It's Christmastime in the bear cave! And what is more festive than our apple-cinnamon porridge? Combined with fresh apples and yeast dough, it simply makes wonderful, fragrant cinnamon buns that put everyone in the Christmas mood.

Together with Foodboom we have developed and filmed this cinnamon snail recipe, why not take a look at it and try it out for yourself at home! And combined with a warming tea or hot chocolate they taste three times as good.

Preparation time: approx. 30 minutes | Baking time: approx. 25 minutes

Ingredients | 2 portions

• 200g 3Bears Porridge Cinnamon Apple
• 2 tablespoons of butter
• 1 tsp cinnamon
• 2 tablespoons brown sugar
• 2 apples (e.g. Braeburn)
• 1 yeast dough, fresh (refrigerated shelf)
• Icing sugar for dusting

Utensils: oven, cooker, pot, board, knife, brush, baking tray, baking paper

Preparation

1. Preheat oven (top/bottom heat: 200 °C/circulating air: 175 °C). Slowly melt butter with cinnamon and sugar in a saucepan. Wash apples, dry them, remove seeds and cut into fine cubes with the skin.
2. Roll out the yeast dough on a floured surface and brush generously with the butter mixture. Spread apple cubes and half of the porridge on top and roll the dough from the short side. Brush the dough roll with the remaining butter and roll the rest of the porridge.
3. Then cut the dough roll into 12 pieces of equal size and lay them out on a baking tray lined with baking paper. Bake the cinnamon rolls on the middle shelf for about 15 minutes. Let them cool down and dust with icing sugar.

Hint:Instead of the butter mixture you can also use jam. Simply warm it slightly and brush the dough roll with it before baking.

We have also filmed this quick and easy recipe with our great partners from FoodBoom - take a look!

Show us your Christmas baking on #3Bearsporridge #exactly #santabear