Apple, Walnut, and Cinnamon Rolls – A Fragrant Fall Dessert

Preparation method

• I loved the idea of using remilled durum wheat semolina in a sweet pastry recipe, rather than sticking to more familiar uses like pasta or bread. It was a fun little baking experiment that allowed me to pair a new ingredient with the familiar, comforting flavors of autumn.
• Prepare the Dough
  Add the remilled durum wheat semolina or flour, fresh yeast, sugar, and lukewarm milk to the bowl of a stand mixer. Mix the ingredients together, then set the mixture aside for 10 minutes to allow the yeast to activate.
  If you’re using regular white flour suitable for brioche instead of remilled durum wheat semolina, add an extra 50 g of flour to the original amount.
• After 10 minutes, add the egg yolks, Greek yogurt, vanilla extract, lemon and orange zest, and a pinch of salt. Start kneading until all the ingredients are well combined.
  Next, gradually add the softened butter, allowing the mixer to incorporate it fully into the dough. Finally, drizzle in the oil a little at a time and continue kneading until the dough is smooth, soft, and elastic.
• Let the Dough Rise
  Cover the bowl and leave the dough to rise in a warm, draft-free place for about 60–90 minutes, or until it has visibly increased in volume.
• Roll Out the Dough and Add the Filling
  Lightly grease your work surface with a little oil and turn out the dough. Using a rolling pin, roll it out into a large, roughly rectangular sheet.
  Sprinkle the ground walnuts evenly over the dough, then spread the cooled sautéed apples on top. Distribute the filling as evenly as possible, leaving a 1–2 cm (½–¾ inch) border around the edges so you can seal the roll without too much filling spilling out.
• Roll and Slice
  Carefully roll up the dough without pressing too hard. Aim for an even roll, then gently pinch the edge of the dough to seal it.
  For clean, precise slices, use a piece of sewing thread instead of a knife. Slide the thread underneath the roll, cross the ends over the top, and pull gently. This way, the slices keep their shape and the filling stays neatly in place.
  
  
• Arrange the rolls in a baking tray lined with parchment paper. Leave a little space between them if you want them to keep their individual shapes. If you place them closer together, they may join as they bake, creating a pull-apart effect.
  Cover the tray and let the rolls rise for another 30–60 minutes, depending on the room temperature.
  Keep an eye on them and wait until they look noticeably puffier. Allowing enough time for this second rise helps create a softer, more pleasant texture after baking.
• Brush and Bake
  Whisk the egg with 1–2 tablespoons of milk and gently brush the tops of the rolls. Preheat the oven to 180°C (350°F), using conventional top and bottom heat, and place the tray in the oven. Bake for about 40–45 minutes, until the rolls are beautifully golden brown and cooked through.
  
• If the rolls start browning too quickly on top, loosely cover the tray with aluminum foil during the final part of baking. Baking times may vary depending on your oven, the size of the rolls, and the type of baking tray you use, so check that they’re fully baked before removing them from the oven.
  Once baked, let the rolls rest in the tray for a few minutes, then transfer them to a wire rack to cool.
• How to Serve Apple and Walnut Rolls
  I love serving these rolls slightly warm, when the flavors of apples, walnuts, and cinnamon are still wonderfully fragrant.
  Enjoy them as they are, alongside a cup of coffee, a fragrant tea, or a mug of warm milk. For a more festive touch, dust them with a little powdered sugar once they’ve cooled.
  They’re perfect for a weekend breakfast, a sweet afternoon treat, or any time you feel like making something delicious to share with your family.
• How to Store Apple Rolls
  Once the rolls have cooled completely, place them in an airtight container or a tightly sealed food bag. Store them at room temperature for about 2–3 days, in a cool place away from direct sunlight.
  To keep them soft and fresh, avoid leaving them uncovered on the counter. Refrigeration isn’t recommended for everyday storage, as it can make the dough dry out more quickly.
  If you’d like to keep them for longer, you can freeze the rolls individually, well wrapped, for up to 2 months. When you’re ready to enjoy them, let them thaw at room temperature and warm them in the oven for a few minutes if you prefer them slightly warm.