If you love apple pie and soft homemade yeast dough, these apple cinnamon yeast rolls might become your new favourite treat. They are fluffy, tender and filled with grated apples cooked with sugar, butter and cinnamon. A light dusting of powdered sugar is all they need to finish them off.
They taste a little like apple pie wrapped in soft, sweet yeast dough. The apple filling makes the rolls wonderfully fragrant, while the cinnamon gives them that cosy homemade-baking flavour.
The best part? You don’t need any fancy ingredients. Just prepare a simple yeast dough, cook the apple filling, roll everything up and slice it into pretty little spirals. They are lovely with a cup of coffee or tea, especially on a quiet afternoon at home.
Ingredients
For the yeast dough
- 500 g wheat flour (German Type 405)
- 25 g fresh yeast
- 250 ml lukewarm milk
- 80 g sugar
- 80 g butter, melted and cooled
- 1 large egg
- 8 g vanilla sugar
- A pinch of salt
- 10–20 g extra flour, only if needed
For the apple cinnamon filling
- 4 medium apples
- 50 g sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon butter
For finishing
- Powdered sugar, to taste
- A little extra ground cinnamon, optional
Instructions
1. Prepare the yeast starter
Pour about 100 ml of the lukewarm milk into a small bowl. Crumble in the fresh yeast, add 1 tablespoon of the sugar and 2 tablespoons of flour taken from the measured amounts.
Mix well and leave for 10–15 minutes, until the mixture becomes foamy.
2. Make the yeast dough
Place the remaining flour, sugar, vanilla sugar and salt in a large mixing bowl. Add the egg, the yeast starter and the remaining milk.
Knead for a few minutes, then gradually add the melted, cooled butter. Continue kneading for another 8–10 minutes, until the dough is smooth and elastic.
The dough should be soft and may feel slightly sticky, but it should not be runny or spread out in the bowl. If it is too wet, add the extra flour gradually, one tablespoon at a time, kneading well after each addition.
Avoid adding too much flour. A soft dough is the secret to fluffy rolls.
Cover the bowl with a clean kitchen towel and leave the dough in a warm place for about 60 minutes, or until it has noticeably increased in size.
3. Prepare the apple cinnamon filling
Peel the apples and grate them using the coarse side of a grater.
Melt the butter in a frying pan over medium heat. Add the grated apples, sugar and cinnamon.
Cook for 5–10 minutes, stirring occasionally, until the apples soften and most of the excess liquid has evaporated. The filling should be moist but not watery.
Transfer it to a bowl and allow it to cool completely before using. Warm filling can soften the dough and make the rolls harder to shape.
4. Roll and fill the dough
Transfer the risen dough to a lightly floured work surface.
Roll it into a rectangle measuring approximately 40 × 35 cm.
Spread the cooled apple filling evenly over the dough, leaving a 2 cm border along one of the longer edges.
Roll the dough up fairly tightly, starting from the opposite long edge and rolling towards the uncovered border.
5. Cut the rolls
Cut the rolled dough into 10–12 slices using a sharp knife.
Tip for neat slices: You can also use unflavoured dental floss to cut the roll without squashing it. Slide the floss underneath the roll, cross the ends over the top and pull them in opposite directions. This helps keep the spiral shape and prevents too much filling from being pushed out.
Arrange the slices on a baking tray lined with baking paper, leaving some space between them.
6. Let the rolls rise again
Cover the rolls loosely with a clean kitchen towel and leave them to rise for another 20–30 minutes.
Meanwhile, preheat the oven to 170°C with fan.
7. Bake the apple cinnamon rolls
Bake for approximately 18–23 minutes, until the rolls are lightly golden.
The exact baking time will depend on the size of the rolls and your oven. Start checking towards the end and avoid overbaking, so the dough stays soft and fluffy.
Transfer the baked rolls to a wire rack and allow them to cool.
8. Dust with powdered sugar
Once the rolls have almost completely cooled, dust them with powdered sugar using a small sieve.
For a stronger cinnamon flavour, mix a little ground cinnamon into the powdered sugar before sprinkling it over the rolls.
Serve with coffee, tea or a glass of milk.
Recipe Tips
- Cool the filling completely. Warm apples can make the dough too soft and difficult to roll.
- Cook off excess liquid. If the filling is too watery, the rolls may become soggy or leak while baking.
- Keep the dough soft. Add extra flour only when necessary. Too much flour can make the rolls dense.
- Use unflavoured dental floss. It is a handy way to cut the rolled dough into neat slices without flattening them.
- Choose apples you enjoy baking with. Slightly tart apples balance the sweetness, while sweeter varieties give a milder flavour.
- Don’t overbake. Remove the rolls when they are lightly golden to help keep the dough tender.
Storage
These apple cinnamon yeast rolls are best on the day they are baked, when the dough is at its softest.
Once completely cool, store them in an airtight container at room temperature for up to 2 days. Keep them covered so they do not dry out.
If they lose some of their softness, warm them briefly in the oven before serving.
Can You Freeze Apple Cinnamon Yeast Rolls?
Yes. Allow the rolls to cool completely, then place them in a freezer-safe container or bag and freeze for up to 2 months for the best quality.
Thaw at room temperature and warm briefly in the oven if you like them slightly warm. Add the powdered sugar after thawing for the freshest appearance.
Frequently Asked Questions
Which apples are best for these rolls?
You can use your favourite baking apples. Slightly tart apples work especially well because they balance the sweetness of the dough and filling.
Why do I need to cook the grated apples first?
Grated apples release a lot of liquid. Cooking them briefly helps evaporate excess moisture and creates a thicker filling that is easier to spread over the dough.
Can I use dry yeast instead of fresh yeast?
Yes. Replace 25 g of fresh yeast with approximately 7–8 g of instant dry yeast. Check the packet instructions, as some types can be mixed directly into the flour.
Why is my yeast dough sticky?
A slightly sticky dough is normal. Knead it thoroughly before adding extra flour. If it is genuinely too wet to handle, add flour a little at a time rather than adding a large amount all at once.
Why did my filling leak out?
The filling may have been too wet, the dough may have been rolled too loosely, or the slices may have been squashed during cutting. Make sure the apple mixture is thick and completely cool before spreading it over the dough.
Can I prepare the filling in advance?
Yes. You can cook the apple filling ahead of time and refrigerate it once it has cooled. Make sure it is cool before spreading it over the dough.
Can I make the rolls without powdered sugar?
Of course. The apple and cinnamon filling already gives the rolls plenty of flavour. They are delicious plain, especially while still slightly warm.
Can I add raisins or nuts?
Yes. You can mix a small handful of raisins into the cooled apple filling. Finely chopped nuts are another option if you enjoy a little extra texture.
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