Cooking Lesson #1249: No Knead Apple Cider Cinnamon Rolls

…from the Perspectives’ Test Kitchen

How you doin’? Cinnamon rolls are not just a treat; they hold cultural importance in United States county fairs and in Sweden, where Cinnamon Bun Day (Kanelbullens dag) is celebrated on October 4. This day highlights the deep-rooted love for cinnamon rolls in Swedish culture, with millions sold annually.
 
Cinnamon rolls trace their roots back to Northern Europe, with Sweden being a key player in their development. The modern version, known as kanelbullar, is believed to have originated in Sweden during the 1920s. This period marked a time when spices and sugar became more accessible, leading to the creation of this beloved pastry.
 
Cinnamon has been used since ancient times, initially valued for its medicinal properties. It was traded along the Silk Road and became popular in Europe during the Middle Ages. Cinnamon is even considered by some to be an aphrodisiac for men—strong stuff here!
 
The oldest recorded recipes for cinnamon rolls date back to 16th century Germany. These recipes spread to Scandinavia, particularly through the established trade routes.
 
Cinnamon rolls gained immense popularity in the United States as bakers adapted the original European recipes. The American version is typically sweeter and richer, often filled with generous amounts of sugar, cinnamon and butter. They are frequently topped with a sugar glaze or cream cheese frosting, distinguishing them from their Scandinavian counterparts.
 
Cinnamon rolls have become an international favorite, with each culture adding its unique twist, making them a versatile and cherished pastry worldwide. My No Knead Apple Cider Cinnamon Rolls are a seasonal twist on traditional cinnamon rolls. I used apple cider in this recipe, and you will find the results are terrific. In addition, I use a very easy no knead dough for my cinnamon rolls. Even still, you should allow 12 hours from start to finish… but so worth the wait!
 
Prep time: 45 minutes
Cook time: 55 minutes
Proof time: 3 hours
Refrigerate time: 8 hours (overnight time)
Cool time: 20 minutes
Total time: 11 hours
Yield:  12 cinnamon rolls
 
Ingredients 
For the dough
1 cup plus 2 tablespoons warm milk (90 degrees maximum)
2-1/4 teaspoons active dry yeast
1/3 cup, plus 2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted and cooled
1 large beaten egg
3/4 teaspoon fine kosher salt
4-1/4 cups all-purpose flour
 
For the filling
4 tablespoons unsalted butter, soft but not melted
1/3 cup apple butter
1/3 cup dark brown sugar
1/3 cup granulated sugar
3 tablespoons cinnamon
1/2 cup chopped pecans
 
For the sop
4 cups apple cider
2/3 cup cream
 
For the icing
1/4 cup reduced apple cider from previous the sop preparation #26 below
2 cups powdered sugar
 
Directions
To make the dough

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pour the warm milk into a small bowl and sprinkle yeast on top; allow it to sit for 10 minutes.
3. Add the granulated sugar, cooled melted butter, egg and salt; whisk to combine.
4. In a large bowl, measure out the flour. Add the milk/yeast mixture and stir with a wooden spoon until everything is well combined and it forms a sticky dough.
5. Cover and let the dough sit for 20 minutes.
6. Wet your hands.
7. Uncover the dough and do 6 or 7 stretch-and-folds of the dough with your wet hands, turning the bowl as you go.
8. Wet your hands again and shape the dough into a smooth ball.
9. Cover and let the dough rise until doubled in size; about 1-1/2 hours.
10. Transfer the dough to a work surface and press out the air. Grab the dough from the edge and stretch it over the top to the center. Repeat about 5 times, going all the way around, until the dough comes together.
11. Flip the dough over and use your hand and a bench scraper to form the dough into a tight ball using a circular motion on the table.
12. Set the dough into an oiled resealable bag and refrigerate overnight.
13. The next day transfer the cold dough to a floured surface and press flat into a rectangle shape.
14. Dust with flour and roll into a large oval.
15. Dust again and flip dough over. Use your hands to stretch the dough to form a rectangle. Continue rolling until you have a rectangle that is approximately 18 X 12-inches.

To make the filling

1. Combine the butter, apple butter, brown sugar, granulated sugar and cinnamon in a bowl.
2. Spread the filling onto the dough, leaving about 1.5 inches of dough bare on the long opposite side.
3. Scatter the chopped pecans over the dough.
4. Roll the dough up tightly and carefully, without pressing out the filling; finish with the seam side down. Use your hands to press into a uniform tube.
5. Using a sharp knife, score the dough roll into 12 equal portions, trimming a little bit of the dough off each end.
6. Use a string, dental floss or knife to cut dough roll into 12 rolls.
7. The extra trimmed end dough can be added to the bottoms of some of the smaller rolls.
8. Transfer the cut cinnamon rolls to a buttered 13 X 9-inch baking pan.
9. Cover the pan with a clean towel and let it proof until the rolls have risen by about 50% and are touching each other; about 1 hour.

To make the sop

1. Pour the apple cider into a saucepan and bring it to a boil over medium-high heat. Boil until apple cider is reduced by half; about 12 minutes.
2. Ladle out 1/4 cup of reduced apple cider and reserve for the icing.
3. Continue cooking the sop until the cider has reduced to about 1/3 cup and gets syrupy; about 12 more minutes.
4. Turn off the heat and stir in cream.
5. Set aside until rolls are fully proofed.
6. Once the cinnamon rolls are proofed, ladle the sop evenly over the rolls, coating as much of the surface as possible.

To bake cinnamon rolls

1. Preheat an oven to 350° F.
2. Bake the cinnamon rolls in the preheated oven for 30 to 35 minutes. The internal temperature in the center of each roll should read 190° to 200° F. Remove the cinnamon rolls from the oven and allow cinnamon rolls to cool for 10 to 15 minutes while preparing the icing.

To make the icing

1. Whisk the powdered sugar, 1 cup at a time, into the reserved reduced apple cider and stir until you have a smooth, thick, yet drizzleable icing.
2. Drizzle the icing over the cinnamon rolls using a whisk.
3. Allow cinnamon rolls to cool until just warm and serve.

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ChefSecret: Regular cinnamon roll fillings usually use 8 tablespoons of butter for the filling. If you don’t have apple butter, you can use an entire stick of butter for the filling. Or use 4 tablespoons of butter and 6 tablespoons of unsweetened apple sauce.
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Quip of the Day: What did the cinnamon roll say to the coffee? You make me feel all warm and gooey inside!
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