Apple Cinnamon Rolls

How to Make Apple Cinnamon Rolls (Step-by-Step)

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.
6. 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.
7. Make cinnamon sugar. In a small bowl, stir together the remaining brown sugar, remaining butter, cinnamon, nutmeg and salt.
8. 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.
9. 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.
10. 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.
11. 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).
12. 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.
13. Make the glaze. In a small bowl stir together the sugar, vanilla and milk until the sugar dissolves and the mixture is smooth.
14. Assemble and serve. Drizzle the glaze over the cooled buns and serve warm or at room temperature.

How to Serve This Recipe

• For breakfast: Serve warm with freshly brewed coffee or chai tea.
• For brunch: Pair with scrambled eggs, crispy bacon, or breakfast sausage for a complete meal.
• For holidays: Add these apple cinnamon rolls to Thanksgiving, Christmas morning, or fall brunch menus.
• For dessert: Warm slightly and top with a scoop of vanilla ice cream or whipped cream.
• With fruit: Serve alongside fresh berries or sliced apples for a balanced breakfast.

How to Store This Recipe

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked apple cinnamon rolls for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Microwave individual rolls for 15 to 20 seconds or warm them in a 300°F (150°C) oven until heated through.