Apple Cinnamon Rolls
Oh, my goodness. Apple Cinnamon Rolls. Get a load of that! These outrageous Cinnamon Rolls are breathtakingly delicious. No lie. They’re loaded with cinnamon and apples and dosed with the richest, thickest icing ever. Yes, indeed. These jewels need to be eaten! Every bite will go down oh so good.
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We had some church friends ask me to make cookies for an elder retreat they were having in Oklahoma. Karen and Mitch had sampled our Christmas cookies last year when we gave them a bag. I said, “sure.” I ended up making three kinds: Peanut Butter Surprises (which include Reese’s Peanut Butter Cups), Monster Brownies and Perfect Chocolate Chip Cookies.
Then I asked her if they might enjoy some sweet rolls too. She said, “yes!” So I made up Chocolate Sweet Rolls, Raisin Cinnamon Rolls and these Apple Cinnamon Rolls. I got pictures later showing how much they enjoyed the sweet rolls and cinnamon rolls. 🙂
Apple Cinnamon Rolls are really terrific. They’re gooey, fruity and slathered with icing that’s to die for. They’re just so irresistible it’s hard to stay out of them. Thankfully, I used one sweet roll from each recipe for pictures and those are the ones John and I shared and drooled over. Yum. Yum.
I usually end up making sweet rolls (or cinnamon rolls) a day in advance. All-in-all they take about 4 to 4 1/2 hours to make when you include the raising. Since I’m not an early bird, I don’t like getting up at 4am to make them for breakfast. So I make them a day ahead. They’re actually pretty good for a couple of days before you need to refrigerate them (if you don’t eat them up very fast).
Apple Cinnamon Rolls are wonderful for company or holiday breakfasts. But I bet your family will want these on the weekends too. Especially if you have a sweet tooth like I do. Add some fruit, bacon or sausage and toss in a few eggs, and you have a country breakfast that everyone will enjoy digging into. Enjoy.
Apple Cinnamon Rolls are outrageously good!
These cinnamon rolls are fabulous for weekend, company or holiday breakfasts!
Apple Cinnamon Rolls are so droolworthy!
Cinnamon Rolls will cure any sweet tooth craving!
Here’s what I did.
I used these ingredients for the dough.
Cut salted butter into slivers and place in the bottom of the breadmaker bread canister.
Add warmed half-and-half.
Add bread flour and sugar.
Add sea salt and Fleischmann’s active dry yeast or bread machine yeast.
Place on “dough” setting of breadmaker. This will mix, knead and raise the dough. It will take about 1 hour 45 minutes.
Roll out dough on countertop. Don’t use any flour.
I used these ingredients for the filling.
Spread softened NOT melted butter over top. I only needed about 6 tablespoons of butter to get good coverage.
Sprinkle brown sugar over top. With the palm of your hand, spread the brown sugar so it fills in all the crevices.
Sprinkle cinnamon as evenly over top as possible.
Spread diced apple evenly over top.
Roll up tightly jelly-roll style (be gentle so the dough doesn’t tear).
Once the dough is rolled up completely, cut into one or two inch slices.
Place rolls in a greased baking dish. This is a 10×15″ dish so it held 15 rolls. A 9×13″ baking dish will hold 12 rolls. I had another pan and that filled a 9×9″ baking dish with rolls too.
Bake at 350 degrees for about 20 minutes or until centers are no longer gooey.
I used these ingredients for the icing.
Combine softened butter, vanilla, half-and-half and powdered sugar.
Mix with an electric mixer a few minutes until smooth and thick.
Spread icing over top as soon as the rolls come out of the oven. It will soften and melt a little, filling in all the crevices from the rolls.
This is the 9×9″ baking dish. This batch ended up making 24 rolls total.
Apple Cinnamon Rolls are ooey, gooey and so delicious!
I love the fact that I don’t have to knead the cinnamon rolls. It’s so much easier when the breadmaker does it for me!
Apples and cinnamon make these rolls heavenly.
Apple Cinnamon Rolls are fantastic to serve for brunch as well.
Here’s the recipe.
