Description
These warm and gooey Apple Cinnamon Rolls are filled with brown sugar, cinnamon, and juicy chopped apples, then topped with a smooth caramel icing. They’re the perfect cozy fall breakfast or brunch treat.
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
Instructions
- Make the Dough: In a stand mixer bowl, whisk warm milk, 2 tbsp sugar, and yeast. Cover and let sit for 5 minutes until foamy.
- Add remaining sugar, butter, eggs, and salt. Mix on medium speed until combined. Gradually add flour 1 cup at a time. Mix until dough pulls away from the sides (about 3 minutes).
- Knead the dough for 5 minutes in the mixer or by hand on a lightly floured surface until soft and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 2 hours or until doubled in size.
- Prepare Filling: Mix brown sugar and cinnamon. Roll dough into a 12×18-inch rectangle. Spread softened butter over dough. Sprinkle sugar mixture evenly. Add chopped apples.
- Tightly roll dough into an 18-inch log and slice into 12 rolls. Arrange in a greased 9×13-inch pan.
- Second Rise: Cover and let rise for 45–60 minutes until puffy.
- Bake: Preheat oven to 375°F (191°C). Bake rolls for about 25 minutes, tenting with foil halfway to prevent over-browning.
- Cool rolls on a wire rack for 10 minutes.
- Make Icing: Whisk confectioners’ sugar, vanilla, milk, and caramel until smooth. Drizzle over warm rolls.
- Serve immediately or store tightly covered for up to 2 days at room temp or 5 days in the fridge.
Notes
- Overnight Option: After shaping the rolls, refrigerate them overnight. Let sit at room temp for 1–2 hours before baking.
- Freezing: Freeze shaped rolls before 2nd rise, par-bake for 10 minutes, or freeze fully baked. Thaw overnight and finish as directed.
- Milk: Whole milk is best, but buttermilk or reduced-fat milk works. Avoid nonfat milk.
- Check dough readiness by doing the ‘windowpane test’.
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 20g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
