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Cosmic Apple Stuffed Cinnamon Rolls with Persimmon Glaze

Cosmic Apple Stuffed Cinnamon Rolls with Persimmon Glaze


MAJOR KEY:

1. This is one of those recipes where a mandoline comes in handy. It’s an easy way to get a consistent thin cut. So if you don’t have one, I recommend small dicing the apple instead.

2. I used Cosmic apples and it was AMAZING! But your average grocery store won’t have them. So any good baking apple like Granny Smith’s is a fine substitute.

3. Persimmons need to be as soft as jelly for this glaze. If they're too firm, let them stand at room temperature for a few days until fully ripe.

 

Ingredients

  • 1 package yeast about 2 & 1/4 teaspoons
  • 1/2 cup lukewarm water
  • 1/4 cup sugar
  • 1/2 cup warm milk
  • 1/3 cup melted butter
  • 1 egg room temperature
  • 1 1/2 teaspoons salt
  • 4 1/4 cups all-purpose flour
  • Apple pie filling:
  • 5 Cosmic apples peeled cut mandolins thin 
  • 1/2 cup sugar
  • 5 tablespoons melted butter
  • 2 tablespoons butter room temperature
  • 1 cup brown sugar
  • 2 tablespoons Tastic Sweet
  • 1/2 teaspoon apple spice optional
  • Persimmon Glaze: 
  • 2 persimmons 
  • 1 tablespoon Tastic sweet
  • 1 teaspoon vanilla paste
  • 1 tablespoon orange zest

 Directions

1. Combine lukewarm water, 1/4 cup sugar and yeast in a small bowl and set aside for for 8-10 minutes or the mixture begins to bubble and the yeast has begun to active.
2. In a large bowl whisk the melted butter, egg, warm milk, and salt. Add the yeast mixture and then slowly whisk in 1 cup of flour then another cup. The mixture will begin to thicken, switch from the whisk to a wooden spoon, gradually add the rest of the flour and continue mixing until the flour is fully combined.

3.  Turn the dough onto turn dough to a floured surface and knead for 5 minutes. Place the dough in a greased bowl and cover with plastic wrap, place in the microwave or oven ( turned off) for 90 minutes. Begin working on apple filling.
When the dough has risen, remove the cover and punch it down then remove from the bowl. Roll out on a floured surface into a 16x24 inch rectangle.
4.  Spread the 2 tablespoons of butter at room temperature evenly over the dough keeping 1/2 inch from the edges. Mix the brown sugar with the Tastic sweet and sprinkle evenly across the butter. Spread the apple mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches.

5.  Cut 2-inch slices, this will give you 12 cinnamon rolls or 3-inch slices for 8 big cinnamon rolls. Line a 9x13 baking pan with parchment paper and place the rolls on the paper about 1 inch apart. Cover with plastic wrap and allow to rise for 1 hour. About 20 minutes before the rolls are done rising heat the oven to 375 degrees.
6. Bake the rolls for 20 minutes or until the edges are golden in color. Allow the rolls to cool for at least 10 minutes then top with persimmon glaze.
Apple pie Filling:
  • While the dough is rising begin working on the apple filling. Heat a large skillet to medium/high heat and add 5 tablespoons of butter and stir until melted. Add the apples and sugar and saute until the apples are lightly caramelized. Remove the skillet from heat and set aside until you are ready to use.

Persimmon Glaze:

Rinse soft-ripe persimmons. Cut them in half and scoop out the soft flesh; discard stems and peels. In a blender or food processor, whirl flesh until puréed (you need 1 1/2 cups; save any extra for other uses). In a 1- to 2-quart pan, mix glaze ingredients and add the 1 1/2 cups persimmon purée and stir over medium heat until mixture boils and thickens, about 4 minutes. Set aside for glazing.

 

*Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊


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