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Apple Cinnamon Rolls Recipe

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4.1 from 12 reviews

These Apple Cinnamon Rolls combine soft, yeast-risen dough with a fragrant apple and cinnamon filling for a deliciously warm treat. The dough is enriched with butter and eggs, creating a tender crumb that perfectly complements the sweet, spiced apple filling. Finished with a smooth salted caramel icing, these rolls are perfect for breakfast or dessert.

Ingredients

Dough

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard packets)
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened and cut into 4 pieces
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour, spooned & leveled, plus more as needed
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 2 teaspoons oil or butter for greasing bowl (or use nonstick spray)

Filling

  • 2 cups (250g) peeled, chopped apples (about 2 medium apples)
  • 6 Tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons ground cinnamon

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 2 Tablespoons warmed salted caramel

Instructions

  1. Prepare the dough: Whisk the warm milk, 2 tablespoons of sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and let sit for 5–10 minutes until foamy on the surface. If mixing by hand, combine in a large bowl and then mix with a spoon or spatula.
  2. Add sugar, butter, flour, eggs, and salt: Add the remaining sugar (1/2 cup), softened butter to the yeast mixture and beat on medium speed until the butter breaks up slightly. Add about 1 cup flour, eggs, and salt and beat on low for 30 seconds. Scrape down the bowl, then add remaining flour. Beat on medium until the dough pulls away from the bowl, about 2 minutes. Add flour or milk as needed to achieve a soft but tacky dough.
  3. Knead the dough: Continue beating on low speed for an additional 5–8 minutes or knead by hand on a floured surface until the dough is smooth, elastic, and passes the windowpane test.
  4. 1st rise: Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let rise at room temperature for 1.5 to 2 hours, until doubled in size.
  5. Pre-cook the apples: While the dough is rising, cook the chopped apples in a skillet with 1 tablespoon water over medium heat for about 5 minutes, stirring frequently, until they begin to soften. Remove from heat and let cool.
  6. Prepare baking dish: Grease a 9×13-inch baking dish or line it with parchment paper.
  7. Roll out the dough: Punch down the risen dough and roll it on a floured surface into a 12×18-inch rectangle. If it resists rolling, cover and rest for 10 minutes then continue rolling.
  8. Fill the rolls: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon in a bowl, then sprinkle over the butter. Scatter the pre-cooked apples evenly on top. Roll the dough tightly into an 18-inch log. Slice into 12 equal rolls (about 1.5 inches wide) and arrange in the prepared pan.
  9. 2nd rise: Cover the pan and allow rolls to rise until puffy, about 1 hour. Alternatively, they can be refrigerated overnight to rise slowly.
  10. Preheat oven: Heat oven to 350°F (177°C).
  11. Bake: Bake rolls for 26–29 minutes until lightly browned on top, rotating halfway through. Tent with foil if browning too quickly. Remove from oven and cool for 10 minutes.
  12. Make the icing: Whisk confectioners’ sugar, vanilla, milk, and warmed salted caramel together until smooth. Drizzle over warm rolls and serve.
  13. Storage: Cover leftover rolls tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Use bread flour for a chewier texture or all-purpose flour for softer rolls.
  • Allow dough to rise in a warm, draft-free spot for best results.
  • If dough resists rolling, resting it Relaxes the gluten for easier shaping.
  • To make ahead, complete the first rise, roll and fill the dough, then refrigerate overnight for the second rise. Bake the following day.
  • Add chopped nuts or raisins to the filling for extra texture and flavor.
  • Adjust the sweetness of the icing by adding more or less confectioners’ sugar or caramel.

Find it online: https://simpleplatter.com/apple-cinnamon-rolls-recipe/