Who loves cinnamon as much as I do, raise your hand! These Cinnamon Rolls are a delight, I wanted to enrich them with a delicious filling of cooked apples, in addition to a great cream made with butter, sugar, and cinnamon. They didn’t even last a day, we gobbled them all up in no time!

Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours
Preparation time: 40 Minutes
Portions: 20 cinnamon rolls
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 tbsp milk
1 tsp sugar (equivalent to 20 g)
2 tsp all-purpose flour (about 15 g taken from the total flour)
15 g fresh yeast
4 cups all-purpose flour (minus the two teaspoons used for the starter)
2/3 cup milk
1/3 cup butter
1/4 cup sugar
1 egg
1 pinch salt
4 apples (whole, about 700 g)
1/4 cup butter
1/4 cup brown sugar
1 tsp ground cinnamon
1 pinch salt
1/2 cup butter
2 tsp ground cinnamon
1/3 cup sugar
1 1/4 cups powdered sugar
2 tbsp lemon juice

Steps

Put 3 tbsp of warm milk in a glass, add the fresh yeast, let it dissolve well, then add two teaspoons of flour (taken from the total) and two teaspoons of sugar. Stir well and wait a few minutes for it to foam, in this way you will have activated the yeast.
Pour the starter into the flour arranged in a fountain shape on a pastry board, add the milk, egg, sugar, and butter, and mix everything well. Now add a pinch of salt and knead until you get a smooth dough.
At this point, place the dough in a floured bowl, cover it with plastic wrap, then with a clean dish towel. Leave it in a sheltered place to rise for about two hours. It should at least double in size, the time also depends on the temperature.
Wash, peel, and cut the apples into fairly small cubes.
Put the butter, sugar, cinnamon, and salt in a pan, let them melt over medium heat, stirring occasionally.
Add the apples and cook, stirring with a ladle, until they are soft. Set them aside and let them cool.
Mix the softened butter with the sugar and cinnamon until you get a soft and malleable mixture.
Take the risen dough, knead it quickly on a floured pastry board.
Roll out the dough on the floured pastry board. The dimensions of the dough should be about 16×22 inches. Spread the cinnamon filling on top.
On top, place the apples you have previously cooked, now cooled.
Roll up from the longer side, trying to tighten a little.
Cut with a sharp knife into slices about 1.25 inches thick. You will get about 20 slices.
Place them on the baking sheet covered with parchment paper, leaving about half an inch of space between each one. Cover with plastic wrap and a clean kitchen towel. Let them rise for about an hour.
After the time has passed, bake them at 350°F for about 20 minutes. They will be ready when the center starts to turn golden. To avoid over-browning, you can place a sheet of aluminum foil on top halfway through baking.
Once cooked, remove them from the oven and let them cool completely.
In a bowl, place the powdered sugar and gradually add the lemon juice until you achieve a consistency that is neither too liquid nor too solid.
Decorate the surface of the cinnamon rolls with the glaze and enjoy!