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Apple Cinnamon Rolls

Apple cinnamon rolls with a soft, fluffy yeast dough and a caramelized apple filling, rolled tight and baked until golden. Finished with a simple cream cheese glaze that melts into the swirls.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk (110F)
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.33 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 medium apples, peeled and finely diced
  • 0.5 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
For cream cheese glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Make the dough
  1. Combine warm milk and active dry yeast in the bowl, then let sit for 5 minutes until foamy.
  2. Add granulated sugar, melted unsalted butter, eggs, and vanilla extract, then mix in all-purpose flour and salt until a soft dough forms.
  3. Knead the dough for 8 minutes until smooth, then place in a greased bowl, cover, and let rise for 1 hour until doubled.
Make the apple filling
  1. Cook the diced apples with unsalted butter, brown sugar, cinnamon, and nutmeg in a skillet for 5-7 minutes until softened and caramelized.
  2. Cool the apple filling completely before assembling the rolls.
Shape, rise, and bake
  1. Roll the dough into a 12x18 inch rectangle and spread the apple filling evenly over the surface.
  2. Roll tightly from the long side and cut into 12 equal rolls.
  3. Arrange the rolls in a greased 9x13 baking dish, cover, and let rise for 45 minutes.
  4. Bake at 375°F for 22-25 minutes until golden.
Glaze
  1. Beat cream cheese, powdered sugar, milk, and vanilla extract together until smooth, then drizzle over warm rolls.

Notes

For the best swirl, keep the apple filling completely cool before spreading so it doesn’t melt the dough. Store baked rolls covered in the refrigerator up to 4 days, rewarm in the oven or microwave before serving; freeze baked rolls (glaze after thawing) up to 2 months. For a lighter option, use low-fat cream cheese and reduce glaze milk by 1 tablespoon if it gets too loose.