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Apple Cinnamon Rolls

Apple cinnamon rolls made with a soft yeast dough, caramelized apple filling, and a tangy cream cheese glaze. Swirled rolls bake until golden and pillowy, with sticky cinnamon edges.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
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, 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 stand mixer
  • 1 baking dish

Method
 

Make the dough
  1. Combine warm milk, yeast, and 1 tablespoon of the sugar in a mixing bowl, then rest 5 minutes until foamy with visible bubbles at the surface.
  2. Add the remaining sugar, melted butter, eggs, and vanilla, then mix until combined and smooth in texture.
  3. Add flour and salt and mix until a soft dough forms, with no dry flour pockets remaining.
  4. Knead the dough for 8 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and rise for 1 hour until doubled in size.
Cook the apple filling
  1. Cook diced apples with butter, brown sugar, cinnamon, and nutmeg for 5-7 minutes until caramelized, stirring until glossy and thick.
  2. Cool the apple filling completely so it won’t melt the dough when spread.
Shape, proof, and bake
  1. Roll the risen dough into a 12x18 inch rectangle, spreading evenly so the edges are fairly even in thickness.
  2. Spread the apple filling evenly over the dough, leaving a small border for sealing.
  3. Roll the dough tightly into a log, keeping the swirl compact and free of gaps.
  4. Cut the log into 12 rolls, using even pressure so the centers stay tight.
  5. Arrange rolls in a greased 9x13 dish and rise 45 minutes until puffy and touching slightly.
  6. Bake at 375F for 22-25 minutes until golden across the tops and the centers look set.
Glaze and serve
  1. Beat cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over warm rolls so it melts slightly into the swirls.

Notes

For best rise, ensure the milk is around 110F and don’t skip the 5-minute foamy rest. Store baked rolls covered in the refrigerator up to 4 days; rewarm gently in the microwave before serving. Freeze unfrosted rolls (baked, cooled) up to 2 months, then thaw and glaze after reheating. For a lighter option, use low-fat cream cheese and reduced-fat milk in the glaze while keeping the filling the same.