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Cinnamon Rolls: A quick recipe with puff pastry and applesauce
Homemade cinnamon rolls taste best when slightly warmed. With puff pastry and apple pulp, this recipe is incredibly quick and easy.
Juicy, sweet and spicy cinnamon rolls bring the sweet flavors of the cold season into your home. This recipe shows how to make small donuts quickly and easily.
Cinnamon rolls can be delicious—and quick to make with puff pastry. © Unloading/Lauren Gray
Unfortunately, when you buy cinnamon rolls somewhere, they are usually dry.
Fortunately, making your own isn’t rocket science, especially with puff pastry.
To make the cinnamon rolls nice and juicy, we recommend adding apples – it also gives the rolls a fruity sweetness.
Sugar-sweetened glaze is not only delicious and appetizing, but also makes the cinnamon roll juicier.
A delicious afternoon snack goes wonderfully with coffee, cocoa or tea and is quickly prepared with this puff pastry recipe.
You can find more recipe inspiration on the “Baking” topic page.
A few tips in advance:
Important advice # 1: To make the finished dough easy to work with, it should be at room temperature, then it will be less brittle and easier to roll.
Important advice # 2: applesauce or applesauce? It doesn’t matter. Remember that apple puree, like pure apple puree, has no added sugar. You have no applesauce, but everything else? Then make more butter!
Important advice # 3: The snails taste best when they are still warm. If you don’t eat them all at once, it’s better to bake them again briefly. Cinnamon rolls with puff pastry are delicious frozen the next day, but the consistency is no longer appetizing.
You need a few ingredients to make cinnamon rolls
- Puff pastry roll
- 40 grams of butter
- 2 tbsp apples
- 4 tbsp sugar
- 2 tbsp cinnamon
- Optional: Chopped nuts or almonds are great with this cinnamon roll recipe (about 3 heaping teaspoons).
Level 1: Prepare the mass: mix equal parts of the warmed butter, sugar, cinnamon and apple pulp (optionally chopped almonds/walnuts).
Level 2: Take out the puff pastry at room temperature.
Level 3: Spread the cinnamon-sugar mixture on the puff pastry.
Level 4: Roll the puff pastry. If you roll the narrow side, the snails get bigger, but you have less. If you roll the long side of the ready-made dough, you have small snails, but a lot. Cut the roll into 2cm wide medallions (this works best if you let the roll chill in the fridge for a while).
Level 5: Place the medallions on a parchment-lined baking sheet. Don’t let the cinnamon rolls touch each other as they will rise a bit. If desired, brush the snails with cold.
Important to know: If you wash them before baking, the frosting will caramelize and melt a little, so you should only use a little. If you clean them after baking and you want a nice white coating, wait until the cinnamon rolls cool down a lot.
Level 6: Place the snails in a preheated oven and bake at 160 degrees upper/lower temperature for 15 to 20 minutes.
Important: Allow to cool slightly after baking as the sugar is very hot and you can easily burn yourself.
As mentioned above, they taste very good.
TAG24 wishes you a good appetite!