Best Homemade Apple rolls

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Easy to follow, fluffy, moist and insanely delicious apple rolls made entirely from scratch. A perfect treat for the whole family!!


German apple doughnut recipe is one of the popular recipes on this blog. After I’ve posted it at the beginning of this year, many have been asking if it’s possible to make the doughnuts in the oven instead of deep frying them.

Today’s recipe: Apple roll recipe is the oven baked version of German apple doughnuts. Both apple roll and apple doughnut recipes are very similar.

These apple rolls are extremely delicious and made entirely from scratch. They are perfect for breakfast, brunch, afternoon tea or dessert and taste great with whipped cream, vanilla custard or just like that on their own. Alone last week I’ve made them three times and they were a huge hit!!


What you’ll need to make German apple rolls (Apfelschnecken)

For the dough:

– 500 g (17,6 oz/ 4 cups) all purpose flour, plus extra for dusting
– 4 teaspoons dry yeast (14 g/ ½ oz)
– 50 g (3 tbs/ ¼ cup) sugar
– 65 g (2,3 oz/ ¼ cup) butter
– 250 ml (8,5 fl oz/ 1 cup) whole milk
– ½ teaspoon salt
– 1 medium egg

For the filling

– 4 medium apples (500 g/ 17,6 oz)
– 60 g ( 2 oz/ ¼ cup) butter, melted
– 2 tablespoons sugar (30 g/ 1,1 oz)
– 2 teaspoons ground cinnamon

For the icing

– 55 g ( 2,1 oz/ about ½ cup) icing sugar
– 2½ teaspoons water/ milk/ lemon juice

How To Make German Apple Rolls (Apfelschnecken)

Activate the yeast

Heat milk in a pot at medium heat until the milk is slightly warm. You can use your finger to feel the milk. Pour half of the milk in a jar. Put the butter in the remaining milk in the pot. Stir occasionally until butter has melted.


In the meantime add 2 tablespoons flour, 1 tablespoon sugar and yeast to the jar with lukewarm milk and stir very well. Very important, otherwise if the milk is hot, it will kill the yeast.

Let the mixture stand for about 5 minutes.


Remove the pot from the heat and let the milk – butter mixture cool.

Make the dough

Put the flour, the remaining sugar, egg and salt in a bowl. Start mixing, while adding the lukewarm milk – butter mixture slowly. Then pour in the yeast mixture.
– It’s very important that milk and butter mixture is lukewarm and not hot before using it.


Knead the dough very well. I normally knead my dough like this : If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes.
If you’re using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes.


Using one hand, remove the dough from bowl and dust it with 1 tablespoon flour. Put the dough back, turn in well so that it is completely covered with flour. Cover with cling film and then with kitchen towel. Let the dough rise for 1 hour in a warm place.


In the meantime prepare the filling.

Prepare the filling

Peel the apples, remove the core and cut into small pieces. Put the apple dices in a bowl, add sugar and cinnamon and mix well.

How to roll the apple rolls

Place the dough on a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and roll it with a lightly floured rolling pin into a rectangle form (40 x 60 cm (15.7 x 23.6 inches)). Brush the dough top with half of the melted butter.


Sprinkle the dough with the apples dices. Using your hands gently press the apples on the top of the dough, so that the filling will not be coming out when rolling.


Carefully roll up the dough lengthwise so that in the end you have one long roll. Using a sharp knife cut the dough roll into 12 big rolls or into 16 smaller rolls.
Tip: Cut the roll in the middle first, it makes it easier to cut equal rolls.

Let the rolls rise and bake:

Put the apple rolls on a baking sheet lined with a parchment paper. Gently press each roll on top of each roll, so that it will become a bit flat.

Cover with a kitchen towel and let rise for another 20 minutes. In the meanwhile preheat the oven to 180°C (356 °F), with both top and bottom heat. After 20 minutes brush the rolls with the remaining melted butter.

Bake for 30 minutes or until nicely golden brown. Remove from the oven and let cool.

In the meantime mix powdered sugar and milk in a bowl and mix well. You could also use freshly squeezed lemon juice, vanilla essence or water instead of milk. Using a spoon, drizzle the icing over the tops of the apple rolls until they’re all coated and enjoy!


The apple rolls can stay fresh for up to 3 days. But my family and I enjoy them while they are still warm. If you have some left over apple rolls feel free to freeze them. When you feel like having some, just take them out of the refrigerator, let them thaw a bit and bake for about 5 minutes at 200 °C (392 °F).

