Are you ready for this? Today we are making Apple Cinnamon Crumble Roll .. XL please! I’m not kidding, these cinnamon rolls are big as the one you can buy at the bakery, and maybe even bigger? Not only that this is big enough to fill you up, this taste so good you would want more. I created 1 minute video to give you a snapshot on how I made these big rolls, have a look 🙂

There’s nothing like biting into a warm, gooey cinnamon roll, and when you add apples and a crunchy crumble topping? Absolute perfection! This XL Apple Cinnamon Crumble Roll is a small batch recipe that makes just two extra-large rolls, perfect for when you want a special treat without making a whole tray. These aren’t your ordinary cinnamon rolls; they’re bigger, better, and bursting with flavor

This recipe keeps things easy with ingredients you probably already have in your kitchen. Think all-purpose flour, sugar, cinnamon, butter, and of course, juicy apples. The star of the show, though, is the crumble topping made from oats, brown sugar, and more butter. It’s what sets these rolls apart from the rest.

The combination of apples and cinnamon is a classic for a reason. The apples add a natural sweetness and juiciness to the rolls, while the cinnamon brings that cozy, warm flavor we all love. When you take a bite, you’ll get a little bit of everything: soft dough, sweet apples, spicy cinnamon, and a crunchy topping.

These XL rolls are great for a weekend breakfast or brunch. They’re quick to make and even quicker to disappear! Plus, because the recipe only makes two, you don’t have to worry about overindulging—though you might be tempted to make a second batch.

An Indulgent Rich Sweet Roll Bread

Cinnamon Roll is one thing that I don’t make often although I like them. Why so? Well cinnamon roll is a very rich indulgent bread, definitely dangerous to be around. The dough is a rich dough which means it uses ingredients high in fat, like full fat milk and egg. Some recipe also uses butter for the dough but this one I used oil instead. Having made cinnamon rolls quite a few times I saw the difference in terms of texture when using butter over oil. The dough that uses oil tends to be softer and that’s because oil doesn’t solidify like butter when cold.

On top of being a rich bread, the bread itself is brushed with butter and sprinkled with cinnamon sugar. Traditional cinnamon rolls have dried raisins too. If that is not enough, wait for the frosting that is smothered or drizzled on top. Cream cheese frosting is the common frosting used, but some recipe uses sugar glaze too. With all these, you can understand why I said it is dangerous to be around this bread.

A Small Batch that Makes 2 XL Cinnamon Rolls

So what’s my solution? To avoid making cinnamon rolls? Of course not! This is where small batch recipe comes in to play. This recipe makes only 2 large cinnamon rolls, perfect for 2 or just for you if you don’t want to share. I find that this portion is perfect even for 1 person. 1 piece per snack is more than enough. This way, I don’t have to eat cinnamon rolls every day.

A Special Cinnamon Roll Variation

I am very excited to share this recipe with you. Although I’ve made cinnamon rolls before, this version is a bit different from the previous ones I’ve made before.

XL Cinnamon Rolls

First, the size. I consider this as XL large piece perfect for 1 per serving. I promise you, the size of this roll will not disappoint you.

An Apple Crumble Topping

Second, this comes with an Apple Crumble Topping. Fresh cut apple cooked in cinnamon sugar top with pecan crumble. This alone made this cinnamon rolls standout, don’t you agree?

How Big is This Cinnamon Roll

So how big is big? 1 piece is about 4-inches in diameter, I guess that qualifies for a big cinnamon roll, right? Each piece has 60-inches of rolled dough with 1-inch width. So basically 4 strips of 1-inch dough. You will need to shape the dough to about 8 x 15 inch size. Ok, too many number, too confusing. Just look ath the photo or better yet make it to see for yourself.

Why You Should Make This

• Texture – the bread texture is super soft, fluffy and light. Look at the video how I peel of tha layers of this bread.
• Taste – Taste super delicous! Just the right sweetness and nice texture from the bits of Aple crumble toppings.
• The Dough – Very stable and manageable. The dough rise pefectly.
• Small Batch – it’s a small batch recipe prducing 2 XL cinnamon roll that is more than enough for 1 person each. This is perfect small batch recipe for 2.
• Ease to Make – This is a yeast bread that requires 2 rise but the dough itself is easy to make. The usual process of yeast bread, nothing more. You have to be patient though as it could take longer than the usual bread. Trust me, it is worth it.
• Apple Crumble Toppings – Easy toppings made with apple, sugar, cinnamon powder, flour and butter.

Apple Crumble Toppings

This is a small batch recipe which requires only a small amount of apple crumble. I used about 1/4 of large red apple. You can use Granny Smith, Red Delicious or anything that has a crunchy texture. You can make a large batch if you want and use it for other oatmeal, pancake, yogurt or as filling for tarts and pie. I have a Homemade Cinnamon Apple Filling which is a larger batch, check it out.

