Description
These Apple Cinnamon Rolls are a delightful twist on the classic cinnamon roll, filled with a sweet and spiced apple mixture and topped with a smooth vanilla glaze. Perfect for breakfast or brunch, they combine soft, fluffy dough with warm cinnamon-spiced apples for a comforting treat.
Ingredients
Scale
Dough
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/2 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 large egg
- 3 cups all-purpose flour
Filling
- 3 medium apples, peeled and diced
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: Combine the active dry yeast with warm water at about 110°F (45°C) in a small bowl. Let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is activated.
- Mix Wet Ingredients: In a large bowl, mix together warm milk, granulated sugar, melted butter, salt, and the large egg until well combined.
- Combine Dough: Add the yeast mixture to the wet ingredients. Gradually mix in the all-purpose flour until a soft dough forms.
- Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic, ensuring good gluten development.
- First Rise: Place the dough in a greased bowl and cover it. Let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Filling: In a saucepan over medium heat, cook the diced apples with light brown sugar, ground cinnamon, and nutmeg for 5-7 minutes until the apples are tender and the mixture is fragrant. Remove from heat and let it cool completely.
- Roll Out Dough: On a floured surface, roll the dough into a 12 by 16-inch rectangle to ensure even thickness for rolling.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. Then sprinkle the cooled apple filling evenly on top.
- Roll and Cut: Starting from the longer edge, roll the dough tightly into a log. Cut the log into 12 equal slices for individual rolls.
- Second Rise: Arrange the slices cut side up in a greased 9×13-inch baking dish. Cover and let them rise for 30 minutes to puff up before baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
- Make the Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls before serving for a sweet finishing touch.
Notes
- Ensure yeast is fresh and water is at the right temperature for proper fermentation.
- Cooling the apple filling before spreading prevents dough from getting soggy.
- Use a sharp knife or dental floss to cut the rolls cleanly without squashing.
- The rolls can be stored in an airtight container for up to 3 days and reheated gently before serving.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
