Ingredients
Method
Miso Caramel
- Add 45 g unsalted butter, 75 g brown sugar, 25 g granulated sugar, and almost all of 60 g heavy cream to a small saucepan or frying pan. Save about 1 tablespoon to whisk into1 tbsp white miso paste in a small bowl (see Note 3).
- Cook over medium heat while stirring, until the caramel thickens and is bubbling slowly. Take it off the heat, and stir in ½ tsp vanilla and the miso mixture until smooth. Transfer to a heatproof container and leave to cool down to room temperature. Cover and refrigerate if not using within 1–2 hours.
Apple Pie Filling
- Peel, core, and finely dice 500 g apples. Add to a small saucepan along with 2 tsp lemon juice½ tsp ground cinnamon, and 90 g miso caramel. Save the rest of the miso caramel for drizzling over the rolls before serving! Cook over medium heat while stirring regularly until the apples soften and release a lot of juice. Add 1 tbsp cornstarch or all-purpose flour and continue cooking until the filling thickens.
- Transfer to a heat proof container, and leave to cool until it stops steaming. Cover and refrigerate until completely chilled (see Note 4).
Shape & Proof
- Generously butter a cast iron skillet to form a barrier between the sourdough and the cast iron. Or use a 10 inch (25 cm) nonstick round cake pan or large rectangular cake pan sprayed with baking or cooking spray.
- Roll 1 batch Anything Goes Enriched Sourdough to about a 16 inch (40.5 cm) square. Spread the chilled apple pie filling all over the dough and up to the edges, but leave about 1 inch (2.5 cm) clear of filling along one side so you can pinch the dough closed.
- Roll up the dough into a log, and pinch closed. Use a serrated knife or dental floss to cut the roll into 8 equal pieces about 2 inches (5 cm) thick if baking in a cast iron skillet or cake pan, or 12 equal pieces about 1 ⅓ inches (3.3 cm) thick if baking in a rectangular cake pan.
- Place the rolls into your pan of choice and cover with plastic wrap. Leave to proof at room temperature until noticeably puffy (they don't need to double in size at this point) or refrigerate over night or up to 24 hours to develop more flavour.
Bake
- Preheat the oven to 350 °F. Optionally, pour ½ cup heavy creamover the rolls just before they go into the oven (see Note 5). Bake the rolls until they're golden brown and puffed up, about 35–40 minutes.
- While they're still hot out of the oven, pile on 3–4 scoops vanilla ice cream (or more if you like!) and drizzle on the rest of the miso caramel. If the miso caramel has firmed up, you can soften it in the microwave for 15-30 seconds or until it's pourable again.
- Enjoy immediately! If you're not ready to serve the rolls, store them in the fridge before topping with ice cream. You can refresh the rolls in a 350 °F oven for 10–15 minutes, then top with ice cream and miso caramel while it's still warm and right before serving.
Video
Notes
The estimated recipe timing above doesn't include the time to make the dough. You can use any enriched dough you like (whether sourdough or not) as the base for these rolls, even though I do recommend using my Anything Goes Enriched Sourdough recipe for these. The timing to make the dough depends on what recipe you use!
- Make a full batch of Anything Goes Enriched Sourdough up to resting in the fridge, then roll, fill, shape, and bake according to this recipe. Or make whatever enriched dough recipe is your go-to up to bulk fermentation.
- Lots of apple varieties will work well in this filling! My favourites are Honeycrisp and Granny Smith. See my original Miso Caramel Apple Pie recipe post for more guidance on choosing apple varieties for pie.
- Whisking the miso into some of the heavy cream helps smooth it out, so it combines smoothly into the caramel. Otherwise, you'll wind up with a bunch of little clumps of caramel throughout. No need to measure out the portions of cream, just add about a tablespoon to the miso and whisk it in, and add the rest of it to the saucepan with the other caramel ingredients.
- It's really important to let the filling chill completely before you use it in these rolls! If you use warm filling, the dough could soften and become really sticky and difficult to handle. Hot filling could even kill some of the yeast in the dough leading to dense rolls.
- Pouring heavy cream over the rolls makes the dough extra soft and rich, and forms almost a caramel sauce on the bottom as it mixes with the sugar in the filling. I love doing this to take cinnamon rolls over the top, but it is optional!