These sticky cinnamon buns are always a highlight, and for me, they are a special pick me up on cold, grey winter Sundays and when paired with seasonal fruits, such as apples – or you could also do them with pears, of course.So, as to not keep you waiting for your sweettreat, here we go:

Ingredients (for 6-8 cinnamon buns):
Yeast Dough
350g flour
1 paket of dry yeast (or 20g of fresh yeast)
50g butter (room temperature)
2.5 dl milk
1/4 teaspoon of salt
1/2 teaspoon of vanilla powder or the pulp of one vanilla pod

Filling
2 apples
40g butter (melted)
50g cane sugar
1 teaspoon of cinnamon

Glaze
50g Ricotta
50g icing sugar
2 tablespoons of milk or cream
1/4 teaspoon vanilla powder

Preparation (4h total: 40 min active, 3h 30 min resting and baking):
Yeast Dough
Mix flour and all dry ingredients in a bowl. Heat 1 dl milk (lukewarm) and stir in the yeast (Note: If the milk is too hot, it will kill the yeast and the dough will not rise).
Add the yeast, the rest of the milk and the butter to the dry ingredients, mix and knead for 5-10 minutes until the dough is soft and smooth. (Note: Be sure to knead for long enough, air bubbles should be enclosed – you can check by cutting open the dough). Cover the dough with a wet towel and let it rise (it should double in size) at room temperature for about 2 hours.

Filling
While the dough rises, wash and grate the apples (you can leave the peel on). Wrap the grated apple in a towel squeeze out all the moisture. In a bowl, add the melted butter, cane sugar and the cinnamon and combine everything.

Fill & Bake
With a little flour, roll out the dough into a rectangle (about 1 cm thick). Spread the filling on the dough and leave a 2cm strip free on one (long) side. Roll up the dough from the other side. Cut the roll into  about 3-4 cm wide pieces.
Line a springform pan with baking paper and place the pieces evenly in the form (they do not have to touch yet, as they will still expand some more). Again, let the dough rise for about 1 hour.

Put the cinnamon buns in the cold oven, bake for approx. 25-30 minutes at 180 degrees (until golden brown), remove and let the buns cool.

Glaze
Mix the ricotta, icing sugar, vanilla powder and the milk until a smooth glaze is formed.
Drizzle the glaze on the buns while still a bit warm. Top with some more cinnamon for color.

– and enjoy!!