Apple Strudel Cinnamon Rolls
Apple Strudel Cinnamon Rolls
Prep Time
55 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
 

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.

Servings: 12 rolls
Author: Sabine Venier
Ingredients
Dough
  • 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
Filling
  • 4 medium sized apples
  • 1/2 cup brown sugar (100g)
  • 1 tsp cinnamon
  • 1/2 cup butter (110g)
  • 3/4 cup breadcrumbs dry (95g)
Vanilla sauce
  • 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)
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Notes

*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.