Published Oct 22 2021
Modified Sept 2 2024
Cinnamon apple rolls are a huge hit over at our house. Tart apples are the best for this recipe, to compliment the brown sugar and cinnamon. We like to drizzle, or should we say dollop a big heaping spoon of cream cheese frosting over these cinnamon apple rolls for the full effect of goodness.
Making Cinnamon Rolls: A Step-by-Step Guide
Preparing the Dough:
- Activate the Yeast: Begin by whisking the yeast into warm milk and letting it sit for 3-4 minutes. This step helps to activate the yeast, ensuring your dough will rise properly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
- Blend the Wet Ingredients: Whisk together the eggs and melted butter, then mix them into the milk and yeast mixture.
- Form the Dough: Gradually pour the wet ingredients over the dry ingredients, stirring until the dough comes together. A firm rubber spatula or plastic bench scraper can be particularly useful for this step.
- Knead the Dough: Once the dough has formed, transfer it to a lightly floured surface. Knead it gently for about 3-4 minutes until it becomes firm but still slightly sticky.
- Let the Dough Rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp dish towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Making the Filling:
- Mix the Filling Ingredients: Combine brown sugar and cinnamon in a medium bowl. Hold off on preparing the apples until you’re ready to assemble the rolls to prevent browning.
- Prepare the Apples: When you’re ready to roll out the dough, core, peel, and chop the apples into bite-sized cubes.
Assembling the Cinnamon Rolls:
- Roll Out the Dough: Transfer the risen dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle.
- Add the Butter: Spread the softened butter evenly over the dough. I find that using my hands makes this step easier.
- Add the Filling: Sprinkle the brown sugar mixture over the butter, leaving one edge free of filling. Evenly distribute the apple pieces over the dough.
- Roll the Dough: Starting from the long side, tightly roll up the dough, tucking in the ends as you go. Slice the roll into 12 equal pieces.
- Prepare for Baking: Arrange the rolls in a greased 9×13 baking pan. Cover them with plastic wrap that has been sprayed with oil. Allow the rolls to rise for about 1 hour, or until nearly doubled in size.
Baking the Cinnamon Rolls:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Cream: Warm the heavy cream slightly. After the rolls have risen, pour the cream over the top, allowing it to soak down and around the rolls.
- Bake: Place the rolls in the oven and bake for 20-22 minutes, rotating the pan halfway through. If the rolls begin to brown too quickly, cover them loosely with foil. Depending on your oven and the size of the rolls, baking may take up to 30 minutes.
Making the Frosting:
- Blend the Ingredients: In a medium mixing bowl, use a hand or stand mixer to blend the softened cream cheese and butter until smooth.
- Add the Sugar: Gradually mix in the powdered sugar.
- Finish with Vanilla and Cream: Add vanilla extract and enough cream to achieve your desired frosting consistency. Once the rolls are warm but not too hot, generously spread the frosting on top.
Enjoy your homemade cinnamon rolls! The combination of the sweet cinnamon filling, tender apples, and creamy frosting makes for an irresistible treat.
- Cream cheese: Adds tangy richness that balances the sweetness of the rolls.
- Salted butter: Enhances the creamy texture and flavor of the frosting.
- Powdered sugar: Sweetens the frosting and gives it a smooth, silky finish.
- Vanilla extract: Adds warmth and depth to the flavor.
- Heavy cream or half and half: Helps achieve the perfect creamy consistency.
You will want to start the dough when you get up to allow to proof. Once you roll them out, fill them and slice them you can let them rise while you go to the grocery store, or relax and read the paper.
Ingredients for Apple Cinnamon Rolls:
For the Dough:
- Warm milk: Helps activate the yeast and creates a soft, fluffy dough.
- Instant dry yeast: Provides the rise needed for light and airy rolls.
- Eggs: Add richness and tenderness to the dough.
- Salted butter: Enhances the flavor and adds moisture to the dough.
- All-purpose flour: The foundation for the dough, giving structure and elasticity.
- Salt: Balances the sweetness and enhances the overall flavor.
- Granulated sugar: Adds sweetness and helps the yeast to activate.
- Vegetable oil: Keeps the dough soft and prevents it from sticking.
For the Filling:
- Butter: Creates a rich and gooey texture when combined with the sugar and cinnamon.
- Brown sugar: Adds deep, caramel-like sweetness that complements the apples and cinnamon.
- Cinnamon: Infuses the rolls with warm, spicy flavor.
- Apples: Provide a juicy, sweet-tart contrast to the rich filling.
- Heavy cream: Ensures a moist and tender texture when baked.
