Yesterday, I made my most favourite recipe of the moment - apple cinnamon rolls (there would be a better pic, but I only have one left). It's a recipe I received in my Abel and Cole veg box last year in times of plentiful apples (one of their staff, Rachel, made it) and I made it A LOT. I swear it's addictive. You have been warned...
Easy Apple Cinnamon Rolls
3 medium-sized apples, peeled, cored, cut into 1cm cubes
Juice from 1 small or ½ large lemon
50g unsalted butter, chilled butter, cut into cubes
Extra butter for greasing
Plus 3 tsp butter set aside for glossing the rolls
200g self-raising flour
¼ tsp salt
25g caster sugar
2 tbsp natural yogurt
3 tsp cinnamon mixed with 6 tbsp caster sugar
Place apples in a pan with 2 tablespoons of cold water and lemon juice. Cover and simmer over a medium heat for 5 minutes. Strain liquid off and leave cooked apples to cool completely.
Preheat the oven to 220C. Butter a 18-20cm loose-bottomed, round tin thoroughly. Line the base with baking parchment.
Sift the flour with the salt. Drop the butter cubes one by one in the flour, coating each with flour until all of the butter is in the bowl. Use your hands to gently rub the butter cubes into the flour until the mixture resembles fine breadcrumbs. Fold in the sugar.
Whisk yogurt with the milk. Gently incorporate into the flour. Mix until you have soft, slightly sticky dough. Turn dough onto a generously floured surface – if it’s is too wet to roll out, fold in a bit more flour. Pat into a 18 x 30cm rectangle.
Spoon the cooled apple mixture evenly over the dough. Sprinkle 2 tbsp cinnamon sugar over the apples. Roll the whole lot up tightly from the longer edge. Use a serrated knife and cut into 7 even slices. Position the rounds in the tin, cut side up, and with plenty of space between them.
Add a pinch of the reserved butter to the top of each roll. Sprinkle over the remaining cinnamon sugar, covering the tops of each round. Bake in the oven for 25 minutes or until golden. Remove and cover with a clean tea towel and leave to cool slightly before eating warm or cold.
That is the full recipe, but I don't put the extra butter on the top, nor do I use 6 tbsp sugar for the topping - I use 4 and adjust the cinnamon accordingly. They still taste fab, and I feel a little less guilty eating them. However, I feel this good behaviour is negated somewhat by the fact that I usually eat 4 out of the 7 rolls that it makes.