Homemade Apple Cinnamon Rolls Recipe
My Homemade Apple Cinnamon Rolls are made with a soft yeast dough, an easy filling made with fresh, crisp apples, and simple vanilla glaze for the fluffiest, gooey cinnamon cinnamon rolls that are filled with fall flavor. The cinnamon-sugar mixture combined with the juicy diced apples creates an irresistible filling that perfectly complements the soft and fluffy cinnamon roll dough!
Servings: 9 servings
Ingredients
Dough
- 2 cups all-purpose flour (250g)
- 1½ teaspoons instant dry yeast
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- ⅔ cup milk
- 2 Tablespoons salted butter, softened
- 1 large egg, beaten
Filling
- 2 medium apples, peeled, cored, and chopped (about 1 cup)
- ⅔ cup light brown sugar
- 3 Tablespoons granulated sugar
- 2 Tablespoons ground cinnamon
- 2 teaspoons cornstarch
- 3 Tablespoons salted butter, melted
Icing
- 1 cup powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
- 1 Tablespoon salted butter, melted
Instructions
For the Dough
- In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, yeast, sugar, and salt, and stir to combine.
- Warm the milk to about 110ºF degrees by heating it in the microwave for 20–30 seconds. Add the warmed milk, softened butter, and beaten egg to the flour mixture.
- Turn the mixer to 2 and mix until combined. Continue mixing to knead the dough for 5 minutes. The dough should come away from the sides of the bowl as it kneads but still be tacky. If the dough is overly sticky, add a small amount of flour to reach the desired consistency.
- When dough is done kneading, remove bowl from mixer and dough hook, shape into a ball, cover, and let rise until doubled in size. This should take 1-2 hours, depending on your kitchen temperature.
For the Filling
- While the dough is rising, combine the apple filling ingredients in a medium bowl.
- Melt the butter in a small pan, and stir in the brown sugar until dissolved. Be careful not to burn the mixture.
Assembly
- When the dough has doubled in size, turn it out onto a clean, lightly floured surface and roll it out into a 10x10-inch rectangle.
- Spread the butter-brown sugar mixture on the rolled-out dough to within about ½ an inch of the edges. Sprinkle the apple filling over the top.
- Roll up the dough and slice it into 1-1¼ inch sections with a sharp, serrated knife.
- Arrange in a greased 9x9 or round baking pan, and loosely cover with plastic wrap or a clean cloth. Allow the rolls to rise for 30–45 minutes until puffy. Preheat the oven to 350ºF while the rolls are rising.
- Bake rolls for 25 minutes, or until golden brown on top.
- Remove from oven and let cool for 15 minutes. While the rolls cool, combine the icing ingredients. Once cooled, spread the icing over the baked rolls and serve!
Notes
Storage
- Store: Store your apple cinnamon rolls in an airtight container on the counter if they haven't been frosted. If they're topped with icing, you'll need to store them in the refrigerator, and they will last for up to a week when refrigerated.
- Freeze: Freeze the rolls by wrapping them individually in plastic wrap, then place them all in a zip-top bag or another airtight container in the freezer for up to three months. When you're ready to enjoy one, just thaw it at room temperature and warm it up a bit in the oven for that freshly baked taste.