Apple Cinnamon Rolls
This recipe for soft and gooey apple cinnamon rolls is the ultimate fall treat, combining warm cinnamon sugar, tender apples, and a fluffy dough that’s impossible to resist.
Ingredients
For the dough:
- 1 cup 240ml whole milk, warmed to about 100°F (38°C)
- 2/3 cup 135g granulated sugar, divided
- 1 1/2 tablespoons 14g Platinum Yeast from Red Star (2 standard-size packets)
- 1/2 cup 113g unsalted butter, softened and cut into 4 pieces
- 2 large eggs at room temperature
- 1/2 teaspoon salt
- 4 1/2 cups 563g all-purpose or bread flour, plus more as needed
For the filling:
- 6 tablespoons 85g unsalted butter, softened
- 1/2 cup 100g packed light or dark brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 cups 250g peeled, chopped apples (about 2 medium apples)
For the icing:
- 1 cup 120g confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons milk
- 2 tablespoons warmed salted caramel
Instructions
Prepare the dough
- In your stand mixer bowl, whisk the warmed milk, 2 tablespoons of sugar, and yeast. Let it sit for about 5 minutes until it’s foamy. This step ensures your yeast is active and ready to make the dough rise beautifully.
- Add the remaining sugar, softened butter, eggs, and salt. Beat on medium speed—don’t worry if the butter stays in small pieces; it’ll all come together.
- Gradually add the flour, 1 cup at a time, until the dough pulls away from the sides of the bowl. Knead the dough for 5 minutes in the mixer or by hand until it’s soft, slightly tacky, and bounces back when poked.
First rise
- Place the dough in a lightly greased bowl and cover it. Let it rise in a warm spot for 2 hours or until it doubles in size. A cozy kitchen counter is perfect for this.
Roll out the dough
- Punch down the dough to release air, then roll it out on a floured surface into a 12x18-inch rectangle. If the dough resists, let it rest for 10 minutes before rolling again.
Fill the rolls
- Spread softened butter evenly over the dough. Mix brown sugar and cinnamon in a small bowl, then sprinkle it over the butter. Top with chopped apples for that irresistible apple pie flavor.
- Roll the dough tightly into an 18-inch log, then cut into 12 equal rolls. Place them in a greased 9x13-inch baking dish.
Second rise
- Cover the rolls with foil and let them rise for 45–60 minutes until puffy. During this time, preheat your oven to 375°F (191°C).
Bake
- Bake the rolls for about 25 minutes, covering them loosely with foil halfway through to prevent over-browning. Once golden and fragrant, remove them from the oven and let them cool slightly.
Make the icing
- Whisk together confectioners’ sugar, vanilla, milk, and caramel until smooth. Drizzle over the warm rolls for a perfect finishing touch.
Notes
How to Serve Your Apple Cinnamon Rolls
These apple cinnamon rolls are best served warm, fresh from the oven. Pair them with a hot cup of coffee, tea, or spiced cider for the ultimate fall treat. If you’re serving them for brunch, add some crispy beef bacon or scrambled eggs on the side for a balanced meal. For a dessert twist, top with a scoop of vanilla ice cream!Storing and Enjoying Leftovers
- Got leftovers? Cover the rolls tightly and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat, pop a roll in the microwave for 20–30 seconds, or warm them in a 300°F oven for 5–10 minutes.
- The caramel icing will melt slightly, making them just as gooey and delicious as day one.
Top Tips for Customizing Your Apple Cinnamon Rolls
- Swap the apples for pears or use a mix for a unique twist on the filling.
- Add a handful of chopped nuts, like pecans or walnuts, for extra crunch.
- If you love extra spice, sprinkle a pinch of nutmeg or ginger into the cinnamon sugar.
- Want to prep in advance? Make the rolls the night before and let them rise in the fridge overnight. Bake fresh in the morning!