Apple Cinnamon Rolls

Fall in love with the taste of homemade apple cinnamon rolls. Fluffy rolls filled with fresh apples and topped with maple icing.

Prep Time2

Cook Time20

Total Time2 20

Servings: servings

Calories: 291kcal

Get Recipe Ingredients

Warm milk to around 110 degrees F. Be careful that it isn't too hot, just warm to the touch. Transfer to the bowl of an electric mixer and sprinkle yeast on top. Then, stir in the sugar, room-temperature egg and egg yolk, melted butter, and vanilla extract. Mix until well combined.
Stir in the flour, and salt. Using the dough hook on the stand mixer, knead the dough for 8 minutes. The dough should form into a ball and be slightly tacky. It's it is sticking to the bottom of the mixer, add 1-2 tablespoons more flour. If kneading by hand, knead the dough on floured work surface for 8-10 minutes.

Transfer the dough ball to a well-oiled bowl, cover it with plastic wrap, and place it in a warm draft-free place (I like to use my microwave with a bowl of very warm water.) Allow the dough to rise for 1 to 1 ½ hours or until doubled in size.

Transfer the dough to a well-floured surface and roll it into a 12x18-inch rectangle. Spread softened butter over the dough, leaving a 1-inch margin at the opposite long side of the dough. Then, spread the apple butter over the butter (if using).
Combine the brown sugar and cinnamon in a small bowl and sprinkle over the butter. Using your fingers, rub the brown sugar into the butter. Top with chopped apples.
Tightly roll up the dough, beginning at the long edge and place seam side down, ensuring the edges are sealed as best as possible. I like to trim the ends so that all of the cinnamon rolls are more uniform and there is more filling in each. Then, using a sharp serrated knife, cut into 12 equal slices (usually about 1 inch each).

Place cinnamon rolls in a greased 13 x 9 inch pan inch baking pan. Cover with plastic wrap and let rise for 30-45 minutes.
Meanwhile, preheat the oven to 350℉. When risen, bake for 20 to 25 minutes or until just slightly golden brown on the edges. Let the cinnamon rolls cool for 5-10 minutes before icing.

Whisk together the icing ingredients until you reach the desired pouring consistency. Drizzle over warm cinnamon rolls.

Make Ahead Instructions: To prepare the cinnamon rolls the night before serving, prepare the recipe until you reach the Final Rise step. Cover the cinnamon rolls tightly and refrigerate overnight (8-12 hours). When you're ready to bake the next morning, remove it from the fridge and let sit at room temperature (or in a warm draft-free place for 45 minutes to 1 hour. This is the second rise. Then bake as directed.
Flour: Bread flour makes these cinnamon rolls very fluffy and soft. All-purpose flour, though, will also work; it just won't be as fluffy.
Yeast: I prefer instant yeast, but you can also use active dry yeast. Dissolve the active dry yeast in the warm milk and let it proof for 5 minutes before proceeding with the recipe. Rise time may be a bit longer with active dry yeast.