Soft & Fluffy Apple Cinnamon Rolls
These apple cinnamon rolls have a soft, pillowy dough filled with apple pie filling, swirled with cinnamon sugar, and topped with a cream cheese icing.
Ingredients
The dough
- 5 cups Flour bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs room temp
- ¼ cup Butter melted and cooled, unsalted
Cinnamon filling
- ½ cup Butter softened, unsalted
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
Cream cheese frosting
- ¼ cup Butter unsalted, room temp
- 4 oz Cream cheese room temperature
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Powder sugar
Apple pie filling
- ¼ cup Butter unsalted
- ½ teaspoon Cinnamon
- 3 Apples peeled and chopped
- 1 tablespoon Lemon juice
- ⅓ cup Brown sugar
- ¼ teaspoon Nutmeg
- 2 tablespoon Water
- ¼ teaspoon Kosher salt
- 2 teaspoon Cornstarch
Instructions
Make the apple pie filling
- Peel and dice the apples into small, uniform cubes. Melt the butter in a saucepan over medium heat.
- Cover and simmer over medium-low heat for 5–7 minutes until the apples are tender but still hold their shape.
- Dissolve the cornstarch in a tablespoon of cold water, stir into the apple mixture, and cook for 1 minute until thickened and glossy. Remove from heat and cool completely.
Make the dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, instant yeast, granulated sugar, and salt.
- Pour in the warm milk, melted butter, room-temperature eggs, and vanilla extract. Mix on low speed until a shaggy dough forms.
- Increase the mixer speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
- Shape the dough into a tight ball, place it in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature for 1–2 hours until doubled in volume.
Assemble and Cut
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll into an 18x12-inch rectangle.
- Spread the super-soft butter evenly across the dough, leaving a small border at the edges.
- Whisk together the brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the butter, gently rubbing it in with your hands.
- Distribute the cooled apple filling evenly over the cinnamon sugar layer. Roll the dough tightly into an 18-inch log from the longest edge. Pinch the final seam closed.
- Slice into 12 even rolls using unflavored dental floss or a sharp serrated knife.
Proof and Bake
- Arrange the rolls in a greased 9x13-inch baking pan. Cover with a towel and let proof in a warm place for 45–60 minutes, until puffy and doubled in size. Brush the tops lightly with melted butter.
Make the glaze
- Beat the softened cream cheese and butter in a stand mixer with the paddle attachment until completely smooth.
- Gradually add the powdered sugar, vanilla extract, a pinch of salt, and milk. Beat on medium-high speed until light and fluffy. Spread or pipe the glaze over the rolls while they are still warm.
Notes
- Flour Measurement: Spoon and level bread flour into the measuring cup to avoid over-measuring, which creates dry, dense dough.
- Milk Temperature: Ensure warm milk registers between 100°F–110°F (38°C–43°C) to activate the yeast safely without deactivating it.
- Compote Cooling: Cool the apple compote completely before assembly. Warm fruit will melt the butter layer and compromise the roll structure.
- Butter Consistency: The butter for the cinnamon filling must be completely soft and spreadable at room temperature, never melted.
- Make-Ahead Option: Assemble the rolls in the baking pan, cover tightly, and refrigerate overnight for up to 16 hours. Bring to room temperature to proof until doubled in size before baking.
Nutrition
Calories: 564kcalCarbohydrates: 100gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 501mgPotassium: 216mgFiber: 3gSugar: 36gVitamin A: 828IUVitamin C: 3mgCalcium: 96mgIron: 3mg
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