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Apple Cinnamon Rolls

Apple cinnamon rolls made with a soft, pillowy yeast dough and a caramelized apple filling, baked until golden and sticky at the edges. Finished with a smooth cream cheese glaze for a rich, tangy sweetness.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk Warm to about 110F before mixing with yeast.
  • 2.25 tsp active dry yeast Use active dry yeast for the best rise.
  • 0.25 cup granulated sugar
  • 0.33 cup unsalted butter Melt and cool slightly.
  • 2 eggs Let eggs come to room temperature if possible.
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 apples Peel and finely dice for even caramelization.
  • 0.5 cup brown sugar Packed brown sugar.
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
For cream cheese glaze
  • 4 oz cream cheese Soften before mixing.
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the dough
  1. Combine warm milk and yeast in a mixing bowl, then let sit 5 minutes until foamy with a slightly bubbly surface.
  2. Add granulated sugar, melted butter, eggs, and vanilla, then mix until smooth and glossy.
  3. Add all-purpose flour and salt, then mix until a soft dough forms that pulls away from the sides.
  4. Knead the dough for 8 minutes until smooth and elastic, then place it in a greased bowl.
  5. Cover and let rise for 1 hour until doubled in size, with the dough visibly puffed and springy.
Cook the apple filling
  1. In a skillet, cook diced apples with unsalted butter, brown sugar, cinnamon, and nutmeg for 5-7 minutes until softened and caramelized.
  2. Transfer the cooked apples to a plate and cool completely so the filling doesn’t melt the dough.
Shape and second rise
  1. Roll the dough into a 12x18 inch rectangle, pressing out large air bubbles and keeping an even thickness.
  2. Spread the apple filling evenly over the surface so every roll gets apple pieces.
  3. Roll tightly from the long side into a log, keeping the seam on the bottom for clean slices.
  4. Cut into 12 equal rolls using a straight, even slicing motion for uniform baking.
  5. Arrange the rolls in a greased 9x13 baking dish, cover, and let rise 45 minutes until puffy.
Bake and glaze
  1. Bake at 375F for 22-25 minutes until golden, with the tops set and the edges looking slightly sticky.
  2. Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle over warm rolls so the glaze melts into the creases.

Notes

Pro tip: cool the apple filling completely before spreading, or it will leak and make the dough dense. Store baked rolls in an airtight container in the refrigerator up to 4 days; rewarm 10-15 minutes at 300F. Freeze baked rolls up to 2 months, glaze after thawing for best texture. For a lighter option, use low-fat cream cheese in the glaze (taste and texture will be slightly softer).