Apple Cinnamon Rolls With Cream Cheese Frosting
These Apple Cinnamon Rolls are made with a soft, fluffy yeast dough that is filled with buttery cinnamon sugar and cinnamon-spiced apples and finished with a nice spread of vanilla cream cheese frosting.
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Why You’ll Love This Apple Cinnamon Rolls
- Soft and fluffy: Homemade yeast dough gives these cinnamon rolls a tender, pillowy texture.
- Packed with apple cinnamon flavor: Fresh Granny Smith apples are cooked with brown sugar, cinnamon, nutmeg, and vanilla for a cozy warm apple filling.
- Gooey brown sugar bottoms: A layer of brown sugar in the baking dish melts as the rolls bake, creating deliciously sticky bottoms.
- Cream cheese frosting: The creamy frosting is flavored with vanilla, and I think is so much better then a classic icing.
- Perfect for fall baking: These rolls are a fun addition to fall baking plans.
- Great for making ahead: Prepare the individual parts in advance to make assembling and baking easier when you’re ready to get them on the table.
Ingredient Notes
- Warm whole milk: Milk helps create a soft, tender dough. About 110 F is the ideal temperature so the yeast activates without killing it.
- Active dry yeast: This is what gives the rolls their fluffy texture. Let it sit with the warm milk and a little sugar for 5–10 minutes until foamy before continuing. This is how I active the yeast.
- Granulated sugar: A small amount sweetens the dough and helps activate the yeast.
- All-purpose flour: Start with 3 cups and add more only as needed. The dough should be soft and slightly tacky rather than dry or stiff.
- Granny Smith apples: These apples hold their shape during cooking without turning to apple mush. Honeycrisp or Braeburn apples also work well.
- Brown sugar: Used in both the apple filling and cinnamon filling, brown sugar adds a caramel-like sweetness. The extra layer in the bottom of the baking dish makes the finished rolls especially gooey, I saw this trick from a micro baker and knew I had to incorporate this.
- Ground cinnamon and nutmeg: These warm spices bring out the flavor of the apples and give the rolls that classic fall smell.
- Cornstarch: This thickens the apple filling so it’s not so runny.
- Heavy cream: Drizzling cream over the rolls before baking helps keep them moist and adds richness as they bake, also picked this trick up from a micro baker.
- Cream cheese and butter: Softened cream cheese and butter create a smooth, rich frosting with just the right amount of tanginess.
- Powdered sugar: This sweetens the frosting while keeping its texture smooth. Add milk or heavy cream a little at a time to get the consistency you like.
- Vanilla extract: A splash of vanilla rounds out both the apple filling and the cream cheese frosting.
Tips for Success
- Check the temperature of your milk. Warm milk should be around 110 F. If you don’t have a thermometer, it should feel warm to the touch, not hot. This helps the yeast activate properly.
- Don’t add too much flour. Start with 3 cups and add more a tablespoon at a time if the dough is overly sticky. Too much flour can make the rolls dense instead of soft and fluffy.
- Knead until the dough is smooth and elastic. About 6–8 minutes of kneading helps develop the gluten needed for tender rolls that hold their shape.
- Let the apple filling cool completely. This was my first mistake when making this recipe. Warm filling will melt the cinnamon butter and make the biggest mess!
- Make sure the apple filling is thickened. The cornstarch mixture should turn the juices into a glossy, thick filling. Cook it for another minute if it still looks watery, then let it cool before spreading it over the dough.
- Leave enough time for both rises. The first rise develops the dough’s volume, while the second helps the assembled rolls become light and fluffy. Let the dough rise until doubled rather than relying on the clock alone, since room temperature can affect rising time.
- Check the center for doneness. The tops should be golden brown, and the dough in the center should be fully baked. For the most reliable check, the center of a roll should reach about 190–200°F on an instant-read thermometer.
- Frost while the rolls are warm, not piping hot. Let them cool for about 20 minutes before spreading on the cream cheese frosting. This allows the frosting to soften and spread beautifully without melting completely off the rolls.
What to Pair With Apple Cinnamon Rolls
These apple cinnamon rolls are delicious on their own, but they’re even better as part of a cozy breakfast or holiday brunch spread.
