Apple Cinnamon Rolls
Sink your teeth into these beauties, where buttery dough meets caramelized apples. These rolls are my signature weekend baking project that fills the kitchen with the most incredible aroma!
Variations & Substitutions
I’ve found that store-bought cinnamon rolls work great as a shortcut – just unroll them, add apple pie filling, and re-roll. For the filling, you can use fresh apples or canned pie filling depending on your time constraints.
Want to mix it up? Try peach or cherry pie filling instead. The frosting is flexible too – go with a honey glaze, caramel drizzle, or classic cream cheese.
Tips & Tricks for Perfect Results
Getting the dough temperature right is crucial – I always make sure my milk is warm but not hot to keep the yeast happy. When rolling the dough, aim for ⅛-inch thickness for the perfect ratio of bread to filling.
If your dough gets too soft while working with it, pop it in the fridge for a few minutes to firm up. Adding a tiny bit of water (1 teaspoon per roll) before reheating keeps them perfectly moist.
Making the Recipe Stand Out
Cooking the apples before adding them makes all the difference – they blend beautifully with the dough instead of staying chunky. I like to make my apple filling half smooth and half chunky for the perfect texture contrast.
A sprinkle of chopped pecans or walnuts adds wonderful crunch. Consider making an extra glaze to serve on the side for those who want more sweetness.
Storage & Reheating
These rolls stay fresh for 3 days when stored in an airtight container. To reheat in the oven, place them in a baking dish at 350°F, add a teaspoon of water per roll, cover with foil, and warm for 10-15 minutes.
For quick reheating, pop them in the microwave covered with a damp paper towel for 20-25 seconds per roll4. In an air fryer, 2 minutes at 350°F works perfectly.
Apple Cinnamon Rolls
Ingredients
For the Dough:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet instant yeast
- 1 teaspoon kosher salt
- 1 cup warm milk
- 2 eggs
- ½ cup butter softened
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup butter softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 cups diced apples
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Mix flour, sugar, yeast, and salt in a stand mixer bowl. Add warm milk, eggs, and vanilla. Mix until combined.
- Add butter gradually while kneading. Continue kneading for 15-20 minutes until smooth.
- Let dough rise in an oiled bowl for 1-1.5 hours until doubled.
- Meanwhile, cook diced apples with sugar, lemon juice, cornstarch, and cinnamon until thickened.
- Roll dough into a 15×22-inch rectangle. Spread with cinnamon-sugar mixture, then apple filling.
- Roll into a tight log and cut into 12 pieces. Place in greased 9×13 pan.
- Let rise 45 minutes, then bake at 350°F for 28-30 minutes.
- Top with cream cheese frosting while warm.
