apple – cinnamon – ginger rolls

Fresh, juicy apples, sweet tasting cinnamon and spicy ginger; a brilliant combination for an afternoon tea party.

bakeaffairs applerolls2

Makes 12 rolls

For the dough

  • 2,5 dl milk
  • 7 g dry yeast
  • 30 g sugar
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 450 g flour

Warm the milk in a saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

In a large bowl, combine the flour, the sugar, the salt and the dry yeast.

Add the milk, the egg and the vegetable oil and knead until the dough is smooth and elastic.

Place the dough in a bowl and coat the bowl with a wet towel and let rise in a warm place until doubled in volume for about 1 hour.

For the filling

  • 2 -3 apples
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • some ginger, diced

Peel all of your apples, get rid of the cores and cut the apples into small pieces.

In a bowl, add the brown sugar, the ground cinnamon, the lemon juice, the ginger and the apples and mix it well, cover the bowl with plastic wrap and refrigerate until ready to use. Remove the ginger.

Filling the rolls

  • 50 g softened butter
  • 80 g brown sugar

When dough has doubled in size, punch down and turn out onto a lightly floured surface.

Roll out into a large rectangle and spread with the softened butter.

Sprinkle the brown sugar and the apple mixture over the surface and by using the rolling pin, slightly press down the apples.

Starting with the long side, roll up the rectangle into a log, and slice into 2 cm wide rolls.

Place the rolls slightly apart (about 2-3 cm) in the pan.

If you prepare the rolls for the next day: wrap the pan with aluminum foil and refrigerate at least 12 hours but no longer than 48 hour.

Remove the rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes.

For using right now: coat the bowl with a wet towel and let rise again in a warm place until doubled in volume for about 1 – 2 hours.

For the frosting

  • 50 g cream cheese
  • 15 g butter
  • 100 g confectioners sugar
  • 1 teaspoon vanilla extract

Mix the cream cheese, the butter, the confectioners sugar and the vanilla extract together until smooth.

Preheat the oven to 190° C

Bake the rolls until golden for about 25 to 30 minutes.

Remove it from the oven and spread the cream cheese frosting over the top of the warm rolls.

Happy baking!

Published by


Bridget's Bakery Blog

9 thoughts on “apple – cinnamon – ginger rolls”

    1. Hi dear? I hope you had a wonderful weekend?! We spent a wonderful weekend enjoying the warm weather. So, have you found a inspiration for your funghi porcini? I’m late, I know :-), but how about a insalata porcini: slice the porcini, and mix them with some olive oil, lemonjuice, salt and pepper…. Buon appetito! 🙂


      1. welcome back, Bridget…the weekend was just fine for the half of it…:), sun and wind are making part from the secret recipe of happiness…Did you know that??::) the “insalata di porcini” is something i can prepare only for myself…the others want them differently…), mainly with pasta…or fettucine…:) wanna taste some??
        thank you for answering…and wish you a wonderful week….


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