These apple cinnamon rolls are fluffy, sweet, and full of comforting flavors! Each bite is a warm hug with cozy spices and juicy apple pieces wrapped in soft dough.
Honestly, these rolls are like a mini celebration on a plate! I love slathering them with cream cheese icing—it makes the perfect finishing touch. Yum! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This flour works great for the rolls, giving them a soft texture. If you prefer whole wheat, you can substitute half the all-purpose flour with whole wheat flour. Just keep in mind that it may change the texture a bit.
Active Dry Yeast: Make sure to use fresh yeast for the best rise! If you’re out of active dry yeast, you can use instant yeast instead. Use the same amount and skip the proofing step; just mix it directly with the dry ingredients.
Apples: Granny Smith and Honeycrisp are my go-to choices due to their tartness and firmness. However, you can easily swap these for other apple varieties like Fuji or Braeburn—just make sure they’re not too mushy!
Brown Sugar: For a deeper flavor, try using dark brown sugar instead of light brown sugar. If you’re looking for something less sweet, coconut sugar is a nice alternative.
What’s the Best Way to Knead the Dough?
Kneading is a key step for getting that nice, airy texture! Here’s how to do it right:
- Start by turning your dough out onto a lightly floured surface.
- Push down and away with the heel of your hand, fold the dough, and then give a slight turn.
- Repeat this process for 8-10 minutes until the dough is smooth and elastic.
Don’t worry if it’s a bit sticky at first; just sprinkle a tiny bit of flour as needed. If using a stand mixer, knead with the dough hook for about 5-7 minutes until it passes the “windowpane” test—this means you can stretch a piece without it tearing!
Apple Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 2 hours for the dough to rise. Then you’ll have about 30 minutes of baking time. So, in total, plan for about 2 hours and 45 minutes, allowing for rising and baking, plus some cooling time before serving!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the flour, yeast, sugar, and salt. In a separate small bowl, warm the milk until it is about 110°F (it should feel warm to the touch, but not hot). Add the warm milk, melted butter, and egg to the dry ingredients. Stir well until everything is combined.
2. Knead the Dough:
Now it’s time to knead! On a lightly floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can mix it for about 5-7 minutes instead.
3. Let the Dough Rise:
Put the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it’s doubled in size.
4. Prepare the Filling:
While the dough is rising, peel and chop your apples. In a bowl, combine the chopped apples, brown sugar, and cinnamon. Mix it all together so the apples are coated in the sugar and cinnamon.
5. Roll Out the Dough:
Once the dough has risen, punch it down gently to remove air. Roll it out on a floured surface into a large rectangle about 16×12 inches. Spread the softened butter evenly over the dough.
6. Add the Filling:
Sprinkle the apple-cinnamon mixture evenly on top of the buttered dough. Make sure to cover it well for the best flavor!
7. Roll and Cut:
Starting on one long side, carefully roll the dough tightly into a log shape. Once rolled, cut the log into 12 equal pieces. Place these rolls into a greased 9×13 inch baking dish, giving them a little room to expand.
8. Second Rise:
Cover the rolls with a towel again and let them rise for about 30-45 minutes until they are puffy.
9. Preheat and Bake:
Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
10. Make the Glaze:
While the rolls are baking, prepare the glaze by whisking the powdered sugar, milk, and vanilla extract together until smooth. Adjust the milk to reach your desired consistency.
11. Drizzle and Serve:
Once the rolls are out of the oven, let them cool for about 5-10 minutes. Then drizzle or spread the glaze generously over the warm rolls. Serve them warm and enjoy the deliciousness!
These apple cinnamon rolls are soft, fluffy, and filled with a sweet, juicy apple filling topped with a classic vanilla glaze. They’re perfect for a cozy breakfast or delightful dessert!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices, you can also try Fuji, Braeburn, or even Gala apples. Just make sure they’re firm and not too mushy for the best texture in your rolls!
How Should I Store Leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, refrigerate them for up to a week. You can also freeze them—just make sure to wrap them well in plastic wrap and aluminum foil. Thaw in the fridge when you’re ready to enjoy!
Can I Prepare the Dough Ahead of Time?
Yes, you can! After the first rise, punch down the dough and wrap it tightly in plastic wrap. Refrigerate it for up to 24 hours. Just let it come to room temperature before rolling it out and adding your filling!
What If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to the yeast being expired or the environment being too cold. Make sure your warm milk isn’t too hot or too cold when mixing, and try to place the dough in a warm, draft-free spot to encourage it to rise. If all else fails, you might want to try a fresh batch of yeast!