For the Frosting:
- Cream cheese: Adds tangy richness that balances the sweetness of the rolls.
- Salted butter: Enhances the creamy texture and flavor of the frosting.
- Powdered sugar: Sweetens the frosting and gives it a smooth, silky finish.
- Vanilla extract: Adds warmth and depth to the flavor.
- Heavy cream or half and half: Helps achieve the perfect creamy consistency.
Although you can make these into 24 small rolls, we like to make them into 12 oversized rolls, and smother them with cream cheese frosting. Any pan will work for these. If you prefer a flatter round roll you can place them apart from each other on a sheet pan. You can then thin the frosting and drizzle them over the top. We like how they puff up in a pan like this and they easily cut apart.
Making Cinnamon Rolls: A Step-by-Step Guide
Preparing the Dough:
-
Activate the Yeast: Begin by whisking the yeast into warm milk and letting it sit for 3-4 minutes. This step helps to activate the yeast, ensuring your dough will rise properly.
-
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
-
Blend the Wet Ingredients: Whisk together the eggs and melted butter, then mix them into the milk and yeast mixture.
-
Form the Dough: Gradually pour the wet ingredients over the dry ingredients, stirring until the dough comes together. A firm rubber spatula or plastic bench scraper can be particularly useful for this step.
-
Knead the Dough: Once the dough has formed, transfer it to a lightly floured surface. Knead it gently for about 3-4 minutes until it becomes firm but still slightly sticky.
-
Let the Dough Rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp dish towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Making the Filling:
-
Mix the Filling Ingredients: Combine brown sugar and cinnamon in a medium bowl. Hold off on preparing the apples until you’re ready to assemble the rolls to prevent browning.
-
Prepare the Apples: When you’re ready to roll out the dough, core, peel, and chop the apples into bite-sized cubes.
Assembling the Cinnamon Rolls:
-
Roll Out the Dough: Transfer the risen dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle.
-
Add the Butter: Spread the softened butter evenly over the dough. I find that using my hands makes this step easier.
-
Add the Filling: Sprinkle the brown sugar mixture over the butter, leaving one edge free of filling. Evenly distribute the apple pieces over the dough.
-
Roll the Dough: Starting from the long side, tightly roll up the dough, tucking in the ends as you go. Slice the roll into 12 equal pieces.
-
Prepare for Baking: Arrange the rolls in a greased 9×13 baking pan. Cover them with plastic wrap that has been sprayed with oil. Allow the rolls to rise for about 1 hour, or until nearly doubled in size.
Baking the Cinnamon Rolls:
-
Preheat the Oven: Set your oven to 375°F (190°C).
-
Prepare the Cream: Warm the heavy cream slightly. After the rolls have risen, pour the cream over the top, allowing it to soak down and around the rolls.
-
Bake: Place the rolls in the oven and bake for 20-22 minutes, rotating the pan halfway through. If the rolls begin to brown too quickly, cover them loosely with foil. Depending on your oven and the size of the rolls, baking may take up to 30 minutes.
Making the Frosting:
-
Blend the Ingredients: In a medium mixing bowl, use a hand or stand mixer to blend the softened cream cheese and butter until smooth.
-
Add the Sugar: Gradually mix in the powdered sugar.
-
Finish with Vanilla and Cream: Add vanilla extract and enough cream to achieve your desired frosting consistency. Once the rolls are warm but not too hot, generously spread the frosting on top.
Enjoy your homemade cinnamon rolls! The combination of the sweet cinnamon filling, tender apples, and creamy frosting makes for an irresistible treat.
Tips for baking perfect apple cinnamon rolls:
- Room Temperature Ingredients: Ensure that eggs and butter are at room temperature to help the dough mix evenly and rise better.
- Don’t Overfill: Be cautious not to overfill the rolls with apples and cinnamon sugar. Too much filling can cause the rolls to burst open while baking.
- Roll the Dough Evenly: Roll the dough evenly to ensure uniform baking. If one part of the dough is thicker, the rolls may bake unevenly.
- Let Rolls Rise Properly: Give the rolls enough time to rise before baking, so they’re light and fluffy. The dough should double in size before going into the oven.
- Add Cream Before Baking: Pouring heavy cream over the rolls before baking creates a rich, moist texture, ensuring they stay soft and gooey.
- Bake Until Golden: Bake the rolls until they are golden brown on top but not too dark. If they brown too quickly, cover them with foil during the last 10-15 minutes of baking.
- Cool Slightly Before Frosting: Allow the rolls to cool slightly before frosting. This way, the frosting won’t melt too much but will still spread nicely over the warm rolls.
