The best Apple Cinnamon Rolls in the World! Big, fluffy, soft deliciousness! These make any cozy weekend breakfast better! This cinnamon roll recipe includes two different icing options, as well as options to make them overnight, and freezing instructions. (Scroll down for the Recipe Video)
These ultra fluffy -perfect cinnamon rolls are packed with a cinnamon sugar filling, topped with crisp apples, and glazed with a delicious vanilla icing that drips into the rolls and soaks up every bite. Heavenly!
Eat them warm with vanilla cream cheese icing. They are really close to the famous Cinnabon Roll recipe!
How to make Cinnamon Rolls Recipe Video
HOW TO MAKE CINNAMON ROLLS
You will find the full printable recipe is below, but here are the basic steps to make your cinnamon rolls a success.
First off: This dough is best done with a kitchen machine that has a dough hook attachment. If not available, kneading by hand is fine.
1. Make the dough: In a big bowl add the flour and make a well in the middle. Add to the middle the yeast, 1 tablespoon of sugar, and ΒΌ cup of milk. (Take that away from the ingredients listed - So, 1 ΒΌ cup milk minus the ΒΌ cup milk for the well)
2. Stir with a fork the yeast mixture that was added to the middle. Including a little bit of the flour from the sides. Let the mixture rest for 5 to 10 minutes. It will be bubbly.
3. Add the butter, egg, and the rest of the sugar to the well. Mix everything together, pouring slowly the milk into the dough.
4. Knead and shape the dough: Knead until the dough becomes smooth. If the dough is too sticky drizzle a little bit more flour and continue to knead, about 1 tablespoon at a time.
5. First rise: Form a ball and cover the bowl with a plastic wrap, or kitchen towel. Let the dough rest for about 1 to 2 hours. The dough should rise and double in size.
6. Roll into a rectangle: Punch the risen dough down, then transfer the dough to a lightly floured work surface. Using a rolling pin, roll out your dough to a big rectangle, about 12 x 18 inches. Make sure your dough is evenly thick.
7. Filling: Melt Β½ cup butter, and brush over the dough, reserving about 3 tablespoons for brushing the top later.
8. In a small bowl mix the sugar and ground cinnamon together. Sprinkle all over the buttered dough.
9. Cut your apples into very small pieces, and place them on top of the sugared dough.
10. Cut into rolls & Second rise: Starting at the wide side, carefully roll the dough tightly together. Cut the roll into 12 equal portions. Arrange the pieces into a well-greased loaf pan. Cover, and allow to rise again for 30 minutes, then brush the remaining melted butter over the rolls.
Bake: Bake cake for about 25 minutes. Remove pan from the oven and allow to cool on a wire rack for 10 minutes.
ICING OPTIONS FOR CINNAMON ROLLS
I have two options for icing, or you can eat them without the frosting. You be the judge.
Vanilla Icing: Combine Β½ cup powdered sugar with 2 tablespoon milk, and 1 teaspoon vanilla paste/extract. Whisk all of the ingredients together and drizzle over the warm rolls.
Cream cheese icing: Mix together 4 ounces ( 115 grams) softened cream cheese together with 3 tablespoons melted butter, Β½ cup powdered sugar, and 1 teaspoon vanilla paste/extract. For some added fall spice you can add 1 tablespoon of caramel to the cream cheese frosting. Delicious!
Tips on proofing the yeast dough:
A yeast dough will rise at room temperature ( 74ΒΊ F, 24ΒΊ C) for about 1 to 1 Β½ hours. However, on a cold day, you can speed up this process by turning on your oven for a few minutes until the temperature reaches about 75 degrees F. Turn the oven off and place the covered dough bowl inside. After 30 to 45 minutes your dough should be doubled in size, and ready to use.
To make larger rolls: This recipe makes 12 rolls. However, if you want supersized rolls cut the dough log into 8 equal pieces. After the second rise, they will be about 6-inches (15 cm) big.
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Recipe
Apple Cinnamon Rolls
Ingredients
Yeast Dough
- 4 cups flour
- 1 tablespoon active dry yeast
- Β½ cup unsalted butter, room temperature
- ΒΌ cup sugar
- 1 egg
- 1 ΒΌ cup milk, slightly warm about 95 degrees F
Filling
- 2 cups apples, cut into small pieces
- Β½ cup unsalted - melted butter
- Β½ cup sugar (white or brown sugar, whichever you prefer)
- 1 tablespoon ground cinnamon
Vanilla Icing: Option 1
- 1 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla paste, or extract
Cream Cheese Icing: Option 2
- 4 oz cream cheese, softened
- 3 tablespoon unsalted butter, softened
- Β½ cup powdered sugar
- 1 teaspoon vanilla paste, or extract
Instructions
- Preheat Oven to 350Β° F (180 Β° C)Prepare a 9-inch (23 cm) baking pan This dough is best done with a kitchen machine that has a dough hook attachment. If not available, kneading by hand is fine.1. In a big bowl add the flour and make a well in the middle. Add to the middle the yeast, 1 tablespoon of sugar, and ΒΌ cup of milk. (Take that away from the ingredients listed - So, 1 ΒΌ cup milk minus the ΒΌ cup milk for the well)2. Stir with a fork the yeast mixture that was added to the middle. Including a little bit of the flour from the sides. Let the mixture rest for 5 to 10 minutes. It will be bubbly.3. Add the butter, egg, and the rest of the sugar to the well. Mix everything together, pouring slowly the milk into the dough. 4. Knead until the dough becomes smooth. If the dough is too sticky drizzle a little bit more flour and continue to knead, about 1 tablespoon at a time. 5. Form a ball and cover the bowl with a plastic wrap, or kitchen towel. Let the dough rest for about 1 to 2 hours. The dough should rise and double in size.6. Punch the risen dough down, then transfer the dough to a lightly floured work surface. Using a rolling pin, roll out your dough to a big rectangle, about 12 x 18 inches. Make sure your dough is evenly thick.7. Melt Β½ cup butter, and brush over the dough, reserving about 3 tablespoons for brushing the top later. 8. In a small bowl mix the sugar and ground cinnamon together. Sprinkle all over the buttered dough. 9. Cut your apples into very small pieces, and place them on top of the sugared dough.10. Starting at the wide side, carefully roll the dough tightly together. Cut the roll into 12 equal portions. Arrange the pieces into a well-greased loaf pan. Cover, and allow to rise again for 30 minutes, then brush the remaining melted butter over the rolls. Bake cake for about 25 minutes. Remove pan from the oven and allow to cool on a wire rack for 10 minutes.Icing:Whisk all of the icing ingredients together and drizzle over the warm rolls. Serve warm. Cover tightly the leftover frosted or unfrosted rolls and store up to 3 days at room temperature.
Video
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