Go Back
Print Recipe

Apple Cider Sweet Rolls

Golden, tender sweet rolls infused with spiced apple cider, caramelized apples, and maple. Each one is drizzled with cider syrup and a thick creamy glaze—like something you’d find on a tavern table in Skyrim on a crisp autumn night.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer, breads, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: apple cider, apples, elderscrolls, fall, fall recipes, skyrim, skyrim sweetrolls, sweet rolls, sweetrolls
Servings: 4 serving

Equipment

  • mixing bowls
  • small saucepan
  • whisk + wooden spoon
  • 4 mini bundt pans
  • pastry brush

Ingredients

For the Rolls

  • 1 ¼ tsp active dry yeast
  • ¼ cup warm apple cider
  • 1 tbsp maple syrup
  • 1 cup almond flour
  • ¾ cup oat flour
  • ½ cup all purpose flour add a little more if the dough is sticky
  • ¼ cup walnuts finely chopped
  • 2 tbsp flax seeds
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp softened butter not melted
  • 2 large eggs
  • ⅓ cup greek yogurt
  • ¼ cup unsweetened apple sauce
  • 2 tbsp apple cider
  • 1 tsp vanilla extract

Caramelized Apples

  • 1 medium apple diced
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • ½ tsp ground cinnamon

For the Glaze

  • ¼ cup greek yogurt
  • 1 ½ tbsp maple syrup
  • 1 tbsp melted butter
  • 2 tbsp apple cider
  • ½ tsp vanilla extract
  • 1 tbsp powdered sugar

For The Apple Cider Syrup

  • 1 cup apple cider
  • 1 small apple diced
  • ¼ cup maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp vanilla extract

Instructions

  • First, activate the yeast by mixing warm apple cider with maple syrup or honey and sprinkling the yeast on top. Let it sit for 5–10 minutes until it becomes foamy. While the yeast is activating, caramelize the diced apples by cooking them in butter with maple syrup and cinnamon until soft, golden, and slightly sticky, then set them aside to cool.
  • Next, prepare the dough by whisking together all the dry ingredients, then rubbing in the softened butter until the mixture is crumbly. In a separate bowl, whisk the wet ingredients together and stir in the foamy yeast. Combine the wet and dry ingredients until a sticky dough forms, and gently fold in the cooled caramelized apples.
  • Then, let the dough rise in a warm spot for 45–60 minutes until it becomes puffy. Preheat the oven to 350°F and grease mini Bundt pans. Spoon the dough evenly into the pans and bake for 22–26 minutes, until the rolls are golden and a toothpick comes out clean. Brush the tops with melted butter and allow them to cool for about 10 minutes before removing them from the pans.
  • Finally, make the apple cider syrup by simmering apple cider with diced apple, maple syrup, cinnamon, and nutmeg until thickened, then stir in vanilla. Whisk together the glaze ingredients until smooth, adjusting consistency with more reduced cider if needed. Drizzle the warm rolls with the syrup and finish with the glaze so it drips down the sides before serving.