Zimtschnecken Apfelkuchen is not just a dessert; it’s a culinary embrace, a warm hug on a plate that promises to delight every single one of your senses. Imagine the comforting aroma of baked apples mingling with the irresistible spice of cinnamon, all harmoniously blended into one spectacular creation. This isn’t merely your grandmother’s traditional Apfelkuchen, nor is it simply a cinnamon roll. Instead, we’ve taken the beloved German apple cake, celebrated for its tender fruit and moist crumb, and elevated it with the irresistible, sweet swirl of a classic Zimtschnecke. It’s truly the best of both worlds, a testament to the fact that some of the finest culinary innovations come from combining two already perfect things.
Why This Fusion is an Instant Classic
People adore this dish because it delivers a symphony of textures – the soft, spiced dough, the tender, slightly tart apples, and the sweet, buttery glaze that ties it all together. Every bite of this Zimtschnecken Apfelkuchen offers a delightful contrast and a familiar comfort, making it an instant favorite for any occasion, from cozy family gatherings to impressive dinner parties where you want to serve something truly special. Get ready to experience a dessert that is both nostalgic and exciting!
Ingredients:
- For the Dough:
- 2 ¼ teaspoons (one standard packet or 7g) active dry yeast
- ½ cup (120ml) warm milk (about 105-115°F / 40-46°C)
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast activation
- ¼ cup (56g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- ½ teaspoon salt
- 2 ½ to 3 cups (300-360g) all-purpose flour, plus more for dusting
- For the Cinnamon Filling:
- ½ cup (113g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light brown sugar
- 1 tablespoon ground cinnamon
- For the Apple Pie Filling:
- 6-8 medium-sized firm, tart-sweet apples (such as Granny Smith, Honeycrisp, Braeburn, or a mix), about 6-7 cups sliced
- ½ cup (100g) granulated sugar (adjust based on apple sweetness)
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional, but adds a wonderful warmth!)
- ¼ cup (30g) all-purpose flour or cornstarch (for thickening)
- 1 teaspoon vanilla extract
- 2 tablespoons (28g) unsalted butter, cut into small cubes
- For the Cream Cheese Glaze:
- 4 ounces (113g or ½ block) cream cheese, softened
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 2-3 tablespoons milk or heavy cream (start with 2, add more if needed)
- ½ teaspoon vanilla extract
Preparing the Dough for the Zimtschnecken Base
- Activate the Yeast: In a large mixing bowl, combine the warm milk and 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes. You’ll know your yeast is alive and well when it becomes foamy and frothy on the surface. This is a crucial step for a light and airy dough, so don’t rush it! If your mixture doesn’t foam, your yeast might be old or the milk temperature was off, and you’ll need to start again with fresh yeast.
- Combine Wet Ingredients: To the activated yeast mixture, add the melted and slightly cooled butter, the remaining ¼ cup of granulated sugar, the room temperature egg, and the salt. Whisk everything together until well combined. The mixture should look slightly milky and homogenous. Using ingredients at room temperature, especially the egg, helps the dough rise more effectively and creates a smoother texture.
- Add Flour and Mix: Gradually add 2 ½ cups of the all-purpose flour to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook on low speed. Once the flour is mostly incorporated, the dough will start to come together. If the dough is still very sticky, add the remaining ½ cup of flour, one tablespoon at a time, until the dough is soft, pliable, and just slightly sticky to the touch. You’re looking for a dough that pulls away from the sides of the bowl but still feels tacky. Avoid adding too much flour, as this can result in a dry, tough dough.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. If using a stand mixer, knead on medium speed for 6-8 minutes. The goal here is to develop the gluten, which gives the dough its structure and elasticity. As you knead, you’ll notice the dough becoming smoother, more elastic, and less sticky. It should feel soft and spring back when gently poked. This is a therapeutic process, so enjoy the rhythm!
- First Rise: Lightly grease a clean large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. A slightly warm oven (turned off, with the light on) or a sunny spot on your counter works perfectly. This first rise is essential for creating the signature light and fluffy texture of our Zimtschnecken.
Preparing the Apple Pie Filling
- Prepare the Apples: While the dough is rising, peel, core, and slice your apples. I like to slice them about ¼-inch thick. You want them thin enough to cook through but thick enough to retain some texture. Using a mix of tart and sweet apples ensures a balanced flavor profile for your Zimtschnecken Apfelkuchen. Place the sliced apples in a large bowl.
- Season the Apples: To the bowl of sliced apples, add the granulated sugar, light brown sugar, fresh lemon juice, ground cinnamon, ground nutmeg, and optional ground cloves. The lemon juice is not just for flavor; it also prevents the apples from browning and brightens their taste. Toss everything gently with your hands or a large spoon until the apples are evenly coated with the spices and sugars.
- Thicken the Filling: Sprinkle the all-purpose flour or cornstarch over the apple mixture. Toss again to ensure the thickening agent is well distributed. This step is crucial to prevent a watery pie filling, which nobody wants in their Apfelkuchen! Finally, stir in the vanilla extract, giving the apple filling a lovely aromatic depth. Set the apple filling aside while you prepare the cinnamon rolls.
