Apple Cinnamon Rolls
Servings
12
rollsPrep time
30
minutesCooking time
25
minutesResting time
2
hoursIf you love cinnamon rolls, you need to try this version with apples! Easy to make and so delicious. Enjoy!
Ingredients
- Dough
¾ cup of milk
1 packet of instant dry yeast (8g)
¼ cup of unsalted butter, melted
2 eggs
¼ cup of white sugar
1 tsp of vanilla extract
3 cups of all-purpose white flour
½ tsp of salt
- Filling
2 apples, diced (with peel)
½ cup of brown sugar
1 tbsp of ground cinnamon
¼ cup of unsalted butter, at room temperature
- Glaze
½ cup (65g) of cream cheese, at room temperature
½ cup of powdered sugar
¼ cup of maple syrup
½ tsp of vanilla extract
Instructions
- Dough
- In a bowl, add the milk and microwave for 30-45 seconds until it is lukewarm. Add the yeast and whisk. Set aside for 5 minutes.
- In a large bowl, add the melted butter, eggs, sugar, and vanilla. Mix well. Add the milk/yeast mixture and combine thoroughly. Add the flour and salt, and mix with a wooden spoon or spatula. When the dough starts to come together, knead it on a floured surface for about 10 minutes. If the dough is too sticky, add more flour.
- Place the kneaded dough into another bowl with a bit of neutral oil (vegetable or avocado oil) at the bottom. Cover with a cloth and let rest at room temperature for 1 to 1.5 hours, until the dough has doubled in size.
- Filling
- Place the diced apples on a plate and microwave for 30 seconds. This will soften them before adding to the dough.
- In a small bowl, combine the brown sugar and cinnamon.
- Assembly
- On a floured surface, roll out the dough with a rolling pin into a rectangle about 13 by 19 inches. Spread ¼ cup of room-temperature butter over the entire surface of the dough. Sprinkle with the brown sugar/cinnamon mixture, then evenly distribute the apples.
- Starting from the longer side, roll the dough tightly into a cylinder. Cut off the ends of the dough. Slice the roll into 12 equal pieces. You can use a knife or dental floss for cutting to maintain a nice circular shape. To use dental floss, slide it under the dough roll and cross the ends over to cut through.
- Grease a 12-inch circular pan or a 9×13-inch rectangular pan with butter. Place the rolls in the pan, leaving some space between them. Cover with a cloth and let rest on the counter for 45 minutes to 1 hour.
- Baking and Glaze
- Preheat the oven to 350°F (180°C). Bake the rolls for 25 minutes, until they are lightly golden. Let them rest for 10 minutes.
- Prepare the glaze by adding all the ingredients to a bowl. Using an electric mixer, beat until smooth. If the glaze is too runny, add more powdered sugar. If it is too thick, add a bit of water.
- Spread the glaze over the rolls.
Notes
- Storage: Keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- Freezing: You can also freeze the baked rolls. To do this, do not glaze the rolls you intend to freeze. Allow the rolls to cool completely, then place them in an airtight bag and store in the freezer for up to 2 months. Thaw the rolls and reheat in the oven at 350°F for 10 minutes.
- Make-Ahead: You can easily prepare the rolls in advance. To do this, complete the assembly steps up to step 8, but do not let the rolls rest for 45 minutes to 1 hour. Place them in the fridge for up to 24 hours. Then, let them rest at room temperature for 1 to 2 hours before proceeding with the baking and glazing steps.
