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Apple Cinnamon Rolls
5 from 18 votes

Apple Cinnamon Rolls

Apple Cinnamon Rolls combine a soft, buttery yeasted dough with a warmly spiced apple filling and a cinnamon-sugar butter spread. The dough is enriched with eggs, milk, and butter for tenderness, while the diced apples add moisture and a fruit note inside. These rolls are finished with a cream cheese glaze that adds a tangy sweetness to balance the cinnamon and apple flavors, making them a comforting and satisfying breakfast or dessert treat.

Prep Time
40 mins
Cook Time
20 mins
Rising Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 12
Calories: 418 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dough:
  • 3 1/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon instant yeast also known as Baker's yeast
  • 1 1/4 teaspoon kosher salt
  • 1/2 cup milk lukewarm
  • 3 egg large
  • 1 teaspoon vanilla extract pure
  • 1/2 cup butter cubed, unsalted, at room temperature
Apple Filling:
  • 2 apple peeled, cored, and finely diced, large
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
Cinnamon Filling:
  • ¾ cup butter at room temperature, unsalted
  • 2 tablespoons ground cinnamon
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon kosher salt
Cream Cheese Glaze:
  • 4 ounces cream cheese at room temperature
  • 2 tablespoons butter at room temperature, unsalted
  • 1 ½ cups powdered sugar sifted
  • ¼ teaspoon kosher salt
  • 1 tablespoon heavy cream

Instructions

To Make the Dough:
    Cup of Yum
  1. To the bowl of a stand-up mixer fitted with a dough hook (alternatively, you can do this in a large bowl by hand), mix the flour, sugar, instant yeast, and kosher salt. Add the warm milk and mix on low for 20 to 30 seconds. While that’s mixing, in a small bowl, beat the eggs with the vanilla extract. Add this mixture to the flour mixture and mix until most of the flour has been incorporated and the dough becomes cohesive. With the mixer running on low, slowly add the cubes of butter, a few at a time.
  2. Knead on medium speed for about 5 to 7 minutes or until the dough looks smooth and supple, and mostly pulls away from the bowl. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky—if it is, add flour, a couple of tablespoons at a time, until it’s no longer sticky. Be careful not to add too much flour, as that will result in a dry roll. Remove the dough from the hook and the bowl and form it into a ball.
  3. Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.
To Make the Cinnamon Filling:
  1. To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla, and kosher salt. Mix and mash until the filling is completely smooth.
  2. *If you’re looking to save yourself a step in the morning, you can make this filling and let it sit on the counter overnight so it stays softened.
To Make the Apple Pie Filling:
  1. To a saucepan set over medium-low heat, mix the apples, granulated sugar, lemon juice, cornstarch, ground cinnamon, and kosher salt with a spatula and cook for about 5 to 7 minutes or until the released juices start to thicken. Set aside to cool to room temperature and then transfer to an airtight container to chill until ready to use.
To Assemble the Rolls:
  1. The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15-inches by 22-inches. If it’s not a perfect rectangle, that’s totally ok.
  2. Spread the cinnamon filling in an even, thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Next, spread the apple filling in an even, thin layer, giving a little more of a border, as the apples will spread as you roll. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a tight, firm log.
  3. Using a bread knife (or any serrated knife), slice the dough into two and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.
  4. Remove from the freezer and trim off the edges. Slice the rolls into 6 pieces each roll for a total of 12 pieces, about 1 ½-inches thick. Alternatively, you can use a piece of waxed, unflavored dental floss to cut the rolls. I find this is the easiest way to make clean cuts without smashing the dough.
  5. Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size.
  6. *If your house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls near the oven because it's usually warmer in that part of my house.
  7. Preheat the oven to 350 degrees F. Bake for 28 to 30 minutes or until the tops of the rolls are golden brown.
To Make the Cream Cheese Icing:
  1. To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the powdered sugar, vanilla, kosher salt, and heavy cream. Beat for about 20 seconds.
To Serve:
  1. When the cinnamon rolls come out of the oven, in an even layer, spread the icing all over the cinnamon rolls, essentially smothering them with icing.

Notes

  • Use room temperature butter in dough, filling, and glaze for smooth incorporation and texture.
  • Prepare the apple filling in advance to streamline the baking process.
  • To slice rolls cleanly, try using unflavored waxed floss or chill the dough log in the freezer for 10 minutes before cutting.
  • The dough can be made up to 24 hours ahead and refrigerated before shaping and baking.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 62g (21%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 46mg (15%) Sodium 423mg (18%) Potassium 71mg (2%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 563IU (11%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 62g 21%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 46mg 15%
Sodium 423mg 18%
Potassium 71mg 2%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 563IU 11%
Vitamin C 1mg 1%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.