This Cozy Apple Kringle with Vanilla Glaze is like a big, warm hug on a plate. It’s filled with tender, cinnamon-spiced apples wrapped in flaky, buttery pastry and topped with a smooth, sweet vanilla glaze that adds just the right touch of sweetness. The combination of crisp layers and soft fruit makes it a perfect treat any time of day.
I love making this kringle when the air turns chilly because the smell of cinnamon and baked apples fills the whole house and makes everything feel extra cozy. One little tip I always use is to make sure my pastry is really cold before baking—that way, it turns perfectly flaky and golden brown. It’s such a satisfying feeling to pull this out of the oven and see that gorgeous crust.
My favorite way to enjoy this apple kringle is with a cup of hot tea or coffee in the morning, but honestly, it’s great anytime—whether it’s for a weekend brunch or an afternoon snack. The vanilla glaze melts just enough to soak into each bite, making it feel a little special without being too sweet. It’s a recipe that always gets the whole family smiling and coming back for seconds.
Key Ingredients & Substitutions
Apples: I like Granny Smith for their tartness, which balances the sweet glaze. Honeycrisp or Fuji work well too. Avoid very soft apples as they can get mushy.
Butter: Cold, unsalted butter is key for flakiness. You can swap with a good-quality margarine if needed, but butter gives the best flavor.
Yeast: Active dry yeast helps the dough rise nicely. If you want a quicker option, try instant yeast but reduce the proofing time slightly.
Vanilla Glaze: Classic powdered sugar and milk make a simple glaze. Use almond or oat milk for a dairy-free version. A dash of vanilla extract gives a subtle, sweet aroma.
How Do You Shape and Bake the Perfect Kringle Braids?
The shaping step gives the kringle its beautiful look and even baking. Here’s how to do it smoothly:
- Roll the dough into a rectangle. Don’t make it too thick—about ¼ inch allows even layers and flakiness.
- Spread the apple filling, leaving a border so the filling doesn’t spill out when rolled.
- Roll the dough gently but tightly from the long edge to form a log. Pinch the seam to seal fully, or filling will leak during baking.
- Form the log into a circle or oval on the baking sheet to get the classic kringle shape.
- Use sharp scissors or a knife to cut slits on both sides every 1-2 inches, but stop before cutting all the way through.
- Twist each flap slightly over the filling. This creates the braided effect and lets steam escape for crisp layers.
- Bake until golden brown—the smell of baking apples and butter is your cue it’s ready!
Taking your time in these steps makes a big difference in look and texture. Have fun twisting those braids!
Equipment You’ll Need
- Baking sheet – a sturdy one holds the kringle shape and catches drips from the glaze.
- Parchment paper – keeps the kringle from sticking and makes cleanup easy.
- Rolling pin – helps you roll out the dough evenly to the right thickness.
- Sharp kitchen scissors or knife – perfect for making clean, even cuts for the braid.
- Mixing bowls – handy for preparing dough, filling, and glaze separately.
- Wire rack – lets the kringle cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap apples for pears for a softer, sweeter filling that pairs well with cinnamon.
- Add chopped toasted pecans or walnuts to the filling for crunch and a nutty twist.
- Mix in raisins or dried cranberries for bursts of tartness and chewy texture.
- Top the kringle with a sprinkle of coarse sugar before baking for extra sparkle and crunch.
Cozy Apple Kringle with Vanilla Glaze
Ingredients You’ll Need:
For the Kringle Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Apple Filling:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
- 1 tablespoon all-purpose flour (to thicken filling)
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes of active prep time plus 1 hour for chilling the dough before baking. Baking time is 30-35 minutes, with a few extra minutes needed for cooling and adding the glaze. Overall, plan for roughly 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy—this means the yeast is working. In a big bowl or mixer, mix together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour with your hands or a pastry cutter until it looks like coarse crumbs with some small butter pieces left. In a smaller bowl, whisk the eggs with the vanilla, then add the yeast mixture. Pour this wet mix into the dry ingredients and stir until a dough forms. Turn it out onto a floured surface and knead gently for about 5 minutes until smooth. Wrap the dough in plastic and chill it in the fridge for at least one hour.
2. Prepare the Apple Filling:
While the dough chills, mix the sliced apples with sugar, cinnamon, lemon juice, melted butter, and flour in a bowl. Toss everything to coat the apples well. This mixture will be nice and flavorful while also thickening as it bakes.
3. Assemble the Kringle:
Preheat your oven to 375°F (190°C). Lay a piece of parchment paper on your baking sheet. Roll out the chilled dough on a lightly floured surface into a rectangle roughly 12×16 inches. Spread the apple filling evenly across the dough, but leave about a one-inch border free around the edges. This helps keep the filling inside when you roll it up.
4. Shape the Kringle:
Starting at a long edge, carefully roll the dough into a log, pinching the seam to seal it tight. Move the log onto the baking sheet and shape it into a large oval or ring. Use scissors or a sharp knife to make cuts along both sides of the ring every 1–2 inches—cutting toward the center but not all the way through. Gently twist each cut strip slightly over the filling. This creates a pretty braided look and lets steam escape as it bakes.
5. Bake the Kringle:
Bake your kringle for 30-35 minutes until it’s puffed up and golden brown. When it’s done, move it to a wire rack to cool slightly before glazing.
6. Make and Add the Vanilla Glaze:
In a small bowl, whisk the powdered sugar with 2-3 tablespoons of milk and vanilla extract until the glaze is smooth and a little runny. Drizzle this over the warm kringle, letting the glaze drip through the braids. Let it set for a few minutes before slicing.
7. Enjoy!
Slice the kringle and serve warm or at room temperature. It’s perfect with morning coffee or as a cozy afternoon treat!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the other filling ingredients to avoid a soggy dough.
How Do I Store Leftover Kringle?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slightly in the oven to refresh the flaky texture.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be prepared and refrigerated overnight. Bring it to room temperature before rolling out and assembling the kringle.
What Can I Substitute for Milk in the Glaze?
You can use any plant-based milk like almond, soy, or oat milk if you prefer a dairy-free glaze. Just adjust the amount to get the right consistency.
