Recipes > Apple Crisp Sweet Roll Coffee Cakes Find A Store Apple Crisp Sweet Roll Coffee Cakes When you combine apple crisp with a sweet roll, you get a beautiful, delicious coffee cake that’s loaded with apples, topped with a crumbly streusel topping piled high on a tender, buttery sweet roll. Yield 2 coffee cakes Print Recipe Pin Recipe 2 Reviews IngredientsDough2 to 2 1/2 cups unbleached all-purpose flour1 cup whole wheat pastry flour1/4 cup granulated sugar1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 teaspoon table salt1/4 teaspoon ground cinnamon3/4 cup milk1/4 cup unsalted butter (cut in to pieces)2 large eggs (room temperature)Filling2 granny smith apples (peeled, cored, diced)2 honey crisp apples (peeled, cored, diced)1/2 cup granulated sugar1 teaspoon ground cinnamon1/4 cup fresh lemon juice3 tablespoons unsalted butterStreusel Topping1/3 cup packed light brown sugar1/3 cup all-purpose flour1/4 cup old-fashioned rolled oats (not quick-cooking)1/4 cup sliced almonds1/4 teaspoon ground cinnamon1/8 teaspoon table salt3 tablespoons unsalted butter (melted)Icing1 cup powdered sugar1 tablespoon milk (add more/less to achieve desired consistency) InstructionsIn the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.In a microwave safe dish, heat milk and butter until warm (120°-130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.While the dough is rising, prepare the apple filling: In a large bowl, or plastic zipper bag, combine apples, 1/2 cup sugar, lemon juice, and cinnamon. Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.Prepare streusel topping: In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large crumbs.Cut 2 pieces of parchment to fit two 9-inch round cake pans. Line pans with parchment, then spray with non-stick cooking spray. (Note, you can also use two 9-inch springform pans.)Divide dough in half and keep remaining half covered with plastic wrap.Divide one dough again in to two pieces – a smaller piece (about 1/3 of the dough) and a larger piece (about 2/3 of the dough). Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in a prepared cake pan. If necessary, use your fingers to press the dough to fit the pan.Divide the smaller piece in to four equal pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along one side of the outside of the pan to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.Repeat steps 8 and 9 with remaining half of the dough.Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.Cover; let rise in warm place until doubled in size, about 45 minutes.Preheat oven to 350°F. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.Prepare icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes. NotesRecipe by Barbara Schieving. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
