Apple Cinnamon Rolls with Cream Cheese Frosting
Soft yeast rolls filled with diced apples, brown sugar, and warm spices, finished with cream cheese frosting.
Equipment
- 9x13 baking pan
- Large mixing bowl
- Rolling Pin
- Hand mixer
Ingredients
Main Ingredients
- ½ cup warm water 105 to 110 degrees F
- 1 tsp granulated sugar for the yeast
- 2 ¼ tsp active dry yeast 1 packet
- 5 cup all purpose flour
- ⅓ cup granulated sugar
- 1 tsp kosher salt
- ¾ cup unsalted butter room temperature
- 2 large eggs room temperature, lightly beaten
- 1 tsp pure vanilla extract
- ¾ cup warm milk 105 to 110 degrees F
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- 2 medium apples any variety, diced
- 3 tbsp unsalted butter softened, for the filling
- 4 tbsp unsalted butter softened, for the frosting
- 4 oz cream cheese softened
- 1 ½ cup powdered sugar
Instructions
Cooking
- Wake the yeast. Combine the warm water, 1 teaspoon sugar, and yeast and let it foam for 5 to 10 minutes.
- Make the dough. Mix the flour, sugar, and salt with the yeast mixture, butter, eggs, vanilla, and warm milk, then knead 5 to 10 minutes until smooth.
- Rise. Let the dough double in a covered, greased bowl for 1 to 2 hours.
- Fill and cut. Roll to a large rectangle about 1/4 inch thick, spread with butter, sprinkle with brown sugar, cinnamon, nutmeg, and apples, roll up, and cut 12 pieces.
- Rise and bake. Rest the rolls in a greased 9x13 pan for 30 to 45 minutes, then bake at 350 degrees F for 25 to 30 minutes until golden.
- Frost. Beat the cream cheese and butter smooth, add the powdered sugar, and spread over the warm rolls.
Notes
Substitutions: Use instant yeast mixed straight into the flour, or swap walnuts in for extra crunch.
Tips: Dice the apples small and blot them dry so the dough stays soft.
Storage: Keep unfrosted rolls covered at room temperature for 2 days, refrigerate frosted rolls for up to 4 days, or freeze unfrosted rolls for 3 months.