Recipe for Apple Butter Rolls with Honey Marzipan Frosting by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Butter Rolls with Honey Marzipan Frosting. This dish qualifies as a Intermediate level recipe. It should take you about 4 hr 25 min to make this recipe. The Apple Butter Rolls with Honey Marzipan Frosting recipe should make enough food for 12 rolls.

You can add your own personal twist to this Apple Butter Rolls with Honey Marzipan Frosting recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Butter Rolls with Honey Marzipan Frosting recipe.

Ingredients for Apple Butter Rolls with Honey Marzipan Frosting

• 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

Directions for Apple Butter Rolls with Honey Marzipan Frosting

1. 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.
2. 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.
3. For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
4. 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.)
5. 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.
6. Preheat the oven to 350 degrees F.
7. 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.
8. 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.)
9. When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple Butter Rolls with Honey Marzipan Frosting recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Cinnamon Roll – A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Scandinavia, but also in Austria and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsboller or kanelsnurr, in Finland it is known as korvapuusti, and in Estonia it is known as kaneelirull. In Austria and Germany it is called Zimtschnecke.
• Honey Recipes
• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.