Description
These Apple Cinnamon Rolls are a delightful twist on the classic cinnamon roll, filled with a sweet and spiced apple filling and topped with a smooth vanilla glaze. Perfectly soft, fluffy, and warm, they make a wonderful breakfast or dessert treat that combines the comforting flavors of cinnamon, nutmeg, and fresh apples.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/2 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 large egg
- 3 cups all-purpose flour
Filling Ingredients
- 3 medium apples, peeled and diced
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter, softened
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a small bowl, combine the active dry yeast and warm water (110°F/45°C). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: In a large bowl, mix together the warm milk, granulated sugar, melted butter, salt, and one large egg until well combined.
- Combine Dough: Add the foamy yeast mixture into the wet ingredients gradually, then mix in the all-purpose flour slowly until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, cook the diced apples with light brown sugar, ground cinnamon, and nutmeg in a saucepan over medium heat for 5-7 minutes. Stir occasionally until the apples are softened and the sugar has melted. Remove from heat and let the mixture cool completely.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle, ensuring even thickness.
- Spread Filling: Spread the softened butter evenly over the rolled dough, then sprinkle the cooled apple mixture evenly on top.
- Form Rolls: Starting from the longer edge, roll the dough tightly into a log shape. Using a sharp knife, cut the log into 12 equal slices to form individual rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between them. Cover with a cloth and let them rise for another 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
- Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze and Serve: Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over the warm cinnamon rolls and serve immediately for the best flavor.
Notes
- Make sure the water and milk used to activate the yeast are warm but not hot, as temperatures above 120°F (49°C) can kill the yeast.
- Allow the apple filling to cool completely before spreading on the dough to prevent it from making the dough soggy.
- For a richer flavor, use unsalted butter for both the dough and filling.
- These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days and reheated before serving.
- You can add chopped nuts like walnuts or pecans to the filling for added texture and flavor.
