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A few freshly baked apple cinnamon rolls, golden brown and topped with cream cheese icing, arranged on a wooden table
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Apple Cinnamon Rolls with a Simple Glaze

Make homemade apple cinnamon rolls with a cinnamon-apple filling and simple glaze. Learn how to manage moisture, proof the dough and bake the centers through.
Course Breakfast
Cuisine American
Keyword apple cinnamon rolls
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings 12 rolls
Calories 465kcal
Author C. Sophie

Equipment

  • Stand mixer with dough hook
  • 9x13-inch baking dish
  • Rolling Pin
  • Serrated knife or dental floss

Ingredients

Dough

  • 1 cup whole milk warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar divided
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt

Apple Cinnamon Filling

  • 4 tablespoons unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 cups Granny Smith apples peeled and finely diced

Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk

Instructions

  • In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Let the mixture sit for about 5 to 10 minutes until it becomes foamy.
  • Add the remaining granulated sugar, melted butter, and eggs to the yeast mixture. Whisk until well combined.
  • Add 4 cups of all-purpose flour and the salt. Using the dough hook attachment, mix on low speed until the flour is incorporated. Gradually add the remaining 1/2 cup of flour if the dough is too sticky.
  • Increase the mixer speed to medium and knead the dough for 5 to 7 minutes, or until the dough is smooth, elastic, and clears the sides of the bowl.
  • Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free spot for 1.5 hours, or until it has doubled in size.
  • While the dough rises, prepare the filling by whisking together the brown sugar, granulated sugar, and ground cinnamon in a small bowl. Toss the diced apples with 1 tablespoon of the cinnamon-sugar mixture.
  • Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
  • Spread the 4 tablespoons of softened butter evenly over the dough, leaving a 1/2-inch border at the edges. Sprinkle the cinnamon-sugar mixture over the butter, then distribute the diced apples evenly over the top.
  • Starting from the long edge, roll the dough up tightly into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls.
  • Place the rolls into a greased 9x13 inch baking pan. Cover and let them rise again for 45 minutes.
  • Preheat your oven to 375°F (190°C). Bake the rolls for 22 to 25 minutes, or until they are lightly golden brown on top.
  • While the rolls bake, prepare the icing by beating the cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, whisking until creamy.
  • Allow the rolls to cool for 5 to 10 minutes before spreading the cream cheese icing generously over the top. Serve warm.

Notes

Nutritional information:
  • Calories: 465
  • Protein: 7g
  • Carbohydrates: 64g
  • Fat: 21g
  • Saturated fat: 13g
  • Cholesterol: 82mg
  • Sodium: 245mg
  • Potassium: 160mg
  • Fiber: 2g
  • Sugar: 32g
  • Vitamin A: 620 IU
  • Vitamin C: 2mg
  • Calcium: 65mg
  • Iron: 2.4mg
Tip: Finely dice your apples to roughly 1/4 inch so the rolls slice cleanly and the fruit softens completely during baking without leaking excess moisture.