A flaky, golden pastry filled with tender spiced apples and finished with a silky vanilla glaze—this Cozy Apple Kringle is everything I want in a homemade treat. Inspired by the traditional Danish dessert, this version balances warm comfort and show-stopping beauty in every bite. Whether I serve it fresh from the oven at brunch or save a few slices for an afternoon coffee break, this kringle always brings warmth and smiles to the table.
Why You’ll Love This Recipe
I love how this kringle wraps sweet apples and warm spices in a pillowy-soft dough with just the right touch of crunch on the edges. Here’s why this recipe always stays in my seasonal baking rotation:
I get to enjoy the cozy scent of baked apples and cinnamon filling the kitchen.
The vanilla glaze gives a luxurious final touch without overpowering the flavor.
It doubles perfectly for breakfast or dessert.
Its elegant ring shape makes it feel bakery-quality, even at home.
I can easily customize the filling to suit whatever apples or spices I have on hand.
It brings back the nostalgia of festive mornings and shared comfort food.
Despite its look, it’s surprisingly easy to make with simple steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough: 1/2 cup warm milk (110-115°F) 1/4 cup granulated sugar 2 1/4 teaspoons active dry yeast 1/4 cup unsalted butter, softened 1/2 teaspoon salt 2 large eggs 3 cups all-purpose flour, plus more for dusting
For the apple filling: 4 medium apples, peeled, cored, and diced 1/4 cup brown sugar 2 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon lemon juice
For the vanilla glaze: 1 cup powdered sugar 2–3 tablespoons milk 1/2 teaspoon vanilla extract
Directions
Prepare the dough I start by combining warm milk, sugar, and yeast in a large bowl. I let it sit until foamy—this tells me the yeast is alive and ready. Then I mix in the butter, salt, and eggs. Once smooth, I gradually stir in flour until a soft dough forms. I knead it on a floured surface until elastic, then let it rise in a greased bowl until doubled in size, about 1 to 1.5 hours.
Make the filling While the dough rises, I sauté diced apples with butter, brown sugar, cinnamon, and nutmeg until they’re soft and fragrant. A splash of lemon juice brightens the flavor. I set this aside to cool.
Assemble the kringle I roll the dough into a rectangle (around 12×18 inches), then spread the apple mixture on top, leaving a 1-inch border. Rolling it up from the long side, I seal the seam and form a ring on a parchment-lined baking sheet. I make cuts about an inch apart along the ring and gently twist each section to show the filling.
Bake and glaze I bake the kringle at 375°F for 25–30 minutes until golden brown. After a 10-minute cool-down on the baking sheet, I transfer it to a wire rack. I whisk up the vanilla glaze and drizzle it generously over the cooled pastry.
Servings and timing
Servings: 8 slices Prep time: 30 minutes Cook time: 30 minutes Rise time: 1 to 1.5 hours Total time: About 2 to 2.5 hours
Variations
I love experimenting with this recipe when I want a twist:
Apple choices: Granny Smith for a sharper bite, Honeycrisp for extra sweetness.
Spices: A pinch of cardamom or ginger brings a new layer of warmth.
Nuts: A handful of chopped pecans or walnuts adds crunch and richness.
Vegan-friendly: I use plant-based butter and milk alternatives for a dairy-free version.
Storage & Reheating
To keep my kringle fresh and tasty:
Storage: I store leftovers in an airtight container for up to 2 days at room temp, or 4 days in the fridge.
Reheating: A slice warms up perfectly in the oven at 350°F for about 5–10 minutes or 20–30 seconds in the microwave.
Freezing: I wrap the cooled kringle tightly and freeze for up to 2 months. I thaw it overnight in the fridge before warming.
FAQs
How do I prevent the filling from leaking?
I make sure to tightly roll the dough and pinch the seams and edges well. I also avoid overfilling to keep the kringle intact during baking.
Can I use a different type of flour?
Yes, I sometimes use bread flour for a chewier texture. For gluten-free options, I stick with a trusted blend, knowing the texture may be slightly different.
How do I make the glaze thinner?
I add milk a teaspoon at a time to the powdered sugar until the glaze flows easily but still coats the kringle.
Can I prepare the dough ahead of time?
Definitely. I often let the dough rise, then refrigerate it overnight. I just bring it back to room temperature before rolling and shaping.
How do I keep the kringle from drying out?
If it starts browning too quickly, I cover it loosely with foil during the last 10 minutes of baking. That keeps the inside soft while preventing a dry crust.
Conclusion
This Cozy Apple Kringle with Vanilla Glaze is one of my favorite seasonal bakes—it’s just the right mix of tender dough, warm spiced fruit, and sweet drizzle. Whether I make it for a special brunch or a weekend baking project, it always brings that comforting, homemade feel I crave. Try it once, and I bet it becomes a staple in your fall and winter recipe lineup too.
A warm, flaky kringle filled with tender spiced apples and drizzled with silky vanilla glaze—this Cozy Apple Kringle is a festive, comforting pastry perfect for brunch or dessert.
Total Time:2 hours 30 minutes
Yield:8 slices
Ingredients
For the dough:
1/2 cup warm milk (110–115°F)
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/4 cup unsalted butter, softened
1/2 tsp salt
2 large eggs
3 cups all-purpose flour (plus more for dusting)
For the apple filling:
4 medium apples, peeled, cored, and diced
1/4 cup brown sugar
2 tbsp unsalted butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
For the vanilla glaze:
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
Combine warm milk, sugar, and yeast in a bowl. Let sit until foamy (5–10 minutes).
Mix in butter, salt, and eggs. Gradually add flour, mixing until a soft dough forms.
Knead on a floured surface for 5–7 minutes. Place in greased bowl, cover, and let rise until doubled (1–1.5 hours).
While dough rises, cook apples, butter, brown sugar, cinnamon, nutmeg, and lemon juice in a pan over medium heat until softened. Cool completely.
Roll dough into a 12×18-inch rectangle. Spread cooled apple filling, leaving a 1-inch border.
Roll from the long side, pinch to seal, and shape into a ring on a parchment-lined baking sheet. Cut slits 1 inch apart and gently twist sections to expose filling.
Bake at 375°F for 25–30 minutes until golden. Cool for 10 minutes on the sheet, then transfer to a rack.
Whisk powdered sugar, vanilla, and milk to form glaze. Drizzle over cooled kringle and let set before slicing.
Notes
Use Granny Smith apples for tartness or Honeycrisp for sweetness.
Add nuts or swap in other warm spices like cardamom or ginger.
Cover loosely with foil if browning too quickly.
Make dough ahead and chill overnight for convenience.
Store at room temp for 2 days or in the fridge for up to 4 days.
