 g pure maple syrup
- 5 g powdered sugar
- ⅛ tsp salt
- ½ tsp vanilla extract
- 125 g whipping cream cold from the fridge
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
Dough
- Add the dry ingredients to the bowl of a stand mixer fitted with a dough hook. Mix until everything is combined.400 g bread flour, 50 g granulated sugar, 7 g sea salt, 7 g instant dry yeast
- Add milk and egg to the dry ingredients.200 g whole milk, 1 large egg
- Knead for 10 minutes until the dough comes together.
- Add cubed, softened butter, one cube at a time. When all the butter is added, scrape down the sides of your bowl, and continue kneading for 10-20 minutes until the dough passes the window-pane test.70 g unsalted butter
- Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
- Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 78°F/26°C.
- Proof the dough for 1 ½-2 hours or until doubled in size.
- Meanwhile, make the Cinnamon Sugar Filling:
Cinnamon Sugar Filling
- Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.80 g unsalted butter, 40 g granulated sugar, 40 g dark brown sugar, 8 g ground cinnamon
Shape
- Start by preparing the apples. Use a mandolin or a sharp knife to cut apples into 1-2 millimeter halved slices. You want to do this right before you're ready to shape.2 large red apples
- Next, once the dough has doubled in size: lightly flour your work surface and the top of the dough. Then, roll out the dough to a 14×20-inch/35×50 cm rectangle.
- Evenly spread the cinnamon sugar filling on top and arrange thinly sliced apples all over, leaving a small gap around the edges of the dough.
- Roll the dough up as tightly as possible, starting from the shortest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp serrated knife to cut the dough into 1.5-inch/3.8 cm pieces. You should end up with nine large cinnamon rolls.
Second Proof
- Place each cinnamon roll in separate 4-inch/10 cm baking rings, or arrange all of them in a 9×9-inch baking pan with tall sides.
- Allow the cinnamon rolls to rise until nice and puffy looking. This second proof typically takes 30-60 minutes.
- Meanwhile, make the Maple Mascarpone Frosting:
Maple Mascarpone Frosting
- Add mascarpone, cream cheese, powdered sugar, maple syrup, vanilla extract, and salt to the bowl of your stand mixer fitted with the whisk attachment.30 g full-fat cream cheese, 125 g mascarpone, 30 g pure maple syrup, 5 g powdered sugar, ⅛ tsp salt, ½ tsp vanilla extract
- Beat on medium-high for about 30 seconds until smooth. Do not overmix, or the frosting will curdle.
- Turn the mixer to low, and slowly add whipping cream.125 g whipping cream
- Whisk for about 1 minute on medium speed until smooth and fluffy. Be careful not to overmix.
- Transfer the frosting to a bowl, cover it, and refrigerate until later.
Bake
- Preheat your oven to 350°F/180°C.
- Whisk together an egg and water to make the egg wash.1 egg, 1 tbsp water
- Lightly brush the cinnamon rolls with egg wash.
- Bake for 12-15 minutes if you use separate baking rings or 15-20 minutes if you use a 9×9-inch baking pan. The cinnamon rolls are done when the internal temperature is 200°F/95°C.
Assemble
- Allow the rolls to cool on a wire rack for 15-20 minutes.
- Finally, add the delicious Maple Mascarpone Frosting on top and an extra sprinkle of cinnamon if desired.
