Overview
- Westfälischer Anzeiger and Frankfurter Rundschau published easy, home-baker recipes for Apfel-Zimt-Schnecken on September 30.
- Both articles frame the rolls within Sweden’s Kanelbullar tradition and note an annual Cinnamon Bun Day on October 4, with Swedes typically skipping fresh apples.
- The recipes follow the same structure of a yeast dough with an apple–cinnamon filling and optional glazing, tailored for straightforward home preparation.
- Key specifics diverge: one relies on fresh yeast while the other uses dry yeast, and baking ranges from about 20 minutes at 175°C on a sheet to roughly 40 minutes at 180°C in a baking dish after a second rise.
- Practical guidance includes keeping the rolls in an airtight container for two to three days, freezing for up to six months and reheating briefly in the oven before serving slightly warm.