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Apple Cinnamon Rolls

Cinnamon buns with Pinova apples

Cinnamons rolls are typical Swedish pastries that are a classic at the fika, the traditional Swedish coffee break. They are made of a soft dough that is similar to brioche and are filled with a butter-cinnamon-cream that confers them their wonderful aroma. The small apple cubes inside make them even moister and better in flavor!
170 min.


for a 20x30 cm baking tray

for the dough
220 g milk
80 g sugar
15 g fresh yeast
75 g butter
5 g salt
1 egg
1 yolk
560 g flour

for the filling
100 g soft butter
150 g cane sugar
20 g cornstarch
5-10 g cinnamon
A pinch of salt
2 Pinova apples

for the icing
170 g powdered sugar
25 g hot water
Print recipe


Put lukewarm milk, fresh yeast and half of the sugar (40g) in a bowl and beat with a fork to melt the yeast. Cover with cling film and let rest at room temperature for 10 minutes. After the resting time add melted butter (not hot!), salt, remaining sugar (40g), egg and yolk and beat with a fork to get a homogenous dough. Add flour little by little. First mix in with a fork and then knead on the work surface.
Form a loaf, put it into a large oiled bowl, cover with cling film or a kitchen towel and let rise at room temperature for about 60-90 minutes. In the meantime, put very soft butter (it should have the consistency of an ointment), cane sugar, cornstarch, cinnamon and salt in a bowl. Mix all ingredients with a dough scraper to get a homogeneous cream. Peel the apples and cut them into very small cubes.
Roll the dough out to a rectangle of about 45x30 cm and 5-6 mm thick. Use a dough scraper to distribute a thin layer of butter-cinnamon-cream on the rectangle. Cut the longer side into 6 stripes of equal size (about 7 cm each) with the help of a pastry wheel and distribute the apple cubes on them. Roll up each stripe, cut each roll into halves with a sharp knife and arrange the halves with the cutting side facing down evenly on a 20x30cm baking tray covered with baking paper.
Cover the cinnamon rolls with a kitchen towel and let them rise for about 20-30 minutes. Bake in the oven at 180° (top/bottom heat) for about 35 minutes after the rising time. Remove from the oven and let cool. Prepare the icing in a bowl by mixing powdered sugar and hot water with a whisk. Put the icing in a pastry bag and decorate the cinnamon rolls with thin lines. Alternatively, you can also use a spoon.

•You can also use 5 g of dry yeast instead of 15 g of fresh yeast.
•Depending on your oven, you might have to bake your cinnamon rolls 5 minutes less or more.
•This yeast-risen pastry tastes best fresh.

Recipe from Luca Perego

Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!

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