| Level: | Intermediate |
| Total: | 4 hr 25 min |
| Active: | 40 min |
| Yield: | 12 rolls |
Ingredients
- 1 cup (236 milliliters) almond milk or dairy milk, warm (105 to 110 degrees F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup (50 grams) plus 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Pinch ground cardamom
- 4 1/2 cups (585 grams) all-purpose flour, plus additional for dusting
- 2 large eggs
- 1/2 cup (100 grams) flavorless oil, plus additional for oiling the bowl
- 1/4 cup (84 grams) honey
- 1 teaspoon vanilla extract
- Nonstick cooking spray, for the baking dish
- 3/4 cup apple butter (store-bought or homemade)
- 1 teaspoon ground cinnamon
- 6 ounces almond paste, grated on the big holes of a box grater or finely chopped
- 1 large egg
- 1 1/2 cups blanched almonds
- 1/4 cup honey
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- Zest from 1/2 lemon
- 6 tablespoons almond milk
- Toasted sliced almonds, for topping
Instructions
- For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
- Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
- When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
- For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that’s okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
- When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 570 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 13 g |
| Cholesterol | 49 mg |
| Sodium | 239 mg |
Reviews
I really wanted to like this recipe. I followed all the directions precisely with no substitutions. The rolls proofed beautifully and baked to that wonderful golden brown shown in the video. The first issue is that the rolls are so dry. The apple butter doesn’t hold up in the baking process and it doesn’t have the ability to create that gooey moist texture that you get with butter and brown sugar in traditional cinnamon rolls. In the finished product you get small hints of apple butter but it’s nowhere near the amount needed. The almond paste bits add nothing because they get lost in the baking process. Secondly, the frosting is tasty but the grittiness from the blanched almonds is so off-putting. All the elements of a good recipe are there, but the finished product is a major flop. I ended up tossing the frosting and making an apple butter cream cheese frosting to salvage the rolls. I’ll stick to Molly’s tahini caramel rolls instead.
Initially I wanted to rate this recipe one star, because of the convoluted confusing instructions. But after waiting overnight & baking this the next morning I was utterly blown away by how delicious this recipe was!!!!
DONT let the negative feedback deter you from making this recipe!!!! It is mouthwateringly great!!! My kids & husband went wild over this!!! It’s GREAT with coffee too. I’m having it this morning for breakfast….
This is one rare recipes that does not come along often. I hope everyone tries it!!!
FYI: I noticed that on the tv she also added “a little vanilla extract” to the frosting as well!
Per her updated version on her site: http://mynameisyeh.com/mynameisyeh/2019/9/apple-and-honey-and-marzipan-rolls add the 1/4 cup sugar to the dry mixture.
Also, flour here says 3.5 cup and add an additional to 1 cup more if needed. Her own website only mentions “adding more flour as needed, until the dough is smooth and slightly sticky, 7-10 minutes.” I recommend starting with the 3.5 cup and see how it forms. I found with the higher protein AP flour King Arthur 3.5 was enough.
However, please Food Network work on the editing-several of her recipes I find have errors when comparing to her site or book-not cool.
Re 1/4 c sugar, the instructions are indeed incorrect. I found the recipe on Molly’s website wherein she instructs in the bread mixing steps to “…combine the flour, remaining sugar…” Please note, however, that nothing is mentioned in either the show nor her website recipe re only using 3.5 c of flour and then adding up to a cup as is set forth in this Food Network recipe.
RE: 1/4c sugar. In my experience this would be mixed with the flour prior to combining dry and wet.
I absolutely will make this again! it’s just a touch of sweetness which was perfect since the rest of my Rosh Hashanah dishes were sweetness overload.
Food Network or whomever is doing to posting of recipes needs to do better proofreading before posting. This recipe is unclear, such as ingredients calling for 1/4 cup + 1tsp of sugar. It NEVER says where the 1/4 cup of sugar is used. Step 3…completely unnecessary….”for the filling…lightly spray a 9×13 pan and set aside”? I’m glad I double and triple check something before I start mixing.
Can you edit how to make almond paste? Or where to buy it? It says box grater? Am I grating each almond on a box grater?
Unclear instructions on how to use sugar