You love Apple Strudel and Cinnamon Rolls? Perfect! They are now in love. And so will be you. Sweet Apple Strudel filling in super soft Cinnamon Rolls and topped with Vanilla Sauce. These Apple Strudel Cinnamon Rolls are very easy to make + VIDEO.
Apple Strudel & Cinnamon Rolls
Hi there! Are you also wondering about this new recipe? I felt the same as this idea came to my mind. I mean, as an Austrian it’s pretty obvious that I love apple strudel with vanilla sauce because it’s a very popular Austrian dessert.
But come on, strudel dough is so dang complicated to make that I always when I want to make it, don’t end up making it because of that. You know what I mean? But my apple strudel cravings where limitless last week, so I had to figure out how to make Apple Strudel without making strudel dough.
Apples are always delicious with lots of cinnamon, and actually, there is a lot of cinnamon in apple strudel and also cinnamon rolls, so I thought it could work if I make apple strudel in a cinnamon roll.
The rolls are fluffy and filled with lots of apples, toasted breadcrumbs, butter, brown sugar, and cinnamon. Except for apples and breadcrumbs, it’s pretty much a regular Cinnamon Roll.
Less than 1 cup sugar in 12 rolls
Not just that this combination of two great desserts is perfect, the fact that there is less than 1 cup sugar in the whole recipe including the vanilla sauce is awesome. 1.25 tbsp (16g) sugar per roll.
Don’t be afraid that these rolls are tasteless. They are super tasty and have the perfect amount of sweetness. Make sure to use a sweet kind of apples and the Apple Strudel Cinnamon Rolls are sweet enough.
Super fluffy rolls – just 30 minutes to rise
Can I top the facts, that we combined two of the greatest desserts in one recipe and these rolls are low in sugar? Uhm, yes because you just need to let them rise for 30 minutes. My simple rising tip lets the rolls rising doubled in size in just 30 minutes.
Just preheat the oven to 210°F (100°C). Once it has reached the temperature, turn it off and place the rolls in the oven uncovered. Leave the wicket ajar. They rise ultimately fast in very less time.
The most popular recipes on my blog are very easy to follow recipes with less than 30 minutes prep time or few ingredients. This also represents my favorite kind of recipes. So I will focus on that from now to bring you recipes which are valuable to you and makes it more easy for you to make yourself sweets from scratch.
Homemade vanilla sauce made from scratch
The vanilla sauce is creamy, sweet, and has a strong vanilla taste. It’s pretty similar to vanilla pudding made from scratch, but it’s cooked shorter to have it not that thick like a pudding. It fits perfectly to the Apple Strudel Cinnamon Buns. Apple strudel and vanilla sauce belong to each other.
If you have a sweet tooth for vanilla pudding, just cook it 1-2 minutes longer to get it thicker. Then fill it into little cups and enjoy.
These Apple Strudel Cinnamon Rolls with Vanilla Sauce are
- easy to make
- super fluffy
- prepared in a short time
- less in sugar (but look at number 1 again)
Happy baking friends!
If you try this Apple Strudel Cinnamon Rolls with Vanilla Sauce recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You love Apple Strudel and Cinnamon Rolls? Perfect! They are now in love. And so will be you. Apple Strudel filling in super soft Cinnamon Rolls topped with Vanilla Sauce. These Apple Strudel Cinnamon Rolls are very easy to make + VIDEO.
- 2 3/4 cups flour (330g)
- 3 tbsp sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 3/4 cup milk (180ml)
- 3 tbsp butter melted (40g)
- 1 egg
- 4 medium sized apples
- 1/2 cup brown sugar (100g)
- 1 tsp cinnamon
- 1/2 cup butter (110g)
- 3/4 cup breadcrumbs dry (95g)
- 2 large egg yolks
- 1 tbsp cornstarch (8g)
- 1 1/4 cups milk (300ml)
- 1/4 cup granulated white sugar (50g)
- 1 vanilla bean (1 tsp vanilla extract)
Make the dough: In a large mixing bowl mix flour, sugar, salt, and dry yeast together. In a small bowl, stir together milk and melted butter and add together with the egg to the dry ingredients. Knead with a handheld or stand mixer fitted with a dough hook for about 5-10 minutes or until the dough is no longer sticky. Preheat oven to 210°F (100°C). Cover loosely with a dry towel and let rest at room temperature until you are finished with the filling, and the oven has reached the temperature.
Make the filling: Peel, pit and thinly slice the apples. Set aside. Melt 1/4 cup of butter in the microwave and stir together with brown sugar and cinnamon to combine. Set aside. Heat a skillet over medium high heat. Add the remaining 1/4 cup of butter and the breadcrumbs and toast them until golden brown for about 3-4 minutes.
Roll dough into a 15x9 inch rectangle. Spread the butter-sugar-cinnamon mixture over the dough evenly. Sprinkle with apples and toasted breadcrumbs evenly. Roll up tightly and cut into 12 equal sized pieces, then place into a lightly greased 9x13 inch pan. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F. Bake for about 25-30 minutes until lightly browned. Place parchment paper on top of the pan for the first 15 minutes to prevent the rolls from heavy browning.
Make the vanilla sauce: Whisk egg yolks and cornstarch together in a heatproof bowl until smooth. Set aside. Combine milk and sugar in a large saucepan over medium-high heat. Once, it has reached a simmer, reduce heat to low and simmer for about 1-2 minutes, whisking continuously. Remove from heat. Stir a few tablespoons of the milk into the egg mixture to slightly warm it. Then pour warmed egg mixture slowly into milk, whisking constantly. Place pan back on the heat and cook for about 1 minute until filling is getting slightly thicker. Whisk continuously. Remove pan from the heat and whisk in vanilla* until smooth. Transfer to a heatproof bowl and let stand at room temperature until the rolls are done.
Take rolls out of the oven, let cool for 5-10 minutes and spoon vanilla sauce on top when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Put rolls in the microwave for about 20 seconds just before eating.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.