Seasonal Cinnamon Rolls
You can do just about any flavor with cinnamon rolls! These two flavors are my favorites to make and it’s a family favorite at home as well on constant request. Berries for the summer and apples for the fall! Below is the sourdough recipe and regular recipe for whichever your heart desires.
Note: use frozen berries as it becomes very runny if fresh
TIPS
We like to mix it up during the week, so you can take the recipe and make half and half! One side berries and the other apple
INGREDIENTS -
All-Purpose Flour or Pastry Flour - Some Bread Flours Work Well Too
Cinnamon
All-Spice
Cloves
Nutmeg
Coriander - brings out some earthy tones into the dough
Apples - for apple rolls
Raspberries, Blueberies, Strawberries & Blackberries - for berry rolls
Milk
Eggs - for normal dough
Light brown sugar
Salt
Sourdough Starter for Sourdough Recipe
Apple Roll Filling & Glaze
3 Gala Apples
2 Granny Smith Apples
1 Tbs Cinnamon
1 tsp All spice
1/2 cup light brown sugar
Thinly slice the gala apples and cube the granny smith and place in a bowl. Mix in seasonings and let it sit until you’re ready to place on the dough
Glaze - Apple Cider
1 Cup of Water on simer
1 Gala Apple cut in half
2 cinnamon sticks
4-5 whole cloves
1 tsp nutmeg or 1 whole
2 star anise
1 tsp all spice
Simmer until Apple Cider is done
Making the Glaze
1/2 cup of powdered sugar
slowly add the cider little by little until glaze forms with a whisk
*if too runny, add more sugar, if too dry add a little cider at a time
Berry Filling & Lemon Glaze
2 1/2 cup mixed berries
1 Tbs Cinnamon
1 tsp All spice
one whole lemon zest
2 tsp all-purpose flour
1/2 cup light brown sugar
Glaze -
1 Cup of powdered sugar
Lemon Juice
Milk (optional)
Making the Glaze
slowly add the liquids to the sugar until it forms a glaze with a whisk
*if too runny, add more sugar, if too dry add a little cider at a time
Cinnamon Butter Recipe
You’ll use this filling to spread over the dough before adding the seasonal fillings
½ cup butter softened but not melted
½ cup light brown sugar
2 tablespoon cinnamon
1/8 teaspoon salt
Regular Dough Recipe
2 and 3/4 cups (344g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup cinnamon
3 Tbs All Spice
1 tsp cloves
1 tsp nutmeg
1/4 tsp coriander
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter
2 and 1/4 teaspoons Yeast or any instant yeast (1 standard packet)
1 large egg, at room temperature
How to incorporate To Form Dough
Mix dry ingredients all together and set aside
in a medium sauce pan on low heat combine milk and butter until butter fully melts, do not let it boil! Add in yeast til yeast has completely dissolved
combine wet and dry ingredients + the egg together until dough ball has formed and well incorporated
Once formed, on a slightly floured surface , knead the dough about 3-5 minutes , place back in the bowl and cover to rest while you do the fillings, or let it rise for about 1 hour at least.
Step By Step Process
Form Dough
Make Cider (for apple recipe)
Create Fillings
Create Cinnamon Butter
Roll out dough into large rectangle
Prepare your pans, grease with butter
spread cinnamon butter all over the dough first, then filling on top of it
roll the dough nicely and tight, if some fillings fall out that’s fine, put a side and place them over the top of the rolls before placing it in the oven
place in pans. Pro Tip* adding a little bit of milk at the bottom of the pans keeps the rolls soft and prevent it from drying out BUT do not use them with the berry rolls or it is too mushy!
place in oven
glaze as you serve and enjoy!
SOURDOUGH RECIPE : Prep Day Before (8-12 hour bulk rise timeline )
½ cup (100 g) active sourdough starter
8 tablespoons (113 g) unsalted butter cold
4 cups (480 g) all-purpose flour
1/4 cup cinnamon
3 Tbs All Spice
1 tsp cloves
1 tsp nutmeg
1/4 tsp coriander
1 cup (240 g) milk
2 tablespoons (25 g) sugar
1 teaspoon (5 g) salt
Forming the Dough
Combine Dry Ingredients in a bowl
Grate the cold butter large pieces into the flour and mush and incorporate the flour and butter together
add in your milk and starter
combine til dough ball has formed - its ok if its a little shaggy
let it rest covered for 1 hour
knead a few times til smooth and cover for bulk rise 8-12 hours
Example: form the dough in the evening, bulk rise it over night, if you’d like to bake in the afternoon or evening, prepare in the morning, let it bulk throughout the day
If you experience any confusion or just have questions, feel free to message me! My inbox is always open and my DM’s on instagram are as well <3
“Practice makes perfect”
Can’t tell you how many 1st tries i failed! Don’t get discouraged, try it again!