Description
These Apple Cinnamon Rolls are a warm, gooey fall breakfast treat featuring a soft, tender dough filled with cinnamon sugar and fresh chopped apples, topped with a luscious salted caramel icing. Perfectly baked until golden and spiced to perfection, these rolls combine classic flavors with a delightful twist for a comforting homemade pastry experience.
Ingredients
Scale
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)
- 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spoon & leveled), plus more as needed
Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons ground cinnamon
- 2 cups (250g) peeled chopped apples (about 2 medium apples)
Icing
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 2 Tablespoons warmed salted caramel
Instructions
- Activate Yeast: Whisk the warm milk, 2 Tablespoons sugar, and yeast together in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for about 5 minutes or until foamy on top. This step activates the yeast to start fermentation.
- Mix Dough Ingredients: On medium speed, beat in the remaining 2/3 cup sugar and softened butter until slightly broken up. Add the eggs and salt, then beat until combined. The butter may stay in pieces, which is normal. Reduce speed to low and add flour 1 cup at a time until a soft dough forms that pulls away from the bowl, about 3 minutes.
- Knead Dough: Continue beating in the mixer for 5 more minutes or knead by hand on a floured surface for 5 minutes until dough is soft, smooth, and elastic. Add small amounts of flour if too sticky, but keep dough slightly tacky. Perform the windowpane test to ensure proper gluten development.
- First Rise: Lightly grease a large bowl, place the dough inside turning to coat all sides. Cover with foil, plastic wrap, or a towel and allow to rise in a warm spot for about 2 hours until doubled in size.
- Prepare Baking Dish: Grease a 9×13-inch metal or glass baking dish or line with parchment paper to prevent sticking.
- Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. If dough resists stretching, let it rest covered for 10 minutes. Spread softened butter over dough, sprinkle evenly with brown sugar and cinnamon mixture, then top with chopped apples. Roll dough tightly into an 18-inch log and cut into 12 equal rolls.
- Second Rise: Arrange the rolls evenly in the prepared pan, cover tightly with aluminum foil, and let rise until puffy, about 45-60 minutes (or opt for an overnight rise in the refrigerator as an alternative).
- Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking.
- Bake: Bake rolls for about 25 minutes until lightly browned on top. About halfway through baking, tent foil over the pan to prevent over-browning. Remove from oven and cool on a wire rack for 10 minutes before icing.
- Prepare Icing and Serve: Whisk together confectioners’ sugar, vanilla extract, milk, and warmed salted caramel until smooth. Drizzle the icing over warm rolls. Serve immediately for best taste and texture.
- Storage: Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days, frosted or unfrosted.
Notes
- Warm and gooey apple cinnamon rolls with delicious caramel icing on top make for a perfect fall breakfast treat.
- You can let the rolls undergo a slower, overnight rise in the refrigerator for more developed flavor and convenience.
- Ensure milk used for yeast activation is warm but not hot to avoid killing the yeast.
- Adjust flour gradually to ensure dough stays soft and slightly tacky, avoiding a dry crumb.
- Tenting foil midway during baking prevents excessive browning while allowing the rolls to fully bake.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
