Description
These homemade Apple Cinnamon Rolls combine soft, fluffy dough with a fragrant cinnamon-sugar and chopped apple filling, finished with a smooth cream cheese frosting. Perfect for breakfast or a sweet treat, they offer a delightful balance of sweet, spiced, and creamy flavors with tender bread that melts in your mouth.
Ingredients
Dough
- ¼ cup (60mL) warm water
- 1 and ⅛ teaspoons (4g) dry active yeast (or half of one packet)
- ¼ cup (60mL) warm milk
- 2 and ½ Tablespoons (32g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg (room temperature)
- 2 and ¼ cups (270g) all purpose flour
- 3 Tablespoons (43g) unsalted butter (softened to room temperature and cut into 4-6 pieces)
Filling
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- 2 Tablespoons (29g) unsalted butter (melted)
- 1 medium size apple (chopped)
Cream Cheese Frosting
- 2 ounces (57g) full fat block cream cheese (softened to room temperature)
- 2 Tablespoons (28g) unsalted butter (softened to room temperature)
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Activate Yeast: Place warm water in a large bowl and sprinkle dry active yeast over it. Whisk gently and let it rest for 10 minutes until it becomes bubbly and activated.
- Mix Wet Ingredients: To the activated yeast, add warm milk, granulated sugar, salt, vanilla extract, and egg. Whisk together until well combined.
- Add Flour and Butter: Gradually stir in about 1 cup of flour. When dough begins to come together, add softened butter pieces and continue mixing. Add the remaining 1¼ cups flour and mix until dough starts to pull from the bowl sides but remains somewhat shaggy.
- Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, adding flour a tablespoon at a time if sticky, until smooth, elastic, and with a texture similar to PlayDoh. Let it rest for 10 minutes.
- Prepare Filling: Combine granulated sugar, brown sugar, and cinnamon in a medium bowl and mix well. Set aside.
- Roll Dough: Roll out dough into a 9″ x 12″ rectangle on a floured surface. This might be elastic, so proceed patiently without rushing.
- Apply Filling: Brush melted butter evenly over the dough, leaving a ½” border around edges. Sprinkle cinnamon-sugar mixture evenly and scatter chopped apples on top, pressing lightly to help filling adhere.
- Roll and Slice: Starting from a long edge, roll dough tightly into a 12″ log. Use your hands to squeeze ends for compactness. Slice into 6 even rolls using a serrated knife, keep the seam side down.
- Arrange and Proof: Place rolls cut side down in a baking dish sprayed with non-stick spray. Sprinkle any fallen cinnamon-sugar over rolls and press down gently. Cover loosely with foil or towel and allow to rise for 1½ hours.
- Bake Rolls: Preheat oven to 350ºF (177ºC). Bake rolls for 28-32 minutes until tops start to brown. Optionally cover with foil to prevent over-browning. Cool for 15 minutes post baking.
- Prepare Frosting: Beat softened cream cheese and butter on medium-high speed until smooth. Lower speed and add powdered sugar, vanilla, and salt; mix till smooth and creamy.
- Frost and Serve: Spread cream cheese frosting over slightly cooled rolls. Serve immediately. Store leftovers airtight at room temperature up to 3 days or refrigerate up to 5 days; reheat briefly before serving.
Notes
- Allow dough enough time to rest and rise properly for best texture.
- Use a serrated knife for clean, even slices to avoid squashing rolls.
- Cover rolls with foil while baking if you prefer lighter colored rolls without too much browning.
- For longer storage, freeze unbaked rolls after slicing and thaw before baking.
- Reheat leftover rolls in the microwave for 8-10 seconds to refresh their softness.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
