These Apple Cinnamon Rolls are a cozy blend of sweet, spiced, and buttery perfection that will fill your kitchen with irresistible warmth. Soft, pillowy dough wraps around a gooey filling of tender apples and cinnamon, while a luscious glaze adds the perfect finishing touch. With just 40 minutes of prep and a bit of patience for rising, you’ll be rewarded with golden, aromatic rolls that are worth every moment.
Each bite offers a delightful contrast of textures—fluffy dough, caramelized apples, and a hint of crunch from the cinnamon-sugar swirl. Whether enjoyed fresh from the oven or shared with loved ones, these rolls are a comforting treat that feels like a hug in every bite. Perfect for breakfast or dessert, they’re sure to become a cherished favorite in no time.
Ingredients for Apple Cinnamon Rolls
- For the Buns:
- 1 cup (236 ml) whole milk
- ⅓ cup (78 ml) water
- 2 ¼ teaspoons (7 g) active dry yeast
- ⅓ cup granulated sugar (plus a pinch for activating yeast)
- 5 Tablespoons (70 g) unsalted butter, melted
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 2 teaspoons table salt
- ¼ teaspoon nutmeg (optional)
- 4-5 cups (500-625 g) all-purpose or bread flour (plus additional as needed)
- For the Filling:
- 4 Tablespoons (56 g) unsalted butter, very soft (microwave briefly if needed)
- ½ cup (100 g) light or dark brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- ⅛ teaspoon allspice (optional but recommended)
- ⅛ teaspoon ground nutmeg (optional but recommended)
- ⅛ teaspoon table salt
- 2 ½ cups (280 g) chopped peeled/cored apple (smaller pieces work best)
- For the Caramel Glaze:
- ¾ cups (150 g) dark brown sugar, firmly packed
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- ⅓ cup (78 ml) whole milk
- ¼ teaspoon salt
- ½ cup (63 g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Dough:
- Combine milk and water in a heatproof container and heat to 110-120°F (43-49°C). Pour into a large mixing bowl, sprinkle yeast overtop, and add a pinch of sugar. Stir and let sit for 5-10 minutes until foamy.
- Add granulated sugar, melted butter, egg, egg yolk, salt, nutmeg (if using), and half the flour. Stir until combined, then gradually add more flour until the dough is tacky but manageable.
- Knead the dough on a floured surface for 5-10 minutes (or use a stand mixer with a dough hook for 3-5 minutes) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (1-2 hours).
- Make the Filling:
- While the dough rises, combine brown sugar, cinnamon, allspice, nutmeg, and salt in a bowl. Peel, core, and chop apples. Soften butter if needed.
- Assemble the Rolls:
- Lightly butter a 13×9” (33x23cm) baking dish. Once dough has risen, gently deflate and roll it into a 10×20” (25-50cm) rectangle on a floured surface.
- Spread softened butter over the dough, leaving a ½” (1.25cm) border. Toss apples with the brown sugar mixture and sprinkle evenly over the butter.
- Roll the dough into a log starting from the longer edge, pinch the seam, and cut into 12 even pieces. Place cut-side down in the baking dish.
- Cover with a towel and let rise in a warm spot until puffed and increased by 50% (25-40 minutes). Preheat oven to 350°F (175°C).
- Bake the Rolls:
- Bake for 25-30 minutes (longer for glass or ceramic pans) until cooked through. While baking, prepare the glaze.
- Make the Caramel Glaze:
- Combine brown sugar, butter, milk, and salt in a saucepan over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil for 5 minutes, stirring frequently.
- Remove from heat, add powdered sugar and vanilla, and whisk until smooth. Immediately drizzle over warm cinnamon rolls. Let glaze set before serving.
Perfect Pairings: Serving Suggestions
These Apple Cinnamon Rolls are a treat on their own, but they shine even brighter with a few thoughtful accompaniments. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair them with a hot cup of coffee or a glass of cold milk to balance the sweetness. Pro tip: Add a sprinkle of chopped nuts or a drizzle of extra caramel glaze for an indulgent touch.
Keep It Fresh: Storage and Reheating Tips
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes. For best results, add a splash of milk or a pat of butter before reheating to keep them moist and delicious.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the apples for pears or add a handful of raisins or dried cranberries to the filling for extra texture. If you’re a fan of nuts, mix in chopped walnuts or pecans. For a richer glaze, try adding a tablespoon of cream cheese to the caramel mixture. Experimenting with flavors can make this recipe uniquely yours!
