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Apple and Cinnamon Rolls

Updated: Feb 14

  • Beautiful, tasty and juicy snails made of apple filling and fragrant cinnamon. A phenomenal treat that will delight you. The longer it stands, this dessert will be tastier, the dough is incredibly soft and delicious of smell. The whole house will smell of this wonderful treat. I think you will like it very much!! Follow recipe.

Ingredients: simple, total time: 70 min.

Dough:

  • 20 g fresh/ or 7 g dry yeast

  • 250 ml of warm water

  • 50 g of sugar

  • 80 ml of oil

  • 1 egg

  • 1/2 teaspoon salt

  • about 525 g of flour + working surface

  • 100 g butter melted for dough/ 50 g for coating rolls and pan.

  • 1 lemon peel

Stuffing:

  • 2 medium-sized apples

  • 1 Tablespoon cinnamon

  • 165 g of brown sugar

  • 1 bag vanilla sugar/ 10 g

  • 1 juice of lemon

For coating first variant if you like:

  • egg yolk

  • 30 ml milk

For coating 2nd variant if you like:

  • (if you use this variant, no need to sprinkle with powdered sugar)

  • 2 and Tbsp of milk

  • 1 Tbsp butter

  • 1 Tbsp vanilla extract (optional)

  • 70 g of powdered sugar

Sprinkling:

  • powdered sugar

Preparation:

First prepare the stuffing for the snails:

  1. Wash and peel the apples, grate them on a coarse grater. Sprinkle the apples with lemon juice and mix. Leave for 15 minutes. Remove the excess liquid.

  2. Put the apples in a deeper pan and heat over a moderate heat, with brown sugar and vanilla sugar. Cook for about 15 minutes, with constant stirring, until you get a nice mixture compact and thick. Allow the filling to cool slightly. Cover the pot. Take a break for 20 minutes.

For the Dough:

  1. Put yeast, warm water, sugar, pinch of salt and oil in a larger deep bowl, mix everything well and set aside for about 5–10 minutes.

  2. Put sifted flour in another deeper bowl.

  3. When the yeast has risen, add with, 1 beaten egg, lemon peel and flour.

  4. Combine flour with yeast, pour on the work surface, knead everything well.

  5. Shape the dough into a ball, cover and leave on warm to rise, about 30 minutes.

  6. When the dough has raised, stir the dough and spread it with a rolling pin, on a floured work surface, to a thickness of about 5 mm and spread half of the melted butter over the dough.

Processing:

  1. When the mixture has cooled a bit, spread the filling over the whole dough and flatten with a spatula. Make sure there is no liquid when coating the dough.

  2. Roll into one large role and with a sharp knife cut into 30 small rolls, about 3 cm thick.

  3. Coat the oven pan with melted butter, brush each piece on all sides and the top. Lined up the rolls in the pan, flatten the shape with the help of a small spoon, gently squeezing all sides in the shape of a circle.

  4. Cover with cling film and let the dough rest for 30 minutes before baking.

  5. Preheat that time to 175 °C and bake the rolls for about 20–25 minutes, until they are slightly browned.

  6. While the rolls are baking, make a topping by mixing powdered sugar, milk, vanilla extract and butter into a smooth mixture.

  7. Pour over hot rolls. Enjoy in bites! Buon appetito!

NOTE: If you like less sweet, then I recommend coating the first variant with egg and milk, so after the rolls have cooled, sprinkle with powdered sugar according to your taste or not. When you cut the rolls and arranged them in the pan, mix 1 egg yolk and 30 ml of milk, and brush the whole rolls in pan also top. As soon as they are ready, take them out of the oven and let them cool, and then sprinkle with powdered sugar.

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