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
Apple Cinnamon Rolls are outrageously good. These luscious sweet rolls are filled with apples and cinnamon and iced with a very thick and rich vanilla buttercream frosting. The frosting melts into the cinnamon rolls as it’s spread on the rolls right after they come out of the oven. These cinnamon rolls are perfect for weekend, company or holiday breakfasts or brunches. These drool-worthy rolls are sure to cure any sweet tooth cravings. But be warned! These luscious cinnamon rolls are addictive. You won’t be able to stop at just one.
- breadmaker
- 9×13" glass baking dish
- 7×11" glass baking dish
- rubber spatula
- sharp knife
- measuring cups
- measuring spoons
- spatula
- sharp knife
- electric mixer
- large mixing bowl
- wooden spoon
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)
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.
NOTE: I usually warm the milk about one minute 30 seconds in the microwave (at 50% power).
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NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.Â
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NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 20 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.
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NOTE: For best results, do not use any lower percentage of milk than whole milk. Use butter not margarine and real vanilla extract.
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NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
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© Can’t Stay Out of the Kitchen
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
Apple Cinnamon Rolls are outrageously good. These luscious sweet rolls are filled with apples and cinnamon and iced with a very thick and rich vanilla buttercream frosting. The frosting melts into the cinnamon rolls as it’s spread on the rolls right after they come out of the oven. These cinnamon rolls are perfect for weekend, company or holiday breakfasts or brunches. These drool-worthy rolls are sure to cure any sweet tooth cravings. But be warned! These luscious cinnamon rolls are addictive. You won’t be able to stop at just one.
- breadmaker
- 9×13" glass baking dish
- 7×11" glass baking dish
- rubber spatula
- sharp knife
- measuring cups
- measuring spoons
- spatula
- sharp knife
- electric mixer
- large mixing bowl
- wooden spoon
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)
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.
NOTE: I usually warm the milk about one minute 30 seconds in the microwave (at 50% power).
Â
NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.Â
Â
NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 20 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.
Â
NOTE: For best results, do not use any lower percentage of milk than whole milk. Use butter not margarine and real vanilla extract.
Â
NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.
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