- Recipes Simple

5 from 1 vote

These Apple Cinnamon Rolls are easy to make and perfect for Fall baking! The cinnamon rolls are filled with apples that are perfectly cooked and topped with an apple flavored icing.

Prep Time25

Cook Time35

Rise Time2

Total Time3

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 688kcal

Author: Judy Wilson

Ingredients

Dough Ingredients

1½ cups Milk
4 to 4½ cups All-Purpose Flour
¼ cup Unsalted Butter
¼ cup Sugar
2¼ teaspoon Dry Active Yeast
½ teaspoon Salt

Apple Filling Ingredients

½ cup Unsalted Butter, melted
2 Medium Apples peeled, cored, and cubed
2 Tablespoons apple cider
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon + ½ teaspoon divided
½ cup Sugar + 1 teaspoon divided
¼ teaspoon Salt

Icing Ingredients

2 Tablespoons Apple Cider
2½ cups Powdered Sugar
¼ teaspoon Vanilla extract
¼ teaspoon Salt

Instructions

In a saucepan, add ¼ cup of sugar,1 ½ cups of milk, and ¼ cup of unsalted butter. Put over medium-low heat and stir to help allow the sugar to dissolve and help the butter to melt. Allow the mixture to warm to about 110 degrees F (43 degrees C). Do not allow the mixture to get warmer than that as it will burn the yeast.
In a large mixing bowl or the bowl of your electric stand mixer, add 2 cups of the all-purpose flour, yeast, and salt. With the dough hook attached, stir to combine the ingredients.
Once the milk mixture has come to temperature and the butter has just melted, pour the mixture into the bowl with the flour. If using a stand mixer, stir to combine and allow all of the flour to become incorporated into the milk. The mixture will be wet. If you’re making this by hand, use a whisk to incorporate the milk and flour mixtures together.
Slowly add in more of the flour ¼ cup at a time, mixing the dough on medium speed. Once the flour is added, repeat this process until you’ve added all of the flour and the dough is releasing itself from the sides. **The amount of flour that you use will be determined by how dry or humid the air is and how the flour is measured. For best results, spoon the flour into the measuring cup and level it out using a butter knife. Try to avoid dipping and scooping the measuring cup into the flour it packs the flour down and you may add too much flour resulting in a dry dough.
Once the dough has formed, turn the dough out onto a lightly floured surface. Lightly grease a bowl and place the dough back into the bowl and allow it to rise for 1 ½ hours or until the dough has doubled in size.
When the dough has doubled in size, it’s time to prepare the filling. Add the butter to a microwave-safe dish and melt the butter (about 30 seconds). Then set aside.
Grease a 9x13 casserole dish with baking spray oil and set aside. **For an added layer of protection (if food tends to stick to your casserole dish, you can add a layer of parchment paper).
Peel and core the apples. Then chop them into ½” cubes. Place them in a pan with the apple cider,½ tsp cinnamon, 1 tsp sugar, ½ tsp of salt, and vanilla extract. Put over medium-high heat and using a wooden spoon, stir constantly allowing the apples to cook slightly and just soften. The apple cider will steam the apples softening them slightly to help them cook. This cooking process should take between 3-4 minutes. **Do not allow the apples to sit without watching them or they may burn. This process enhances the flavor of the apples and I do not recommend skipping this step
In a small bowl, add ½ cup of sugar, and 2 tsp of cinnamon. Stir to combine and set aside.
Now that the dough has doubled in size, turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a 15x20 rectangle (this does not need to be exact but about double the size of your casserole dish).
Drizzle the melted butter over the rolled-out dough. Using a pastry brush, evenly distribute the butter.
Sprinkle the cinnamon sugar mixture over the melted butter so it’s evenly distributed. Top that with the softened apples.
Roll the dough up to form a log. Using a knife, cut the dough into 8 cinnamon rolls (about 2”rolls). Place them in the prepared casserole dish. Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
While dough is resting preheat oven to 350 degrees F (177 degrees C).
Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until they’re golden brown.
Place the apple cinnamon rolls on a cooling rack and allow to cool for 20 minutes before serving.
Meanwhile, prepare the frosting by adding the powdered sugar, apple cider, vanilla, and salt. Using a small whisk or a fork, stir to combine.
Pour the icing over the top and serve.

Notes

I used dry active yeast but instant yeast can be used at a 1:1 substitution.

Gala apples were used in this recipe. I recommend Gala, Fuji, Braeburn, or Granny Smith apples.

Store any leftover apple cinnamon rolls covered at room temperature for up to 2 days or covered in the refrigerator for up to 3 days.

Nutrition