Description
Delicious homemade Apple Cinnamon Rolls featuring a soft yeast dough filled with spiced cooked apples and topped with a sweet vanilla glaze. Perfect for breakfast or dessert, these rolls combine warm cinnamon, nutmeg, and tender apples for a comforting treat.
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 with warm water (110°F/45°C). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together warm milk, granulated sugar, melted butter, salt, and the egg until evenly combined.
- Combine Dough: Add the yeast mixture to the wet ingredients. Gradually mix in the flour a little at a time until a soft dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
- First Dough 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 has doubled in size.
- Prepare the Filling: While the dough is rising, combine diced apples, light brown sugar, ground cinnamon, nutmeg, and unsalted butter in a saucepan. Cook over medium heat, stirring occasionally, for 5-7 minutes until the apples are softened. Remove from heat and let the filling 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.
- Assemble Rolls: Spread the softened butter evenly over the dough’s surface, then sprinkle the cooled apple filling evenly on top.
- Shape Rolls: Starting from the longer side, tightly roll the dough into a log shape. Slice the roll into 12 equal pieces using a sharp knife or dental floss.
- Second Rise: Arrange the slices cut-side up in a greased 9×13-inch baking dish. Cover and let them rise for 30 minutes until slightly puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until they are golden brown and cooked through.
- Make the Glaze and Finish: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls before serving.
Notes
- For best results, make sure fluids used for yeast activation are at the correct temperature (110°F/45°C) to avoid killing the yeast.
- If apples produce too much liquid after cooking, drain excess to avoid soggy rolls.
- These rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated up to 4 days.
- Reheat rolls gently in the microwave or oven before serving to refresh their softness.
- You can substitute all-purpose flour with bread flour for a chewier texture.
