The Red Bowl’s Apple Pie Cinnamon Rolls

Name: The Red Bowl’s Apple Pie Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 12 rolls
Ingredients: Tzahong; 1 tbsp all-purpose flour; 5 tbsp water; Cinnamon roll dough; 4 cups all-purpose flour (500g); 2 tsp salt; 1 cup 2% milk (240g); 2 tsp active dry yeast; 2 tbsp sugar; 2 eggs; 1/4 cup butter (60g), melted; Filling; 5 honey crisp apples; 1/2 cup brown sugar (110g); 3 tsp cinnamon; 1/2 tsp salt; 1/8 tsp nutmeg; 1/2 cup salted butter (113g); 1 tbsp flour; 2 tsp vanilla; Streusel; 1/4 cup (30g) all-purpose flour; 2 Tbsp (25g) brown sugar; 1 tbsp (12g) granulated sugar; Pinch of salt; 1/2 tsp of cinnamon; 2 tbsp (28g) salted butter (grated); Mascarpone Vanilla Icing; 1 cup (240g) mascarpone; 2 cups powdered sugar (240g)

A warm and comforting apple pie version of cinnamon buns, topped with cream, streusel and mascarpone – and all made using the highly versatile Ooni Halo Pro Spiral Mixer.

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 12 rolls

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Method

1

To make the Tazhong

For the dough
Mix 5 tbsp of water with 1 tbsp bread flour in a small saucepan. Heat on medium heat and stir constantly for 2-3 minutes until it becomes a thick paste. Take off the heat and set aside while you prepare your dough.
2

To make yeast mixture

Mix the lukewarm milk, yeast and sugar and stir to combine. Allow to sit to bloom for 5 minutes.
3

Add in melted butter and 2 eggs and whisk to combine.
4

In the Halo Pro mixer bowl, add in flour and salt and mix to combine. Add the yeast mixture to the flour mixture and using the hook attachment, knead for 2 minutes until just combined.
5

Add in your tazhong and continue kneading for 15 minutes at 50% speed. Add the dough to a buttered bowl and cover for 1 hour to allow it to double in size.
6

For the filling

Peel and dice the apples into small pieces. Heat a large pan on medium heat and add the butter.
7

When the butter is melted, add in the apple chunks, as well as the rest of the filling ingredients.
8

Cook for 10-15 minutes, stirring consistently, until thickened and the apples are softened.
9

Add to the clean mixing bowl and, using the beater attachment, mix on 80% until cooled and thickened up slightly.
10

For assembly

Meanwhile, you can make the streusel by mixing the ingredients in a small bowl, using your fingers until a crumb forms.
11

When the dough has risen, roll it out thin on a floured surface to about a 10x13” rectangle. Add the filling and spread it to edges, leaving a small space.
12

Using a pizza cutter, cut the dough into 12 equal strips. Carefully roll them and place them into a 9x13” baking dish. Pour over the heavy cream and sprinkle on the streusel.
13

Bake at 375℉ (190℃) for 30 minutes.
14

While the rolls are baking, prepare your icing. Using the whisk attachment, whip the mascarpone and icing sugar at 50% speed until combined, then add in your milk, vanilla, salt, and whisk at 70% until fully incorporated.
15

Serve the cinnamon rolls warm with a generous spoon of icing and enjoy.