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made dough or prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, simply assemble and bake. You can also chop the apples ahead of time and store them in lemon water to prevent browning. Quick tip: Double the batch and freeze unbaked rolls for a future treat—just thaw, let them rise, and bake as usual.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a few key tools: a stand mixer with a dough hook (or a sturdy wooden spoon for hand mixing), a rolling pin, and a sharp knife for slicing the rolls. A 13×9” baking dish is ideal for even baking, and a candy thermometer can help ensure your glaze reaches the perfect consistency. Don’t forget a silicone spatula for spreading the butter and glaze smoothly!
Apple Cinnamon Rolls
Ingredients
For Buns
- 1 cup whole milk
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 5 Tablespoons unsalted butter melted
- 1 large egg + 1 large egg yolk room temperature preferred
- 2 teaspoons table salt
- ¼ tsp nutmeg optional
- 4-5 cups all-purpose or bread flour plus additional as needed
For Filling
- 4 Tablespoons unsalted butter very soft
- ½ cup light or dark brown sugar firmly packed
- 2 teaspoons ground cinnamon
- ⅛ teaspoon allspice optional but recommended
- ⅛ teaspoon ground nutmeg optional but recommended
- ⅛ teaspoon table salt
- 2 ½ cups chopped peeled/cored apple
For Caramel Glaze
- ¾ cups dark brown sugar firmly packed
- ½ cup unsalted butter cut into 8 pieces
- ⅓ cup whole milk
- ¼ teaspoon salt
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Combine milk and water in a heatproof container and heat until 110-120F (43-49C). Pour into a large mixing bowl (or the bowl of a stand mixer), sprinkle yeast overtop and add a pinch (about 1 teaspoon) of your granulated sugar. Stir and allow to sit for 5-10 minutes, until the yeast has formed a foamy cap (if this does not happen, your yeast may be dead or your liquid was not the right temperature, you will have to start over).
- Add granulated sugar, butter, egg, egg yolk, salt, nutmeg (if using) and approximately half of the flour and stir until well-combined. While stirring, gradually add additional flour until the dough clings to itself and pulls from the sides of the bowl (you can do this by hand/with a wooden spoon or using the dough hook attachment of a stand mixer). Stir (adding more flour as needed) until dough is still a bit tacky to the touch but not too sticky to be unmanageable.
- If making by hand, lightly dust a clean surface with flour and knead the dough for 5-10 minutes or until smooth and elastic (add more flour as needed). If using a stand mixer, continue to mix on md/low speed until smooth/elastic, about 3-5 minutes.
- Place dough in a large, lightly oiled bowl and turn so the surface is coated with a thin layer of oil. Cover tightly and place in a warm place to rise until doubled in size (about 1-2 hours). While dough is rising you can prepare your filling.
- Combine brown sugar, cinnamon, allspice, nutmeg, and salt in a medium-sized bowl and whisk together until well-combined. Peel, core, and chop apples (smaller pieces are easier to roll into the cinnamon buns). If butter is not soft enough to be easily spread, pop it in the microwave for several seconds until it is nice and soft.
- Lightly butter a 13×9” (33x23cm) baking dish and set aside.
- Once dough has risen, gently deflate and transfer to a clean, lightly floured surface. Use a rolling pin to roll into a 10×20” (25-50cm) rectangle.
- Use a knife to evenly spread butter over the surface of the dough, leaving about ½” (1.25cm) of the perimeter untouched.
- Toss apples and brown sugar mixture together until apples are coated then immediately evenly sprinkle over the butter.
- Starting with one of the longer edges, firmly roll dough into a log, pinching the end together to make a seam.
- Use a sharp knife to immediately cut the dough into 12 even pieces and place cut-side down in prepared baking dish. You may notice a bit of the apple mixture may be oozing out of the bottom of the rolls, this is fine.
- Cover rolls with a towel and place in a warm spot to rise until puffed and increased in size at least 50%, about 25-40 minutes. Meanwhile, preheat oven to 350F (175C).
- Uncover risen rolls and transfer to the center rack of preheated oven. Bake 25-30 minutes (if using a metal pan, glass or ceramic may take several minutes longer) until rolls are cooked through. Once rolls have finished baking, prepare caramel glaze.
- Combine brown sugar, butter, milk, and salt in a medium-sized saucepan over medium heat. Cook, stirring frequently, until butter is melted and sugar is beginning to dissolve. Bring to a full boil and boil for 5 minutes, stirring frequently.
- Remove from heat and add powdered sugar and vanilla extract. Whisk until smooth.
- Immediately drizzle or spread glaze over cinnamon buns (even if they are still warm). Allow glaze to set before serving.