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.
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Rise Time 2 hourshours
Total Time 2 hourshours55 minutesminutes
Servings 12
Ingredients
For the dough
1cup(240ml)apple cider
2 ¼teaspoonsinstant yeast, 1 packet
½cup(100g)granulated sugar
⅓cup(75g)unsalted butter, melted and cooled
2large eggs, room temperature, lightly beaten
1teaspoonvanilla extract
1teaspoonsalt
4 ½ - 5cups(585-650g)all-purpose flour
For the Filling
¼cup(56g)unsalted butter, melted
½cup(105g)light brown sugar, packed
1tablespoonground cinnamon
¼teaspoonground nutmeg
2tart baking apples, peeled, cored, and diced
For the glaze
¼cup(56g)cream cheese, packed
1teaspoonvanilla extract
1tablespoonwhole milk
1cup(120g)confectioners' sugar
Instructions
Make the rolls
In a small saucepan, the cider over medium heat to 110°F. This can also be done in the microwave using a microwave-safe bowl.
Combine warm cider and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Whisk well to dissolve the yeast and let sit for 5 minutes, until foamy. Whisk in the sugar, butter, eggs, vanilla, and salt until well combined.
Turn the mixer on low speed and gradually add enough flour to form a soft dough. It can take more or less flour depending on the humidity.
Turn the speed up to medium-high and beat until the dough pulls away from the sides of the bowl. The dough should be soft, smooth, and tacky.
Turn the dough out onto a lightly floured surface. Using well-floured hands, knead the dough for another minute then shape it into a ball.
Place the dough in a lightly oiled bowl, turning to coat all sides of the dough. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until doubled in size.
Make the filling
Generously grease a 9x13-inch pan and set it aside.
Turn the dough out onto a lightly floured surface and roll it into a 12x18-inch rectangle. Spread the melted butter over the surface of the dough.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the buttered dough. Spread the chopped apples evenly over the brown sugar.
Starting on the long side, tightly roll the dough into a log and pinch the seam to seal. Place the roll, seam side down, on a cutting board. Cut the dough into 12 equal pieces and arrange them cut side up in the prepared pan.
Cover with plastic wrap and let rise for 45-60 minutes or until doubled in size. Meanwhile, heat the oven to 375°F. (Syrupy liquid may form in the bottom of the pan, this is normal.)
Remove the plastic wrap and bake for 20-25 minutes, until golden brown. Tent loosely with aluminum foil if the top begins to brown too much.
Transfer to a wire rack and cool for 5 minutes then drizzle with glaze. Serve warm and enjoy!
Make the glaze
Combine cream cheese, vanilla extract, and milk in a small bowl. Whisk to blend together. Gradually whisk in powdered sugar until the mixture is smooth. Drizzle over rolls.
Notes
Apple cider: You may use apple juice, whole milk, or buttermilk instead.
Yeast: Active dry yeast may be used. You may need to add a few minutes to the rise times.
Apples: I use Granny Smith apples but any tart baking apple will work.
Stand mixer: If you don't have a stand mixer, you can mix the dough in a large bowl with a wooden spoon then knead by hand.
Make ahead tips
Keep frosted or unfrosted rolls covered tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Baked rolls can be frozen for up to 2-3 months. Thaw in the refrigerator overnight then warm before serving.
Due to the fresh apples in the filling, I don't recommend refrigerating or freezing unbaked rolls.