Apple Cinnamon Rolls
Warm and gooey apple cinnamon rolls with delicious caramel icing on top. Fall breakfast has never tasted so good!
Equipment
- Stand Mixer
- baking dish
- Rolling pin
- whisk
- Cooling Rack
Ingredients
- 1 cup whole milk warmed to about 100°F (38°C)
- ⅔ cup granulated sugar divided
- 1.5 Tablespoons Platinum Yeast from Red Star (2 standard–size packets)
- ½ cup unsalted butter softened to room temperature, cut into 4 pieces
- 2 large eggs at room temperature
- ½ teaspoon salt
- 4.5 cups all-purpose flour or bread flour spoon & leveled, plus more as needed
Filling
- 6 Tablespoons unsalted butter softened to room temperature
- ½ cup brown sugar packed light or dark
- 1.5 Tablespoons ground cinnamon
- 2 cups peeled chopped apples (about 2 medium apples)
Icing
- 1 cup confectioners’ sugar
- ½ teaspoon pure vanilla extract
- 2 Tablespoons milk
- 2 Tablespoons warmed salted caramel
Instructions
Prepare the dough
- Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top.
- On medium speed, beat in the remaining sugar and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined.
- Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next.
- After 4 cups have been added, add the last ½ cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.
Knead the dough
- Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
- If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough.
1st Rise
- Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm environment for 2 hours or until double in size.
Roll out the dough
- Punch down the dough to release the air. Place dough on a lightly floured work surface and roll into a 12×18-inch rectangle.
- Spread the softened butter all over the dough, then sprinkle the brown sugar and cinnamon mixture evenly over the dough. Top with chopped apples.
- Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan.
2nd rise
- Cover the rolls tightly and allow to rise until puffy, about 45-60 minutes.
Bake
- Preheat the oven to 375°F (191°C). Bake for about 25 minutes or until lightly browned on top.
- Tent a piece of aluminum foil over the pan halfway through baking to prevent the tops from browning too quickly.
Make the icing
- Whisk all of the icing ingredients together and drizzle over warm rolls.
Storage
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
To prepare the night before serving, prepare the rolls through step 7. Cover tightly and refrigerate for 8–12 hours. The next morning, allow to rise on the counter for 1–2 hours before continuing with baking.
Nutrition
Serving: 1rollCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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