The most important thing to remember about the filling is that it should be completely cold and excess syrup removed. Simmer it down as much as you can or if using a previosuly made filling, strain the syrup. Store it in the refrigerator to allow cool while you make the dough.

To Frost or Not to Frost

Which camp are you? Frost or no frost? For this variation, I opted for no frost because this already has the apple crumble topping. You can still drizzle light sugar glaze, or if using cream cheese frosting, make the consistency a bit runny so you can drizzle it on top. I honestly think that even without the frosting, this can stand on its own. I feel it is even better and not as o overwhelming.

If you want to skip the apple crumble topping, you can use cream cheese instead. Here is a video tutorial on how to make it.

If you opt out for the apple crumble topping, you can use the cooked apples as filling along with the cinnamon sugar. Simply scatter it in the rolled out dough. Make sure to cut the apple in small cubes or you can even use a large box grater for easy rolling.

Tips for a Successful Soft Homemade Bread

• Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. 
• Liquid Temperature – Yeast grows in temperature between 110 – 115F, so it is important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread. If you do not have kitchen thermometer, microwave the water (from the faucet) about 15 – 20 seconds. Feel it with your fingers, it sound be lukewarm not hot. 
• Amount of Yeast – Just because you want a tall fully bread doesn’t mean you have to put as much yeast in the mixture. Sometimes if you add too much, it will have a tendency to collapse. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread. 
• Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another. 
• Flour Measurement is not exact all the time, but with only minimal difference. Sometimes it could be plus 2 – 4 tbsp more, this is why I always set aside about 1/4 cup in case I need to add more. If you measure the liquid properly, and still the dough turn out dry, then it could be that the flour moisture is either dryer than usual. Dry flour requires more liquid, and lighter flour requires less liquid. This could depend on the brand of the flour and the age of the flour, and of course flour could vary from country to country. The nearer the flour gets to expiry date, the more that it gets dryer. If you are like me who doesn’t monitor the expiry date, then you just have to feel the dough if it needs additional flour. You want it to be still soft and moist but not too sticky. Moist but enough to form the dough into a ball. My test is a bowl with clean side, while the dough still slightly stick at the bottom. This gives a soft dough.
• Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. Resting the dough is imperative to allow the gluten to relax and to allow the dough to rise. A well rested dough will rise better, will created pockets or air,  and will make a light and soft bread. Remember, 2 rest period. First at least 1 hour and another 1 hour for the second rest period. It’s worth the wait, promise.

More Apple Video Inspirations

Why is My Dough Too Wet or Too Dry?

Don’t get frustrated if your dough did not turn out immediately as what you see in the photo or video. Most likely It is not because you did not follow the recipe. When it comes to bread making, the amount of flour and liquid is not always 100% precise. This is way often times you will encounter recipes that says, if your dough is dry, add a bit more liquid. If your dough is too wet, add a little bit more flour. This instructions are not meant to confuse you, they are meant to guide you on how to adjust as you work through your dough.

The reason for this is that although the measurement of water and flour are specified in the recipe, it still could slightly vary depending on many factors.

• For instance, all-purpose flour could very from country to country, or even from brand to brand. Don’t be surprise if you find that some brand tends to require a bit more liquid as the others.
• On top of this, the amount of liquid is also affected by the state of your flour. How old is the flour that you are using? Older flour nearing expiry tends to be drier and this requires more liquid.

Bread making requires patience, and practice. Once you learn how to feel the right texture of the dough, everything will be quick and easy. You can instantly tell if you need to add more water or flour to get the dough in right state.  Practice makes perfect 🙂

3 Methods to Make This Dough

There are 3 ways that you can choose from in how you make this bread. Choose whichever works for you. 

1. Stand Mixer – This is what I always use when I make this dough. It’s the fastest and easiest method and less manual handling. This is the step outlined below in the instruction. 
2. Hand Mixer – Use dough attachment as regular hook attachment will not work. The thick and heavy dough will jam a regular hook attachment. Also, it’s going to be too heavy for the hook attachment to mix the dough. 
3. Manually – If you don’t have any electronic baking equipment for making the dough, you can do it manually. Simply follow the same instructions, do the mixing in a large bowl and transfer in counter top and knead manually. Since this is a small batch recipe, doing this manually will not be that difficult.

So next time you’re craving something sweet and satisfying, give this XL Apple Cinnamon Crumble Roll a try. It’s the perfect blend of comforting flavors and textures, and it’s sure to become a favorite in your household. Happy baking!

That’s about it. Let me show house how I made the BEST Cinnamon Apple Crumble Roll. Let’s get started!

