Description
Delicious homemade Apple Cinnamon Rolls featuring a soft, buttery dough filled with a sweet cinnamon-apple mixture, baked to golden perfection and topped with a rich, creamy maple cream cheese icing. Perfect for breakfast or dessert, these rolls combine tender apples with warm cinnamon and a luscious glaze.
Ingredients
Scale
Dough
- 1 cup (240ml) warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar (for dough)
- 4 tablespoons (57g) salted butter, softened (for dough)
- 3 large eggs
- 3 1/2 – 4 cups (420-480g) all-purpose flour
- 1/2 teaspoon kosher salt
Filling
- 6 tablespoons (85g) salted butter, softened
- 1/2 cup (100g) brown sugar
- Cinnamon, to taste (approx. 1-2 tablespoons)
- 2-3 medium Honeycrisp apples, peeled if desired but recommended to leave skin on for texture
Icing
- 4 tablespoons (57g) salted butter
- 1/4 cup (60ml) maple syrup
- 6 ounces (170g) cream cheese
- 1/4 cup (50g) brown sugar
- 2 teaspoons vanilla extract
- 2-3 cups (approx. 240-360g) powdered sugar
- Pinch of kosher salt
Instructions
- Activate yeast: In the bowl of a stand mixer fitted with the dough hook, combine 1 cup warm milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon brown sugar. Let sit for 5-10 minutes until bubbly on top, indicating the yeast is activated and alive.
- Make the dough: Add 4 tablespoons softened salted butter, 3 large eggs, 3 1/2 to 4 cups of all-purpose flour, and 1/2 teaspoon kosher salt to the yeast mixture. Mix using the dough hook until the dough is smooth and slightly sticky, about 4-5 minutes. Add more flour slowly if too wet.
- First rise: Cover the bowl tightly with plastic wrap and place in a warm spot at room temperature. Let rise until doubled in size, about 1 hour. If rising slowly, move to a warmer place and cover with a clean towel for additional 30 minutes.
- Prepare filling: While the dough rises, mix 6 tablespoons softened butter, 1/2 cup brown sugar, and cinnamon together. Peel and prepare Honeycrisp apples (skin on recommended), then mix them into the filling mixture until evenly coated.
- Roll out dough: Punch down the risen dough and roll out onto a lightly floured surface into a roughly 1/4 inch thick rectangle. Spread the apple cinnamon filling evenly across the dough’s surface.
- Form rolls: Starting from one long edge, tightly roll the dough into a log, pressing edges to seal and prevent filling spill.
- Slice and second rise: Slice the log into 12 equal 1½-inch thick rolls. Place in a greased baking dish spaced apart. Cover with plastic wrap and let rise for 30 minutes until puffy.
- Bake rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and aromatic.
- Prepare icing: While baking, melt 4 tablespoons butter to brown slightly. Combine with maple syrup, cream cheese, brown sugar, vanilla extract, and a pinch of kosher salt. Gradually stir in powdered sugar until smooth and drizzle consistency.
- Finish and serve: Drizzle warm icing over the hot rolls immediately after removing from the oven. Allow to cool for a few minutes before serving to avoid burning. Serve warm.
Notes
- Leaving the apple skins on adds texture and nutrition; peel only if preferred.
- Adjust cinnamon quantity according to taste preferences.
- Rolling the dough tightly ensures neat rolls and prevents filling leakage.
- Use room temperature eggs and butter to help yeast activate effectively.
- The baking dish should be lightly greased to prevent sticking.
- The icing can be made thicker or thinner by adjusting powdered sugar quantity.
- Store leftovers in an airtight container and reheat gently before serving.