APPLE CINNAMON ROLLS
(My own concoction)
Apple Cinnamon Rolls
Equipment
- 1 breadmaker
- 1 9x13" glass baking dish
- 1 7x11" glass baking dish or one of similar size (I used an 8x8")
- 1 rubber spatula to (gob) spread icing on top of rolls
- 1 sharp knife to slice roll dough
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to peel, core and dice apples
- 1 electric mixer
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
DOUGH:
- 4 tbsp. salted butter (1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s active dry yeast or bread machine yeast
APPLE FILLING:
- 6 tbsp. salted butter softened
- 3/4 cup light brown sugar packed
- 3 to 3 1/2 tbsp. ground cinnamon or more, as desired
- 2 cups gala apples peeled, cored and diced
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tsp. real vanilla extract no substitutes
- dash sea salt
- 5 to 6 tbsp. half-and-half
- 3 cups powdered sugar or as desired
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is softened, just place the whole piece in the bread canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle with cinnamon, then apples.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dishes.
- See notes below for raising dough.
APPLE FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Sprinkle cinnamon evenly over top of the brown sugar.
- Then spread the diced apples over top.
- Roll up carefully and cut dough into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dish.
- Allow to rise in a warm place about an hour and a half until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls after they come out of the oven.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
The icing is thick and rich and makes these cinnamon rolls perfect, in my opinion.
My daughter-in-law makes her icing even thicker than I do, so that it sits up on top of the cinnamon rolls. That’s a great way to make the rolls as well.
Look at all that icing!
We loved how these Apple Cinnamon Rolls turned out. Give them a shot and you’ll have everyone wanting seconds.
You may also enjoy these delicious recipes!
Apple Cinnamon Rolls
Equipment
- 1 breadmaker
- 1 9×13" glass baking dish
- 1 7×11" glass baking dish or one of similar size (I used an 8×8")
- 1 rubber spatula to (gob) spread icing on top of rolls
- 1 sharp knife to slice roll dough
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to peel, core and dice apples
- 1 electric mixer
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
DOUGH:
- 4 tbsp. salted butter (1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s active dry yeast or bread machine yeast
APPLE FILLING:
- 6 tbsp. salted butter softened
- 3/4 cup light brown sugar packed
- 3 to 3 1/2 tbsp. ground cinnamon or more, as desired
- 2 cups gala apples peeled, cored and diced
ICING:
- 1/2 cup salted butter softened (1 stick)
- 1 tsp. real vanilla extract no substitutes
- dash sea salt
- 5 to 6 tbsp. half-and-half
- 3 cups powdered sugar or as desired
Instructions
DOUGH:
- Layer ingredients in order listed.
- Cut butter into slivers and place on bottom of bread canister. (Or, if the butter is softened, just place the whole piece in the bread canister).
- Measure half-and-half into a measuring cup.
- Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
- Pour warm cream over top of butter.
- Spread flour over top of cream.
- Then sprinkle with granulated sugar, salt and yeast.
- Place in breadmaker and put on “dough” setting.
- This will take approximately 1 hour 45 minutes.
- Remove dough from bread canister and roll out into a very large rectangle.
- Spread softened butter over top, then sprinkle with brown sugar.
- With your hand, spread the brown sugar so that it fills in all the crevices.
- Sprinkle with cinnamon, then apples.
- Roll up tightly jelly-roll style.
- Cut into one to two-inch pieces and place in a greased baking dishes.
- See notes below for raising dough.
APPLE FILLING:
- Soften unsalted butter.
- Spread butter as evenly as possible over the large rectangular piece of dough.
- Sprinkle brown sugar over top.
- Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
- Sprinkle cinnamon evenly over top of the brown sugar.
- Then spread the diced apples over top.
- Roll up carefully and cut dough into even one to two-inch sections with a sharp knife.
- Place cut side up in a greased rectangular baking dish.
- Allow to rise in a warm place about an hour and a half until the rolls come up almost to the top of the baking dish.
- Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
- Add icing and serve.
ICING:
- Place ingredients in a mixer and beat for several minutes.
- Dollop over top of hot cinnamon rolls after they come out of the oven.