Assembling the Zimtschnecken Apfelkuchen
- Prepare the Cinnamon Filling: In a small bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix these ingredients thoroughly until you have a smooth, spreadable paste. This is the heart of the “Zimtschnecken” flavor, so make sure it’s well combined and luscious.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm). Aim for an even thickness across the entire rectangle to ensure uniform cinnamon rolls.
- Spread the Cinnamon Filling: Evenly spread the prepared cinnamon filling over the entire surface of the dough rectangle, leaving about a ½-inch border along one of the longer edges untouched. This border will help seal the roll later. Don’t be shy; spread it generously from edge to edge on the other three sides!
- Roll into a Log: Starting from one of the longer edges (the one opposite the ½-inch border), carefully and tightly roll the dough into a snug log. As you roll, try to keep the log as even and tight as possible to prevent gaps in your finished rolls. Pinch the seam gently to seal the log once you reach the end.
- Slice the Zimtschnecken: Using a sharp knife or, even better, unflavored dental floss, cut the log into 12-14 equal slices, each about 1 to 1 ½ inches thick. To use floss, slide a piece under the log, cross the ends over the top, and pull them tight to cut clean, perfect circles without squishing the dough. These are your beautiful Zimtschnecken!
- Arrange in Pie Dish: Lightly grease a 9-inch (23cm) pie dish or a similar oven-safe round baking dish. Carefully arrange the Zimtschnecken slices in the bottom of the prepared pie dish. Start by placing one roll in the very center, then arrange the remaining rolls snugly around it, working your way outwards to fill the entire bottom and create a beautiful, swirled crust. Some rolls may need to be slightly nudged or fit tightly, which is perfectly fine. This forms the delightful cinnamon roll base and edges for our Zimtschnecken Apfelkuchen.
- Add Apple Filling: Pour the prepared apple pie filling into the center of the arranged Zimtschnecken base, mounding it slightly in the middle. Dot the top of the apple filling with the small cubes of butter. These butter pieces will melt into the apples, adding richness and helping the fruit to caramelize beautifully during baking.
- Optional Second Rise: If you have time and want extra fluffy rolls, you can lightly cover the pie dish with plastic wrap and let it rest in a warm place for another 20-30 minutes. This will allow the cinnamon rolls to puff up slightly before baking. If you’re in a hurry, you can skip this step, but the texture will be slightly denser.
Baking the Zimtschnecken Apfelkuchen
- Preheat Oven: Preheat your oven to 375°F (190°C). Make sure to place an oven rack in the center of your oven to ensure even baking.
- Prepare for Baking: Loosely cover the pie dish with aluminum foil. This prevents the cinnamon roll edges from browning too quickly before the apples have a chance to soften.
- Initial Bake: Bake the Zimtschnecken Apfelkuchen for 30 minutes with the foil cover.
- Continue Baking Uncovered: After 30 minutes, carefully remove the foil. Reduce the oven temperature to 350°F (175°C). Continue to bake for another 35-50 minutes, or until the apples are tender when poked with a knife, the juices are bubbling thickly, and the cinnamon rolls are golden brown and cooked through. Keep an eye on the edges of the cinnamon rolls; if they start to brown too much, you can loosely cover just the edges with small strips of foil. The aroma filling your kitchen will be absolutely incredible – a sure sign that something delicious is happening!
- Cooling: Once baked, remove the Zimtschnecken Apfelkuchen from the oven and place it on a wire rack to cool. Allow it to cool for at least 30-45 minutes before glazing and serving. This cooling time allows the apple filling to set properly, making it easier to slice and preventing a messy, runny pie. Plus, a slightly warm Zimtschnecken Apfelkuchen with cool glaze is pure bliss.
Preparing the Cream Cheese Glaze and Finishing Touches
- Prepare the Glaze: While the Zimtschnecken Apfelkuchen is cooling, prepare your decadent cream cheese glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk or heavy cream, and vanilla extract.
- Whisk Until Smooth: Using an electric mixer or a whisk, beat the ingredients together until the glaze is completely smooth and creamy. If the glaze is too thick to drizzle, add the remaining tablespoon of milk or heavy cream, a teaspoon at a time, until you reach your desired consistency. You want it thick enough to cling to the rolls but thin enough to flow beautifully.
- Glaze and Serve: Once the Zimtschnecken Apfelkuchen has cooled sufficiently (it should still be warm to the touch but not piping hot), generously drizzle the cream cheese glaze over the top. You can use a spoon for a rustic look or transfer the glaze to a piping bag with a small round tip for a more controlled design. Every swirl of cinnamon roll and every apple slice deserves a good coating of this glorious glaze!
- Enjoy Your Creation: Slice and serve your incredible Zimtschnecken Apfelkuchen while it’s still warm. The combination of fluffy, sweet cinnamon rolls, tender spiced apples, and luscious cream cheese glaze creates an unforgettable dessert. It’s perfect for brunch, a cozy dessert, or just because you deserve a treat. Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for a few days and reheated gently for that fresh-baked feel. Enjoy every single bite of this wonderful German-inspired fusion dessert!
