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