Sunday, 15 September 2013

Knead-free apple cinnamon bread roll - yum!

The other day I went to my friend Marie's place for play date. While my little Ashley was having fun messing with Ryan's trains and other boys' toys, Marie presented some lovely peanut butter rolls and they taste great!  And she told me the best thing about the rolls is that the recipe is knead-free.  Holy rolls, I gotta have this recipe.

So I took photos with my phone, went home and started with the dough following the recipe.  And it WORKED.

This is a sure-fire recipe for those who don't have a KitchenAid or breadmaker, and those who HATE kneading. And with proper filling it tasted just delicious. Enjoy!

Just baked!

(With a bit of glaze)


1. 200g bread flour (high gluten flour)
2. 50g   cake flour (low gluten flour)
3. 20g   caster sugar
4. 3g     dry yeast
5. 3g     salt
6. 150ml luke-warm milk
7. 30g    unsalted butter, softened

  For the filling:
  1. 1/4 cup sugar (2 Tbsp caster sugar + 2 Tbsp brown sugar or whichever ratio you prefer)
  2. 2 apples, cut into small chunks
  3. 1/2 cup raisins
  4. 1-2 Tbsp rum
  5. 1 Tsp Cinnamon powder
(Cook apple chunks and sugar in a small sauce pan for 5 minutes till tender and slightly brown. Add raisins and cinnamon, cook for another 2 minutes. Finally add rum and cook another 1 minutes. Use as filling in bread roll)

PS: I don't do glaze since it's really fattening and sometimes too sweet. But if you'd like you can make glazing. (Then remember to reduce the sugar amount in filling into half( = 2 TBSP)


   1. 1/2 cup icing sugar
   2. 2 TBSP milk or cream
   3. 1 TSP vanilla extract

   Mix them and you'll get the glaze.

1. Mix well item 1- 5.
2. Blend in milk and butter to make a dough
3. Knead gently on a flat and lightly floured surface till smooth and doesn't look too grainy, for around 3 minutes.
4. Move the dough to a container and proof in a wet/humid spot for around 1-2 hours (with tea towel on). Then move to the fridge and further proof for another 10-18 hours.
5. Remove from fridge. Leave the dough with the towerl on till the it gets back to room temperature
6. Place dough on a clean/lightly floured surface. Use a rolling pin to roll it out to roughly 28cm*22cm in size ( 8.5 inch * 11 inch) and 1 cm thickness.
7. Generously spread apple jam and raisins( or any jam you like) on the flatten dough, and sprinkle small chunks of unsalted butter among the filling

8. Roll from one side into a complete roll, then cut into 7-9 pieces and place them into a 9 by 9 square inch bake ware. Further proof for another one hour with warm towel on in the microwave oven.

9.  Bake in a preheated oven at 350 F/ 175 C for 20-25 minutes. Done!

(This is a different batch which I added a bit of glaze on)

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