Go Back
–+ servings
Recipes
No primary category found.

Apple Cinnamon Rolls

5 from 3 votes
prep 45 minutes
cook 25 minutes
Additional Time 2 hours 45 minutes
total 3 hours 55 minutes
Serves 12 rolls
These apple cinnamon rolls are made using my new and improved super fluffy brioche dough rolled around brown sugar, cinnamon and shredded apples. Topped with none other than an apple cream cheese icing, the perfect fall morning treat. 
Author: Bernice Baran
Servings 12 rolls

Equipment

Ingredients

Dough

  • 50 grams granulated sugar, lightly packed
  • 240 mL warm water
  • 7 g active dry yeast , *see notes on how to use instant yeast
  • 1 large egg, room temperature
  • 113 grams salted butter, melted
  • 420-480 grams bread flour, OR all-purpose flour
  • 1 tsp fine sea salt

Filling

  • 200 grams light brown sugar, lightly packed
  • 2 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 56 grams salted butter, softened
  • 3 lbs apples, peeled, cored and shredded
  • 60 mL heavy whipping cream

Icing

  • 113 grams cream cheese, softened
  • 360 grams powdered sugar, spooned and leveled
  • tiny pinch of salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla bean paste, or vanilla extract
  • 240-360 mL reserved apple juice, gets reduced to 60 mL (1/4 cup)

Method

Dough

  1. Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.
    50 grams granulated sugar lightly packed, 240 mL warm water, 7 g active dry yeast *see notes on how to use instant yeast
  2. Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.
    1 large egg room temperature, 113 grams salted butter melted
  3. Then add the flour and salt and mix until it comes together.
    420-480 grams bread flour OR all-purpose flour, 1 tsp fine sea salt
  4. Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough peels itself away from the edge of the bowl.
  5. Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

Filling

  1. Peel, core and shred apples. You can use a kitchen shredder attachment or just a hand grater. I used the largest holes on a cheese grater.
    3 lbs apples peeled, cored and shredded
  2. Combine the apples with 2-3 Tbsp of the sugar and set aside until ready to use.
  3. Combine the rest of the sugar with the cinnamon and nutmeg. Set aside.
    200 grams light brown sugar lightly packed, 2 Tbsp ground cinnamon, 1 tsp ground nutmeg

Shape

  1. Grease a 9x13x2 inch pan or a 12-13 inch round pan with butter, oil or baking spray (I use the wrapper of the butter and just wipe it around the pan).
  2. Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle. 
  3. Spread the butter evenly on top of the dough. Then sprinkle the brown sugar with the spices on top of the butter, spreading it out evenly.
    56 grams salted butter softened
  4. Strain the apples and then grab handfuls of the shredded apples and just squeezed out as much of the juice as you can. A nut bag/cheese cloth would also work well.**
  5. Meanwhile transfer the strained apple juice to a small pot over medium-high heat. Once it's heated, reduce the heat to low and simmer for 15-30 minutes until there's only 2 ounces (1/4 cup) left in the pot. I just pour it into a measuring cup every so often, to check the amount, once it looks like it reduced a lot.
    240-360 mL reserved apple juice gets reduced to 60 mL (1/4 cup)
  6. Transfer the strained apples to the dough, on top of the sugar and spice mixture, spreading it all out evenly.
  7. Roll the dough into a tight log, starting at one of the short ends.
  8. Use a large serrated knife to slice into 12 rolls (can also do 9 larger or 15 smaller rolls, just give or take a few minutes of baking). Place into the prepared pan, cover and allow to proof in a warm environment for another 45 minutes, until about doubled in size. 
  9. Preheat the oven to 350F/177C and then drizzle the heavy whipping cream in the gaps between the cinnamon rolls.
    60 mL heavy whipping cream
  10. Bake for about 30ish minutes until the bread is golden brown. I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft and squishy but the bread should feel baked, not too raw/doughy.
  11. Allow the rolls to rest and cool for 15-20 minutes before frosting.

Cream Cheese Icing

  1. The apple juice should be reduced and chilled by the time you start the frosting. Make sure it's no longer hot.
  2. Meanwhile beat the cream cheese with the powdered sugar, cinnamon, salt and vanilla, until they're well combined.
    113 grams cream cheese softened, 360 grams powdered sugar spooned and leveled, tiny pinch of salt, 1 tsp vanilla bean paste or vanilla extract, 1/2 tsp ground cinnamon
  3. With the mixer on medium-low speed, stream in the reduced apple juice OR if using a hand mixer, add the apple reduction in 3-4 increments, making sure to mix it in fully before adding more.
  4. Spread on top of the slightly cooled cinnamon rolls.

Notes

  • *sub active dry yeast for instant yeast - skip activation, just mix all the ingredients together; proofing time will be about half for each.
  • to make them  smaller, roll the dough into a log starting on the long edge, making a long thin log - slice into 15-18 rolls and start checking for doneness around 14 minutes.
  • **I always like to save my strained apple juice from recipes and reduce it down to a caramel/syrup consistency. Just put it in a small pot and simmer it for 10-20 minutes until it's thickened a little. You can mix this into the frosting for a stronger apple flavor or just use it as a coffee syrup or ice cream topping. 

Nutrition

Calories: 553kcalCarbohydrates: 96gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 59mgSodium: 329mgPotassium: 233mgFiber: 4gSugar: 64gVitamin A: 639IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Course: Breads
Cuisine: American
Keyword: apple cinnamon rolls, apple rolls, cinnamon rolls