Summary

Ingredients

For the dough:

• 200 g flour
• 100 ml milk
• 30 g butter
• 8 g fresh yeast
• 30 grams sugar
• 1 teaspoon cardamom or cinnamon
• 1 pinch (s) salt

For covering:

• 20 g suar
• 15 g butter
• 1 teaspoon cinnamon

For the filling:

• 2 apples
• 20 g suar
• 1 teaspoon cornstarch
• 1 pinch (s) cinnamon

Also:

• Flour for the work surface
• Butter for the mold

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Instructions

1. First of all: The ingredients are intended for 3 mini cocottes from Le Creuset.
2. First prepare the dough for the cinnamon rolls. To do this, mix yeast, sugar, cardamom or cinnamon and a pinch of salt in a bowl. Heat the butter and milk to approx. 30 - 40 degrees, place in the bowl and work everything into a dough mass with a dough hook. The dough feels non-slip, homogeneous and a bit rubbery. Let rest for approx. 30 - 40 minutes
3. For the filling, wash, core and cut the apples into small cubes. Add the cinnamon, sugar and cornstarch to the apples and stir everything. Then put aside.
4. Now roll out the dough on a floured work surface into a thin rectangle and brush with melted butter. Mix the sugar and cinnamon and spread generously over the dough. Roll up the dough on the long side and cut into 18 approx. 2 cm thick slices. Place the slices with the cut side on a prepared baking sheet and let rest for another 30 minutes.
5. Grease the mini cocottes or, alternatively, muffin tins with butter. Roll the cinnamon buns flat and use them to line the mold slightly over the edge, pressing any gaps together with your fingers. Pour the apple mixture into the molds. Roll the other cinnamon rolls flat, place 5 each as a lid on the molds and press any gaps together with your fingers (see photo). Cut or fold excesses.
6. Bake in the hot oven at 180 degrees top / bottom heat for approx. 45 minutes on the lowest rack.
7. Let cool and serve.