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Apple Cinnamon Rolls

Apple cinnamon rolls made with a soft, yeast-raised dough and a caramelized apple filling, then baked until golden and finished with a cream cheese glaze. Each roll is tightly swirled for tender layers and sticky cinnamon-sugar edges.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk (110F)
  • 2.25 tsp active dry yeast Active dry yeast.
  • 0.25 cup granulated sugar
  • 0.33 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 apples Peeled and finely diced.
  • 0.5 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
For cream cheese glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Activate yeast and make dough
  1. Combine warm milk and active dry yeast in a bowl, then let sit for 5 minutes until foamy.
  2. Mix in granulated sugar, melted unsalted butter, eggs, and vanilla extract, then add all-purpose flour and salt until a soft dough forms.
  3. Knead the dough for 8 minutes until smooth, then place it in a greased bowl, cover, and let rise for 1 hour until doubled.
Cook apple filling
  1. Cook diced apples with unsalted butter, brown sugar, cinnamon, and nutmeg in a skillet over medium heat for 5–7 minutes until softened and caramelized.
  2. Cool the caramelized apple filling completely before spreading on the dough.
Shape and rise
  1. Roll the risen dough into a 12x18 inch rectangle, then spread the apple filling evenly over the surface.
  2. Roll tightly from the long side and cut into 12 equal rolls.
  3. Arrange the rolls in a greased 9x13 baking dish, cover, and rise for 45 minutes.
Bake and glaze
  1. Bake at 375°F for 22–25 minutes until golden.
  2. Beat cream cheese, powdered sugar, milk, and vanilla extract together, then drizzle the glaze over warm rolls for a glossy finish.

Notes

Pro tip: cool the apple filling completely so it doesn’t melt the butter in the dough before baking. Refrigerate leftover rolls in a sealed container for up to 3 days; rewarm in the microwave for 15–25 seconds. Freeze baked rolls (without glaze) for up to 2 months, then thaw and drizzle glaze after reheating. For a lighter option, use low-fat cream cheese and milk in the glaze while keeping the butter in the dough.