Conclusion:
And there you have it, my friends – a culinary journey culminating in what I truly believe is one of the most heartwarming and utterly irresistible desserts you’ll ever bake. This isn’t just another apple pie or a simple cinnamon roll; it’s the harmonious marriage of two beloved classics, creating a masterpiece that will undoubtedly steal the show at any gathering or simply make a quiet afternoon feel extraordinarily special. I can practically smell the enchanting aroma wafting through your kitchen already, a rich symphony of spiced apples and sweet, yeasty dough that promises pure comfort with every single bite. This
Zimtschnecken Apfelkuchen
is a testament to the fact that sometimes, the best things happen when we dare to blend traditions and let flavors dance together in new and exciting ways. Its unique appeal lies in its ability to offer the gooey, spiced warmth of a cinnamon bun alongside the tender, fruit-filled comfort of an apple pie, all wrapped up in one magnificent package. It’s an adventure for your taste buds, a delightful surprise, and a recipe designed to bring joy and warmth into your home.
What I adore most about this particular creation is its surprising elegance coupled with its comforting familiarity. You get the soft, fluffy texture of the cinnamon roll base, generously swirled with aromatic cinnamon sugar, providing a delightful contrast to the perfectly cooked, slightly tart apples nestled on top. Then, a delicate, crisp streusel topping adds another layer of texture and sweetness, culminating in a dessert that is complex in flavor yet incredibly approachable to make. It looks impressive, making it ideal for holiday dinners or special occasions, but the process itself is truly a labor of love that is rewarding from start to finish. I’ve found that the simple act of preparing this dish fills my kitchen with such an inviting fragrance that even before the first slice is cut, everyone is already smiling.
Now, for serving, while this
Zimtschnecken Apfelkuchen
is absolutely divine on its own, especially when it’s still warm from the oven, I have a few suggestions to elevate your experience even further. A generous scoop of creamy vanilla bean ice cream melting lazily over a warm slice is always a classic for a reason – the cold, sweet contrast against the warm, spiced pastry is simply heavenly. Alternatively, a dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or a dash of brandy, can add a luxurious lightness. For a truly decadent breakfast or brunch treat, try it alongside a strong cup of coffee or a comforting mug of hot apple cider. The possibilities are endless, and each pairing brings out a different facet of its wonderful flavor profile.
Don’t be afraid to experiment and make this recipe truly your own! While I’ve provided the foundational elements for a perfect
Zimtschnecken Apfelkuchen
, feel free to get creative with variations. Perhaps try different apple varieties – Granny Smiths for more tartness, or Honeycrisps for extra sweetness and crunch. A handful of chopped pecans or walnuts added to the streusel topping can introduce a lovely nutty dimension and an extra layer of crunch. For an even richer, more complex spice profile, consider adding a pinch of freshly grated nutmeg or a touch of cardamom to your apple filling. You could even drizzle a simple powdered sugar glaze over the top once it’s cooled slightly for an extra touch of sweetness and shine. This recipe is wonderfully versatile and encourages personal touches, allowing you to tailor it perfectly to your own taste and preferences.
So, my dear reader, I implore you: don’t let this opportunity pass you by. Take the plunge, gather your ingredients, and embark on the delightful journey of baking this extraordinary dessert. I promise you, the effort is truly worth it, and the reward is a taste experience that is both comforting and exhilarating. I truly believe this
Zimtschnecken Apfelkuchen
will become a cherished recipe in your home, one you’ll return to again and again. Once you’ve baked it, I would absolutely love to hear about your experience! What did you love most about it? Did you try any variations? Did it fill your home with an incredible aroma, just as I suspect it will? Share your baking triumphs, your photos, and your thoughts in the comments below. Your feedback and creativity inspire me, and I can’t wait to see what wonderful memories this unique blend of cinnamon rolls and apple pie helps you create!
Zimtschnecken Apfelkuchen
This Zimtschnecken Apfelkuchen offers the comforting aroma of baked apples mingling with the irresistible spice of cinnamon, all harmoniously blended into a delightful cake. A nod to classic German apple cake, this simplified version features tender fruit and a moist crumb, topped with a sweet cinnamon sugar.
Ingredients
-
250g all-purpose flour
-
125g granulated sugar
-
1 packet vanilla sugar
-
2 teaspoons baking powder
-
1 teaspoon ground cinnamon
-
125ml milk
-
80ml vegetable oil
-
2 large eggs
-
2 large apples, peeled and diced
-
Cinnamon sugar, for sprinkling
Instructions
-
Step 1
Preheat oven to 175°C (350°F). Grease and flour a 9-inch (23cm) baking pan. -
Step 2
In a large bowl, whisk together flour, granulated sugar, vanilla sugar, baking powder, and 1 teaspoon ground cinnamon. -
Step 3
Add milk, vegetable oil, and eggs to the dry ingredients. Mix until the batter is smooth. -
Step 4
Gently fold in the diced apples. Pour batter into the prepared pan. Sprinkle generously with cinnamon sugar. -
Step 5
Bake for 40-50 minutes, or until golden and a toothpick inserted into the center comes out clean. -
Step 6
Let cool in the pan for 15-20 minutes before slicing and serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
