Description
Delight in these homemade Apple Cinnamon Rolls featuring a soft, yeast-raised dough rolled with a spiced apple and brown sugar filling. Topped generously with a creamy maple cream cheese icing, these rolls are perfect for a cozy breakfast or indulgent dessert.
Ingredients
Scale
Dough
- 1 cup (240ml) warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoons (57g) salted butter, softened
- 3 large eggs
- 3 1/2 – 4 cups (420-480g) all-purpose flour
- 1/2 teaspoon kosher salt
Filling
- 6 tablespoons (85g) salted butter, softened
- 1/2 cup (100g) brown sugar
- Cinnamon (to taste, approx. 1-2 tablespoons)
- Honeycrisp apples, peeled if desired but recommended to leave skin on (approx. 2 medium apples)
Icing
- 4 tablespoons (57g) salted butter
- 1/4 cup (60ml) maple syrup
- 6 ounces (170g) cream cheese
- 1/4 cup (50g) brown sugar
- 2 teaspoons vanilla extract
- 2-3 cups (approx. 240-360g) powdered sugar
- Pinch of kosher salt
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, active dry yeast, and brown sugar. Let sit for 5-10 minutes until the mixture is bubbly on top, indicating the yeast is activated.
- Mix the dough: Add softened butter, eggs, flour, and kosher salt to the yeast mixture. Mix with the dough hook until a smooth, slightly sticky dough forms, about 4-5 minutes. Adjust flour as needed for the right consistency.
- First rise: Cover the bowl tightly with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about 1 hour. If rising slowly, move to a warmer area for an additional 30 minutes, covered with a clean towel.
- Prepare the filling: Mix softened butter, brown sugar, and cinnamon. Peel (optional) and slice Honeycrisp apples, then toss apples in this mixture until evenly coated.
- Roll out dough: Punch down the risen dough and roll it out on a floured surface into a roughly 1/4 inch thick rectangle. Spread the apple filling evenly over the dough.
- Form rolls: Starting from one long edge, roll the dough tightly into a log, pressing edges to seal and prevent filling leaks.
- Cut rolls: Use a sharp knife to slice the log into 12 equal portions, about 1½ inches thick each. Place rolls in a greased baking dish spaced apart.
- Second rise: Cover the rolls with plastic wrap and allow to rise for 30 minutes until puffy.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake rolls until golden brown and aromatic, approximately 25-30 minutes.
- Make icing and finish: While baking, brown butter slightly then combine it with maple syrup, cream cheese, brown sugar, vanilla, and salt. Gradually add powdered sugar, blending to a smooth, drizzle-able consistency. Drizzle warm icing over the freshly baked rolls. Allow to cool a few minutes before serving warm.
Notes
- Leaving apple skins on adds texture and nutrients; peel only if preferred.
- Ensure the milk is warm but not hot to protect yeast viability.
- Use a stand mixer with a dough hook for best dough texture, but kneading by hand is possible.
- Keep dough covered during rises to prevent drying out.
- If you prefer a stronger cinnamon flavor, increase the cinnamon amount in the filling.
- Rolling the dough tightly helps maintain filling distribution during baking.
- For softer rolls, avoid over-baking; start checking at 25 minutes.
- The icing melts over warm rolls, creating a gooey topping—serve promptly for best experience.
