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Sweet Rolls with Cardamom, Tahini, Apple & Cinnamon

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Ingredients

Scale

Dough

  • ½ c. unsalted butter, melted
  • 2 c. whole milk, warm to the touch
  • ½ c. granulated sugar
  • 2 ¼ tsp. active dry yeast
  • 600 g. flour (roughly 5 c.), divided into 500g. and 100g.
  • 2 tsp. salt
  • 2 tsp. ground cardamom
  • 1 tsp. baking powder

Filling

  • ½ c. tahini (120 g.)
  • ¼ c. butter, softened
  • ¾ c. brown sugar
  • 2 Tbsp. ground cinnamon
  • 1 Tbsp. ground cardamom
  • 2 – 3 apples – select an apple that is sweet and will hold up well during baking.

Glaze 

  • 1 ½ c. (180 g.) powdered sugar
  • 3 Tbsp. tahini
  • 3 – 4 Tbsp. milk or apple cider (to thin)
  • ¼ tsp. cardamom

Instructions

  1. Generously butter a 9×13 glass baking dish or two disposable foil pie/cake pans.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow it to cool slightly.
  3. Sprinkle the yeast evenly over the warm mixture and letstand for 1 minute.
  4. Add 4 cups (500 g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. After 1 hour, the dough should have nearly doubled in size.
  5. Prepare the filling by blending the butter and tahini together using a whisk or hand mixer. Measure out your brown sugar and place it in a small bowl with cinnamon and cardamom.
  6. Just before the one-hour mark, use a mandoline and slice the apples into very thin slices. No need to remove the skins.
  7. Remove the towel and add an additional ¾ cup (100 g) of flour, the baking powder, cardamom, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Square off the corners to make sure they’re sharp and even.
  9. Spread the tahini butter mixture evenly over the dough. Sprinkle evenly with the brown sugar and spice mixture. Gently press the mixture into the butter. Lay apple slices across the entire dough rectangle.
  10. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  11. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (8 cm) thick each.
  12. If using a 9×13 dish, place 12-14 rolls in the buttered pan. If using single-use pans, place 7 cinnamon rolls in each cake pan—one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  13. Preheat oven to 350˚F (180˚C). At the 30-minute mark, bake the sweet rolls for 25-30 minutes on the center rack until golden brown.
  14. To prepare the glaze, combine powdered sugar, tahini, milk or cider, and cardamom together in a mixing bowl and whisk until smooth. Pour over the warm sweet rolls and serve warm. Enjoy!

Find it online: https://www.weaversorchard.com/tahini-apple-cinnamon-rolls/