Ingredients:

Dough:

• 2 tablespoon full fat Milk any percentage  (warm 110F)
• 3/4  teaspoon  Active Dry Yeast 
• 2 tablespoon granulated Sugar (Divided: 1/2 teaspoon for yeast, the rest for the dry ingredients mixture)
• 1 tablespoon flavorless Oil
• 1 large Egg – room temperature
• 3/4 cup + 2 tablespoon Bread Flour
• 1/3 teaspoon Salt

Cinnamon Sugar:

• 2 teaspoon granulated Sugar
• 1/3 teaspoon Cinnamon Powder
• pinch of Salt

Cinnamon Apple Topping:

•  1/4 lage Apple – cut into small pieces
• 1 tablespoon Brown Sugar
• pinch Salt
• 1/2 teaspoon pure Vanilla Extract – optional

For big batch apple filling: Check this Cinnamon Apple Filling

Apple Crumble Toppings:

• 1 tablespoon All-Purpose Flour
• 1 tablespoon Brown Sugar
• pinch Salt
• 1 tablespoon Butter – melted
• 1 tablespoon chopped Pecan – optional

Cream Cheese Frosting:

• 2 tablespoon softened Cream Cheese
• 6 tablespoon Confectioners Sugar
• 1 tablespoon Milk
• 1/2 teaspoon Vanilla Extract or 1/4 teaspoon Cinnamon Powder

Note: There will be more than enough frosting, you can cut it into half measurement if you do not like to use much.

Instructions:

• Make the Apple Crumble Toppings: In a pan, add the cut apple, brown sugar, cinnamon powder, pinch of salt and pure vanilla extract (if using). Cook for few minutes until the sugar dissolves. Set aside to cool down.
• Activate Yeast: Microwave milk for 10 – 15 seconds until lukewarm but NOT hot. Feel the milk to make sure it is not too hot as hot milk will kill the yeast and the bread will not rise properly.  Transfer milk in bowl of stand mixer (Refer to discussion above for other Methods of making this) and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 15minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot or cold. Do NOT proceed. Redo it again as this is a very important step.
• Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar, beaten egg, and oil on low-speed, just to mix every thing together.
• Add Dry Ingredients: Add salt and flour and mix on low-speed until combined, then switch to a dough hook attachment. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 15 minutes. If the dough is too sticky add 1 tbsp of flour at a time until the dough starts to form, dough should be slightly sticky, soft but not too dry. If too much flour is added, the roll will be dense and heavy. A good measure of correct texture is a clean mixing bowl.
• First Rest Period:  Remove the dough and form into a ball. Transfer into a greased bowl (I used oil spray) and cover bowl with plastic wrap or warm towel and allow to rest for 60 minutes in a warm place.
  • TIP: To help the dough rise faster, pre-heat the oven to 110F then turn it off and put the covered dough inside.
• Cinnamon Sugar: Mix the cinnamon powder, sugar and salt.
• Shape and Fill: Generously sprinkle flour on the counter where you are going to work on your dough. Sprinkle some flour on your hands too for easy handling of dough. Take the dough out from the bowl and lightly push the dough down with the heel of the palm of your hands. Knead and flatten the dough into 8-inch x 15-inch size (it doesn’t have to be exact). The goal is to have 8 strips of 1-inch each.

• Roll and Cut: Cut the spread out dough into 8-inch strips of 1-inch each. Roll each strip and connect each other. Do this for the first 4 strips, this will be the first cinnamon roll. Do the same for the rest of the 4 strips. You should end up with 2 pieces of cinnamon roll.

• Arrange in Baking Pan: Arrange each piece in the pan leaving allowances on all sides. The bread will expand as it rise.
• Top with Cinnamon Apple: Divide the cinnamon apple into 2 portions and distribute it on top of the 2 cinnamon rolls.

• 2nd Rest Period: Cover and let rest in a warm place for 60minutes. Preheat oven to 350F during last 10 minutes of dough rising. After 60 minutes, the dough will be puff-up like this (assuming the  yeast was proofed properly in Step 2).
• Sprinkle Crumble: Divide the crumble into 2 portions and distribute it on top of the 2 cinnamon rolls.
• Pre-heat the oven to 350F.

• Bake in the lower rack for 20 minutes. Check at 10 minutes, if the top is browning fast, cover with aluminum foil.
• Cool: Take out of the oven and let cool before spreading frosting on top.
• Make the Frosting:  In a small bowl, mix  softened cream cheese, confectioners sugar, milk and vanilla extract or cinnamon. Keep mixing until smooth and no more lumps. The consistency should be runny so you can drizzle it on top. Add more milk if needed. There will be more than enough frosting, you can cut it into half measurement if you do not like to use much.
  • Altrnatively, you can also use sugar glaze for drizzling. This is just a mixture of icing sugar and milk.
  • Dusting with confectioners sugar is also another option
• Serve: Spread frosting on top of slightly cooled bread or serve without the frosting. Frosting is optional. This cinnamon roll is great even without any frosting.

• Apple Danish
• Apple Pie Oatmeal
• Apple Hand Pie
• Bite Size Apple Pie
• Apple Chips

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube