Apple Cinnamon Rolls
These apple cinnamon rolls combine everything that’s great about a classic cinnamon roll with the cozy flavors of apple pie. The chopped apples cook down into the filling, making each bite tender and not too sweet.
I like that the apple pieces keep the filling from becoming one-dimensional like regular cinnamon rolls can sometimes be. They take a few hours with rising time, but most of that is hands-off. The dough is forgiving even if you’re new to working with yeast.
These are perfect for lazy weekend mornings or holiday breakfasts when you want something special but not fussy. Make them the night before and do the final rise in the fridge if you don’t want to wake up super early.
What you need for Apple Cinnamon Rolls
DOUGH:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
1 cup warm milk
1/3 cup butter, melted
2 large eggs
FILLING:
2 medium apples, peeled and finely diced
1/2 cup butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
GLAZE:
2 cups powdered sugar
4 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
How to make Apple Cinnamon Rolls
Let me walk you through making these cozy apple cinnamon rolls – they’re a bit of work but absolutely worth it! I’ve made these dozens of times and will share all my little tricks.
DOUGH:
1. Start by warming your milk until it’s just warm to the touch (around 110°F) – if it’s too hot, it’ll kill the yeast. Pour it into a large mixing bowl and sprinkle the yeast over top. Let it sit for about 5 minutes until it looks foamy and smells slightly bready.
2. While the yeast is blooming, melt your butter and let it cool slightly. Once the yeast is ready, add the melted butter, eggs, and sugar to the milk mixture and whisk until well combined.
3. Add 2 cups of the flour and the salt, stirring with a wooden spoon until you’ve got a wet, sticky mixture. Now add the remaining flour about 1/2 cup at a time. The dough will start coming together and pulling away from the sides of the bowl – this usually happens around 3 1/2 cups of flour. You might not need the full 4 cups, and that’s okay!
4. Turn the dough onto a lightly floured surface. It should feel slightly tacky but not stick to your hands. Knead for about 8-10 minutes until it becomes smooth and elastic – if you press your finger into it, it should slowly spring back.
5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour. I like to turn my oven on for just a minute, turn it off, then put the dough in there – it creates the perfect warm environment.
FILLING & ASSEMBLY:
1. While the dough rises, prep your filling. Peel and dice your apples into small pieces (about 1/4 inch) – larger chunks can tear the dough when rolling. Mix the brown sugar, cinnamon, and nutmeg in a small bowl.
2. Once doubled, punch down the dough and turn it onto a lightly floured surface. Roll it into a large rectangle, roughly 18×12 inches. The dough should be about 1/4 inch thick.
3. Spread the softened butter all over the dough, leaving about a 1/2 inch border at the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, then distribute the diced apples.
4. Starting from the long edge, roll the dough up tightly – like rolling a sleeping bag. Keep it snug but don’t pull so hard that you stretch the dough. Pinch the seam to seal it.
5. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss (my preferred method – just slide it under, cross the ends, and pull). Place the rolls in a greased 9×13 inch baking pan, leaving some space between each one.
6. Cover and let rise again until puffy, about 30-45 minutes. Meanwhile, preheat your oven to 350°F.
7. Bake for 25-30 minutes, or until the tops are golden brown and a thermometer inserted into the center roll reads 190°F. If they’re browning too quickly, tent with foil.
GLAZE:
1. While the rolls are still warm (but not hot), make the glaze. Whisk together the melted butter, heavy cream, vanilla, and salt. Gradually add the powdered sugar until smooth. It should be thick but pourable – if needed, add more cream a teaspoon at a time.
2. Pour the glaze over the warm rolls, letting it seep into all the nooks and crannies. The warmth from the rolls will help the glaze settle in perfectly.
Let them cool for about 10 minutes before serving – just long enough so you don’t burn your tongue on that amazing apple filling!
RECIPE NOTES & TIPS:
• Measure flour by spooning into cups, not scooping – prevents tough dough
• Granny Smith or Honeycrisp apples work best – they hold shape while baking
• Room temp eggs mix easier – quick tip: warm in bowl of hot water 5 mins
• If dough’s too sticky, add flour 1 tbsp at a time
• Don’t skip second rise – creates fluffy texture
• Dental floss cutting trick makes clean slices without squishing
SERVING SUGGESTIONS:
• Perfect with hot coffee or spiced chai
• Apple cider (hot or cold) complements flavors
• Glass of cold milk = classic combo
• Add bacon on side for brunch-style serving
MAKE IT WORK FOR:
• Breakfast: Prep night before, do final rise in morning
• Brunch: Ideal make-ahead dish, reheat briefly
• Potluck: Transport unglazed, warm & glaze on-site
• Holidays: Double batch freezes well for busy seasons
STORAGE & LEFTOVERS:
• Room temp: 2 days in airtight container
• Fridge: Up to 1 week, warm slightly before eating
• Freezer: 3 months max, wrap individual rolls
• Reheat: 15 secs in microwave or 5 mins at 300°F
• Store unglazed if possible – glaze when serving
