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Apple Cinnamon Rolls

Apple cinnamon rolls with tender, pillowy swirls and caramelized apple filling, baked until golden and finished with a smooth cream cheese glaze. Yeast-risen dough is rolled, sliced, proofed, and baked for sticky cinnamon edges and gooey apple centers.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk Warm to about 110F.
  • 2.25 tsp active dry yeast Use active dry yeast.
  • 0.25 cup granulated sugar Divided; use 1 tablespoon for blooming.
  • 0.33 cup unsalted butter, melted Melted and cooled slightly.
  • 2 eggs Room temperature helps mix smoothly.
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 medium apples, peeled and finely diced Peel and dice finely for even filling.
  • 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 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bloom the yeast
  1. Combine warm milk, yeast, and 1 tablespoon of the granulated sugar in the bowl and rest 5 minutes until foamy, with bubbles showing on top.
Make the dough
  1. Add the remaining sugar, melted butter, eggs, and vanilla, then mix until smooth and combined.
  2. Add all-purpose flour and salt and mix until a soft dough forms.
  3. Knead the dough 8 minutes until smooth and elastic, then shape into a ball.
First rise
  1. Place the dough in a greased bowl, cover, and rise 1 hour until doubled in size.
Cook and cool the apple filling
  1. Cook diced apples with butter, brown sugar, cinnamon, and nutmeg for 5-7 minutes until caramelized and fragrant, stirring so the apples look glossy.
  2. Cool the apple filling completely so it doesn’t melt the dough when spread.
Assemble and proof
  1. Roll the dough into a 12x18 inch rectangle, keeping the thickness even.
  2. Spread the apple filling evenly over the dough to the edges.
  3. Roll tightly into a log, then cut into 12 equal rolls.
  4. Arrange the rolls in a greased 9x13 dish, cover, and rise 45 minutes until puffy.
Bake and glaze
  1. Bake at 375F for 22-25 minutes until golden and the rolls look set in the center.
  2. Beat together the cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over warm rolls so the glaze melts slightly.

Notes

For best lift, verify the milk is about 110F before blooming the yeast and don’t rush the first rise—dough that doubles yields soft rolls. Refrigerate leftovers in an airtight container up to 3 days; warm in the microwave 15-25 seconds to re-soften. Freezing is yes: freeze baked rolls (before or after glazing) up to 2 months and thaw overnight, then reheat. If you want a lighter option, use low-fat cream cheese for the glaze and expect a slightly less rich flavor.