German Apple Cinnamon Rolls (Apfelschnecken)
Serves 12
30 mins prep
20 mins cook
60 mins Resting Time
105 mins total
German apple cinnamon rolls are an irresistible German pastry made from a fluffy yeast dough that's rolled up with crisp apples.
Unlike American apple cinnamon rolls, they are baked spread out. Instead of topping them with cream cheese frosting, they are brushed with melted butter before and after baking, and then pressed into a bowl of cinnamon sugar. May I just say the perfect fall afternoon treat to enjoy on a picnic blanket with a cup of steaming coffee?
Looking for German cinnamon rolls from Hamburg? Try my Franzbrötchen (by the way, they would be perfect with added apple too!).
Dough
Filling
Topping
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Combine the yeast and lukewarm milk and allow to sit for 5 minutes or until bubbly. Knead together with all other dough ingredients until you end up with a smooth dough. Cover and allow to rest in a warm spot until doubled in size, for about 1 hour.
500 all-purpose flour
7 active-dry yeast
150 milk
75 granulated sugar
150 sour cream
75 butter
Peel, core and small dice the apples, then toss with the juice of 1/2 a lemon or 1 Tbsp.
2 small apples
1 lemon juice
Preheat the oven to 390℉ (200℃).
Roll out the dough in a rectangle 40 by 30 cm or 12 by 16 inches.
Rub on the butter using your hands. I know, it's a weird, but I think fun feeling.
50 butter
Add the apples on top of the butter, then make a tight roll. Rolling up the long side, so you end up with a fat roll the width of the shorter side of the rectangle.
Cut the roll into 12 pieces, then lay them cut side up on two baking sheets prepped with parchment paper or reusable silicone baking mats. I forgot to do the following, but here another tip.
Since you're baking the rolls spread out, the end dough piece tends to separate from each roll and becomes a bit too brown. To avoid this from happening, you can tuck each end piece under each roll.
If any of them are taller than others (happens to me with the end pieces), press them down with your palm to make them a bit flatter.
Brush the rolls with 1 tablespoon of melted butter before baking, bake on the middle rack for 20 minutes. Rotate them halfway through baking, so they brown evenly.
3 butter
While baking, combine the cinnamon and sugar. When finished baking, brush with more melted butter and dip them upside down into a bowl of cinnamon sugar.
100 granulated sugar
5 ground cinnamon
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