Cinnamon rolls with apples

• Preparation time: 30 minutes Total dough rising time: 1 hour 40 minutes
• Baking time: 35 minutes
• Number of servings: 1840 g of dough - 25 x 38 cm baking tin In 100 g of dough:
• Energy value 256 kcal
• Carbohydrates 41 g
• Including sugars 17 g
• Protein 5 g
• Fat 8 g
• Diet: low-fat, vegetarian.
• 650 g all-purpose wheat flour - about 4 cups
• 100 g of real butter - half a classic cube
• 1 cup of slightly warm milk - 250 ml
• 140 g of fine sugar - about half a cup
• 4 medium-sized egg yolks - up to 70 g
• 40 g fresh yeast or 14 g instant yeast
• 1/4 level teaspoon of salt
• 1 kg of sour apples - about 4 larger ones
• 1 sachet of vanilla sugar - 16 g
• 2 tablespoons of cinnamon - about 15 g
• 2 tablespoons of brown sugar - up to 30 g
• 150 g mascarpone cheese
• 60 g powdered sugar - about 4 full tablespoons
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons of hot water - 20 ml

Cinnamon rolls with apples

Prepare all the ingredients for the yeast dough. In separate bowls, measure out the flour, sugar, and milk...

Start with the yeast. In a large bowl (I use one), place 40 grams of fresh yeast. Add two tablespoons of light all-purpose flour, which is about 20-25 grams of flour (you'll use the flour from the 650-gram portion you measured earlier). Add a tablespoon of caster sugar, which is about 10 grams of sugar (also from the sugar you prepared earlier). Finally, add the entire portion, which is about 250 ml of slightly warm milk (I used full-fat cow's milk). Stir everything together with a spoon until no more yeast or flour lumps are visible in the liquid. Cover the bowl with the yeast mixture with a cloth or clear foil and set aside in a warm place for 15-20 minutes. The yeast mixture will bubble vigorously and become foamy.

Tip: If you only have instant dry yeast, you can use it as a last resort. Theoretically, it doesn't require making a starter, but you can. Instead of 40 grams of fresh yeast, you add about 14 grams of instant dry yeast. Add it the same way you would fresh yeast and mix it with the other ingredients. This starter takes no more than 10 minutes to use.

Pour all the wheat flour (650 grams minus 20-25 grams that went into the starter) into the bowl with the yeast. Immediately add the salt and 4 egg yolks. Next, add 100 grams of very soft or melted and cooled butter and the remaining sugar. Mix all the ingredients thoroughly with a wooden spoon.

Transfer the bowl of dough to a stand mixer fitted with a dough hook. Knead the dough for at least 5 minutes. You can also knead the dough by hand. After kneading, the dough should be formable, compact, and elastic. Leave the dough in the same bowl. Cover it with a cotton cloth or plastic wrap. Set aside to rise for at least an hour. Choose a warm, draft-free place (temperature up to 35 degrees Celsius). After 60-80 minutes, it should have risen nicely.

While the dough is rising, roast the apples. I used gray Reneta, but I also recommend varieties such as Antonówka, Złota Reneta (sweeter); Geveva, Gloster, Boskoop, and even Ligol. Mixing several varieties is also a great idea. Peel and core a kilogram of apples. Cut the apples into cubes no larger than 2 cm. Place the apple pieces in a heavy-bottomed pot. Cover with a lid and roast over low heat for about 10-15 minutes. Add 1-3 tablespoons of water if necessary. The apples don't need to completely fall apart or soften.

Towards the end (2-3 minutes before turning off the heat), add a sachet of vanilla sugar or the seeds scraped from one vanilla pod. A teaspoon of vanilla paste or essence also works. Transfer the toasted apples to a glass bowl to cool faster.

Tip: You can also use ready-made roasted apples. Use about 650-700 grams. You can also add a level teaspoon of cinnamon and/or a pinch of ground cardamom, cloves, or ginger.

Place the risen dough on a floured surface or board. Roll out the dough to a thickness of about 2 cm. Spread the roasted and cooled (or slightly warm) apples over the entire surface.

Tip: You can sprinkle the apples with a thin layer of cinnamon.

Roll the dough tightly into a long roll.

With a sharp knife, cut slices about 3 cm wide. I got 14 pieces.

Line the bottom of a 25 x 38 cm baking pan with baking paper. Grease the center and sides with a little butter. Arrange the delicate snails (they are very flexible and soft) side by side in the prepared baking pan. Let the snails rise (just like the dough ball), this time for only 20 minutes. When the rising time is over, you can start preheating the oven. Set the oven to 180 degrees Celsius with the top/bottom baking option. The photos below show the apple cinnamon rolls before and after rising.

Sprinkle the risen cinnamon rolls with a mixture of cinnamon and brown sugar.

Tip: Before sprinkling, you can brush the rolls with egg yolk mixed with milk (1 small egg yolk + 2 tablespoons of milk).

Place the baking dish with the snails on the middle rack of a preheated oven (preferably on the rack provided). Bake the cinnamon and apple yeast rolls for about 35-40 minutes. After baking, slightly crack the door, and after a few minutes, you can remove the entire baking dish and set the rolls aside to cool. You can cover the cinnamon and apple yeast rolls with icing or a quick mascarpone cream. To make this, first mix 60 grams of powdered sugar with lemon juice and warm water. Add 150 grams of mascarpone cheese (remove the cheese from the refrigerator in advance). Mix thoroughly or use a hand blender until the cream is perfectly smooth. Spread the thick cream over the rolls.

Tip: Mascarpone cheese can be replaced with Philadelphia cheese.

The aroma of freshly baked cinnamon and apple snails will fill your home with a coziness and warmth unlike anything else! Prepare for moments filled with flavor and joy as everyone in your household reaches for a piece of these homemade baked goods, admiring your delicious, edible creation.

Loosely wrap the cooled yeast apple snails in parchment paper and then place them in a clear grocery bag or a ziplock bag. Store in a cool cupboard for up to four days.

Enjoy your meal.