Soft, fluffy rolls bursting with a gooey apple filling and topped with a sweet, tangy icing. Baked and served in the @chasseur_cookware Low Round Casserole in Bordeaux. Recipe and content by @pineapplesandstrawberries.
Ingredients 14
For Dough
1 cup milk, warm
2 1⁄2 tsp instant yeast
2 eggs, large, at room temperature
1⁄2 cup unsalted butter (vegan butter), melted but not hot
1⁄2 cup brown sugar, raw
1 tsp salt
4 cups plain flour
1 tbsp ground cinnamon
For Filling
1⁄4 cup unsalted butter, softened
4 granny smith apple, medium, diced
1⁄4 cup raw sugar (brown sugar)
1 tsp ground cinnamon
1 tsp vanilla extract
For Rolls
1⁄3 cup unsalted butter (vegan butter), softened
1⁄2 cup brown sugar, raw
1 tbsp ground cinnamon
1⁄2 cup thick cream, warm
For Icing
3⁄4 cup cream cheese, softened
1⁄3 cup unsalted butter, softened
1 ‒ 1 1⁄2 cups powdered sugar, +1/2 cup for sweetness
1⁄2 tsp salt
1 tsp vanilla extract
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Method 8
Whisk together the and . Let sit for 10 minutes until frothy.
Add in the , , , and . Mix well.
Mix in the and until the dough is just tacky. Knead until the dough is elastic and smooth. Cover and let rise in a warm place until doubled in size.
Melt the in the Chasseur Casserole on medium-high heat. Add in the diced , , , , and a splash of water. Cook until the apples are soft, about 7–8 minutes. Set aside to cool completely.
Roll out the dough to roughly 25×40 cm. Spread with the softened . Whisk together the raw and , and sprinkle evenly on top. Top with the cooked .
Cut into 12 strips and form into rolls. Place 7 in the Chasseur Casserole. (5 rolls are yummy extras!) Cover and let rise for 30–40 minutes.
Pour the warm over the . Bake for 25–28 minutes at 180°C/350°F, until lightly golden brown. Cover if turning too brown.
Whisk together the , , , , and . Swirl over the rolls while warm. Enjoy!
Chasseur Australia's tips
@pineapplesandstrawberries uses the Chasseur Low Round Casserole in Bordeaux.