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–+ servings

Apple Cinnamon Rolls

Soft, gooey homemade apple cinnamon rolls packed with tender spiced apples and finished with a tangy cream cheese frosting—perfect for a cozy weekend breakfast or brunch.
Amanda
Prep Time 30 minutes
Cook Time 28 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours 13 minutes
Serving Size 12 rolls

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Measuring cups and spoons
  • Rolling Pin
  • Sharp knife or dental floss
  • Small saucepan
  • Wooden spoon or spatula
  • 9x13 inch baking pan
  • Kitchen towel or plastic wrap
  • Pastry brush (optional)

Ingredients

  • 4 cups all-purpose flour plus more for dusting
  • 2 1/4 tsp active dry yeast or instant yeast
  • 1/2 cup apple cider warmed to about 105–110°F (40–43°C)
  • 2 large eggs room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 tsp salt
  • 3 cups apples Honeycrisp or Granny Smith, peeled and diced
  • 1/2 cup light brown sugar packed
  • 2 tbsp unsalted butter
  • 1 tbsp cornstarch
  • 2 tsp apple pie spice or 1 tbsp ground cinnamon
  • 1/4 cup water
  • 1/2 cup light brown sugar packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter softened (or melted for brushing)
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar sifted if lumpy
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  • Make the dough: In a large bowl (or stand mixer bowl), combine warmed apple cider and yeast. Let stand 5 minutes until foamy (skip the wait for instant yeast).
  • Add sugar, melted butter, eggs, and salt. Mix in flour until a soft dough forms. Knead 6–8 minutes (or 4–5 minutes with a dough hook) until smooth and elastic. If sticky, add flour 1 tablespoon at a time.
  • Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 45 minutes.
  • Cook the apple filling: In a small saucepan, melt 2 tablespoons butter. Stir in diced apples, 1/2 cup brown sugar, apple pie spice, and water. Simmer 5–7 minutes until apples begin to soften.
  • Stir cornstarch into 1 tablespoon cool water (optional) and add to the pan, or sprinkle cornstarch in while stirring. Cook 1–2 minutes until thickened. Transfer to a bowl and cool; drain off excess liquid so the rolls don’t get soggy.
  • Grease a 9x13-inch baking pan. On a floured surface, roll dough into a 12x16-inch rectangle, about 1/4-inch thick.
  • Spread the softened (or melted) butter over the dough. Mix 1/2 cup brown sugar with cinnamon and sprinkle evenly over the buttered dough.
  • Evenly scatter the cooled apple filling over the cinnamon-sugar layer. Starting from a long edge, roll the dough tightly into a log.
  • Cut into 12 rolls using a sharp knife or dental floss. Arrange cut-side up in the prepared pan. Cover and let rise until puffy, about 30 minutes.
  • Preheat oven to 375°F (190°C). Bake 25–30 minutes, until golden and the centers are set (about 190°F/88°C internal temperature if you check).
  • Make the frosting: Beat cream cheese and 1/4 cup butter until smooth. Mix in powdered sugar, then add cream and vanilla until fluffy and spreadable.
  • Cool rolls 5 minutes, then spread or drizzle frosting over warm rolls. Serve immediately.

Notes

Overnight option: After shaping, cover tightly and refrigerate up to 16 hours. Before baking, let rolls sit at room temperature 30–45 minutes until puffy.
Apple choice: Granny Smith holds its shape and adds tartness; Honeycrisp or Braeburn are sweeter options.
Avoid soggy rolls: Cool the apple filling and drain excess liquid before spreading on the dough.
Storage: Keep covered at room temperature up to 2 days or freeze up to 3 months. Warm individual rolls 20–30 seconds in the microwave.

Nutrition

Calories: 420kcal | Protein: 7g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 330mg