Description
Delight in these warm, gooey Apple Cinnamon Rolls—soft, fluffy rolls swirled with a spiced apple filling and topped with a luscious cream cheese glaze. Perfect for breakfast or a comforting dessert, these rolls combine the classic flavors of cinnamon and apples in every bite.
Ingredients
Scale
Dough
- ½ cup water (114 grams, warm 105-110°F)
- 1 teaspoon granulated sugar (4 grams)
- 2¼ teaspoons active dry yeast (7 grams, 1 packet)
- 5 cups all-purpose flour (600 grams)
- â…“ cup granulated sugar (67 grams)
- â…› teaspoon kosher salt
- ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
- 2 large eggs (100 grams, room temperature and lightly beaten)
- 1 teaspoon pure vanilla extract (4 grams)
- ¾ cup milk (170 grams, warm 105-110°F)
Filling
- â…“ cup brown sugar (71 grams)
- 1 tablespoon ground cinnamon (9 grams)
- ½ teaspoon ground nutmeg
- 3 tablespoons unsalted butter (42 grams, room temperature, ⅜ stick)
- 2 apples (400 grams, diced, any variety)
Glaze
- 4 tablespoons unsalted butter (57 grams, room temperature, ½ stick)
- 4 ounces cream cheese (113 grams, room temperature, ½ brick)
- 1½ cups powdered sugar (170 grams)
Instructions
- Activate Yeast: In a small bowl, combine warm water and 1 teaspoon granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until frothy and activated, ensuring the yeast is alive and ready to leaven the dough.
- Prepare Dough: In a large mixing bowl, combine the all-purpose flour, â…“ cup granulated sugar, and kosher salt. Add the room temperature unsalted butter, eggs, vanilla extract, warm milk, and the activated yeast mixture. Mix and knead the dough until it becomes smooth, elastic, and slightly sticky. This can be done by hand or using a stand mixer with a dough hook attachment. Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Make Filling: While the dough rises, prepare the filling by combining brown sugar, ground cinnamon, and nutmeg in a bowl. Melt 3 tablespoons of unsalted butter and stir it into the sugar-spice mixture. Toss the diced apples in the mixture ensuring the fruit is evenly coated.
- Roll Dough and Add Filling: Once the dough has doubled, punch it down to release air. On a floured surface, roll the dough out into a large rectangle approximately 12×18 inches. Spread the apple-cinnamon filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough tightly from the long edge into a log shape.
- Cut Rolls and Second Rise: Using a sharp knife or dental floss, slice the log into 12 equal rolls. Place rolls into a greased 9×13 inch baking pan or onto a baking sheet lined with parchment paper, spaced evenly. Cover and let them rise for another 30 minutes to 45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they are golden brown and cooked through on the inside. Remove from the oven and allow them to cool slightly before glazing.
- Prepare Glaze: In a bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar while mixing until the glaze reaches a smooth, spreadable consistency.
- Glaze and Serve: Spread the cream cheese glaze generously over warm cinnamon rolls. Serve immediately for the best gooey, flavorful experience.
Notes
- For softer rolls, cover the dough with a warm, damp cloth during the rise to prevent drying out.
- Diced apples can be sautéed lightly before adding to the filling if you prefer a softer fruit texture.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat rolls in the microwave for 15-20 seconds to refresh before serving.
- For a vegan version, substitute butter with plant-based margarine, use a flax egg instead of eggs, and cream cheese with vegan cream cheese alternatives.
