Desserts An image of cinnamon and apple rolls with granny smith apples

Published on June 24th, 2012 | by Gareth


Cinnamon and apple rolls

This weeks post is a little late. Sorry, but I got seconded to help on MasterChef. Actually I went sailing because it was such a nice day, azure blue skies, clear waters, radiant winter sunshine and a moderate breeze….how could I refuse?

Back to the food, earlier in the year I was fortunate enough to take a break in San Francisco, a truly spectacular city. No food lovers trip to San Fran could really be complete without a visit north to the Napa Valley. On the way to our destination Nina, myself and our travel pals, Drew and Donna, made a detour to Sonama.  Here Drew and I did a cooking class at Ramekins Culinary school while the girls went to a spa nearby for an afternoon of massage and relaxation. It wasn’t gourmet food that we were learning to make and I didn’t learn any new cooking techniques or skills but we had a tremendous afternoon. I wouldn’t say that our tutors were seasoned masters of the commercial kitchen, however they were warm, friendly and passionate about what they did which counts for a lot.  The setting was lovely, the sort of place that would be nice for a ‘good wedding’.

We made an Easter Brunch and I want to share with you the recipe (albeit a little modified by me) for my favourite dish of the class, cinnamon rolls. These are delicious served as a dessert with custard, with a light drizzle of icing or just fresh out of the oven. There is the added bonus that they make the house smell terrific, instantly making you feel peckish.

Makes 12 good sized rolls.

Preparation time: 20 minutes

Cooking time: 20 minutes




  • ¾ cup milk
  • ½ cup sugar
  • 110g unsalted butter
  • sachet of dry yeast (7-10g)
  • 3 eggs
  • 1 cup of water
  • 6 cups plain flour
  • ½ tsp salt


  • 110g butter
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 tblsps of cinnamon
  • 1 tsp rum
  • ½ apple cored and chopped


  • Warm the milk, sugar and butter in a saucepan over a low heat until the butter is melted. Set aside to cool.
  • Put the water, eggs and yeast in a mixing bowl and stir.
  • Pour in the butter/sugar/milk mixture and stir.
  • Gradually add the flour and salt, mix together for four minutes until you have a smooth dough.  If you are lucky enough to have a large food mixer, use the dough attachment.  If not a wooden spoon and elbow grease will do.
  • Cover and set aside somewhere warm to rise for 20 minutes.
  • To make the filling mix the cinnamon, sugar and butter until creamy.
  • On a floured surface roll the dough out into a rectangle.
  • Spread the cinnamon butter icing filling over the dough going right to the edges. Sprinkle the cubed apple on top.


An image dough with cinnamon butter icing

Excuse the blurry photo, I was clearly exicted about the rolls

An image of cinnamon roll dough ready for baking

Cinnamon and apple roll, ready for dissection

  • Roll into a log and cut 12 pieces. Place the rolls on baking parchment allow to rise for 10 minutes.
  • Bake at 180 degrees C for 15-20 minutes until golden brown.
  • Top with icing and a dusting of cinnamon (optional).
An image of cinnamon rolls in a baking tin

When they look like this, they are ready


An image of fresh baked cinnamon and apple rolls

Hungry yet?


An image of cinnamon and granny smith apple rolls

Another tasty offering using Australian apples


About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

13 Responses to Cinnamon and apple rolls

  1. Lucinda says:

    Oh, they look delicious! I am swooning!

    Sadly, they won’t be made in our dairy free home :(
    – Babe No.2 has a severe dairy allergy…sob, sob, sob …

    • Gareth says:

      That sort of sadness shouldn’t be allowed. Make them for you OR use soy milk, will butter be okay? Guess what I am having for dessert tonight….yep with custard too.

  2. Wayne says:

    Now this takes me back, Sunday afternoons Dad would bake scones and cinnamon swirls, mind you that’s all he ever baked that I recall – ’twas my Gran did the bulk of baking.

  3. Fran says:

    Oh yum, yum. As we seem to constantly be on a diet in this household, all I can do is drool over the photos and stop Simon from licking them…..

  4. I always regard cinnamon rolls as very American. I remember in the 80s when Westfields took up a chain called “cinnamon scroll”? OMG they were the most awesome things I had ever seen. Massive rolls with a copious amount of icing on top. Not sure if any of those shops exist anymore.

    So, given the chance between spa (spa calling me massively) and a cooking class, would always take the cooking class in a foreign land, you never know what you will learn.

    Those rolls look great.

    • Gareth says:

      Thanks Sara, icing is alway a goodie (though I found it a bit sweet). The original recipe called for a cream cheese icing – again I found overkill as it masked the cinnamon but happy to share it.

  5. Ooh how exciting! What are you doing with Masterchef? And adding apple to cinnamon rolls makes them even better IMHO 😉

  6. Cath says:

    Hi Gareth

    I made the cinnamon and apple rolls.

    I had a few problems..the dough would not rise…does butter, sugar, milk have to be cold before adding flour etc? I only let it cool for a few minutes?

    Also where it says to add water…how much water? I guessed 1/2 cup?

    Shall try again, once I read your comments.


    • Gareth says:

      Hi Catherine, thanks for the interest in Humble Crumble. Hmmm flat dough not good. Definitely let the milk etc cool for a little longer. With regard to the water, an oversight on my part., my apologies and thanks for letting me know. I need to check my notes tonight but as with most doughs about 100-200ml of cold water. I will double check, amend the post and get back to you in the next 12hrs. Thanks again for letting me know and sorry for any inconvenience caused.

    • Gareth says:

      Hi Catherine, double checked and it is in fact 1 cup of water, it makes for a soft loose dough but it amazingly works. Let me know how you go with part deux.

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