Apple Cinnamon Rolls

By Lucy Olschan November 9, 2014

Prep Time : 45 minutes
Cook Time : 20 minutes
Yield : 12 servings
Allergens : dairy, gluten

Ingredients

All Purpose Flour - 4 cups
Yeast - 1 package, fast-rising active dry yeast
Milk - 2/3 cup
Water - 2/3 cup
Sugar - 1/2 cup
Oil - 1/2 cup
Egg Yolks - 2
Salt - 1/2 tea spoon
Filling
Apples - 4, peeled and grated
Butter - 2 table spoons, melted
Sugar - 1/3 cup
Brown Sugar - 1/3 cup
Cinnamon - 1 table spoon
Icing
Butter - 2 table spoons, softened
Cream Cheese - 3 oz, softened
Vanilla Extract - 1/2 tea spoon
Powdered Sugar - 1 cup
Milk - 1/4 cup

Instructions

Combine 2 cups of flour and yeast in a Kitchen-Aid mixer. In a small saucepan combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm (120 degree F to 130 degree F).

Add milk mixture and egg yolks to dry mixture. Beat with the hook attachment on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes stirring in as much of the remaining flour as you can.

Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.

In the meantime, peel and grate the apples. Stir in a little bit of the sugar, brown sugar and cinnamon. In a separate bowl combine the remainder of sugar, brown sugar and cinnamon.

Roll out dough to form a 18x12-inch rectangle. Spread with the melted butter and sprinkle with the cinnamon-sugar mixture. Top with the apples.

Roll up the dough, jelly-roll style, starting from long side. Seal the seam and slice into 12 pieces.

Place in a greased 13x9 baking pan. Cover and let rise in a warm place till nearly doubled (about 20 minutes). You can also heat oven to 200 degrees F, turn off and place pan there for 10 minutes to allow to rise.

Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan.

For icing:
In a medium mixing bowl beat cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar and milk until combined. Add more milk if needed in order make runny icing. Drizzle warm rolls with Cream Cheese Icing. Best served warm, if keeping for later, nuke them for 10-15 seconds before serving.

Hello Fall! I was looking to make something for Sunday afternoon lazy time that would celebrate fall. My husband asked for cinnamon rolls, but I thought, wait, how about I combine both ideas?!? And so these apple cinnamon rolls were born. The dough is soft, moist, and sweet. The rolls bake up to be puffy and very fluffy. The center is filled with apples and a mix of cinnamon, brown sugar, and butter. The brown sugar and butter caramelize making these rolls extra sticky. There is quite possibly no better aroma than a pan of these big, puffy rolls baking in the oven, fragrant with cinnamon, brown sugar, and sweet apples. I hope you’re ready for these! They make perfect breakfast or snack in the fall. Or, well… any time of year. 🙂

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