Swedish cinnamon rolls with apple - the quick recipe to make by yourself

Rainy days are not so bad if you spend them comfortably at home. Best with a hot drink, a book or a film. Which pastries could be better companions for a hot cup of tea or coffee than the juicy yeast buns that smell of apple and cinnamon? And they're also easy to bake yourself: We share the Swedish recipe for cinnamon rolls with you and explain alternative ingredients for cinnamon rolls with dry yeast, without yeast dough and of course the vegan option.

The recipe for the cinnamon roll originated in Sweden. Here it is called Kanelbullar (Kanel = cinnamon & Bulle = bun). For our recipe variant with apple we use sweet yeast dough (yeast dough) with fresh yeast, but below the main recipe you can find instructions for alternative doughs for:

· Cinnamon rolls with dry yeast

· Cinnamon roll without yeast

· Vegan cinnamon rolls

You need these baking accessories for the juicy cinnamon rolls

In addition to a large and a small bowl, you will need a baking tray - either lined with baking paper or reusable permanent baking foil - a damp kitchen towel, a hand mixer, a rolling pin and a pastry brush.

The recipe: apple and cinnamon snails

Ingredients for about 12 pieces

Dough

• 625g wheat flour (type 700)

• 250g lukewarm milk

• 100g butter at room temperature OR 100ml sunflower or rapeseed oil

• 100g of sugar

• 1 egg

• 1 cube of yeast

• ½ tsp salt

• 1 tsp cardamom powder, ground (optional for the Swedish version)

filling

· 2 apples, grated

· 1 egg

· 5-10g cinnamon (depending on preference)

· 50g of sugar

1. First we'll take care of the sweet yeast dough: Mix the lukewarm milk and the egg in a bowl, sift the flour into the bowl and crumble the yeast over it in small chunks. Now add salt, sugar and the softened butter or oil and knead into a smooth dough.

2. Cover the bowl with the yeast dough with a damp tea towel and let it rest in a warm place for about 30 minutes.

3. In the meantime, prepare the apple-cinnamon filling: peel and grate the apples. Mix with the cinnamon and sugar in a bowl.

4. The yeast dough should now have doubled in size. Roll out on a floured surface to a size of approx. 60x60 cm. Using a pastry brush, brush the beaten egg onto the dough (save a bit of the egg) and spread the apple-sugar-cinnamon mixture evenly.

5. Now carefully roll the dough into a roll. Use a sharp knife to cut off slices about 2 cm wide. Arrange these pieces on one (or two) baking sheets. Leave a 1 cm gap between the snails as they will rise in the oven.

6. Brush the cinnamon rolls with the remaining egg and let them rest for another 10-15 minutes. Meanwhile, preheat the oven to 170° (top and bottom heat).

7. Bake for approx. 25 minutes and leave to cool on the tray.

tips:

-> Do you love cinnamon nut snails? Then simply add ground hazelnuts or almonds to the ingredients for the filling!

-> If you want to decorate your cinnamon rolls with a glaze, simply mix together 1 tbsp lemon juice & 100g powdered sugar.

Our alternatives and modifications

Cinnamon rolls with dry yeast:

You can also make fluffy cinnamon rolls by baking with dry yeast. Step 1 is a little different here:

In an extra container, mix the egg, butter or oil with a packet of dry yeast, lukewarm milk and sugar and leave to stand for approx. 4 minutes. Mix again and pour into the bowl with the mixed flour & salt. Now knead into a smooth dough. Now you can continue with steps 2 to 7.

Cinnamon rolls without yeast:

If you don't want to use yeast, you can simply omit the dough and e.g. B. bake in puff pastry. Or you swap out the yeast for 2 tsp baking powder!

Vegan Cinnamon Rolls:

If you prefer to enjoy your cinnamon rolls vegan, simply swap the following two ingredients:

· Instead of milk you can use soy or almond milk

· Instead of butter, simply use margarine or sunflower or rapeseed oil