Delicious apple cinnamon rolls with nuts. How to make the perfect dessert? With this simple recipe, it will be a piece of cake!
Ingredients
For the dough
- Warm milk – 250 ml
- Fresh yeast – 50 g (or 14 g instant yeast)
- All-purpose flour – 500 g
- Sugar – 50 g
- A pinch of salt
- Egg – 1
- Egg yolks – 2
- Soft butter – 70 g
- For brushing: egg yolk – 1 + Milk – 4 tablespoons
For the filling
- Tart apples – 1 kg (peeled, cored, and cut into small pieces)
- Butter – 40 g
- Lemon – 0.5 (juice and zest)
- Brown sugar – 0.5 cup
- Vanilla sugar – 2 tablespoons
- Ground cinnamon – 2 tablespoons
- Walnuts – 50 g (chopped)
For the glaze
- Lemon juice – from 0.5 lemon
- Powdered sugar – about 2/3 cup
Preparation
To prepare the dough, add the yeast to the warm milk and stir. Let it sit for 5 minutes. Sift the flour into a bowl, add the sugar and salt, and mix. Make a well in the center, pour in the milk and yeast mixture, and mix with a spoon.
Start kneading the dough, adding the egg and egg yolks. After about 5 minutes of kneading, add the soft butter and continue kneading (by hand, with a stand mixer, or in a bread machine) for about 10-15 minutes until the dough is smooth and elastic. Cover with plastic wrap and let it rise for 1.5 hours.
To make the filling, peel the apples, cut them into quarters, remove the seeds, and chop into pieces. Place them in a skillet, add the butter, lemon juice and zest, cinnamon, brown sugar, and vanilla sugar. Cook over medium heat for about 15 minutes, stirring occasionally, until the apples are soft and start to break down. Let it cool (it can be warm).
To shape the rolls, transfer the risen dough to a floured surface and knead briefly to remove air bubbles. Divide the dough into 2 parts and roll each into a square about 30 x 30 cm.
Spread the apple filling evenly over the dough squares. Roll them up into logs and cut each log into 12 pieces about 2 cm thick. Arrange the rolls on a large rectangular baking sheet with space between them or on 2 smaller baking sheets (about 20 x 30 cm each). Sprinkle the tops with chopped walnuts. Let them rise for about 40 minutes.
Preheat the oven to 180°C (350°F). Brush the tops of the rolls with the egg yolk mixed with milk and bake for about 20 minutes, until golden brown (if you have 2 baking sheets, bake them one at a time).
After baking, make the glaze: heat the lemon juice and mix in the powdered sugar until smooth. Drizzle over the warm rolls.
