Apple Cinnamon Rolls
Recipe Guy
Baking | Desserts | Merienda and Bakery
Finely diced apple gives these cinnamon rolls little pockets of fruit without making the spiral bulky. Brown sugar, cinnamon, and soft butter form the filling, while a vanilla glaze settles into the warm rolls after baking.
About This Recipe
The yeast dough includes milk, butter, egg, and vanilla, with extra flour added only as needed for handling. Let it become smooth through kneading before deciding it needs more flour. After the first rise, an evenly rolled rectangle helps keep the twelve portions similar.
The apples are paired with lemon juice and a little flour or cornstarch before filling. Small pieces distribute more evenly and make the roll easier to cut. Leave a bare edge for sealing, then give the shaped rolls their second rise before baking.
Ingredient Notes
Apples
Use firm apples and dice them small so the rolls slice neatly and bake evenly.
Thickener
A spoonful of flour or cornstarch catches extra apple juice and protects the dough from sogginess.
Glaze
A simple vanilla glaze keeps the apple flavor clear.
Cooking Notes
- Dice the apple finely and consistently rather than leaving wedges. Large pieces interrupt the spiral and can push filling out as the dough is rolled and sliced.
- Keep the filling butter very soft but not liquid. It should spread across the dough without tearing it or running toward the bare edge needed for sealing.
Apple Cinnamon Rolls Recipe
Soft cinnamon rolls filled with brown sugar, cinnamon, and finely diced apples, finished with vanilla glaze.
Shopping List
- all-purpose flour
- instant yeast
- whole milk
- unsalted butter
- egg
- brown sugar
- ground cinnamon
- apples
- lemon juice
- powdered sugar
- vanilla extract
Ingredients
Dough
- 3 1/4 cups all-purpose flour, plus more only as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine salt
- 3/4 cup warm whole milk, about 105 to 110 F
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Apple Cinnamon Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, very soft
- 1 cup peeled apple, finely diced
- 1 teaspoon lemon juice
- 1 tablespoon flour or cornstarch
- Pinch of salt
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk warm milk, sugar, melted butter, egg, and vanilla in a large bowl or stand mixer bowl.
- Add flour, yeast, and salt and mix until a shaggy dough forms.
- Knead 6 to 8 minutes, adding only enough extra flour to keep the dough workable.
- Cover and rise in a warm place until doubled, about 60 to 90 minutes.
- Butter a 9 by 13-inch baking pan. Mix the filling's brown sugar and cinnamon. Toss the finely diced apples with lemon juice, the measured flour or cornstarch, and the pinch of salt immediately before filling.
- Roll the dough into a 14 by 10-inch rectangle. Spread with the filling's very soft butter, then sprinkle evenly with the cinnamon sugar. Scatter the prepared apples over it, leaving a small bare edge along one long side.
- Roll from the opposite long side, pinch the seam, and cut into 12 rolls. Arrange in the pan, cover, and proof until puffy, about 35 to 50 minutes.
- Heat the oven to 350 F during the final rise. Bake once, about 24 to 28 minutes, until the middle roll's dough is set (about 190 F) and the small apple pieces are tender. Continue baking if the center is doughy.
- Cool briefly. Whisk all the vanilla-glaze ingredients until smooth, then drizzle over the warm rolls.
Nutrition Estimate
Approximate values per roll based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Apple Cinnamon Rolls
- Measure the flour carefully: Too much flour is the main reason cinnamon rolls bake dry.
- Roll evenly: A rectangle about 14 by 10 inches gives a balanced swirl and even baking.
- Cut cleanly: Unflavored dental floss or a sharp serrated knife keeps the spirals round.
- Frost at the right time: Use glaze on warm rolls for a melty finish, or frosting on slightly cooled rolls for a thicker layer.
How To Serve And Store
Serve warm with coffee or tea. Refrigerate leftovers up to 4 days and reheat loosely covered.
Common Questions
Can I make the rolls overnight?
Yes. Shape the rolls, cover the pan, refrigerate overnight, then bring them close to room temperature before baking.
Can I use active dry yeast?
Yes. Bloom it in the warm milk with a pinch of sugar for 5 to 10 minutes before mixing.
How do I know they are baked?
The centers should be set and the middle roll should register about 190 F if checked with a thermometer.
Can I freeze them?
Yes. Freeze baked unfrosted rolls, then thaw, warm, and glaze before serving.
When should the apples be mixed with lemon juice and starch?
Toss the apples with the measured lemon juice, flour or cornstarch, and salt immediately before filling. Scatter them over the butter and cinnamon sugar before rolling, cutting and proofing.
Why leave one long edge of the dough bare?
The clean strip gives the rolled dough a place to seal. Keep butter and apple pieces away from it, then pinch the seam closed before slicing so the outer turn stays attached.
Technique and food-safety references: kingarthurbaking.com.
