BAKED BY AN INTROVERT
With a rich homemade dough, sweet cinnamon apple filling, and vanilla cream cheese glaze, these Glazed Apple Cinnamon Rolls are a perfectly sticky, gooey fall treat.
While this recipe uses instant yeast, we still like to proof it to make sure it's good. Here we use apple cider as our warm liquid for proofing. It adds wonderful flavor to the rolls.
The dough is soft and stretchy! Use a stand mixer for kneading if you can. It makes the process so much easier. Just mix the ingredients with a dough hook until the dough clears the sides of the bowl.
Since we use instant yeast, it should take around 45 minutes for the dough to double in size.
Melted butter, brown sugar, cinnamon, nutmeg, and apples make up the filling for the rolls. The apples bake up tender while the butter and sugar melt to create a gooey filling.
Roll the dough up into a tight log and slice the rolls. Use a sharp knife because it can be difficult to get clean slices with a dull one.
The sliced rolls also need to proof until doubled in size. The apples will release liquid in the bottom of the pan as the rolls proof. This liquid will caramlize during baking and make the rolls extra tasty.
The rolls bake to golden perfection. They'll be so soft and on the inside with a caramel-like apple flavor.
Top with cream cheese glaze and enjoy!