Description
Delightful homemade Apple Cinnamon Rolls featuring a soft, yeasted dough filled with a warm spiced apple mixture, baked to golden perfection and topped with a smooth vanilla glaze. Perfect for a cozy breakfast or sweet treat.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/2 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 large egg
- 3 cups all-purpose flour
Filling Ingredients
- 3 medium apples, peeled and diced
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter, softened
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: In a small bowl, combine the active dry yeast with warm water (110°F/45°C). Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine warm milk, granulated sugar, melted butter, salt, and the egg. Whisk together until well blended.
- Add Yeast and Flour: Pour the yeast mixture into the wet ingredients and gradually add the all-purpose flour, mixing continuously until a soft dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, which helps develop gluten for a tender roll.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Filling: While the dough is rising, cook the diced apples with light brown sugar, cinnamon, and nutmeg in a medium saucepan over medium heat for 5-7 minutes until the apples soften. Remove from heat and allow the mixture to cool completely.
- Roll Out the Dough: Once risen, roll the dough onto a floured surface into a 12×16-inch rectangle, preparing it for filling.
- Spread Butter and Apple Filling: Evenly spread the softened butter over the dough’s surface, then sprinkle the cooled apple mixture across the buttered dough.
- Shape the Rolls: Starting from the longer edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife.
- Second Rise: Arrange the slices in a greased 9×13-inch baking dish. Cover and let them rise for an additional 30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes until they turn golden brown and cooked through.
- Prepare and Add Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm rolls before serving for a sweet finishing touch.
Notes
- Ensure liquids for activating yeast are warm but not hot, to avoid killing the yeast.
- Use tart apples like Granny Smith for a balanced sweet-tart filling.
- Let the apple filling cool thoroughly to prevent the dough from becoming soggy.
- For softer rolls, cover them with a clean towel while baking to retain moisture.
- These rolls can be stored airtight at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to enjoy fresh warmth and softness.
