Sweet and tart is a fabulous flavor profile for these unbelievable dessert rolls, perfect for Rosh Hashanah, dessert, or breakfast.
Apple Honey and Tart Cherry Dessert Rolls
Sweet and tart is a fabulous flavor profile for these unbelievable dessert rolls, perfect for Rosh Hashanah, dessert, or breakfast.
Servings
12 Servings
Ingredients
- 1 teaspoon salt
- 3 cups all-purpose flour add more if necessary
- 2 teaspoons rapid rise yeast
- ½ cup sugar
- 1 cup warm water
- 3 tablespoons extra-virgin olive oil evoo, plus more for oiling bowl
- ½ cup canola oil
- ½ cup honey
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup coconut milk cream
- Pinch sea salt
- ½ cup honey
- 3 Granny Smith apples peeled, cored, and shredded
- ½ cup Winn-Dixie dried tart cherries
Instructions
- To Prepare Dough:
- In a large mixing bowl combine salt, flour, yeast, and sugar and mix together. Add warm water and mix.
- Add evoo. Knead in bowl for 1 minute or until thoroughly combined. Remove from bowl and knead on a lightly floured surface for 3 minutes or until mostly smooth.
- Coat bowl lightly with oil. Return ball of dough to bowl and roll in oiled bowl to lightly coat with oil on all sides. Cover with a damp cloth and let rise in a warm place for about 1 hour. (You can place the dough in the fridge at this point for up to 3 days, or in the freezer for up to 5 months).
- To Prepare Syrup:
- In a small saucepan combine oil, honey, sugar, and vanilla. Whisk over low heat until combined and mostly smooth, taking care not to let burn.
- Remove from heat. Whisk in coconut cream and salt until smooth. Set aside to cool.
- To Fill and Assemble:
- Preheat oven to 350°F. Line a 9 x 13-inch baking dish with baking paper.
- Place dough on a lightly floured smooth work surface. Roll out the dough into a 24 x 12-inch rectangle.
- Spread ½ cup honey evenly over the dough. Top with apples and cherries, leaving a 1-inch border on all sides.
- Working with the longer side, roll the dough up tightly, like a jelly roll, into a log, ending with the seam underneath. Cut the log into about 16 equal sized pieces.
- Whisk the cooled syrup again and pour it into the prepared pan, spreading to evenly coat the bottom.
- Place the apple rolls in the pan. Bake at 350°F for 35 minutes, until lightly golden brown and bubbly. Let cool 20 minutes in the pan on a wire rack.
- Serve warm, being sure to scrape all of the yummy goo onto the buns.
Thank you Tamar
You should be able to print the recipe using the print button the right side – it just does not really work in firefox.
This cake looks so delicious can how can I print the recipe? I would love to make it for Sukot
Made this for Rosh Hashana and it was even better than it looks in the picture! Made it in advance and froze it, heated it up on a hotplate before serving and it was as fresh as from the oven! Highly recommended!!