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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 tangy cream cheese glaze. Each roll is tightly swirled, then glazed while warm for a sticky, glossy finish.
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Prep Time 45 minutes
Cook Time 25 minutes
Rest time (rising) 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk 110F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.33 cup unsalted butter melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 apples medium, peeled and finely diced
  • 0.5 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
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 Dutch oven
  • 1 stand mixer

Method
 

Bloom the yeast
  1. Combine warm milk, active dry yeast, and 1 tablespoon granulated sugar, then rest 5 minutes until foamy and expanded.
  2. In a mixing bowl, add the remaining granulated sugar, melted unsalted butter, eggs, and vanilla extract, then mix to combine.
  3. Add all-purpose flour and salt and mix until a soft dough forms.
Knead and first rise
  1. Knead the dough for 8 minutes until smooth and elastic.
  2. Place the dough in a greased bowl, cover, and rise 1 hour until doubled in size.
Make the apple filling
  1. Cook the finely diced apples with unsalted butter, packed brown sugar, cinnamon, and nutmeg for 5–7 minutes until caramelized.
  2. Cool the caramelized apple filling until no longer hot.
Shape 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 even rolls.
  3. Arrange the rolls in a greased 9x13 dish, cover, and rise 45 minutes until puffy.
Bake and glaze
  1. Bake at 375°F for 22–25 minutes until golden on top and baked through.
  2. Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth, then drizzle over the warm rolls to set slightly.

Notes

For best texture, let the apple filling cool fully before spreading so the dough stays soft and doesn’t get soggy. Store covered in the refrigerator up to 4 days; rewarm briefly before eating. Freeze baked rolls (glaze after thawing) for up to 2 months. For a lighter swap, use reduced-fat cream cheese for the glaze while keeping the same baking time.