Apple Cinnamon Rolls with Caramel Icing

Apple Cinnamon Rolls

These apple cinnamon rolls bake up soft and fluffy with a rich dough, a brown sugar-cinnamon swirl, and little pieces of apple tucked into every layer. They work well for a weekend breakfast or a brunch bake when you want something homemade but still straightforward.

The method is simple: make a soft yeast dough, roll it out, add the filling, and bake until the center rolls are set. Keep the apples finely chopped so the filling stays easier to roll and slice, and tent the pan with foil if the tops brown before the middle is done.

Ingredients for Apple Cinnamon Rolls

• 4 to 4 1/2 cups all-purpose flour (about 525g), plus a little more only if needed
• 2 1/4 teaspoons instant yeast (7g)
• 1/4 cup granulated sugar (50g)
• 1 cup whole milk (240g), warmed
• 1/4 cup unsalted butter (55g), melted
• 1 large egg
• 1 teaspoon salt
• 2 medium apples, peeled and finely chopped (about 300g)
• 3/4 cup brown sugar (150g)
• 1 1/2 to 2 teaspoons ground cinnamon
• Softened unsalted butter, for the filling
• About 1/2 cup caramel sauce or 1 cup powdered sugar glaze, for finishing

Optional: 1 teaspoon vanilla extract for the glaze, 1/2 cup chopped pecans or walnuts for the filling, and 1 to 2 teaspoons lemon juice to toss with the apples while you prep.

Use a firm apple that holds its shape in the oven. Whole milk gives the dough a softer texture, but lower-fat milk can work if that is what you have.

How to Make Apple Cinnamon Rolls

1. Mix the dough: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, granulated sugar, melted butter, egg, salt, and 4 cups of the flour. Mix with a dough hook or sturdy spoon until a soft dough forms. If it is very sticky, add the remaining flour a little at a time. The dough should be soft and slightly tacky, not dry.
2. Knead the dough: Knead for 10 to 15 minutes, by mixer or by hand, until the dough is smooth, stretchy, and cohesive. It should feel elastic and hold together well.
3. Let it rise: Lightly grease a bowl, place the dough inside, and turn it once to coat. Cover and let rise at warm room temperature for 45 to 90 minutes, or until doubled in size and puffy.
4. Prepare the filling: Grease a 9×13-inch baking dish. In a bowl, mix the chopped apples with the brown sugar and cinnamon. Keep the apple pieces small so the rolls are easier to shape and the filling does not get too wet.
5. Roll out the dough: Turn the risen dough onto a lightly floured surface and roll it into a large rectangle. If it keeps shrinking back, let it rest for 5 minutes, then continue.
6. Add the filling: Spread the dough with softened butter, leaving a small border along one long edge. Scatter the apple mixture evenly over the top. If using nuts, sprinkle them over the filling.
7. Shape the rolls: Starting from a long side, roll the dough into a fairly tight log and pinch the seam to seal. Cut into 12 even rolls with a sharp knife or unflavored dental floss. Arrange them cut side up in the baking dish.
8. Let the rolls rise again: Cover and let rise for 20 to 40 minutes, until noticeably puffy. Meanwhile, preheat the oven to 350°F.
9. Bake: Bake for 20 to 30 minutes, until the tops are deep golden brown and the center rolls look set rather than doughy between the layers. If the tops brown too quickly, loosely tent the pan with foil and keep baking until the middle is done.
10. Finish and serve: Let the rolls cool for 5 to 10 minutes, then drizzle with caramel sauce or powdered sugar glaze while still warm. Serve warm.

How to Keep the Filling from Getting Watery

Finely chopped apples work better than larger chunks here. They fit into the spiral more evenly, make the log easier to roll, and keep the filling from creating wet pockets in the center.

It also helps not to overload the dough. Too much fruit can make the rolls harder to slice neatly and can leave the middle underbaked.

How to Tell When the Rolls Are Done

Start checking on the early side, especially if your apples are juicy or your oven runs hot. The tops should be golden brown, the edges should look set, and the center rolls should no longer look wet or raw between the layers.

If the tops are done before the middle, tent the pan loosely with foil and continue baking. That is better than pulling them early and ending up with doughy centers.

Make-Ahead Tips

You can shape the rolls, place them in the baking dish, cover, and refrigerate them overnight. The next day, let them sit at room temperature until they lose some of their chill and look slightly puffy, then bake as directed.

You can also freeze them to split up the work, but keep an eye on proofing so the dough does not overrise. If you plan to ice them after storing or reheating, wait until the rolls are warm again so the topping does not melt away too much.

Topping Ideas

Caramel sauce is the richer option and pairs especially well with the apple filling. A powdered sugar glaze is simpler and lighter. If you like, stir a little vanilla into the glaze.

If you want another easy morning bake, try these Protein Blueberry Muffins.

How to Store and Reheat Apple Cinnamon Rolls

Let the rolls cool before storing. Keep them covered in an airtight container at room temperature for a short time, or refrigerate them for longer storage, especially if the filling or topping is quite moist.

To reheat, warm individual rolls briefly in the microwave, or cover a small batch loosely and warm them in a low oven until heated through. Do not overheat them or the dough can dry out.

For a savory breakfast alongside the sweet rolls, make this Quick and Cheesy Breakfast Quesadilla.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact flour amount, how much butter you use in the filling, and whether you finish the rolls with caramel sauce or glaze.

• Serving size: 1 roll
• Calories: about 310
• Protein: 6g
• Fat: 7g
• Carbohydrates: 56g
• Per 100g: about 280 calories, 5g protein, 6g fat, 50g carbohydrates