Description
Delicious homemade Apple Cinnamon Rolls featuring a soft, yeast-leavened dough filled with a warm spiced apple mixture, topped with a sweet vanilla glaze. Perfect for a cozy breakfast or dessert, these rolls combine tender apples, cinnamon, and nutmeg baked to golden perfection.
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) and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, combine the warm milk, granulated sugar, melted butter, salt, and egg. Stir together thoroughly until well mixed.
- Combine Dough: Add the yeast mixture to the wet ingredients, then gradually mix in the all-purpose flour until a soft dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Prepare the Filling: In a saucepan over medium heat, cook the diced apples with the light brown sugar, ground cinnamon, and nutmeg for 5-7 minutes until the apples are tender and the mixture is fragrant. Remove from heat and let it cool completely.
- Roll Out Dough: On a floured surface, roll the risen dough into a 12×16-inch rectangle.
- Spread Filling: Evenly spread the softened butter over the dough rectangle, then sprinkle the cooled apple mixture evenly on top.
- Form Rolls: Starting from the longer edge, roll the dough tightly into a log. Using a sharp knife, cut the roll into 12 equal slices.
- Second Rise: Arrange the slices in a greased 9×13-inch baking dish. Cover and allow them to rise for another 30 minutes until puffed up.
- Bake Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they turn golden brown and cooked through.
- Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls just before serving.
Notes
- Make sure your liquids are warm, not hot, to properly activate the yeast without killing it.
- Allow the apple filling to cool completely before spreading to avoid making the dough soggy.
- You can store leftover cinnamon rolls in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.
- Reheat rolls gently in the microwave or oven before serving to enjoy the glaze softened and the rolls freshly warm.
