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Apple Cinnamon Rolls

Apple cinnamon rolls are soft, yeasted rolls filled with buttery cinnamon sugar and tender diced apples. They bake golden in a 9x13-inch dish and are finished with a smooth vanilla glaze.
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Prep Time 30 minutes
Cook Time 38 minutes
Rising and resting 2 hours 35 minutes
Total Time 3 hours 43 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk
  • 2.25 tsp active dry yeast (1 standard packet)
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 0.5 cup unsalted butter plus 1 teaspoon, divided (4 tablespoons melted for the dough, 1 tablespoon for the apples, 3 tablespoons softened for the filling, and 1 teaspoon for the pan)
  • 3.5 cups all-purpose flour
  • 1 tsp kosher salt
For the filling
  • 2 apples medium, peeled, cored, and cut into 1/4-inch dice
  • 0.5 cup light brown sugar packed, divided (2 tablespoons for the apples and 6 tablespoons for the filling)
  • 1.5 tsp ground cinnamon divided (1/2 teaspoon for the apples and 1 teaspoon for the filling)
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 skillet
  • 1 9x13-inch baking dish
  • 1 stand mixer with dough hook

Method
 

Make the dough
  1. Heat the milk to 105–110°F.
  2. Stir in the yeast and granulated sugar.
  3. Let stand for 5–10 minutes, until foamy.
  4. Whisk the egg and egg yolk into the yeast mixture, then stir in 4 tablespoons of the divided butter, melted and cooled.
  5. Stir in the flour and salt until a shaggy dough forms.
  6. Knead by hand for 8–10 minutes or with a stand mixer and dough hook for 6–8 minutes, until smooth and elastic.
  7. Place the dough in a bowl, cover, and let rise in a warm, draft-free spot for 1–1 1/2 hours, until doubled.
Cook the apples and assemble
  1. Cook the diced apples in a skillet with 1 tablespoon of the divided butter, 2 tablespoons of the brown sugar, and 1/2 teaspoon of the cinnamon over medium heat for 5–8 minutes, until tender and most of the liquid has evaporated.
  2. Cool the apples completely.
  3. Grease a 9x13-inch baking dish with the remaining 1 teaspoon butter.
  4. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  5. Spread the remaining 3 tablespoons softened butter over the dough.
  6. Sprinkle with the remaining 6 tablespoons brown sugar and 1 teaspoon cinnamon, then scatter the cooled apples evenly over the top.
  7. Roll the dough tightly from a long side into a log.
  8. Cut the log into 12 equal rolls and arrange them cut-side up in the prepared dish.
  9. Cover and let rise for 30–45 minutes, until puffy.
Bake and glaze
  1. While the rolls rise, heat the oven to 350°F.
  2. Bake for 25–30 minutes, until golden brown and the center rolls are baked through.
  3. Let the rolls rest for 10 minutes.
  4. Whisk the powdered sugar, milk, and vanilla until smooth.
  5. Drizzle the glaze over the warm rolls.

Notes

Cool the cooked apples completely before assembling so they do not make the dough soggy. Store covered in the refrigerator for up to 3 days; freeze baked, unglazed rolls for up to 2 months. For a dairy-free option, use unsweetened plant milk and dairy-free butter.