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!