Apple Cinnamon Rolls

5 from 10 votes

These soft buttery apple cinnamon rolls are the perfect thing to bake on a fall weekend morning. Topped with a fluffy cream cheese frosting. Serve this with a classic pumpkin spice latte or hot chocolate!

Prep Time40

Cook Time20

Rising Time2

Total Time2 50

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

1 9x13 baking pan

Ingredients

Dough:

3 1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon 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
⅓ cup granulated sugar
⅓ 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, 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 17-inches. If it’s not a perfect rectangle, that’s totally ok.
Spread the cinnamon filling in an even, thin layer. 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 farthest from you, roll the dough towards you, horizontally, into a tight, firm log.
Using a piece of dental floss, slice the dough into two. And then slice those rolls into 6 pieces each roll for a total of 12 pieces, about 1 ½-inches thick. If you want bigger rolls, you can cut them into 4 pieces each for a total of 8 rolls.
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.

Video

Notes

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.
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.

Nutrition