Description
These Apple Cinnamon Rolls combine soft, fluffy dough with a sweet and spiced apple filling, topped with a luscious cream cheese icing. Perfect for a cozy breakfast or dessert, these rolls are filled with tender diced Granny Smith apples, cinnamon, and brown sugar, then baked to golden perfection.
Ingredients
Scale
Dough
- 2 pkg active dry yeast
- ½ cup warm water
- â…“ cup granulated sugar (divided)
- 1 tsp salt
- ½ cup buttermilk (warm)
- ½ cup butter (softened)
- 2 large eggs (room temperature)
- 4½ cups all-purpose flour
Filling
- 3 cups Granny Smith apples (peeled and diced)
- 1 cup light brown sugar (packed)
- 1 tsp cinnamon
- 8 oz butter (softened)
Icing
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 1 tsp vanilla extract
- 2½ cups powdered sugar
Instructions
- Activate yeast: In a small bowl, combine the yeast, 1 teaspoon of the granulated sugar, and warm water. Stir to mix and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare dough base: In a large mixing bowl, combine the warm softened butter, warm buttermilk, eggs, salt, and the remaining granulated sugar. Add the yeast mixture and one cup of the flour, stirring until combined.
- Add flour and knead: Gradually add the remaining flour one cup at a time, stirring after each addition to form a dough. Turn the dough onto a lightly floured surface and knead for about 4 minutes until smooth and elastic.
- Let dough rise: Place the dough ball in a greased bowl, turning once to coat all sides. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 2 hours.
- Prepare filling: While dough is rising, mix together the light brown sugar and cinnamon in a bowl. Have the peeled and diced Granny Smith apples ready.
- Roll out dough: After the dough has risen, punch it down and roll it out on a floured surface into an 18×24-inch rectangle.
- Assemble filling: Spread the softened butter evenly over the dough, leaving about ½ inch border on all sides. Sprinkle the brown sugar and cinnamon mixture over the butter, then scatter the diced apples on top.
- Form rolls: Carefully roll the dough up tightly starting from one long edge. Pinch the seam to seal. Cut the roll into 12 pieces, each about 2 inches thick, using a floured knife.
- Second rise: Spray a large baking pan with non-stick cooking spray. Place rolls into the pan about 1 inch apart. Cover and let rise again until doubled, about 45 to 60 minutes.
- Preheat oven: Preheat your oven to 375°F (190°C) about 15 minutes before the rolls finish rising.
- Bake rolls: Bake rolls on the center rack for about 18 minutes or until golden brown. Remove the pan and allow rolls to cool on a rack for about 15 minutes.
- Make icing: Using an electric mixer, beat together cream cheese, softened butter, vanilla extract, and powdered sugar until light and fluffy.
- Ice rolls: Spread the cream cheese icing generously over the cooled apple cinnamon rolls before serving.
Notes
- Room temperature eggs ensure better dough texture and rise.
- Make sure the buttermilk and butter are warm but not hot to avoid killing the yeast.
- For best results, use fresh active dry yeast and verify it’s not expired.
- Allowing the dough to rise twice improves the fluffiness of the rolls.
- Granny Smith apples provide a nice tart contrast to the sweetness of the cinnamon sugar.
- Do not skip the cream cheese icing; it adds a creamy tang that complements the cinnamon rolls beautifully.
- These rolls can be stored covered at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently before serving.
