Description
Soft, fluffy apple cinnamon yeast rolls swirled with juicy apples, warm cinnamon, and a sweet vanilla glaze. These homemade rolls make an irresistible treat perfect for breakfast or dessert, combining tender dough with a flavorful spiced apple filling and a glossy, sweet finish.
Ingredients
Dough
- 3 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup milk – warm (110°F)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, softened
Filling
- 2 cups apples, peeled and finely chopped (about 2 medium apples)
- ½ cup packed brown sugar
- 2 tsp ground cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup confectioner’s sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare dry ingredients: Mix the flour and salt together in a medium bowl until evenly combined.
- Activate yeast: Dissolve the active dry yeast in the warm milk along with the granulated sugar in a large bowl. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Form dough: Add the egg, softened butter, and the flour mixture to the yeast mixture. Stir until a soft dough forms. If the dough is too sticky, gradually add a bit more flour until manageable.
- Knead dough: Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and allow to rise in a warm place until doubled in size, about 1 hour.
- Preheat oven: Heat the oven to 350°F (175°C) while the dough rises.
- Shape rolls: After the dough has doubled, punch it down gently and roll it out into a 12×18-inch rectangle.
- Add filling: Spread the softened butter evenly over the dough surface. In a small bowl, mix together the chopped apples, brown sugar, and cinnamon. Spread this apple mixture evenly over the buttered dough.
- Roll and slice: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal slices.
- Second rise: Place the slices upright in a greased 9×13-inch baking pan. Cover loosely and let them rise for another 30–45 minutes until the rolls become puffy.
- Bake: Bake the rolls in the preheated oven for 25–30 minutes or until they are golden brown on top and cooked through.
- Prepare glaze: While the rolls bake, whisk together the confectioner’s sugar, milk (start with 2 tablespoons and add more if needed to reach desired consistency), and vanilla extract in a small bowl.
- Glaze and serve: Once the rolls are out of the oven and still warm, drizzle the glaze evenly over the top. Serve warm and enjoy.
Notes
- Use peeled apples to avoid tough bits in the rolls.
- Warm the milk to about 110°F to properly activate the yeast without killing it.
- Letting the dough rise sufficiently will produce the lightest, fluffiest rolls.
- You can substitute unsalted butter with salted butter if desired, but reduce additional salt.
- The glaze consistency can be adjusted by changing the milk quantity to achieve a drizzle or thicker icing.
- Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 2 hrs 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
