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Apple Cinnamon Rolls

Apple cinnamon rolls made with a soft, pillowy yeast dough and a caramelized apple filling, baked until golden and finished with a quick cream cheese glaze. Swirls stay tender and sticky with cinnamon-sugar edges and visible apple pieces in every cut.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk Use 110F/43C warm milk.
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar Divided: 1 tbsp for proofing plus the remainder.
  • 0.333 cup unsalted butter Melted (for dough).
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 apples Peeled and finely diced.
  • 0.5 cup brown sugar Packed.
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter For cooking apples.
For cream cheese glaze
  • 4 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Proof and mix the dough
  1. Combine warm milk, yeast, and 1 tablespoon granulated sugar, then rest 5 minutes until foamy with a visible yeast bloom.
  2. Add the remaining granulated sugar, melted butter, eggs, and vanilla extract, then mix in all-purpose flour and salt to form a soft dough.
  3. Knead the dough for 8 minutes until smooth and elastic.
First rise
  1. Place dough in a greased bowl, cover, and rise for 1 hour until doubled in size.
Make the apple filling
  1. Cook diced apples with butter, brown sugar, cinnamon, and nutmeg for 5-7 minutes until caramelized and glossy.
  2. Cool the apple filling so it stays thick when spread on the dough.
Shape, cut, and second rise
  1. Roll the dough into a 12x18 inch rectangle and spread the apple filling evenly over the surface.
  2. Roll the dough tightly into a log, then cut into 12 rolls.
  3. Arrange rolls in a greased 9x13 dish and rise for 45 minutes until puffy.
Bake and glaze
  1. Bake at 375F for 22-25 minutes until the rolls are golden across the top.
  2. Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle over warm rolls to help it melt and set.

Notes

For tender rolls, keep milk at 110F—too hot can reduce yeast activity. After baking, store airtight in the refrigerator up to 4 days and rewarm 10-15 minutes at 300F. Freeze baked rolls (unglazed or glazed) up to 2 months; thaw overnight in the fridge and rewarm before serving. For a lighter option, use low-fat cream cheese in the glaze while keeping the same method and amounts.