Apple Cinnamon Rolls

The warm combination of sautéd apples, yeasty dough and cinnamon sugar wafting through the house will have everyone rushing to the table for breakfast. The rolls expand into the fluffy sweet rolls of your dreams! I’ve included instructions for making these rolls ahead of time so they can quickly be popped into the oven just before breakfast. 

Apple Cinnamon Rolls

How to Make Apple Cinnamon Rolls

For the dough:

1. Bloom the yeast. In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
2. Make the dough. Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Next, add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Then, add the melted butter and continue to mix on low speed until a dough ball forms.
3. Knead the dough. Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
4. Let the dough bulk rise. Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough, then use or refrigerate overnight (this works best if you want the rolls for breakfast).
5. Roll out the dough. Turn the dough out onto a lightly floured work surface and roll it out into a 16-inch x10-inch rectangle that is about ¼-inch thick, squaring off the edges as you work.

For the apple filling:

1. Cook the apples. Heat a large sauté pan over medium heat, add 2 tablespoons of butter and allow to melt. Then, add 2 tablespoons of the dark brown sugar and stir until the sugar has melted. Add the apples and stir to combine. Cook until the apples become soft and any liquid they release evaporates, about 10 minutes. Remove from heat and let cool.
2. Make cinnamon sugar. In a small bowl, stir together the remaining brown sugar, remaining butter, cinnamon, nutmeg and salt.
3. Fill the cinnamon rolls. Spread the butter and cinnamon sugar mixture in an even layer, leaving a 1” line down one of the long sides furthest from you. Add the apples evenly over the top, patting them down to ensure they stick.
4. Roll the dough and cut. Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 9 even slices, about 1¾” thick. This can be done with a knife or using cooking twine.
5. Prepare baking dish. Butter a 3½-quart baking dish and arrange the dough coils in the dish. At this point the rolls can be covered and refrigerated overnight.
6. Let rise again. Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
7. Bake the rolls. Preheat the oven to 375ºF (190ºC). Bake until the rolls are golden brown and fluffy, about 30 minutes. Let cool for 5 minutes.

To make the glaze:

1. Make the glaze. In a small bowl stir together the sugar, vanilla and milk until the sugar dissolves and the mixture is smooth.

For serving:

1. Assemble and serve. Drizzle the glaze over the cooled buns and serve warm or at room temperature.

Apple Cinnamon Rolls

Print Pin

Prep Time 3 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Serves 9

US Customary – Metric

Ingredients:

For the dough:

• 1 cup whole milk
• 2½ teaspoons rapid-rise yeast
• ¼ cup granulated sugar, divided
• 3½ cups all-purpose flour, plus additional for rolling
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 egg, lightly beaten
• 6 tablespoons unsalted butter, melted

For the apple filling:

• 8 tablespoons unsalted butter, divided, at room temperature, (plus additional for buttering the pan)
• ¾ cup (packed) dark brown sugar, divided
• 1 pound peeled and diced apples (I use a combination of Granny Smith and Gala)
• 2 tablespoons ground cinnamon
• ½ teaspoon grated nutmeg
• ¼ teaspoon kosher salt

For the icing:

• 1 cup confectioners sugar
• ½ teaspoon vanilla extract
• 2 tablespoons whole milk

Instructions:

For the dough:

• In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF/ 43ºC). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
• Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Add the melted butter and continue to mix on low speed until a dough ball forms.
• Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
• Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours.
• Punch down the dough, then use or refrigerate overnight (this works best if you want the rolls for breakfast).
• Turn the dough out onto a lightly floured work surface and roll it out into a 16-inch x10-inch rectangle that is about ¼-inch thick, squaring off the edges as you work.

For the apple filling:

• Heat a large sauté pan over medium heat, add 2 tablespoons of butter and allow to melt. Add 2 tablespoons of the dark brown sugar and stir until the sugar has melted. Add the apples and stir to combine. Cook until the apples become soft and any liquid they release evaporates, about 10 minutes. Remove from heat and let cool.
• In a small bowl, stir together the remaining brown sugar, remaining butter, cinnamon, nutmeg and salt.
• Spread the butter and cinnamon sugar mixture in an even layer, leaving a 1” line down one of the long sides furthest from you. Add the apples evenly over the top, patting them down to ensure they stick.
• Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 9 even slices, about 1¾” thick. This can be done with a knife or using cooking twine.
• Butter a 3½-quart baking dish and arrange the dough coils in the dish. At this point the rolls can be covered and refrigerated overnight.
• Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
• Preheat the oven to 375ºF (190ºC). Bake until the rolls are golden brown and fluffy, about 30 minutes. Let cool for 5 minutes.

For the glaze:

• In a small bowl stir together the sugar, vanilla and milk until the sugar dissolves and the mixture is smooth.

For serving:

• Drizzle the glaze over the cooled buns and serve warm or at room temperature.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings