Ingredients
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1 kg 2 lbs 3 oz kg IREKS Mella Brioche
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0.05 kg 0 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
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0.45 kg 0 lbs 16 oz kg Water
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0.2 kg 0 lbs 7 oz kg Ardress Diced Apple Pie Mix
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0.004 kg 0 lbs 0 oz kg Cinnamon (Ground) 6x400g
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0.3 kg 0 lbs 11 oz kg Macphie Toffee Sauce 12x1L
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0.1 kg 0 lbs 4 oz kg Bake Stable Caramel Pieces 6mm SG
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Halloween Apple & Cinnamon Rolls
Comforting Apple and Cinnamon Rolls with Mapchie Toffee Sauce and a spooky Dobla twist
Method
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- Mix the IREKS Mella Brioche, the yeast and the water together for 2 + 10 minutes, the dough should reach between 27°C – 28°C
- Bulk fermentation for 30 minutes
- Pin the dough 30cm x 45cm
- Add the cinnamon to the apple mix and spread onto the dough
- Roll the dough (from the 45cm side) to the other side to create a large roll
- Cut the dough into smaller rolls
- Place the smaller rolls onto a baking sheet and proof for 60 minutes
- Batch the small doughs together and bake at 180°C for 20 minutes until golden
- Heat the Macphie Toffee Sauce to loosen and drizzle over the cinnamon rolls
- Sprinkle on the fudge pieces and decorate with the Dobla Halloween decorations
