Boy Bakes Treats - Apple Cinnamon Rolls

Apple Cinnamon Rolls

Boy Bakes Treats - Apple Cinnamon Rolls

With golden dough wrapped around syrupy, rich, fruit and spice layers drenched with a decadent maple glaze, these apple cinnamon rolls are cut of a slightly different cloth to the classic cinnamon rolls you know and love. They have a bit less of a fluffy rise, but this really plays to the advantage of the classic apple/raisin/brown sugar/cinnamon flavour combo in the filling. As the rolls cool, the extra denseness of the dough helps to reabsorb the fruit juices to create the sticky, decicious layers without the whole thing getting too soft and soggy.

Your secret weapon in this bake is the Greek yoghurt. It provides acid to assist the self-raising flour in its rising properties, so that will cut down on the need for yeast and rising time — so you can get this from mixing bowl to serving plate in less than an hour. As an added bonus, the yoghurt also keeps the dough nice and tender.

You'll need to hustle a bit once you've got the dough ready to go. The longer it's at room temperature, the stickier it gets, so once you've got it ready to roll, spread it flat and get the filling down. Don't worry about getting it into a perfect rectangle — you can always neaten it up later.

Once you've got your filling mix on the dough, roll it up as tightly as you can to get as many layers as possible. To cut it into 8 even slices, cut the roll in half, then half again, then once more. Give them a minimal amount of room apart on your baking tray. When they expand in the oven, they will touch each other at the base for those soft edges, but will also ensure the top will be nice and crispy.

The maple glaze is entirely optional, but totally recommended if you'd like to ramp this treat up to an extra level of indulgence.


8 serves


35 minutes


20 minutes


  • 1 1/2 cups self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon salt
  • 40 grams butter, cubed
  • 3/4 cup Greek yoghurt
  • 20 grams butter, melted


  • 1 green apple, peeled, cored, cut into small chunks
  • 1/3 cup raisins
  • 1/2 cup brown sugar
  • 1/4 cup caster sugar
  • 2 teaspoons ground cinnamon


  • 1/3 cup maple syrup
  • 2 tablespoons brown sugar
  • 40 grams butter, cubed


  1. Heat oven to 200 degrees Celsius/400 degrees Fahrenheit. Lightly grease a 20 x 30cm baking tin. Line base and sides with baking paper, extending the paper 2cm above the edge for easy removal later.
  2. To create the filling, add the apple, raisins, cinnamon and sugars to a small bowl and combine well. Set aside.
  3. Sift the flour, cinnamon, mixed spice and salt into a large bowl. Add the butter and rub it into the flour with the tips of your fingers until it resembles fine crumbs. It's important that the butter is cold when you do this otherwise it will turn into a sticky mess. You can save yourself some time on this step by giving the butter and flour mixture a quick blitz in a food processor to get that same crumby consistency.
  4. Make a well in the centre of the flour mixture and pour in the yogurt. Use a round-bladed knife in a cutting motion to mix until mixture just comes together, then use your hands to make a soft, but not sticky dough. If you still feel it's a little dry, add 1-2 tablespoons of milk to help the mixture bind.
  5. Turn dough onto a lightly floured surface. Using lightly floured hands, gently knead for two minutes to bring the dough together into a smooth ball. It should be soft and able to hold its shape, but not sticking to your hands or the surface.
  6. Place the dough between two sheets of baking paper and use a lightly floured rolling pin to roll out the dough into a 25x30cm rectangle, about 1cm thick. Brush with 1 tablespoon of melted butter, then sprinkle the filling evenly over the rolled dough, leaving a 1cm border.
  7. Starting with the long end of the rectangle, roll the dough tightly to the opposite end. Roll the dough back and forth to shape it evenly into a log shape. Pinch the ends together and using a sharp knife, cut off the excess, then slice the dough into into 8 equal sections. Place one roll in the middle of the your prepared cake tin cut-side up and then place the remaining seven rolls evenly around the first in the same way. Allow the rolls to almost touch one another as this will help them to rise.
  8. Bake for 15-20 minutes or until golden or a toothpick or skewer inserted into centre of the dough comes out clean. Remove from oven and leave in the cake tin to cool for about 10 minutes, then transfer to a large plate.
  9. While the rolls are cooling, combine the maple syrup, brown sugar and butter in a saucepan over medium heat and stir until the butter melts, the sugar dissolves and the mixture is smooth.
  10. Transfer the rolls to a plate, then slowly pour on the glaze. Stand for 15 minutes to allow the syrup to be fully absorbed, then leave to cool completely.

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