After quite a difficult month… Brussels attacks (read about it here), both Little Miss & I being sick and of course being back at work fulltime, means that I haven’t been able to create, photograph or post as many recipes as I had hoped since the last SRC reveal (the last reveal was for a delicious potato & zucchini au gratin)
Nichole started this blog a few months after moving in with Tom… her then boyfriend – who is now her husband (since 2010) and like me… is a lover of books (although I prefer reading mine on the couch, on the bed or in the bath rather than the beach) and also finds her happy place while baking something in the kitchen!
Recipes wise… I really had a difficult time choosing just one! Because they all looked so amazing… like the Cardamom Glazed carrots, Strawberry Basil Mojito (yes please!!!), Heart Shaped Apple hand pies & of course this spaghetti squash with pancetta and peas.
But the final decision was… Apple Cinnamon Rolls!
Soooo good…. I didn’t use Nichole’s glaze recipe as HIM is not a huge cream cheese fan… but this is my normal glaze recipe and it worked really well!
Apple Cinnamon Rolls
For the rolls:
1 cup of warm water
2 Tablespoons sugar
2 Tablespoons active dry yeast
6 Tablespoons butter (soft)
3 cups flour
For the filling:
2 medium apple (cored, peeled & diced finely)
3 Tablespoons butter
5 Tablespoons brown sugar
2 Tablespoons cinnamon
For the glaze:
1 cups icing sugar
1 teaspoon vanilla
1 Tablespoon milk or orange juice
- Combine water, sugar & yeast and allow to stand for 15minutes
- Line your baking tray with greased parchment paper
- In a medium saucepan, mix filling (apples, brown sugar, cinnamon & butter) and cook over a medium heat for 5minutes (until apples are soft). Allow to cool slightly.
- Add salt & butter to your bun mixture… and finally your flour
- Mix until combined to form a soft dough (you may need to add more flour)
- on a lightly floured surface, roll the dough into a rectangle
- Leaving a 1/2 inch border, spread the apple mixture along the dough
- Roll the dough lengthwise, cut into 12 evenly sized rounds with a serrated knife
- Arrange in your prepared baking tin & rest for 5-10minutes
- Bake for 15-20min at 200C
- In the meantime, make the glaze by mixing together icing sugar andvanilla
- Add half the milk/orange juice to start with – stirring to make a thick glaze and adding additional liquid a drop at a time to get the consistency that you want
- Spread over cooled cinnamon rolls (it will form a crust and harden as it cools)