Apple Cinnamon Rolls

Apple cinnamon rolls take me back to a snowy weekend when I was craving something extra cozy. I had apples that needed using, a little time on my hands, and a strong desire to make the kitchen smell like a bakery. I decided to roll up my favorite sweet dough with a buttery cinnamon-apple filling and what came out of the oven was soft, gooey perfection.

Ever since that day, I make these apple cinnamon rolls whenever I want to impress guests or just treat myself to something extra warm and comforting. Each swirl is packed with tender apple pieces, brown sugar, and cinnamon, all wrapped in a fluffy dough and topped with a light glaze. They’re the kind of breakfast treat that makes you want to slow down and savor every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the rolls their soft yet structured texture
• Warm milk – Activates the yeast and keeps the dough rich and fluffy
• Granulated sugar – Sweetens the dough and feeds the yeast
• Active dry yeast – Helps the dough rise and become airy
• Eggs – Add richness and help create a tender, enriched dough
• Unsalted butter – Used in the dough and filling for flavor and softness
• Salt – Balances sweetness and enhances the flavors
• Apples – The juicy star of the filling, adding moisture and sweet bites
• Brown sugar – Gives the filling a rich, caramel-like flavor
• Ground cinnamon – Infuses the filling with warm spice
• Cornstarch – Thickens the apple filling just enough
• Vanilla extract – Adds depth to both the dough and glaze
• Powdered sugar – Used in the glaze to finish with a sweet touch
• Milk or cream – Thins the glaze to a pourable consistency

Tools You’ll Need

• Stand mixer with dough hook – Makes kneading quick and easy
• Mixing bowls – For the dough, filling, and glaze preparation
• Rolling pin – To evenly roll out the dough before filling
• Knife or dough cutter – For slicing clean, even rolls
• Saucepan – To soften the apples and mix the filling
• 9×13-inch baking dish or round pan – For baking the rolls close together so they rise tall and soft
• Plastic wrap or clean towel – To cover the dough during rising
• Whisk – To mix the glaze until smooth

Instructions

Step 1: Activate the Yeast

I start by warming the milk just until it’s lukewarm, then I stir in the sugar and yeast. I let it sit for 5–10 minutes until it becomes foamy. That’s how I know the yeast is alive and ready to work.

Step 2: Make the Dough

In the bowl of my stand mixer, I combine the yeast mixture with eggs, melted butter, and vanilla. I slowly add the flour and salt, then knead on medium speed for about 8 minutes until the dough is smooth and elastic. I let it rise in a warm spot, covered, until it doubles in size usually about an hour.

Step 3: Prepare the Apple Filling

While the dough rises, I peel and dice the apples, then cook them in a saucepan with butter, brown sugar, cinnamon, and cornstarch. This makes a thick, spiced apple filling that won’t leak out of the rolls.

Step 4: Roll and Fill the Dough

Once the dough has risen, I roll it out on a floured surface into a large rectangle, about 1/4 inch thick. I spread the cooled apple filling evenly over the dough, leaving a small border around the edges.

Step 5: Shape and Slice

I roll the dough tightly from the long side, then slice it into about 12 rolls. I arrange them in a buttered baking dish, cover, and let them rise again for about 30 minutes.

Step 6: Bake

I bake the rolls at 350°F for 25–30 minutes, until golden brown on top and bubbling slightly around the edges. The smell is always amazing at this point!

Step 7: Make the Glaze

While they cool slightly, I whisk together powdered sugar, vanilla, and a little milk to make a smooth glaze. I drizzle it over the warm rolls so it melts into all the cinnamon-swirled layers.

Tips

I recommend using crisp apples like Honeycrisp or Fuji they hold their shape well while baking

Make sure the apple filling is completely cool before spreading it over the dough

To make ahead, I prep the rolls the night before, refrigerate them, then bake fresh in the morning

Don’t overbake pull them out when they’re just golden for the softest texture

Ways to Serve

I love serving them warm for brunch with coffee or hot apple cider

Add chopped pecans or walnuts to the filling for extra crunch

For a richer glaze, swap milk with cream or a splash of maple syrup

These rolls are perfect for holiday mornings or cozy weekend breakfasts

Frequently Asked Questions

Can I make apple cinnamon rolls ahead of time?

Yes! I prepare the rolls, cover, and refrigerate them overnight. In the morning, I let them come to room temperature and bake as usual.

What apples are best for apple cinnamon rolls?

I like firm, slightly sweet apples like Fuji, Gala, or Honeycrisp. They don’t get mushy and keep a nice bite.

How do I store leftovers?

I keep them in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Just reheat gently before serving.

Can I freeze the rolls?

Yes! I freeze unbaked rolls after shaping or freeze baked rolls without glaze. Just thaw and bake or warm before glazing.

See You in the Kitchen

I hope you give these apple cinnamon rolls a try! They’re soft, sweet, and filled with everything we love about fall flavors. Whether for a weekend brunch or a special breakfast treat, they never disappoint. Let me know how yours turn out I’d love to hear!

Happy Cooking!

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