Cinnamon Squir-rolls

Updated at: Wed, 16 Aug 2023 19:54:39 GMT

Step 1

Combine all plain dough ingredients except butter and knead either in a stand mixer or on a floured surface for about 15-20 minutes

Step 2

When the dough is smooth, add the butter and knead again for another 10 minutes (or until no longer sticky)

Step 3

Cover and let the dough rise in a warm place until doubled in size (around 1 1/2 hours). While the dough is resting, make the apple filling (see below).

Step 4

Once the dough has doubled, knock out the air and split in half (do this by mass) - should be around 374g each. One half will be for the squirrel bodies and the other for the tails. Take 20g of dough from the tail portion, cover and set aside.- this will be for the arms and legs later on.

Step 5

Then cover and let the tail dough rest while we work on the bodies.

Step 6

Take the dough portion for the bodies and split into 5 x 33g and 5 x 42g portions. The 33g portions will be for the bodies and the 42g portions are for the faces.

Step 7

Roll out each portion into a circle and place a spoonful of apple filling in the middle. Top with a cube of cream cheese if you’d like. Pinch the seams shut and shape into a ball.

Step 8

Cover and let the apple stuffed dough rest while you work on the squirrel tails.

Step 9

On a floured surface, roll out the remaining dough portion into a large rectangle. Spread the softened butter over the whole surface. Mix the brown sugar and ground cinnamon together in a small bowl and sprinkle over the buttered dough.

Step 10

Roll the dough into a tight log starting from the side closest to you. Roll back and forth on the seam in order to seal it.

Step 11

Using flavourless dental floss, cut 3cm or 1 1/2 inch sections and place on a tray.

Step 12

Line the baking tray with parchment paper and place the ‘heads’ down. Then with a 1/2 cm gap underneath, place each of the bodies. Add the cinnamon roll tails to the right of each squirrel body, arranging it so the seam of each roll is facing the bodies

Step 13

Take the leftover 20g of dough that was set aside earlier and roll into 1g balls to make the arms and legs. Attach to the bodies with a toothpick.

Step 14

Cover and let rise for another 40 minutes or until the squirrolls have grown x1.5-2 in size. Bake at 180c for 20 minutes.

Step 15

Combine all the ingredients for the apple filling into a saucepan and cook over low heat until the apples have softened and the liquid has cooked off.

Step 16

Transfer to a bowl and let cool before filling the rolls.

Step 17

When the rolls have cooled, draw on the faces with melted dark chocolate either with a toothpick or using a paper piping bag.

Step 18

Slice some almonds in half horizontally to make the ears and attach them to the rolls with melted chocolate. Only use a little bit of chocolate as too much will make the ears slide off!

Step 19

You can also make ‘acorns’ by dipping some whole almonds into melted chocolate. Attach to the bodies with more melted chocolate.

Step 20

Top the cinnamon roll tails with cream cheese (or not, they taste just as good on their own!)

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