Name: Apple Cinnamon Rolls
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 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 (or 2 standard packets); 1/2 cup (113g) unsalted butter, softened 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, plus more as needed; Filling:; 6 tablespoons (85g) unsalted butter, softened; 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

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These Apple Cinnamon Rolls are everything you love about classic cinnamon rolls—with a warm, autumn twist. Soft, pillowy dough is filled with spiced brown sugar and fresh apples, then baked to golden perfection and topped with a silky caramel icing. Whether you’re making them for a cozy fall breakfast, brunch, or holiday treat, these rolls are sure to impress.

Why You’ll Love This Recipe

These apple cinnamon rolls are rich, gooey, and loaded with flavor. The addition of chopped apples adds moisture, texture, and a natural sweetness that pairs beautifully with the cinnamon-sugar filling. The homemade dough is soft and buttery, and the caramel icing takes the whole experience over the top. This recipe also includes options for overnight prep or freezing, making it perfect for planning ahead.

Apple Cinnamon Rolls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough

1 cup whole milk, warmed to about 100°F (38°C)
2/3 cup granulated sugar, divided
1½ tablespoons Platinum Yeast (or 2 standard-size packets)
1/2 cup unsalted butter, softened and cut into pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4½ cups all-purpose or bread flour (plus more as needed)

Filling

6 tablespoons unsalted butter, softened
1/2 cup packed light or dark brown sugar
1½ tablespoons ground cinnamon
2 cups peeled, chopped apples (about 2 medium apples)

Icing

1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons warmed salted caramel

Directions

Prepare the Dough

In a stand mixer bowl, whisk together warm milk, 2 tablespoons sugar, and yeast. Cover and let sit for 5 minutes until foamy.
Add remaining sugar, butter, eggs, and salt. Mix on medium speed until mostly combined (butter may remain in pieces).
With the mixer on low, gradually add flour—1 cup at a time—until the dough comes together. Mix on low for about 3 minutes, until it pulls away from the bowl.
Knead dough on medium speed for 5 minutes (or by hand) until soft and slightly tacky. If needed, add small amounts of flour to prevent sticking.

First Rise

Place dough in a lightly greased bowl, turn to coat, and cover.
Let rise in a warm place for 2 hours, or until doubled in size.

Roll and Fill

Grease or line a 9×13-inch baking pan.
Punch down dough and roll into a 12×18-inch rectangle on a floured surface.
Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over butter. Top with chopped apples.
Tightly roll the dough into an 18-inch log and cut into 12 equal rolls.
Arrange in prepared baking dish.

Second Rise

Cover the rolls and let rise for 45–60 minutes, until puffy.
(For overnight prep: refrigerate covered rolls for 8–12 hours. In the morning, let them rise at room temp for 1–2 hours before baking.)

Bake

Preheat oven to 375°F (191°C).
Bake rolls for about 25 minutes, tenting with foil halfway through if they brown too quickly.
Remove and let cool on a wire rack for 10 minutes.

Make the Icing

Whisk confectioners’ sugar, vanilla, milk, and caramel together until smooth.
Drizzle over warm rolls and serve immediately.

Servings and timing

This recipe yields 12 rolls.
Prep time: 4 hours (includes rising time)
Cook time: 25 minutes
Total time: 4 hours 40 minutes (or overnight)

Variations

Add nuts: Mix chopped pecans or walnuts into the filling for a crunchy bite.
Make it extra gooey: Drizzle extra caramel sauce over the icing.
Use other fruits: Substitute apples with pears or finely chopped peaches for a different seasonal spin.
Maple twist: Replace caramel in the icing with maple syrup for a maple-apple flavor combo.
Glaze instead of icing: Make a thinner glaze with powdered sugar and milk if you prefer a lighter topping.

Storage/Reheating

Room Temperature: Store tightly covered for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer:
- Unbaked rolls: Freeze before the second rise. Thaw overnight in the fridge, then rise and bake as directed.
- Par-baked rolls: Bake for 10 minutes, cool, then freeze. Finish baking when ready to serve.
- Fully baked rolls: Freeze and reheat as needed.
Reheating: Microwave individual rolls for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can mix the dough by hand using a sturdy wooden spoon or spatula, though it will require more effort to knead.

What type of apples work best?

Firm apples like Granny Smith, Honeycrisp, or Braeburn are ideal because they hold their shape during baking.

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the rising time slightly as instant yeast works faster.

Is bread flour better than all-purpose flour?

Bread flour gives slightly chewier rolls, while all-purpose results in a softer texture. Both work well.

Can I make these rolls ahead of time?

Yes, follow the overnight instructions to prepare them the night before and bake fresh in the morning.

How do I prevent the rolls from browning too much on top?

Tent the rolls with aluminum foil about halfway through baking.

Do I have to use caramel in the icing?

No, you can make a simple vanilla glaze or cream cheese icing instead.

Can I make mini rolls?

Yes, divide the dough into smaller pieces and reduce the baking time by 5–10 minutes.

How do I know the dough has risen enough?

It should double in size and feel airy when gently pressed.

Can I skip the second rise?

No, the second rise is essential for fluffy, well-textured rolls.

Conclusion

These Apple Cinnamon Rolls are the perfect fall indulgence—soft, fluffy, and filled with cozy spices and tender apples, all topped with luscious caramel icing. Whether you make them for a holiday breakfast or a weekend treat, they’re guaranteed to fill your kitchen with warm aromas and your table with happy faces. Make them once, and you’ll find yourself coming back to this recipe every season.