Apple Cinnamon Rolls
Fluffy cinnamon rolls filled with spiced apples, layered with a buttery brown sugar filling, and baked over a sticky caramel glaze. Topped with browned butter icing, these rolls are tender, gooey, and bursting with cozy fall flavors.
Equipment
- 1 Stand mixer with dough hook
- 1 large mixing bowl
- 1 Medium Saucepan
- 1 9x13-inch baking pan
- 1 Rolling Pin
- 1 wooden spoon or spatula
- 1 Hand mixer
- 1 Measuring cups and spoons set
- 1 Microwave-safe measuring cup
Ingredients
For the Dough
- ½ cup whole milk warmed
- ½ cup warm water
- ½ cup granulated sugar divided (plus 1 tsp for yeast)
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 2 ¾ tablespoons vegetable oil
- 2 ¾ tablespoons unsalted butter softened
- 1 large egg
- 3 ½ cups all-purpose flour plus more for dusting
- 1 dime-sized piece soy lecithin optional
For the Sticky Sauce
- ½ cup unsalted butter melted
- ¾ cup packed brown sugar
- ¼ cup light corn syrup
For the Filling
- 1 cup packed brown sugar + 1 tablespoon
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 ½ tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 6 tablespoons unsalted butter softened
- 1 ¾ cups Granny Smith or Honeycrisp apples peeled and finely chopped
For the Icing
- ¼ cup unsalted butter
- 1 to 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 –3 tablespoons heavy cream
Instructions
- Activate the Yeast: Warm the milk and water together until just above body temperature, about 105–110°F. Stir in one teaspoon of sugar and the yeast. Let the mixture rest for about 5 minutes, or until the surface looks foamy and bubbly. This ensures the yeast is alive and ready to make the dough rise.
- Prepare the Dough Base: In the bowl of a stand mixer, combine the remaining sugar, salt, vegetable oil, softened butter, and egg. Mix briefly until everything is blended. Pour in the activated yeast mixture and stir on low speed to combine.
- Add the Flour and Knead: Switch to the dough hook attachment. Gradually add the flour (and soy lecithin if using), mixing slowly at first. Once incorporated, increase to medium speed and knead until a smooth, elastic dough forms, about 2 minutes. The dough should feel soft and slightly tacky but not sticky. Add a light dusting of flour if necessary.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap or a clean towel and leave it in a warm, draft-free place until it doubles in size, about 1 ½ to 2 hours. Meanwhile, prepare the sticky sauce.
- Make the Sticky Sauce: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup, whisking until smooth and glossy. Let it gently simmer for 30 seconds, then remove from the heat. Coat a 9x13-inch baking pan with nonstick spray and spread the sauce evenly across the bottom. Set aside.
- Mix the Cinnamon Sugar Filling: In a medium bowl, stir together brown sugar, white sugar, cornstarch, cinnamon, nutmeg, and cloves until well combined. This fragrant mixture will coat the dough and apples for a perfectly spiced filling.
- Roll Out the Dough: Once the dough has risen, punch it down gently to release air. On a lightly floured surface, roll it into a rectangle about 12x18 inches, keeping the thickness even at about ¼ inch.
- Spread Butter and Spiced Sugar: Coat the rolled dough with softened butter, spreading it to the edges. Sprinkle three-fourths of the sugar-spice mixture evenly over the surface. Toss the chopped apples with the remaining sugar mixture and scatter them evenly over the dough.
- Roll and Seal the Log: Starting with the long side, roll the dough tightly into a log. Keep the seam at the bottom and pinch it closed so it won’t open during baking. Trim the uneven ends if needed.
- Slice the Rolls Neatly: For clean slices, use unflavored dental floss or thread instead of a knife. Slide the floss under the log, cross it over the top, and pull tight to cut. Repeat until you have 12 even rolls. Arrange them in the pan over the sticky sauce.
- Second Rise: Cover the pan loosely with a towel and let the rolls rise again until they are puffed and nearly doubled in size, about 45 minutes to 2 hours depending on the temperature of your kitchen.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the center of the oven for 30–40 minutes, or until golden brown on top. If they brown too quickly, tent the pan with foil and continue baking until cooked through.
- Brown the Butter for Icing: While the rolls are baking, prepare the glaze. Melt the butter in a skillet over medium heat, cooking until it foams and turns golden brown with small toasted bits at the bottom. Remove from heat and transfer to a heatproof bowl to cool.
- Finish the Icing: Once the butter has cooled slightly, beat it with powdered sugar, vanilla extract, and heavy cream until smooth. Adjust the cream to reach a thick but pourable consistency.
- Glaze and Serve: Remove the rolls from the oven and let them cool for 5 minutes on a wire rack. Spread the glaze generously over the warm rolls so it melts into every layer. Spoon extra sticky sauce from the pan over the tops before serving for maximum indulgence.
Notes
- Use room temperature ingredients for the dough to ensure even mixing and better rising.
- Dental floss is the best tool for slicing rolls cleanly without flattening them.
- Don’t skip the second rise—it gives the rolls their fluffy bakery-style texture.
- Watch the oven carefully; rolls can go from golden to overbaked in just a couple minutes.
- Brown butter in the icing adds a nutty, caramel-like depth that elevates the glaze.
- For best flavor, choose tart-sweet apples like Granny Smith or Honeycrisp.
- If the sauce thickens before spreading, rewarm it gently to loosen.
- To make ahead, freeze baked rolls without icing, then reheat and glaze before serving.
