Lu-Ann Simon October 4, 2025

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Apple Cinnamon Rolls

Name: Apple Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups (360g) all-purpose flour, plus more for dusting; 1/4 cup (50g) granulated sugar; 1 teaspoon salt; 1 packet (2 1/4 teaspoons) active dry yeast; 1 cup (240ml) milk, warmed to 110-115°F (43-46°C); 1/4 cup (60ml) unsalted butter, melted; 1 large egg, lightly beaten; 4 tablespoons (56g) unsalted butter, melted; 2 medium apples, peeled, cored, and diced; 1/2 cup (100g) packed light brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 cup chopped walnuts or pecans (optional); 4 ounces (113g) cream cheese, softened; 1/4 cup (56g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1/4 cup (60ml) milk or heavy cream; 1/2 teaspoon vanilla extract; Pinch of salt

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Why make this recipe

Apple Cinnamon Rolls are a delightful twist on the classic cinnamon roll. The combination of soft, fluffy dough with the sweet and tangy apple filling makes them perfect for brunch, dessert, or a cozy afternoon treat. Plus, the creamy frosting adds a rich finish that brings everything together beautifully. This recipe is straightforward and yields a batch that your family and friends will love.

How to make Apple Cinnamon Rolls

Ingredients

3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
1/4 cup (60ml) unsalted butter, melted
1 large egg, lightly beaten
4 tablespoons (56g) unsalted butter, melted
2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
1/2 cup (100g) packed light brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped walnuts or pecans (optional)
4 ounces (113g) cream cheese, softened
1/4 cup (56g) unsalted butter, softened
2 cups (240g) powdered sugar
1/4 cup (60ml) milk or heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it stand for 5-10 minutes, or until foamy.
Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine.
Gradually Add Flour: In a separate bowl, whisk the flour and salt together. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Melt the Butter (Filling): In a medium saucepan or large skillet, melt the butter over medium heat.
Sauté the Apples: Add the diced apples to the melted butter and cook for 5-7 minutes, or until they are slightly softened. Stir occasionally.
Add Remaining Filling Ingredients: Stir in the brown sugar, flour, cinnamon, nutmeg, and allspice. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens slightly and the apples are coated.
Cool the Filling: Remove the saucepan from the heat and let the apple filling cool slightly.
Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Spread the Filling: Spread the melted butter evenly over the rolled-out dough. Then, spread the cooled apple filling evenly over the buttered dough, leaving a small border along one of the long edges. Sprinkle with chopped walnuts or pecans, if using.
Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam tightly to seal it.
Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
Arrange the Rolls: Grease a 9×13 inch baking dish. Place the cinnamon rolls in the dish, spacing them evenly.
Second Rise: Cover the dish with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and almost doubled in size.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Bake the Rolls: Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly. Check halfway through and cover loosely with foil if they are browning too quickly.
Cool Slightly: Remove the rolls from the oven and let them cool in the baking dish for about 10-15 minutes before frosting.
Cream the Butter and Cream Cheese (Frosting): In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
Add Milk and Vanilla: Add the milk or heavy cream, vanilla extract, and salt. Beat on medium speed until the frosting is smooth and fluffy. Add more milk or cream if needed for desired consistency.
Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
Serve: Serve the apple cinnamon rolls warm and enjoy!

How to serve Apple Cinnamon Rolls

Serve your Apple Cinnamon Rolls warm, straight from the oven, or at room temperature. They are delicious on their own or paired with a hot cup of coffee or tea. You can also sprinkle some extra cinnamon on top for added flavor.

How to store Apple Cinnamon Rolls

To store your Apple Cinnamon Rolls, let them cool completely, then cover them tightly with plastic wrap or place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to freeze them, wrap each roll in plastic wrap and place them in a freezer bag. They will last for up to 3 months in the freezer.

Tips to make Apple Cinnamon Rolls

Make sure your milk is warm, not hot, to properly activate the yeast.
Don’t skip the rising times; they are crucial for fluffy rolls.
Feel free to customize the filling by adding raisins or other fruits.
If you want a gooier texture, add more butter to the filling.

Variation

You can make these Apple Cinnamon Rolls with different types of apples for various flavors. You can also substitute the cream cheese frosting with a vanilla glaze or even leave them unfrosted if you prefer.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You may need to adjust the liquid slightly.

2. What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure that the yeast is fresh and that the milk was at the right temperature when mixed.

3. Is it possible to prepare the rolls the night before?
Absolutely! You can prepare the rolls up to the second rise, cover them, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.

Apple Cinnamon Rolls

Author: lu-ann
Total Time: 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Delightful Apple Cinnamon Rolls filled with sweet apples and spices, topped with creamy frosting. Perfect for brunch or as a cozy treat.

Instructions

In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes, until foamy.
Add melted butter and beaten egg to the yeast mixture. Whisk to combine.
In a separate bowl, whisk flour and salt together. Gradually add to wet ingredients, mixing until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
Melt butter for filling in a medium saucepan over medium heat.
Add diced apples and cook for 5-7 minutes until slightly softened.
Stir in brown sugar, flour, cinnamon, nutmeg, and allspice. Cook for another 2-3 minutes until thickened. Let cool slightly.
Once dough has risen, punch down gently, turn it out onto a floured surface, and roll into a 12×18-inch rectangle.
Spread melted butter over dough, then evenly spread the cooled apple filling. Sprinkle with walnuts or pecans if desired.
Tightly roll up the dough from the long edge and pinch to seal.
Cut the log into 12 equal slices and arrange in a greased 9×13 inch baking dish.
Cover and let rolls rise in a warm place for another 30-45 minutes.
Preheat oven to 350°F (175°C).
Bake for 25-30 minutes until golden brown and filling is bubbly.
Let cool in the baking dish for 10-15 minutes before frosting.
In a bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until fluffy.
Spread cream cheese frosting over warm rolls and serve.