Storing Apple Cinnamon Rolls:
-
Allow the Rolls to Cool Completely: After baking, let the cinnamon rolls cool to room temperature before storing them. This prevents condensation from making them soggy.
-
Store in an Airtight Container: Place the cooled rolls in an airtight container or wrap them tightly with plastic wrap. If stacking the rolls, place a sheet of parchment or wax paper between layers to prevent sticking.
-
Refrigerate or Freeze:
- Refrigeration: If you plan to eat the rolls within 2-3 days, store them in the refrigerator.
- Freezing: For longer storage, place the rolls in the freezer, where they will stay fresh for up to 2-3 months.
Storing the Frosting:
- Transfer to a Separate Container: Place the frosting in an airtight container.
- Refrigerate: Store the frosting in the refrigerator for up to a week. If you’ve frozen the rolls, you can also freeze the frosting for up to 2-3 months.
Reheating Apple Cinnamon Rolls:
-
From the Refrigerator:
- Preheat your oven to 350°F (175°C).
- Place the rolls in an oven-safe dish and cover them with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes, or until warmed through.
-
From the Freezer:
- Thaw the rolls overnight in the refrigerator or on the counter for a few hours.
- Reheat as instructed above, adding a few extra minutes if needed.
-
Microwave Option: For a quicker option, you can microwave individual rolls. Place a roll on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds, checking to make sure it’s heated through.
Adding the Frosting:
- Warm the Frosting: If the frosting has hardened in the fridge, let it come to room temperature or warm it slightly in the microwave (5-10 seconds).
- Spread on Rolls: Once the rolls are reheated, spread the frosting on top just before serving.
By storing the frosting separately and reheating the rolls carefully, you can enjoy fresh-tasting apple cinnamon rolls even after a few days!
Equipment
- 1 Baking Dish
- large mixing bowl
- Spatular
- Plastic Wrap
Ingredients
For the Dough:
- 1 ½ cup warm milk about 110 degrees F
- 4 teaspoons instant dry yeast
- 3 eggs at room temperature
- 9 Tbls salted butter melted and cooled
- 6 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vegatable oil
For the Filling:
- 2 sticks butter softened but not melted
- 3 1/2 cups packed brown sugar
- 5 Tbls cinnamon
- 2 cups apples cubed
- 3/4 cup heavy cream
For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tbls heavy cream or half and half
Instructions
For the Cinnamon Roll Dough:
- Whisk the yeast into the warm milk and let stand for 3-4 minutes.1 ½ cup warm milk, 4 teaspoons instant dry yeast
- Mix flour, salt and sugar in a large mixing bowl. Whisk eggs and butter into milk mixture. Pour wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well.6 1/2 cups all-purpose flour, 1 1/2 teaspoon salt, 3/4 cup granulated sugar, 3 eggs at room temperature
- Turn dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes.
- Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour.1 teaspoon vegatable oil
Prepare filling:
- Prepare the filling by mixing the brown sugar and cinnamon in a medium bowl. Core and peel apples. Cut into bite. size cubes. (do not do this till you are ready to roll up the cinnamon rolls, or the apples will turn brown)3 1/2 cups packed brown sugar, 5 Tbls cinnamon
Roll out cinnamon rolls:
- Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. Spread the softened butter onto the dough. I like to use my hands.2 sticks butter softened but not melted
- Sprinkle the brown sugar mixture over the butter. Make sure that coverage is even, but not all the way on one edge. Add apples and spread out evenly.2 cups apples
- Starting on the long end, roll the dough up firmly, tucking the ends in as you go. Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan with plastic wrap that has been sprayed with oil and allow the rolls to rise for 1 hour or until nearly double. You may also use 2 smaller pans.
Bake rolls:
- Preheat the oven to 375 degrees. Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.3/4 cup heavy cream
- Bake at 375 degrees F. for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time. Baking can take up to 30 minutes or more, depending on oven, and size of rolls.
Prepare Frosting:
- In a medium mixing bowl blend the softened cream cheese and butter until smooth using a hand mixer or stand mixer. Slowly add powdered sugar.9 Tbls salted butter melted and cooled
- Add vanilla. Add enough cream until desired consistency is reached.
- Spread the frosting over the warm rolls.
Nutrition
More Cinnamon Rolls to Try!
Cinnamon Rolls with Cream Cheese Frosting
These are so perfect for Thanksgiving breakfast!
Sue, that is a great idea! Starting our menu now!
Dina and Bruce
This was such a perfect dish for brunch!! Thank you for another fabulous recipe
Carol,
Wow, we so appreciate the comment!
Dina and Bruce
These are incredible! I love the addition of the apples! Thank you for this yummy recipe!