This recipe was adapted from a Giant Caramel Apple Scroll on The Sugar Hit, contributed by Sarah Coates. When I saw the post- I had to have it! I have a soft spot for special breakfasts that involve giant baked goods. 🙂 I woke up HOURS before the rest of my family (WAY too early….) and realized I had the perfect opportunity to make it.
I substituted cinnamon sugar for dulce de leche. Sarah used 2/3 cup of dulce de leche in the original recipe, and I used 1/4 cup of cinnamon sugar– the 2/3 cup seemed like A LOT. Unfortunately, my family of sweet-tooths wished our giant roll had been sweeter! I would probably add up to 1/2 cup of cinnamon sugar to the filling next time and/or drizzle the top with a confectioners’ sugar glaze. It was still GORGEOUS and DELICIOUS!!
Yield: Serves 6 for Breakfast
For the Dough:
- 2 1/4 tsp (7g) dried instant yeast
- 1 cup (250ml) 1 percent milk
- 3 1/4 cups (485g) all-purpose flour
- 1/4 cup (25g) butter, at room temperature, cut into small cubes
- 1/4 cup (55g) granulated sugar, plus a pinch for the yeast
- 1 egg
For the Filling:
- 2 small tart apples (I used Honey-Crisp), peeled, cored, and thinly sliced
- 2 tsp cornmeal
- 1/4 to 1/2 cup granulated sugar (depending upon desired sweetness)
- 1-2 tsp cinnamon
For the Optional Icing:
- confectioners’ sugar, as desired for added sweetness
- milk, to achieve drizzling consistency
- Make the dough: Place the milk in a microwave safe measuring cup, and heat for about 40 seconds, until just warm. Add the yeast and a pinch of sugar to the milk, and set aside for 10 minutes to activate. Once the yeast is foamy and activated, place the flour, butter, sugar and egg in the bowl of a stand mixer fitted with the paddle attachment, before adding the yeast mixture, and mixing on low speed until everything is combined. Then add the yeast mixture. Once the dough comes together, change to the dough hook, turn the speed up to medium, and continue to mix for about 3-5 minutes, or until the dough cleans the bowl and starts to look silky. If the dough is too sticky, add flour 1 T at a time until it cleans the sides of the mixing bowl.
- Remove the bowl from the mixer, cover it with a clean kitchen towel and set it aside in a warm place (I used my proofing oven- for an hour) for 30 minutes to an hour, or until the dough has doubled in size. Preheat the oven to 350 degrees. Meanwhile, peel, core, and thinly slice the apples, and toss them with the cornmeal to coat. Once the dough has risen, punch it down and place it onto a floured surface. Roll the dough out to a rectangle about 9 inches (22cm) wide, and 24 inches (60cm) wide.
- Combine the granulated sugar and cinnamon. Spread the cinnamon sugar mixture over the dough, leaving a border of about an inch all round. Spread the apples evenly over the top.
- Roll the dough up starting from the long edge, and then curl it around into a spiral shape. Transfer the dough spiral to a greased 9 inch (22cm) springform pan. Place the springform pan on a baking sheet. Bake for 35 minutes (on convection) to 45 minutes. The roll should rise up and turn golden brown, and sound hollow when tapped. Leave to cool for at least 30 minutes.
- Make the optional icing: Combine confectioners’ sugar and milk to achieve drizzling consistency. Drizzle over the cooled roll before slicing and serving.
If you like this you may also like:
One Year Ago: