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German Apple Cinnamon Rolls Apfelschnecken dirndl kitchen
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5 from 2 votes

German Apple Cinnamon Rolls: Apfelschnecken

These warming German Apple Cinnamon Rolls with a thin layer of rich marzipan in the filling are just what you need for brunch this weekend! Makes 12 standard sized Apfelschnecken or many small rolls.
Prep Time30 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 45 mins
Course: Baking, Brunch, Kaffee
Cuisine: German
Keyword: baked apple recipe, German apple baking recipe, German apple pastry recipe
Servings: 12 rolls
Calories: 207kcal


Apple Marzipan Filling

  • 1 log marzipan
  • 2 apples I used Granny Smith
  • 1 teaspoon cinnamon
  • ½ lemon juice only
  • vanilla sugar see notes in post; use regular sugar if you don't have it
  • 4 Tablespoons butter melted, may need more
  • cinnamon sugar optional


  • Combine the yeast, milk and sugar and allow to sit for 5 minutes or until bubbly. Knead together with all other dough ingredients until you end up with a smooth dough. Cover and allow to rest in a warm spot until doubled in size, for about 1 hour.
    80 milliliters milk, 30 grams sugar, 7 grams active dry yeast, 300 grams all-purpose flour, 1 Tablespoon sour cream, 70 grams butter, 1 egg, 1 teaspoon baking powder, ½ teaspoon salt
  • Peel, core and small dice the apples, then toss with the juice of ½ a lemon.
    2 apples, ½ lemon
  • Preheat the oven to 180° Celsius/ 350° Fahrenheit.
  • Roll out the dough in a large rectangle, brush on some of the butter (you'll need some for later too). The larger you make your rectangle, the smaller the Zimtschnecken will be.
    4 Tablespoons butter
  • Roll out the marzipan to approximately the size of the rectangle and layer on top. Distribute the apples over the marzipan, drizzle with some more melted butter and coat in vanilla sugar and cinnamon.
    1 log marzipan, vanilla sugar, 1 teaspoon cinnamon
  • Roll up and cut into slices (if you're cutting standard size, you're ending up with about 12 rolls; I made smaller rolls, so I had more). Transfer onto a baking sheet covered with parchment paper or a baking mat. You can choose to have the rolls touching if you would like. Traditionally they would not touch, but to create the tree, I decided to have them touch.
  • Brush the rolls with some more butter before baking, sprinkle with vanilla sugar or cinnamon sugar , then transfer to the oven (middle rack) and bake for 15 to 20 minutes.
    4 Tablespoons butter
  • Optional: brush the rolls with more butter after baking, then sprinkle or press upside down into some cinnamon sugar.
    4 Tablespoons butter, cinnamon sugar


Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 123mg | Fiber: 2g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg