Apple Cinnamon Rolls

One of the things I miss most about our ten years in the Midwest is the crisp, cool embrace of autumn. Each year, we looked forward to visiting apple orchards and pumpkin patches—sipping on freshly pressed apple cider and savoring warm pumpkin donuts straight from the fryer. We loved sampling the different apple varieties from local farms, and I especially enjoyed the challenge of turning our apple hauls into fun and cozy baking.

These Apple Cinnamon Rolls came to life after one of our post-apple-picking adventures. I used my go-to cinnamon roll dough, filled it with tender, warmly spiced apples, and finished it off with a simple glaze. The result? Gooey, perfectly spiced rolls that taste just like a crisp autumn day feels—comforting, cozy, and a little indulgent.

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Apple Cinnamon Rolls

Course Breakfast, Brunch

Cuisine American

Keyword Apple, Bread, Breakfast, Brunch, Fruit, Rolls, Yeast

Servings 8 Servings

Ingredients

Filling

• 2 tablespoons unsalted butter
• 2 large apples, peeled, cored, and diced into ½-inch chunks
• ¼ teaspoon salt
• 6 tablespoons light or dark brown sugar
• 2 tablespoons all-purpose flour
• 1½ teaspoons ground cinnamon

Dough

• ½ cup whole or reduced fat milk
• ¼ cup unsalted butter, at room temperature
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1½ teaspoons active dry or instant yeast
• ½ teaspoon salt
• 1 large egg

Glaze

• 6 tablespoons powdered sugar
• 1 tablespoon whole milk or heavy whipping cream
• ¼ teaspoon vanilla extract

Instructions

Prepare Filling

1. Melt butter in a large skillet over medium heat. Add apples and salt and cook until slightly softened, about 3 to 5 minutes. Stir in brown sugar, all-purpose flour, and cinnamon, and continue cooking, stirring often, until the apples are cooked through and the mixture is thick, about 5 minutes. Remove from the heat and set aside to cool completely before using.

Prepare Dough

1. In a small saucepan combine milk, butter, and sugar and cook over medium low heat until lukewarm. The butter will not be completely melted, but should be lukewarm. If it is too hot it will kill the yeast, so wait a few minutes until it cools down before proceeding.
2. In the bowl of a stand mixer fitted with a dough hook, mix together all-purpose flour, yeast, and salt. With the machine running on low, add eggs and milk mixture. Knead on low speed until all of the dough comes together, then increase the speed to medium and knead until the dough is smooth and elastix, about 10 minutes. Transfer the dough to a lightly greased bowl, cover, and allow it to double in size, about 1 hour.

Assemble Cinnamon Rolls

1. Set aside a parchment lined 9-inch round baking pan.
2. Preheat oven to 350°F.
3. After the dough has doubled in size, punch it down and transfer to a lightly floured surface. Roll the dough out into a large rectangle, about 12”x14”. Spread the prepared filling evenly over the surface, leaving a ½-inch border along the edges.
4. Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a sharp knife or unflavored dental floss, trim and discard the edges, then gently slice into 8 segments. Place the rolls cut-side up in the prepared pans. Cover and allow them to rise until nearly doubled, about 45 to 60 minutes.

5. Once the rolls have risen, bake until lightly browned, about 20 to 25 minutes.

6. Remove from the oven and cool slightly before glazing.

Prepare Glaze

1. In a small bowl, whisk together all ingredients until smooth. Drizzle over slightly cooled rolls.

Recipe Notes

Filling can be made beforehand and kept in the refrigerator.