filling completely cool
Warm apples melt the butter in the dough and weaken the yeast structure. Distribute the filling only at room temperature.
European baking kitchen Recipe
Apple Cinnamon Rolls
The apples are briefly pre-cooked and completely cooled, so that the snails do not soften by leaking juice. A second cooking ensures loose layers.
Total time
2 hr 30 min
Calories
330 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
apple cinnamon rolls with juicy filling and stable dough
When baking, raw pieces of apple give off uncontrolled juice and can squeeze the dough layers apart. Therefore, briefly steam it with sugar and cinnamon until the liquid is largely evaporated. The filling must be cold before rolling up. Cut the roll with a sharp knife or unwaxed tooth floss without pressing it together.
Breakfast
Autumn Recipes
Fruit
Recipe
Apple Cinnamon Rolls
Fluffy yeast dough surrounds a juicy apple and cinnamon filling, finished with a fresh lemon glaze.
Ingredients
12 servings
Method
-
1
Knead yeast dough
Mix flour and yeast. Add milk, sugar, butter, egg and salt and knead for 8 to 10 minutes to a smooth, elastic dough.
-
2
Allow the batter to rise
dough covered about 60 minutes let go until its volume has approximately doubled.
-
3
Cook apple filling
Cook the diced apple with 20 g of butter, the brown sugar and cinnamon for 6 to 8 minutes, until almost no liquid remains. Spread on a plate and leave to cool completely.
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4
Snails shapes
dough roll out into a rectangle of approximately 40 x 35 cm. Spread filling, roll up from the long side and cut into 12 slices.
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5
Second cooking
Put snails in a greased form at a distance, cover and let go for another 25 to 30 minutes. Preheat oven to 180 °C.
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6
Baking and glazing
Bake snails 23 to 27 minutes golden brown. Stir powder sugar with lemon juice smoothly and spread on the still slightly warm pastry.
Kitchen know-how
Tips for Apple Cinnamon Rolls
Don't skip the second Gare
After cutting, the dough is compressed. The second cooking loosens up the individual turns before baking.
Variations
How to adapt this recipe
Sprinkle 70 g of roasted, coarsely chopped Walnuts on the cold apple filling before the dough is rolled up.
Mix 100 g of cream cheese with 50 g powdered sugar and a tablespoon of lemon juice and spread the cast on the cooled snails.
Nutrition per serving
330kcal
55.0 gCarbohydrates
6.0 gProtein
10.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Apple Cinnamon Rolls
Acidic, formally stable varieties such as Boskoop, Elstar or Braeburn compensate for the sweet filling and do not disintegrate immediately.
The apples were too juicy, not cooled down or the roll was loosely wrapped. To a large extent, the liquid steamed in.
Yes. Place the shaped snails covered in the refrigerator and let them temperature for about 30 minutes in the morning before baking.
Heat individual snails at 150 °C for about 6 to 8 minutes. A small splash of water in the oven protects against drying out.
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