Apple Crumble Cinnamon Rolls
Soft Brioche dough, laminated with classic cinnamon roll filling alternating with classic apple pie filling, what could be better than THAT?! Oh wait, the brown sugar oat crumble and vanilla bean glaze! This is phenomenal, all of the lovely flavors and textures that feel like a hug you can eat!
Serves 12 | Level: Intermediate
Ingredients
Assembly
1/2 batch sourdough brioche
1/2 batch of apple pie filling
Flour for dusting
1 egg yolk
2 tablespoons of cream
Vanilla Bean Glaze
200g powdered sugar
35g milk
5g vanilla bean paste
Classic Cinnamon Filling
113g butter, melty
150g brown sugar
2 tablespoons cinnamon
Brown Sugar Oat Crumble
113g butter, room temperature
200g brown sugar
100g flour
70g oats
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon of nutmeg
Method
Prepare an extra large (or two regular) baking sheets with parchment. Mix together the classic cinnamon roll filling, we want the butter a little melty because its easier to spread over the cold dough, the butter will firm up quickly. Flour your work surface and roll the brioche out into a rectangle, 12 by 18 inches. Spread the cinnamon filling over 2/3rds of the dough, in the longer direction. Fold the naked third over the middle, then the bottom third over the middle so its like folding a letter. This laminates the classic filling into the dough so we don't just end up with an apple roll. Roll back out to 12 by 18 inches. Spread the apple pie filling evenly over the dough, then cut it in half in both directions, then each quadrant into three strips, so you end up with 12 cinnamon roll ribbons. Then, roll each one carefully and place a few inches apart on the baking sheet. Its much easier to get a nice roll when you cut it into strips before rolling. Allow this to rise covered overnight in the fridge, OR you can let it rise covered at room temp for two hours.
Go ahead and mix together all of the oat crumble ingredients and place it in the fridge until you're ready to bake.
When they are ready, preheat the oven to 425F. Mix the cream and the egg yolks together and egg wash all the rolls. Crumble the buttery oat mixture evenly over the rolls. Bake for about 18-22 minutes, until they are lightly golden and the middle of the dough is set, this will vary between ovens so please check them when it gets close to the time. Allow to cool for 10 minutes. Whisk together the vanilla bean glaze, and drizzle it over with a spoon, icing bag, or a squeeze bottle.
These do freeze well, I like to reheat them straight from the freezer for cinnamon rolls on demand!
Happy Eating! Did you make this? Tell me how it went below!
xoxo Slone's Kitchen
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