Apple Pie Rolls von Food with Style, fertig angerichtet
Brioche

Apple Pie Rolls

Soft yeast dough filled with an aromatic apple-pie filling - moist, tender, and full of warm cinnamon flavor.

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Servings
8 rolls
Prep Time 1 hour
Cook Time 20 minutes

Ingredients

  • For the Yeast Dough
  • For the Apple-pie Filling
  • For Brushing & Decorating

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Directions

  1. 1
    Sift the flour and make a well in the center. Add the yeast, a little sugar, and a little lukewarm milk. Let activate for 10 minutes. Add the remaining milk, butter, egg, vanilla, and sugar, and knead for 8-10 minutes into a smooth dough. Let rise for about 1 hour.
  2. 2
    Peel and dice the apples. Melt the butter, add sugar, cinnamon, nutmeg, and vanilla. Stir in the apples and cook with lemon juice for 6-8 minutes until soft. Mix cornstarch with water, stir in, and cook 1 minute to thicken. Add chopped almonds/walnuts. Let cool completely.
  3. 3
    Roll the dough into a rectangle (approx. 35 × 25 cm). Spread about two-thirds of the filling evenly over the dough.
  4. 4
    Cut into strips about 4 cm wide. Roll up each strip from the long side.

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  1. 5
    Butter a round baking pan (27 cm). Place the rolls inside. Brush with melted butter and sprinkle with chopped nuts.
  2. 6
    Bake at 180 °C (350 °F) for about 20-25 minutes until golden brown.
  3. 7
    After baking, brush the rolls once more with the remaining melted butter and let cool slightly. Spoon the remaining apple-pie filling on top of each roll. Lightly dust with powdered sugar. Soft, cinnamon-spiced, fruity, and moist - like apple pie in a beautiful rolled form, with extra filling on top.

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FAQ

Apple Pie Rolls Questions

Yes, you can make the apple filling a day ahead and keep it covered in the fridge. It needs to be completely cool before it goes on the dough anyway, so this saves you time. Just reserve the portion you want to spoon on top and warm it gently before serving if you like.

If you only have active dry yeast, you can use it in the same amount, but give it a little longer in the lukewarm milk to wake up. For the milk, a plant-based drink works too, as long as it is lukewarm and not hot. Hot liquid can harm the yeast and your dough may not rise properly.

Most often the filling was still warm or too wet when it met the dough. Let it cool completely and make sure the cornstarch cooks for the full minute so it thickens well. Spreading only about two-thirds on the dough also keeps the rolls from bursting open while they bake.

Keep them loosely covered at room temperature for a day, or in the fridge for a bit longer in an airtight container. Warm a roll briefly in the oven or microwave to bring back that soft, fresh feel. The apple topping and powdered sugar are best added right before serving so the sugar does not melt in.

Firm, slightly tart apples like Elstar, Boskop, or Honeycrisp hold their shape while cooking and give that real apple pie flavor. If nuts are not your thing or you have an allergy at home, you can simply leave them out of the filling and the topping. Chopped seeds would also work for a bit of crunch.

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