Homemade Apple Cinnamon Rolls with Spiced Filling
Ingredients
Dough
- 200 ml milk
- 450 g all-purpose flour
- 30 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 1/2 cube fresh yeast
- 50 g soft butter
- 1 large egg
- butter, for greasing the pan
- flour, for dusting
- milk, for brushing
Filling
- 1200 g apples (such as Boskop)
- 150 ml water
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 packet vanilla sugar
- 70 g soft butter
- 50 g sugar
- 2 teaspoons ground cinnamon
Glaze
- 150 g powdered sugar
- 2 tablespoons water
- cinnamon, for dusting
Preparation
Warm the milk in a saucepan.
In a bowl, mix flour, sugar, vanilla sugar, and salt.
Crumble the yeast into the flour mixture.
Add the lukewarm milk, soft butter, and egg, and knead with the dough hooks of a hand mixer for 5 minutes to form a smooth dough.
Cover with a kitchen towel and let rest for about 45 minutes.
Peel, core, and dice the apples into 1 cm cubes.
Bring 100 ml water to a boil in a saucepan.
Add the apple cubes and lemon juice, and simmer for 3 minutes.
Mix cornstarch with vanilla sugar and the remaining 50 ml water.
Stir the cornstarch mixture into the apple cubes.
Chill the filling.
In a small bowl, mix soft butter, sugar, and cinnamon with a whisk.
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) fan-forced.
Grease a baking dish (about 25 cm x 30 cm).
Roll out the dough on a floured surface into a rectangle (20 cm x 60 cm).
Spread the cinnamon sugar mixture over the dough, leaving a 1-inch border.
Spread the apple filling over the cinnamon sugar mixture.
Roll up the dough tightly into a log.
Cut the log into 12 equal pieces.
Place the rolls in the prepared baking dish.
Cover and let rise for 20-30 minutes.
Brush the rolls with milk.
Bake for 20-25 minutes, or until golden brown.
In a small bowl, mix powdered sugar and water to make the glaze.
Drizzle the glaze over the warm rolls.
Dust with cinnamon.
