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Apple Cinnamon Rolls

Apple Cinnamon Rolls

Soft, fluffy apple cinnamon rolls filled with spiced apples and brown sugar, then topped with a sweet glaze. The perfect cozy treat for fall mornings!
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Prep Time 45 minutes
Cook Time 25 minutes
Rise time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 12 large rolls

Ingredients
  

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

Instructions
 

DOUGH:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

FILLING & ASSEMBLY:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and let rise again until puffy, about 30-45 minutes. Meanwhile, preheat your oven to 350°F.
  • 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:

  • 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.
  • 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.