Sweet rolls with apple-cinnamon filling (no added sugar)

Sweet rolls with apple-cinnamon filling and creamy vanilla sauce are a traditional dessert, especially popular in the cooler months. The golden-brown baked yeast dough is filled with fruity apples and a delicate cinnamon note – flavors that wonderfully suit autumn and winter. The homemade vanilla sauce with Xucker Vanillexucker perfectly complements the warm rolls and turns this pastry into a cozy highlight for long evenings. Whether after a winter walk, as a dessert during Advent, or for a relaxed coffee gathering in autumn – this recipe brings seasonal delights straight to your table.

⏱️

Total Time

0 min

📊

Difficulty

Medium

🔥

Calories

Instructions

Yeast dough

Dissolve the yeast with Xucker Premium in the lukewarm milk.
Add egg yolks, salt, and butter to the yeast-milk mixture and mix well. Gradually incorporate the flour and knead with the dough hooks of a stand mixer or by hand until you have a smooth dough.
Cover and let rise in a warm place for about 1 hour, until the volume has doubled.
Prepare the apple filling and vanilla sauce.

Apple filling preparation

Peel the apples, core them, and cut into small cubes.
In a pot over medium heat, simmer with lemon juice, water, Vanillexucker, and cinnamon for 5–8 minutes until soft and the liquid becomes slightly syrupy. Let cool.

Forming and filling the rolls

Divide the dough into 8 equal pieces.
Flatten each ball on your palm, place 1–2 tsp of apple filling in the center, pinch the edges together, and seal into a smooth ball.
Grease a baking dish with butter and place the rolls inside.
Thoroughly grease the baking dish with soft butter, including the edges. Place the filled dough balls seam-side down in the dish. Make sure they have some space between them – this allows them to rise during resting and baking, touching lightly without sticking too much.
Cover with a cloth and let rest for another 30 minutes. Preheat the oven to 170 °C (convection).
Brush the rolls with melted butter.
Bake for about 15 minutes until golden brown. Let cool briefly, dust with powdered erythritol, and serve with vanilla sauce.