There’s something comforting about warm Apple Cinnamon Rolls straight from the oven. After testing this recipe three times—tweaking the dough hydration in batch one, adjusting cinnamon-sugar ratios in batch two, and nailing the apple dice size in my final trial—I’m excited to share every tip I discovered. These Apple Cinnamon Rolls bake up tender, with bits of tender apple peeking through the spirals. I linked my favorite Apple Cinnamon Baked Oatmeal Cups for another cinnamon-forward breakfast treat.
About Apple Cinnamon Rolls
These gooey Apple Cinnamon Rolls combine soft, yeasted swirls with a sticky apple-laced caramel topping. I’ve found they hold up beautifully for a weekend brunch or an indulgent holiday morning. The recipe takes 25 minutes prep, 30 minutes bake, and about 1 hour 25 minutes total. Over multiple trials, I learned that letting the dough rest a full hour gives the best rise without overproofing.
- Yeasted dough for fluffy texture
- Caramel-apple topping adds depth of flavor
- Perfect for sharing at family gatherings
- Uses everyday pantry ingredients with a seasonal twist
Key Ingredients & Their Roles
- Whole milk: feeds the yeast for lift; tip: warm to 110°F for best proofing
- Active dry yeast: creates airy dough; ensure freshness for optimal rise
- Brown sugar: sweetens filling and caramel; opt for dark for richer flavor
- Ground cinnamon: classic spice note; use Ceylon for a milder taste
- Apples: add texture and tartness; Granny Smith holds shape well
- Heavy cream: enriches caramel; substitute half-and-half in a pinch
How to Make Apple Cinnamon Rolls
- In a large bowl, whisk 1 cup warmed whole milk with 2¼ teaspoons active dry yeast and 2 tablespoons granulated sugar. Let stand 5 minutes until foamy.
- Stir in ¼ cup melted butter and 2 eggs. Add 4 cups all-purpose flour and ½ teaspoon salt, mixing until a shaggy dough forms.
- Turn dough onto a floured surface and knead 5 minutes until smooth. Transfer to a greased bowl, cover, and let rise 1 hour until doubled.
- Meanwhile, combine ¾ cup packed brown sugar, 2 tablespoons ground cinnamon, and 4 tablespoons softened butter for the filling. Dice 2 peeled, cored apples into ½-inch pieces.
- In a small saucepan, melt ½ cup butter with ½ cup packed brown sugar, ¼ cup honey, ¼ cup heavy cream, and a pinch of salt, stirring until smooth. Pour this caramel into a greased 9×13-inch pan.
- Punch down risen dough and roll into a 16×12-inch rectangle. Spread the cinnamon-sugar butter evenly, then scatter the diced apples on top.
- Starting with a long side, roll dough into a tight log. Pinch seam to seal, then slice into 12 rolls. Place cut-side down over the caramel in the pan.
- Cover and let rise 30 minutes. Preheat oven to 350°F (175°C).
- Bake 30 minutes until golden and bubbling. Let rest 5 minutes before inverting onto a serving platter.
Pro Tips & Troubleshooting
- During my third trial I discovered resting the filled rolls uncovered for 10 minutes prevents soggy bottoms.
- Prevent a dense center by not over-kneading—stop once dough springs back.
- Swap in pears for a seasonal twist and reduce cinnamon to 1½ tablespoons if desired.
- To double the batch, prepare two pans side by side and bake an extra 5 minutes.
Storage & Make-Ahead Guide
Store cooled rolls in an airtight container at room temperature for up to 2 days. Freeze individual rolls for up to 2 months, wrapping each in foil. Reheat in a 300°F oven for 10 minutes or microwave briefly until warmed. In my tests, reheated rolls stayed tender and the caramel sauce remained silky.
Serving Suggestions
These Apple Cinnamon Rolls shine alongside a cup of spiced chai or a simple fruit salad. Try them with Cinnamon Swirl Banana Bread for a sweet brunch spread or pair with creamy scrambled eggs for balance.
Frequently Asked Questions
- How do I know when my Apple Cinnamon Rolls dough has risen enough? The dough should double in size and feel airy—gently press a finger; if the indentation remains, it’s ready.
- Can I make the dough ahead of time? Yes—after the first rise, refrigerate dough up to 12 hours, then roll out and proceed with filling.
- What apple variety is best for these rolls? Tart varieties like Granny Smith hold their shape and contrast the sweet caramel nicely.
- Is it safe to leave the rolls at room temperature? Yes—cover loosely and consume within 2 days. For longer storage, freeze promptly.
- How can I prevent the caramel from burning? Stir constantly over medium heat and remove from heat as soon as it’s smooth and slightly thickened.
Final Thoughts
I hope these Apple Cinnamon Rolls become a weekend ritual for you. My favorite way? Warmed under a drizzle of leftover caramel, eaten by the window with choreographing steam wisps. Share your results below—I love hearing how your batches turn out.
More Recipes You’ll Love
- Apple Cinnamon Baked Oatmeal Cups – perfect grab-and-go breakfast echoing apple cinnamon flavors
- Apple Crisp – a classic warm dessert highlighting juicy apples and cinnamon
- Cinnamon Roll French Toast – takes cinnamon roll goodness into breakfast indulgence
- Cinnamon Swirl Banana Bread – combines two beloved flavors in a moist quick-bread treat
Apple Cinnamon Rolls
Ingredients
Dough
- 1 cup whole milk warmed to 110°F
- 2.25 teaspoons active dry yeast fresh
- 2 tablespoons granulated sugar
- 0.25 cup butter melted
- 2 eggs room temperature
- 4 cups all-purpose flour
- 0.5 teaspoon salt
Filling
- 0.75 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 4 tablespoons butter softened
- 2 apples peeled, cored and diced into ½-inch pieces
Caramel Topping
- 0.5 cup butter
- 0.5 cup brown sugar packed
- 0.25 cup honey
- 0.25 cup heavy cream
- 1 pinch salt
Instructions
Dough
- In a large bowl, whisk 1 cup warmed whole milk with 2¼ teaspoons active dry yeast and 2 tablespoons granulated sugar. Let stand 5 minutes until foamy.
- Stir in ¼ cup melted butter and 2 eggs. Add 4 cups all-purpose flour and ½ teaspoon salt, mixing until a shaggy dough forms.
- Turn dough onto a floured surface and knead 5 minutes until smooth. Transfer to a greased bowl, cover, and let rise 1 hour until doubled.
Filling & Assembly
- Meanwhile, combine ¾ cup packed brown sugar, 2 tablespoons ground cinnamon, and 4 tablespoons softened butter for the filling. Dice 2 peeled, cored apples into ½-inch pieces.
- In a small saucepan, melt ½ cup butter with ½ cup packed brown sugar, ¼ cup honey, ¼ cup heavy cream, and a pinch of salt, stirring until smooth. Pour this caramel into a greased 9×13-inch pan.
- Punch down risen dough and roll into a 16×12-inch rectangle. Spread the cinnamon-sugar butter evenly, then scatter the diced apples on top.
- Starting with a long side, roll dough into a tight log. Pinch seam to seal, then slice into 12 rolls. Place cut-side down over the caramel in the pan.
- Cover and let rise 30 minutes. Preheat oven to 350°F (175°C).
- Bake 30 minutes until golden and bubbling. Let rest 5 minutes before inverting onto a serving platter.