Apple Cinnamon Rolls

Why You’ll Love Apple Cinnamon Rolls Recipe

• The combination of warm apples and aromatic cinnamon offers comforting, fall‑inspired flavor.

• The enriched dough becomes soft and pillowy, giving each roll a tender texture.

• It’s a satisfying project that rewards you with a bakery‑style result right at home.

• Perfect for serving guests or weekend mornings when you have a little extra time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Active dry yeast or instant yeast

• Warm milk

• Granulated sugar

• Eggs

• Unsalted butter

• Kosher salt

• Apples (peeled, cored, diced)

• Brown sugar

• Granulated sugar (for filling)

• Ground cinnamon

• Cornstarch (to thicken the apple filling)

• Cream cheese (for the icing)

• Powdered sugar

• Heavy cream or additional milk (for icing)

• Vanilla extract

Directions

1. Activate the yeast with warm milk and a bit of sugar until foamy.

2. In a mixing bowl (or stand mixer with dough hook), combine flour, salt, remaining sugar. Add the milk‑yeast mixture, eggs, and then incorporate butter gradually until a smooth, elastic dough forms.

3. Cover the dough and allow it to rise until doubled in size.

4. While dough rises, sauté diced apples with butter, sugar, cinnamon and salt until tender, then stir in cornstarch and let cool to room temperature.

5. On a lightly‑floured surface, roll out the dough into a large rectangle. Spread the cinnamon‑sugar filling evenly, then top with the cooled apple mixture.

6. Roll up the dough tightly into a log, then cut into even rolls. Place the rolls cut‑side up in a greased baking dish, leaving space between them.

7. Cover and allow the rolls a second rise until puffy. Preheat the oven while they rise.

8. Bake the rolls until the tops are golden brown and the centers are cooked through. Remove from the oven and allow to rest 10‑15 minutes.

9. Meanwhile prepare the icing: beat cream cheese and butter until smooth, then add powdered sugar, vanilla and cream/milk until desired spreadable consistency is reached.

10. Spread the icing over the warm rolls and serve.

Servings and timing

Makes about 10‑12 rolls.
Total time: approximately 3 hours including two risings (dough first rise ~1‑2 hours + second rise ~45 minutes) and bake time (~30‑40 minutes).
Active prep time: ~40‑50 minutes.

Variations

• Swap the apples for pears or a mix of apples + raisins for a twist.

• Use a brown butter maple icing instead of cream cheese icing for deeper flavor.

• Add chopped toasted pecans or walnuts on top of the apple layer for crunch.

• Make mini rolls by cutting smaller pieces for bite‑sized versions.

• For a vegan version, use plant‑based butter and cream cheese substitute, and non‑dairy milk.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls (once fully cooled) in a freezer‑safe container for up to 3 months. To reheat, wrap a roll in foil and warm in a 300 °F (150 °C) oven for 5‑7 minutes, or microwave a roll for ~20‑30 seconds until warm. If frozen, thaw overnight in the fridge before reheating.

FAQs

What type of apples should I use?

Choose apples that hold their shape when baked—varieties like Honeycrisp, Fuji or Gala work well. Avoid very soft apples that may turn to mush in the filling.

Can I make this dough ahead of time?

Yes — you can prepare the dough, let it rise once, and then refrigerate it overnight. When ready, roll it out, fill and proceed with shaping the rolls.

How do I know when the rolls are done baking?

The tops should be deep golden brown, the center roll should be cooked through, and the internal temperature (if you use a thermometer) should be about 190 °F (90 °C).

Can I skip the icing?

Yes — the rolls would still be delicious without it. You could also drizzle a simple powdered‑sugar glaze instead.

What if my dough is too sticky to roll out?

Lightly flour your work surface and rolling pin. If dough is overly sticky, chill it in the refrigerator for 10‑15 minutes before rolling.

Can I double the recipe?

Absolutely — just ensure you have a large enough baking dish or use two pans so the rolls have enough room to rise and bake evenly.

Can I bake the rolls straight after shaping without chilling?

Yes — after shaping, you should still allow a second rise until the rolls are puffy. Baking immediately may yield denser rolls.

What if I don’t have cream cheese for the icing?

You can use all butter in the icing or make a simple glaze of powdered sugar, milk/cream and vanilla. The flavor will differ slightly but still be tasty.

How do I slice the rolls cleanly?

Use a sharp knife or unflavored dental‑floss to slice the log into even pieces. Chilling the log briefly can also help with cleaner cuts.

Can I serve these for breakfast or dessert?

Yes — they work beautifully for either. Serve warm as a decadent brunch treat or with coffee/tea for dessert.

Conclusion

These apple cinnamon rolls bring together tender, enriched dough, sweet‑spiced apples and a luscious icing for a truly comforting bake. Whether you’re treating yourself on a lazy weekend or impressing brunch guests, they deliver big on flavor and texture. Pull yourself up a tray, let the aroma fill your kitchen, and enjoy every warm, gooey bite.