These moist apple cinnamon rolls combine a soft yeast dough with a sweet cinnamon butter filling and little pieces of apple. Fresh from the oven, they are just as good with afternoon coffee as for a leisurely breakfast.

You can make the yeast dough the classic way by hand or with a food processor – or in the Thermomix. The finely chopped apples go straight onto the filling and add a fruity note.

Apple Cinnamon Rolls with Yeast Dough

Soft yeast dough rolls with a cinnamon butter filling and pieces of apple – made by hand or with a Thermomix.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 10 pieces

Course: Bread & Bakes, Dessert

Ingredients Equipment Instructions

Ingredients

  

For the yeast dough

• 30 g sugar
• 100 ml lactose-free milk lukewarm
• 21 g yeast fresh, approx. ½ cube
• 270 g wheat flour plain, type 480
• 1 eggs
• 130 g butter softened
• 1 pinch salt

For the filling

• 100 g sugar
• 1 tsp cinnamon
• 50 g butter soft enough to spread
• 250 g apples approx. 2 medium; peeled, cored, finely diced

Equipment

• 1 mixing bowl
• 1 food processor optional, for kneading
• 1 Thermomix optional, for the dough
• 1 Rolling Pin
• 1 baking tray or a greased baking dish

Instructions

 

Yeast dough – classic method

1. Warm the milk until just lukewarm. Dissolve the yeast and 30 g sugar in it.
2. Put the flour, egg, softened butter and salt in a bowl. Add the yeast and milk mixture.
3. Knead everything by hand or with a food processor for 8–10 minutes into a smooth, soft dough. If needed, let it rest briefly rather than adding lots of extra flour.
4. Cover and leave to rise in a warm place for about 60–90 minutes until the dough has clearly risen.

Yeast dough with the Thermomix (instead of the classic method)

1. Put the milk, 30 g sugar and yeast in the mixing bowl and warm 2 min/37 °C/speed 2.
2. Add the flour, egg, softened butter and salt and knead 4 min/dough mode.
3. Remove the dough from the mixing bowl, cover and leave to rise for 60–90 minutes until it has clearly risen.

Shaping and baking

1. For the filling, mix 100 g sugar with the cinnamon.
2. Roll the dough out into a rectangle on a lightly floured surface.
3. Spread 50 g softened butter evenly over the dough and sprinkle the cinnamon sugar on top.
4. Peel, core and finely dice the apples. Spread the apple pieces evenly over the filling.
5. Roll up from the long side and cut into slices about 3 cm thick.
6. Place the rolls a little apart in a greased dish or on a baking tray lined with baking paper.
7. Preheat the oven to 175 °C (conventional, top and bottom heat). Meanwhile, leave the rolls to rest for about 15–20 minutes.
8. Bake for about 15–20 minutes until golden brown. The baking time may vary depending on the size of the rolls and the dish.

Tips & Variations

The dough contains quite a lot of butter, so it is soft. Let it rise long enough after kneading and only add as much extra flour as necessary.

For neat spirals, chill the roll of dough for 10–15 minutes before cutting or cut it with a thin thread.

Cut the apple pieces as small as possible and spread them evenly so the dough rolls up easily. If the apples are very juicy, pat them dry briefly first.

Without the apples, you get classic cinnamon rolls; with apples, the rolls stay a little moister.

Serve lukewarm. Store leftovers in an airtight container and warm them briefly before eating.