Apple marzipan cinnamon rolls

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk, lukewarm
• 1 cube of fresh yeast
• 100 g sugar
• 50 g butter, soft
• 1 egg(s), size M
• some lemon zest
• Flour for the work surface
• 100 g butter
• 100 g marzipan paste
• 50 g sugar
• 2 m.-sized apples
• ½ tsp cinnamon powder
• 200 g almonds, ground
• 100 g powdered sugar
• some cinnamon powder
• 1 shot of Amaretto

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

nice and fluffy

Dissolve the yeast and sugar in the lukewarm milk. Put the flour in a mixing bowl, add the butter, egg, and yeast-milk mixture, and mix everything with the dough hook of a food processor until you have a smooth dough. Cover and let it rise in a warm place until the dough has doubled in size (approx. 2 hours). In the meantime, prepare the filling: Melt the butter in a saucepan on the stove over low heat. Break up the marzipan and add it to the butter along with the sugar, stirring until dissolved. Peel the apples, cut them into small pieces, add them to the butter-marzipan mixture, and sauté briefly. Turn off the stove and stir in the ground almonds. Remove the filling from the heat and set aside. Briefly knead the yeast dough by hand on a floured baking surface, then roll it out into a rectangle. Spread the filling evenly over the dough and smooth it out. Roll up from the long side and cut into 5-7 cm wide pieces. Place them in a 32 cm diameter springform pan lined with baking paper or in a small baking tray, cover, and let rise for about 15-20 minutes. Preheat the oven to 180°C fan/convection oven. Bake the prepared snails on the middle rack for about 30 minutes until golden brown. In the meantime, mix the powdered sugar with the cinnamon and amaretto to form a thick glaze. Cover the still-warm snails with the amaretto-cinnamon glaze and let cool.