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Best homemade apple rolls

Fluffy, moist and insanely delicious apple rolls made entirely from scratch. Perfect for breakfast, brunch, afternoon tea or dessert.
Prep Time40 mins
Cook Time30 mins
Rising Time1 hr 20 mins
Total Time2 hrs 30 mins
Course: afternoon tea, Baking, Breakfast, Brunch, Dessert
Cuisine: German
Keyword: Apfelschnecken, apple rolls, how to, yeast dough
Servings: 12 Big apple rolls
Author: Ester from esterkocht.com

Equipment

  • Baking sheet (35 x 41.5 cm/ 14 x 16 inches)
  • Kitchen machine or hand mixer with dough hooks
  • Parchment paper
  • Silicon pastry mat
  • Cutting board
  • Knife
  • spoon
  • Saucepan or pot
  • cling film
  • Kitchen towel
  • Rolling pin/ empty glass bottle

Ingredients

For the dough

  • 500 g (17,6 oz/ 4 cups) plain flour plus extra for dusting
  • 4 teaspoons dry yeast (14 g/ ½ oz)
  • 50 g (3 tbs/ ¼ cup) sugar
  • 65 g (2,3 oz/ ¼ cup) butter
  • 250 ml (8,5 fl oz/ 1 cup) whole milk
  • ½ teaspoon salt
  • 1 medium egg

For the filling

  • 4 medium apples (500 g/ 17,6 oz)
  • 60 g (2 oz/ ¼ cup) butter melted
  • 2 tablespoons sugar (30 g/ 1,1 oz)
  • 2 teaspoons ground cinnamon

For the icing

  • 55 g (2,1 oz/ about ½ cup) icing sugar
  • teaspoons water/ milk/ lemon juice

Instructions

Activate the yeast

  • Heat milk in a pot at medium heat until the milk is slightly warm. You can use your finger to feel the milk. Pour half of the milk in a jar. Put the butter in the remaining milk in the pot. Stir occasionally until butter has melted.
    In the meantime add 2 tablespoons flour, 1 tablespoon sugar and yeast to the jar with lukewarm milk!! Very important, otherwise if the milk is hot, it will kill the yeast. Stir well and let the mixture stand for about 5 minutes.
    Remove the pot from the heat and let the milk - butter mixture cool.

Make the dough

  • Put the flour, the remaining sugar, egg and salt in a bowl. Start mixing, while adding the lukewarm milk - butter mixture slowly. Then pour in the yeast - sugar mixture. Knead the dough very well.
    I normally knead my dough like this : If I'm kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes.
    If you're using a heavy duty kitchen machine, please knead your dough for maximum 7 minutes.
    Using one hand, remove the dough from bowl and dust it with 1 tablespoon flour. Put the dough back, turn in well so that it is completely covered with flour. Cover with cling film and then with kitchen towel. Let the dough rise for 1 hour in a warm place.
  • In the meantime prepare the filling. Peel the apples, remove the core and cut into small pieces. Put the apple dices in a bowl, add sugar and cinnamon and mix well.

Roll the apple rolls

  • Place the dough on a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and roll it with a lightly floured rolling pin into a rectangle form (40 x 60 cm (15.7 x 23.6 inches)). Brush the dough top with half of the melted butter. Sprinkle the dough with the apples dices. Using your hands gently press the apples on the top of the dough, so that the filling will not be coming out when rolling. Carefully roll up the dough lengthwise so that in the end you have one long roll. Using a sharp knife cut the dough roll into 12 big rolls or into 16 smaller rolls. Tip: Cut the roll in the middle first, it makes it easier to cut equal rolls.

Let the rolls rise and bake

  • Put the apple rolls on a baking sheet lined with a parchment paper. Gently press each roll on top of each roll, so that it will become a bit flat. Cover with a kitchen towel and let rise for another 20 minutes. In the meanwhile preheat the oven to 180°C (356 °F), with both top and bottom heat. After 20 minutes brush the rolls with the remaining melted butter and bake for 30 minutes or until nicely golden brown. Remove from the oven and let cool.
    In the meantime mix powdered sugar and milk in a bowl and mix well. You could also use freshly squeezed lemon juice, vanilla essence or water instead of milk. Using a spoon, drizzle the icing over the tops of the apple rolls until they're all coated and enjoy!

Notes

  1. The apple rolls can stay fresh for up to 3 days. Just keep them a baking sheet covered with a kitchen towel.
  2. If you have some left over apple rolls feel free to freeze them. When you feel like having some, just take them out of the refrigerator, let them thaw a bit and bake for about 5 minutes at 200 °C (392 °F).

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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