Apple Cinnamon Rolls

These apple cinnamon rolls are a wonderful treat for a weekend morning or holiday brunch. They feature a soft, enriched dough swirled with cinnamon sugar and a sweet-tart apple filling, all covered in a tangy cream cheese icing.

Making yeast dough from scratch takes a bit of time, mostly for rising, but the process is straightforward. Plan for about 2.5 to 3 hours from start to finish for warm, gooey rolls straight from your oven.

Why will you love Apple Cinnamon Rolls?

Cooking the apples before filling them ensures they are tender and a jam-like consistency, preventing a watery filling and undercooked fruit in the final rolls.

A yeasted dough creates a light, fluffy, and slightly chewy texture that you can’t get from a quick bread or canned dough, making the effort worthwhile.

Browning the butter for the icing adds a deep, nutty flavor that complements the warm spices and tangy cream cheese, making the frosting extra special.

Apple Cinnamon Rolls Ingredients

• Apples: Use a firm, crisp apple that holds its shape when cooked, such as Honeycrisp, Gala, Braeburn, or Granny Smith.

• Yeast: This recipe uses active dry yeast, which needs to be activated in warm liquid. You can substitute instant yeast; just mix it in with the dry ingredients and proceed.

• Brown Sugar: Light or dark brown sugar works well in the filling. Dark brown sugar will provide a more pronounced molasses flavor.

• Cream Cheese: For the richest, creamiest icing, use a full-fat block-style cream cheese, not the whipped or tub variety.

Exact quantities are in the recipe card below.

How to Make Apple Cinnamon Rolls

Step 1: Make and Rise the Dough

First, activate the yeast in warm milk. In a stand mixer, combine the yeast mixture with the flour, sugar, eggs, and salt. Knead the dough, adding the butter gradually, until it becomes smooth and elastic. Place the dough in an oiled bowl and let it rise in a warm spot for about an hour until it has doubled.

Step 2: Prepare the Fillings

While the dough is rising, cook the apple filling by combining diced apples, sugar, spices, and cornstarch in a saucepan until thickened. Let it cool completely. In a separate bowl, mix the softened butter, brown sugar, and cinnamon to create the cinnamon filling.

Step 3: Assemble and Proof the Rolls

Once risen, roll the dough into a large rectangle. Spread the cinnamon filling evenly across the surface, followed by the cooled apple filling. Roll it up into a tight log, slice it into 12 rolls, and arrange them in a greased baking pan. Let them rise for another 20-30 minutes.

Step 4: Bake and Frost

Bake the rolls in a preheated oven until golden brown. While they bake, prepare the icing by browning butter and whipping it with cream cheese, powdered sugar, and vanilla. Once the rolls have cooled slightly, spread the icing over the top and add a spoonful of extra apple filling on each one.

What to Serve with Apple Cinnamon Rolls

These rolls are wonderful on their own with a hot cup of coffee or a cold glass of milk.

Helpful Tricks for Apple Cinnamon Rolls

For the best rise, make sure your yeast is fresh and your milk is warm but not hot, around 110°F (43°C).

Let the cooked apple filling and browned butter cool completely before using. A warm filling can melt the dough and the icing.

To keep the rolls soft, be careful not to overbake them. The tops should be a light golden brown.

You can make these ahead. After placing the sliced rolls in the pan (step 6), cover with plastic wrap and refrigerate overnight. Let them sit at room temperature for 1 hour before baking.

How to Store and Freeze Apple Cinnamon Rolls

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds until warm and soft. The rolls can also be frozen, iced or un-iced, for up to 3 months.

Apple Cinnamon Rolls Recipe FAQs

Why didn’t my dough rise?

There are two common reasons. Your yeast may have been old or expired, or the milk was too hot and deactivated it. Your kitchen might also be too cold; try placing the dough in a turned-off oven with the light on to create a warm environment.

Can I make these ahead of time?

Yes. After you slice the rolls and place them in the pan, you can cover them tightly and refrigerate for up to 24 hours. The next day, let them sit at room temperature for about an hour to finish rising before baking as directed.

Can I use store-bought apple pie filling?

You can, but the consistency might be different. If you do, chop the apples in the filling into smaller pieces to make rolling easier. You’ll need about 1 cup for the filling.

Apple Cinnamon Rolls

Soft, fluffy cinnamon rolls filled with spiced apples and topped with a rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

For the Dough

• 1 cup whole milk warmed to about 110°F (43°C), 240 ml
• 2 1/4 tsp active dry yeast 1 packet
• 1/4 cup granulated sugar 50 g
• 2 large eggs at room temperature
• 4 1/2 cups all-purpose flour 540 g
• 1 tsp salt
• 10 tbsp unsalted butter softened and cut into cubes, 142 g

For the Apple Filling

• 2 medium apples peeled, cored, and finely diced, like Gala or Honeycrisp
• 1/4 cup granulated sugar 50 g
• 2 tbsp water 30 ml
• 1 tsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 tsp cornstarch

For the Cinnamon Filling

• 1/2 cup unsalted butter softened, 113 g
• 1/2 cup packed light or dark brown sugar 100 g
• 1 tbsp ground cinnamon

For the Cream Cheese Icing

• 4 oz full-fat cream cheese softened, 113 g
• 4 tbsp unsalted butter 57 g
• 1 cup powdered sugar 120 g
• 1 tsp vanilla extract
• 1-2 tbsp milk as needed, 15-30 ml

Instructions

 

• For the dough, pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over top. Let it sit for 5-10 minutes until foamy. Add the sugar, eggs, flour, and salt. Mix with the dough hook on low speed until a shaggy dough forms. Add the softened butter cubes and increase the speed to medium. Knead for 5-7 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• While the dough rises, make the apple filling. In a small saucepan, combine the diced apples, sugar, water, lemon juice, spices, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and let it cool completely.
• For the cinnamon filling, beat the softened butter, brown sugar, and cinnamon in a small bowl with a hand mixer until light and fluffy.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into an 18x12-inch (45x30 cm) rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border on one long edge. Spread about 1 cup of the cooled apple filling over the cinnamon layer, reserving the rest for topping.
• Tightly roll the dough into a log, starting from the long edge opposite the clean border. Pinch the seam to seal. Use a sharp serrated knife to slice the log into 12 equal rolls. Arrange the rolls cut-side up in a greased 9x13-inch (23x33 cm) baking pan.
• Cover the pan with a towel and let the rolls rise for another 20-30 minutes. Meanwhile, preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, until golden brown on top.
• While the rolls bake, make the icing. Melt the 4 tablespoons of butter in a small skillet over medium heat. Continue to cook, swirling the pan, until the butter foams and brown specks appear at the bottom. Immediately pour into a heatproof bowl to cool. In a medium bowl, beat the softened cream cheese and cooled brown butter until smooth. Add the powdered sugar and vanilla, then beat until combined. Add milk, one tablespoon at a time, until the icing reaches a pourable consistency.
• Let the rolls cool in the pan for about 10 minutes, then spread the icing over them. Top each roll with a spoonful of the reserved apple filling before serving.

Notes

For the best rise, make sure your yeast is fresh and your milk is warm but not hot, around 110°F (43°C).

Let the cooked apple filling and browned butter cool completely before using. A warm filling can melt the dough and the icing.

To keep the rolls soft, be careful not to overbake them. The tops should be a light golden brown.

You can make these ahead. After placing the sliced rolls in the pan (step 6), cover with plastic wrap and refrigerate overnight. Let them sit at room temperature for 1 hour before baking.

Keyword apple cinnamon rolls, apple recipes, Brunch, cinnamon rolls, yeast dough