Apple Cinnamon Rolls

5 from 5 votes

Easy apple cinnamon rolls with generous goey apple filling that's bursting with cinnamon flavor. These soft and fluffy rolls are topped with delicious cream cheese frosting and are simply irresistible. They can be made the night before so you can bake them in the morning.

Prep Time40

Cook Time30

Proof Time1 30

Total Time2 40

Servings: rolls

Author: Bea & Marco

Ingredients

Dough

4 ½ cup (580 g) bread flour
1 teaspoon salt
1 large egg , room temperature
⅓ cup (70 g) unsalted butter , melted
2 tablespoon (40 g) honey
1 cup (250 ml) whole milk , warm
1 tablespoon (11 g) instant dry yeast
zest of 1 orange , optional but highly recommended

Apple Filling

4 Gala or Granny Smith apples , cut into small cubes of 4 cups
2 tablespoon (30 g) unsalted butter

Cinnamon Sugar

⅓ cup (75 g) unsalted butter ,softened for spreading
⅓ cup (60 g) granulated sugar
⅓ cup (60 g) brown sugar
1 tablespoon cinnamon powder

Cream Cheese Frosting

4 oz (110 g) full-fat cream cheese , room temperature
2 tablespoon (30 g) unsalted butter , room temperature
1 teaspoon vanilla extract
1 ½ cup (180 g) powdered sugar , sifted

Other

some melted butter , for brushing the rolls before baking

Instructions

Dough

Add bread flour, salt, honey, egg, melted butter, warm milk, and instant yeast into the standing mixer bowl. Knead for 10 minutes using speed 2, using a dough hook.
Make the dough into a ball and place it in a bowl that's lightly greased. Cover the bowl tightly with cling film. Let the dough rise to double its size. It'll take around 1-2 hours.

Apple Filling

While the dough is rising, cook the diced apples with butter in a pan, on medium-high heat, for 5-10 minutes or until they get soft, but not mushy. Cool completely before using.

Cinnamon Sugar

Mix granulated sugar, brown sugar, and cinnamon powder in a bowl. Set aside.

Assemble

Roll the dough on a lightly floured kitchen top, to an 18x12-inch rectangle (45x30cm). Spread ⅓ cup softened butter on top, sprinkle with cinnamon sugar mixture, followed with the apple filling. Roll into a somewhat tight log from the longest end, and cut it into 12 equal pieces with a sharp knife.
Arrange the rolls in a buttered 13x9-inch pan (33x23cm). Cover loosely with a cling film and let the rolls rise to double their size, for around 30-45 minutes.

Bake

Brush the top with melted butter. Bake in a preheated oven at 400℉ (200℃), on the middle rack, for 30-35 minutes or until golden brown.

Cream Cheese Frosting

While the rolls are baking, make the frosting. Mix cream cheese, butter, and vanilla extract with a stand mixer for 1-2 minutes until well combined, using a paddle attachment. Gradually add in powdered sugar and mix well after each addition. Chill in the fridge while not using. Frost the apple cinnamon rolls either while they're still warm or completely cool. Enjoy!

Notes

Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the rolls hard and dense.
A kitchen scale is a more precise tool in baking. I use it all the time for dry ingredients like flour and sugar.
Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
Add more powdered sugar if you prefer the frosting to be thicker.
These rolls are the best when they're warm, so remember to warm the balance for a few seconds in the microwave.

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