Apple Rose Pastry Roll

I may have made this for the first time last night.  It was so incredible, I couldn't wait to share this recipe with you!  The recipe for Spiral Apple Bread with a Caramel Apple Glaze comes from Inspired by Charm.

I decided to call this an Apple Rose Pastry because it looks so beautiful, that I do not feel Spiral Apple Bread does this decadent pastry any justice.  Please note that this recipe would definitely be a Top Ten post, but I didn't make it in my first 300 pins.  It is without a doubt the best thing I have made since reaching the 300th recipe mark!

My mom had us over for dinner last night and I offered to bring dessert.  I had been thinking about this  recipe since I pinned it.  As I read over the blog post this week, I knew I had to make this recipe very soon.

I made two minor adaption to this recipe.  Inspired by Charm used Granny Smith apples; I used Macintosh apples.  Macintosh are my absolute favorite apple to use when baking.  The glaze calls for apple cider, and I substituted milk instead.  The glaze had a wonderful flavor and there is nothing else I would do to change or adapt this recipe. The dough was a great texture and consistency for rolling out and it had a great flavor.  There was a perfect blend of dough and of apples.  Also, despite the butter and cinnamon sugar, plus the glaze, this recipe wasn't too sweet...it was just right!  The last and final thing about this recipe is that it makes two! Let's just say my day started out by baking the second one for breakfast.  As my mom would say, "The breakfast of champions!"

Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 package of instant yeast
1/2 teaspoon salt
1/4 cinnamon
3/4 cup  milk
2 tablespoons unsalted butter, melted
3 Macintosh apples peeled, cored, and thinly sliced 

2 Tbl. of melted butter (for each pastry roll)
1/8 C. of cinnamon sugar (for each pastry roll)

2 Tbl. of butter (for each pastry roll)
1/8 C. of brown sugar (for each pastry roll)
1/4 C. of powdered sugar (for each pastry roll)
1 Tbl. of milk (for each pastry roll)

Mix the first five ingredients together in your stand mixer.  Melt the butter in the microwave and stir in the milk.  *Please note the original recipe calls for warm milk, but I melted the butter then poured in the milk and it was nice and warm from the melted butter.

Add the butter and milk into your bowl and kneed for several minutes until it's formed into a ball.  Lightly spray the bowl and cover with saran wrap or a towel.  Allow the bread to rise for 1.5 hours.

Meanwhile, peel and slice the apples. I used my apple corer/ slicer.  Then I cut each slice into fourths.

After the dough has risen, punch down the dough and split into two.  Using half of the dough, roll it out thin, then cut into 1/2 inch strips.  

Begin to spiral the dough from the center out using a pie pan (The pan doesn't need to be sprayed).  Tuck in apple slices between the layers.  When the strip of dough runs out, pinch on another strip of dough.  Continue until you're out of dough.  I prepped both pans at the same time.  Then allow the dough to rise for another 45 minutes.

I then baked one and placed the second in the fridge to bake this morning.

Bake at 350 for 25 minutes.  Once the roll is out, melt all of the remaining butter (4 Tbl.) in a sauce pan.  Drizzle half of the melted butter on the roll and sprinkle with cinnamon sugar.

While that sits, add the brown sugar, powdered sugar, and milk to the saucepan with the remaining butter. Mix together and allow to boil.  Pour this on top and enjoy!

This recipe took a long time from start to finish, but it was not challenging to make.  It looks wonderful and tastes even better.  I was afraid I was going to have wished I made apple pie, but no one was disappointed to say the least!