These apple cinnamon rolls are a warm and sweet treat that everyone loves! With soft dough and chunks of apples mixed with cinnamon, they smell amazing while baking.
Honestly, nothing beats the smell of these rolls in the morning! I like to enjoy them fresh out of the oven with a cup of coffee. They’re the perfect cozy breakfast! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of the dough, all-purpose flour works great here. If you need a gluten-free alternative, you can use a gluten-free flour blend. Just ensure it has xantham gum for elasticity in baking.
Yeast: Active dry yeast is ideal for making fluffy rolls. If you have instant yeast, you can substitute it in equal amounts without needing to proof it first. Just mix it directly into the dry ingredients!
Apples: I prefer using Granny Smith apples for a tart flavor, balancing the sweetness perfectly. You can also try Honeycrisp or Fuji apples if you like them sweeter. Canned apples can work too, but fresh gives the best texture and flavor.
Brown Sugar: Packed brown sugar adds moisture and a deep flavor. If you’re out, you can substitute it with an equal amount of white sugar and a tablespoon of molasses for a similar taste.
How Do I Get My Dough to Rise Properly?
Rising dough is key to fluffy cinnamon rolls! Start by using warm milk to activate the yeast. Check the temperature with your finger; it should feel warm but not hot.
- Mix the yeast and sugar into the warm milk and wait for about 5-10 minutes until it’s frothy. If it doesn’t foam, your yeast may be expired—try again!
- During rising, keep the dough in a warm place—your oven with just the light on works well!
- Cover the bowl with a damp cloth to maintain moisture, which helps the dough rise better.
Apple Cinnamon Rolls Recipe
Ingredients You’ll Need:
For the Dough:
- 3 1/2 to 4 cups all-purpose flour, divided
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
For the Filling:
- 2 medium apples, peeled, cored, and finely chopped
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious treat takes about 2.5 to 3 hours in total. You’ll spend about 30 minutes actively working on the rolls, with the rest of the time devoted to rising and baking, plus a few minutes for blending the icing. Perfect for a weekend morning!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, warm the milk until it’s nice and warm to the touch (about 110°F). Sprinkle the yeast over the milk and add a teaspoon of sugar. Let this mixture sit for about 5-10 minutes until it’s foamy. This means your yeast is active and ready to go!
2. Make the Dough:
In a large mixing bowl, combine 3 1/2 cups of flour, sugar, and salt. Add the melted butter, egg, and the foamy yeast mixture. Mix everything together until a soft dough forms. If the dough is too sticky, gradually add more flour until you can knead it comfortably.
3. Knead the Dough:
On a lightly floured surface, knead the dough for about 6-8 minutes until it’s smooth and elastic. This helps build a great texture for your rolls!
4. First Rise:
Place the dough in a greased bowl, cover it with a warm towel or plastic wrap, and let it rise in a warm spot until it doubles in size—this usually takes about 1 to 1.5 hours.
5. Prepare the Filling:
While you wait, mix the chopped apples with brown sugar and cinnamon in a small bowl. This will create a sweet filling that packs a punch of flavor!
6. Roll Out Dough:
After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, roughly 16×12 inches.
7. Add Filling:
Spread the softened butter evenly over the rolled-out dough. Then sprinkle the apple mixture on top, pressing it down gently so it sticks.
8. Form Rolls:
Starting at one long edge, tightly roll the dough into a log. Pinch the seam to seal it. Next, cut the log into 9 equal pieces.
9. Second Rise:
Place the rolls in a greased 9×13 inch baking dish, leaving a bit of space between them. Cover and let them rise again for another 30-45 minutes until they have puffed up nicely.
10. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they’re golden brown. Your kitchen will smell heavenly!
11. Make Icing:
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk until you reach your desired icing consistency.
12. Glaze Rolls:
Once the rolls are done, take them out of the oven and let them cool for 5-10 minutes. Then, drizzle the icing generously over the warm rolls.
13. Serve:
Enjoy these scrumptious apple cinnamon rolls warm! They pair perfectly with a cup of coffee or tea.
This recipe combines soft, fluffy dough with the sweetness and warmth of cinnamon apples, topped with a delicious glaze. They’re a perfect way to start your day or a delightful treat anytime! Enjoy!
Can I Use Different Apples for the Filling?
Absolutely! While Granny Smith apples are great for their tartness, you can also use sweeter varieties like Honeycrisp or Fuji. Just make sure to adjust the sugar to your taste!
How Can I Make the Dough in Advance?
You can prepare the dough a day ahead! After kneading, place it in a greased bowl, cover tightly, and refrigerate. The next day, allow it to sit at room temperature for about 30 minutes before rolling it out.
What’s the Best Way to Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or keep them in the fridge for up to a week. To reheat, warm them in the microwave for about 15-20 seconds to enjoy that fresh-baked feel!
Can I Freeze These Cinnamon Rolls?
Yes, you can freeze the unbaked rolls! After cutting them, arrange them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag. When ready to bake, let them thaw overnight in the fridge and then allow them a second rise before baking.
