Apple Cinnamon Rolls

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5 from 15 votes

Apple Cinnamon Rolls - rich cinnamon rolls with brown sugar, cinnamon and chopped apples! Perfect Fall breakfast treat!

Prep Time2

Cook Time35

Total Time2 35

Course: Breakfast

Cuisine: breakfast

Servings: rolls

Calories: 472kcal

Author: Heather Perine

Ingredients

Dough:

1 cup (240 ml) milk lukewarm (about 105-110°F)
2 ¼ teaspoons instant yeast *see note
½ cup 100 g granulated sugar divided
4-5 cups 480 - 600 g all-purpose flour spooned and leveled
1 1/2 teaspoons salt
2 large eggs room temperature
6 Tablespoons 85 g unsalted butter, softened, cut into tablespoons

Filling:

4 Tablespoons 1/2 stick, 57 g unsalted butter very soft
⅔ cup 143 g packed light brown sugar
1 tablespoon cinnamon
2 apples peeled and diced

For The Apple Cider Glaze

2 cups powdered sugar
3-4 Tablespoons apple cider
½ teaspoon cinnamon

Instructions

Make the cinnamon rolls

Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly. 1 cup (240 ml) milk lukewarm 2 ¼ teaspoons instant yeast
Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, and butter and stir to combine until a shaggy dough comes together. ½ cup 100 g granulated sugar divided 4-5 cups 480 - 600 g all-purpose flour spooned and leveled 1 1/2 teaspoons salt 2 large eggs room temperature 6 Tablespoons 85 g unsalted butter, softened, cut into tablespoons
Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not overknead or your cinnamon rolls will become out dense and chewy!
Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18x12 inches rectangle.
Spread filling. Spread the dough with the softened, leaving about a ½-inch border at the top long edge. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle over the butter, pressing down lightly to adhere. Top evenly with the diced apples. 4 Tablespoons 1/2 stick, 57 g unsalted butter very soft ⅔ cup 143 g packed light brown sugar 1 tablespoon cinnamon 2 apples
Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss, which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact. You can also cut the dough into 12 strips then roll up each one individually.
Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then ice the rolls.

To Make The Apple Cider Glaze:

In a small bowl, combine the powdered sugar, apple cider and cinnamon. If the glaze is too thick, thin it out with a bit more apple cider. If the glaze is too thin, add a bit more powdered sugar. Spread onto warm rolls. 2 cups powdered sugar 3-4 Tablespoons apple cider ½ teaspoon cinnamon

Notes

Storage: These apple cinnamon rolls will last at room temperature for 2 days. Just make sure to keep them cover with plastic wrap or tin-foil. You can keep them in the fridge for up to a week. Again just make sure they are well covered!
Freezing: After they are shaped and in the pan, you can freeze them before the second rise. You can also let the rolls rest in the fridge over night. Then when ready to bake, allow the rolls to rise at room temperature until puffy and touching. This will take longer than 30 minutes (allow up to an hour). Then bake and ice as normal!
Yeast: I used instant yeast but you can also use active dry yeast. The rising time will be longer.

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