- Hot apple cider: You can serve these with coffee or tea but I’m leaning into the fall flavors with warm apple cider or spiced cider.
- Fresh fruit: Serve with sliced pears, berries, grapes, or orange segments for a fresh contrast to the warm, gooey rolls.
- A holiday brunch spread: Serve alongside a breakfast casserole, scrambled eggs, bacon, fresh fruit salad, and coffee for a special occasion or holiday morning.
How to Properly Store Cinnamon Rolls
In the refrigerator: Store the cooled, frosted rolls in an airtight container in the refrigerator for up to 4 days.
In the freezer: For the best texture, freeze the baked rolls without frosting. Let them cool completely, wrap them individually, and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature until softened, then warm and frost before serving.
CHECK OUT A FEW OF MY FAVORITE Brunch items!
- Ham And Cheese Croissant Bake
- Caramel Apple Crisp Overnight French Toast
- Breakfast Egg Bites
- Roasted Strawberry Whipped Ricotta Toast
- Savory Breakfast Squares
If you make these Apple Cinnamon Rolls, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog!
Apple Cinnamon Rolls With Cream Cheese Frosting
These Apple Cinnamon Rolls are made with a soft, fluffy yeast dough that is filled with buttery cinnamon sugar and cinnamon-spiced apples and finished with a nice spread of vanilla cream cheese frosting.
Ingredients
Cinnamon Rolls
- ¾ cup warm whole milk (about 110F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar, divided
- 1 large egg
- ¼ cup unsalted butter, melted
- ½ teaspoon kosher salt
- 3 to 3½ cups all-purpose flour
- ⅓ cup packed brown sugar, for the bottom of the baking dish
- 4 tablespoons heavy cream, for drizzling before baking
Apple Filling
- 3 Granny Smith apples, peeled, cored, and finely diced
- 3 tablespoons unsalted butter
- ⅓ cup packed brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2½ tablespoons water
- Pinch of salt
Cinnamon Filling
- 4 tablespoons unsalted butter, softened
- ½ cup packed brown sugar
- 1½ tablespoons ground cinnamon
Cream Cheese Frosting
- 6 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or heavy cream, as needed for consistency
Instructions
Make the Dough
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes, until foamy.
- Add the remaining granulated sugar, egg, melted butter, and salt. Mix until combined.
- Add 3 cups of flour and stir until a soft dough forms. If the dough is very sticky, add more flour, 1 tablespoon at a time. Knead for 6–8 minutes, until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Make the Apple Filling
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–8 minutes, stirring occasionally, until the apples begin to soften.
- Reduce the heat to low and stir in the vanilla extract.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour the mixture into the skillet and cook for 1–2 minutes, stirring constantly, until the filling thickens.
- Remove from heat and let cool completely. Reserve any excess apple juices for drizzling over the finished rolls, if desired.
Assemble the Rolls
- Grease a 9×13-inch baking dish. Sprinkle the ⅓ cup brown sugar evenly over the bottom of the dish.
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
- Lightly flour a clean work surface. Roll the risen dough into a 15 × 20-inch rectangle. Spread the cinnamon butter evenly over the dough. Spread the cooled apple filling evenly over the cinnamon mixture.
- Cut the dough into 12 equal strips using a pizza cutter or sharp knife. Roll each strip into a cinnamon roll and arrange the rolls in the prepared baking dish.
- Cover and let rise for another 30–45 minutes, or until almost doubled in size.
Bake the Cinnamon Rolls
- Preheat the oven to 350 F. Drizzle the heavy cream evenly over the rolls.
- Bake for 25–30 minutes, or until golden brown and cooked through in the center. If needed, check the center of a roll to ensure the dough is fully baked, you want thermometer to read 190–200 F.
- Remove from the oven and let the rolls cool for about 20 minutes before frosting.
Make the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together for 2–3 minutes, until completely smooth and fluffy.
- Add the powdered sugar, vanilla extract, and salt. Beat on low speed until combined.
- Add the milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Frost and Serve
- Spread the cream cheese frosting over the cinnamon rolls while they are warm but not piping hot.
- If desired, drizzle the reserved apple juices over the frosted rolls and spoon into the frosting. Serve warm and enjoy!
