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

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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

50 ml milk
2 tsp sugar (equal to approx. 20 grams)
2 tsp all-purpose flour (about 15 grams taken from the total flour)
15 g fresh yeast
500 g all-purpose flour (minus the two teaspoons used for the pre-ferment)
150 ml milk
80 g butter
30 g sugar
1 egg
1 pinch fine salt
4 apples (whole, about 700 grams)
50 g butter
50 g brown sugar
1 tsp ground cinnamon
1 pinch fine salt
100 g butter
2 tsp ground cinnamon
70 g sugar
150 g powdered sugar
30 ml lemon juice

Steps

Put 50 ml of warm milk in a glass, add the fresh yeast, dissolve it well, then add two teaspoons of flour (taken from the total) and two teaspoons of sugar. Mix well and wait a few minutes for the foam to form, this way you will have activated the yeast.
Pour the pre-ferment into the flour shaped like a fountain on a pastry board, add the milk, egg, sugar, butter, and mix everything well. Now add a pinch of salt and knead until you get a smooth dough.
At this point, put the dough in a floured bowl, cover it with cling film, then with a clean cloth. Let it rise in a sheltered place for about two hours. It should at least double, the time also depends on the temperature.
Wash, peel, and cut the apples into rather small cubes.
Put the butter, sugar, cinnamon, and salt in a pan, melt over medium heat, stirring occasionally.
Pour in the apples and cook, stirring with a ladle until they become soft. Set 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 board. The dimensions of the sheet should be about 16×22 inches. Spread the cinnamon filling on top.
On top, add the apples you have previously cooked, now cooled.
Roll from the longer side, trying to tighten it a bit.
Cut with a sharp knife into slices about 1.2 inches thick. You will get about 20
Place them on the oven tray lined with parchment paper, leaving about half an inch of space between each. Cover with cling film and a clean kitchen cloth. Let rise for about an hour.
Once the time has passed, put them in the oven at 355°F for about 20 minutes. They will be ready when the center starts to brown. To prevent them from darkening too much, you can place a sheet of aluminum foil on top halfway through baking.
Once baked, remove them from the oven and let them cool completely.
Place the powdered sugar in a bowl and gradually add the lemon juice, until you obtain a consistency that is neither too liquid nor too solid.
Decorate the surface of the cinnamon rolls with the glaze and enjoy!