Description

Apple Cinnamon Rolls with Cream Cheese Icing are the perfect fall treat, combining the sweetness of apples with the warmth of cinnamon. These soft, fluffy rolls are topped with a rich cream cheese icing, making them a delicious breakfast or dessert option for any occasion.

Ingredients

½ cup warm water (about 100°F)

2 ¼ teaspoons instant yeast (one envelope)

¼ cup brown sugar

1 large egg, room temperature

2 egg yolks, room temperature

½ cup warm whole milk (about 100°F)

6 tablespoons unsalted butter, melted and warm

1 ½ teaspoons salt

4 to 4 ½ cups all-purpose flour

4 tablespoons unsalted butter, melted (for filling)

½ cup brown sugar (for filling)

2 tablespoons ground cinnamon (for filling)

½ teaspoon ground nutmeg (for filling)

1 ½ cups diced Granny Smith apples

1 cup cream cheese, room temperature (for icing)

1 cup confectioners’ sugar (for icing)

2 tablespoons milk (for icing)

1 teaspoon pure vanilla extract (for icing)

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Instructions

Prepare the Dough: In the bowl of a stand mixer, combine water, yeast, brown sugar, egg, and egg yolks. Mix on low until incorporated. Add milk, melted butter, 2 cups of flour, and salt. Increase speed to medium and mix for 1 minute.
Knead the Dough: Switch to the dough hook and add 2 more cups of flour. Knead the dough on medium speed for 10 minutes. If the dough is sticky, add more flour, one tablespoon at a time.
Let It Rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 1 ½ to 2 hours or until doubled in size.
Prepare the Filling: In a bowl, whisk together brown sugar, cinnamon, and nutmeg. Brush the dough with melted butter and sprinkle the cinnamon-sugar mixture over it. Arrange diced apples evenly on top.
Roll and Slice: Roll the dough tightly into a log, pinching the edges to seal. Use unflavored dental floss to cut the log into 12 rolls, placing them in a greased 9×13-inch baking dish. Cover and let them rise for 1 to 1 ½ hours.
Bake: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes, or until golden brown.
Make the Icing: Beat cream cheese until smooth. Add confectioners’ sugar, milk, and vanilla. Mix until smooth.
Finish: Spread the cream cheese icing over the warm rolls and serve!

Notes

Icing Alternatives: Try a maple icing by replacing the milk with pure maple syrup. You can also experiment with caramel icing by adding 3 tablespoons of caramel sauce and thinning with milk.
Mini Rolls: Divide the dough into two parts and roll each part into smaller logs, yielding mini cinnamon rolls. Bake for 18 to 24 minutes.
Storage: Store cinnamon rolls in an airtight container at room temperature for up to 3 days. For optimal freshness, they are best eaten the same day they are baked.
Freeze: Freeze the rolls (unfrosted) for up to 2 months. When ready to eat, reheat from frozen at 350°F for 10 to 15 minutes.
Reheat: For stored or frozen rolls, reheat in the oven or microwave. For a soft, warm result, cover with foil while reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 330
Sugar: 25g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg