These Apple Cinnamon Rolls, filled with chunks of apple and loads of cinnamon flavor, are the ultimate expression of fall. Perfect to make the night before a special day, these rolls are so fluffy and flavorful, you’ll find yourself turning to them at all times of the year.Â
The minute fall hits, all I want to do is bake for my friends, family, and yes, of course, myself. There’s something about the cozy chill in the air that makes for the best baking experience. Whenever my friends are in town, I find myself turning to these rolls as the best way to welcome them. Warm and ooey-gooey, they are a great way to start any day.Â
FLEISCHMANN’S® RAPIDRISE® INSTANT YEAST
For the last few years, I’ve chosen to partner with Fleischmann’s® Yeast because it’s so reliable and always yields quality, delicious results for me. For these Apple Cinnamon Rolls, I am using their Fleischmann’s® RapidRise® Instant Yeast. What I love about it is that while most yeasts require an extra step to activate, RapidRise® Yeast is actually mixed into the dry ingredients, cutting down the number of bowls and things to do. It also means you gain back five to ten minutes that would have been necessary to activate that yeast, giving you a few extra minutes to scroll or water your plants!
QUICK APPLE PIE FILLING
The secret to the intense apple flavor in my Apple Cinnamon Rolls is a quick apple pie filling. It starts with finely diced fresh apple heated with bright lemon juice, a touch of vanilla some cinnamon, sugar, a pinch of salt, and a bit of cornstarch to thicken it all. What you’re left with is an apple pie-worthy filling that’s sturdy enough to easily roll up into your roll.Â
ULTIMATE CINNAMON FILLING
When you think of a cinnamon roll, this is the filling you are picturing. Creamy, deeply cinnamon-y, this filling is so simple to throw together. Simply mix softened butter with cinnamon, granulated sugar, brown sugar, vanilla extract, and some salt and you’ve got the perfect cinnamon filling to couple with your quick apple pie filling. This duo makes for the best apple cinnamon roll. And the paste-like filling is the perfect consistency to spread evenly across your dough.
PERFECT FLUFFY DOUGH
This is my go-to enriched dough for all my favorite sweet rolls. It comes together quickly and is perfectly buttery with a hint of sweetness that makes for the perfect vehicle for any filling your heart desires. It is the dreamiest, most pillow dough, and using RapidRise® makes it easy work. I love from scratch because I feel like people can taste the love you put into it. There’s nothing better than an Apple Cinnamon Roll hot out of the oven. I have so many fond memories of chilly mornings and fresh from the oven rolls.
HOW TO APPLE CINNAMON ROLLS
- Make the dough: mix the flour, sugar, Fleischmann’s® RapidRise® Instant Yeast, and kosher salt together, then add in the warm milk and mix to incorporate. Next, add in the eggs, beaten with the vanilla extract, and mix until incorporated. Add in the butter, a few cubes at a time, mixing in between incorporations, and then knead until smooth. Form into a ball and put in a greased bowl. Cover with plastic wrap and refrigerate for at least to allow the dough to rise.
- Make the cinnamon filling by mixing butter, cinnamon, brown sugar, white sugar, vanilla, and kosher salt together until smooth.
- Make the apple filling by cooking the apples, granulated sugar, lemon juice, cornstarch, ground cinnamon, and kosher salt together in a small saucepan on medium heat for about 5 minutes or until the juices have thickened.
- Assemble the rolls by rolling out the dough on a lightly floured work surface into a â…›-inch thick rectangle measuring 15-inches by 22-inches. Spread the cinnamon filling evenly and then spread the apple filling evenly over that. Roll the dough into a tight log, horizontally. Slice into 12 even pieces and place them in a greased 9 by 13-inch baking pan. Cover and let rise for 45 minutes then back for 28 to 30 minutes in a 350 degree F oven.Â
- Make the cream cheese glaze by mixing the butter with cream cheese then adding in the powdered sugar, vanilla, kosher salt, and heavy cream and mix until smooth. Spread the icing all over the rolls and serve warm!
Looking for more recipes? Here are a few more of my favorites:
- Pumpkin Coffee Cake
- Brown Butter Scallops with Butternut Squash Risotto
- Pumpkin Pasta alla Vodka
- Pumpkin Pancakes
If you make these Apple Cinnamon Rolls, let me know on Instagram!
TIPS AND TRICKS
- If you’ve had trouble slicing your rolls in the past, try using waxed, unflavored floss to cut the dough. It helps you get those picture-perfect clean cuts.Â
- Alternatively, you could also cut the log in half and transfer them to the freezer to chill for 10 minutes. This will help with getting clean slices. It will take some additional time for the rolls to rise since they’ll be super cold.
- Room temperature butter is your best friend when it comes to incorporating it into your dough as well as making the cinnamon filling and cream cheese glaze.
- You can make the apple pie filling in advance to break up some of the steps. You can also make the dough up to 24 hours ahead of shaping.Â
Apple Cinnamon Rolls
Ingredients
Dough:
- 3 1/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon Fleischmann’s® RapidRise® Instant Yeast
- 1 1/4 teaspoon kosher salt
- 1/2 cup lukewarm milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter at room temperature cubed
Apple Filling:
- 2 large apples peeled, cored, and finely diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Cinnamon Filling:
- ¾ cup unsalted butter at room temperature
- 2 tablespoons ground cinnamon
- â…“ cup granulated sugar
- â…“ cup brown sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Cream Cheese Glaze:
- 4 ounces cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- 1 ½ cups powdered sugar sifted
- ¼ teaspoon kosher salt
- 1 tablespoon heavy cream
Instructions
To Make the Dough:
- 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, Fleischmann’s® RapidRise® 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.
- 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.
- 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:
- 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.
- *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:
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- *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.
- 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:
- 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:
- 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
- If you’ve had trouble slicing your rolls in the past, try using waxed, unflavored floss to cut the dough. It helps you get those picture-perfect clean cuts.Â
- Alternatively, you could also cut the log in half and transfer them to the freezer to chill for 10 minutes. This will help with getting clean slices. It will take some additional time for the rolls to rise since they’ll be super cold.
- Room temperature butter is your best friend when it comes to incorporating it into your dough as well as making the cinnamon filling and cream cheese glaze.
- You can make the apple pie filling in advance to break up some of the steps. You can also make the dough up to 24 hours ahead of shaping.Â
I have just made this cinnamon rolls, it was so delicious
love hearing this! glad they worked out 😉