Apple Cinnamon Roll

Apple Cinnamon Roll is one of my favorite cozy bakes to make when I want something warm, sweet, and filled with the comforting flavors of fall. Imagine soft, pillowy dough swirled with buttery cinnamon sugar and juicy apple chunks, then drizzled with a creamy glaze — it’s a bakery-style treat that fills my kitchen with the most irresistible aroma.

Why You’ll Love This Recipe

I love this recipe because it combines the best parts of a cinnamon roll and apple pie. The apples add moisture and natural sweetness, while the cinnamon sugar swirl melts into gooey layers throughout the roll. It’s the perfect choice for weekend breakfasts, holiday mornings, or whenever I want to treat myself and others to something special and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Warm milk
• Sugar
• Active dry yeast
• Eggs
• Butter, softened
• Salt

For the filling:

• Brown sugar
• Ground cinnamon
• Butter, softened
• Apples, peeled and diced (Granny Smith or Honeycrisp work great)
• Lemon juice (to prevent browning)

For the glaze:

• Powdered sugar
• Milk or cream
• Vanilla extract
• Cream cheese (optional for a richer glaze)

Directions

1. Make the dough:
   I activate the yeast in warm milk with a bit of sugar, then mix it with flour, eggs, salt, and softened butter. I knead until the dough is soft and elastic, then let it rise until doubled in size (about 1 hour).
2. Prepare the apples:
   I dice the apples and toss them with a bit of lemon juice. I soften them in a skillet for a few minutes with a touch of butter if I want a tender filling.
3. Roll and fill:
   I roll the dough into a rectangle and spread it with softened butter. I sprinkle the cinnamon sugar mixture evenly, then scatter the diced apples over it.
4. Shape the rolls:
   I roll the dough tightly from the long side and slice it into even rolls. I place them in a greased baking dish, cover, and let them rise again for 30–45 minutes.
5. Bake:
   I bake the rolls at 350°F (175°C) for 25–30 minutes, or until golden brown and cooked through.
6. Make the glaze:
   I whisk together powdered sugar, milk, and vanilla (plus cream cheese if using) until smooth. I drizzle it over the warm rolls right before serving.

Servings and timing

This recipe makes 12 rolls and takes about 2 hours total, including rising time.

Variations

Sometimes I add chopped pecans or walnuts to the filling for crunch, or a pinch of nutmeg for extra spice. For a richer finish, I use a cream cheese frosting instead of glaze. I’ve also made mini rolls in a muffin tin for cute, bite-sized portions.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. To reheat, I microwave each roll for 15–20 seconds or warm them in a 300°F oven until soft and gooey again.

FAQs

Can I use pre-made dough?

Yes — I’ve used store-bought pizza or crescent dough in a pinch. It saves time, though homemade dough gives the best texture and flavor.

What’s the best apple to use?

I prefer tart apples like Granny Smith or sweet-tart varieties like Honeycrisp or Fuji. They hold their shape and flavor well after baking.

Can I make these overnight?

Yes — after placing the sliced rolls in the baking dish, I cover and refrigerate overnight. In the morning, I let them come to room temp and rise for about 30 minutes before baking.

Do I need to pre-cook the apples?

It’s optional. I sometimes sauté them lightly to soften and caramelize them a bit, but raw apples also work and soften nicely while baking.

Can I freeze them?

Yes — I freeze unbaked rolls (after shaping) or baked ones without glaze. I thaw overnight in the fridge and bake or reheat as needed.

Conclusion

Apple Cinnamon Roll is the perfect blend of two classic comfort desserts — and every bite is soft, warm, sweet, and full of cinnamon-spiced apple goodness. Whether I’m baking for breakfast, dessert, or a cozy get-together, these rolls always bring smiles and empty plates. It’s a recipe I love coming back to, especially when I want something homemade and heartwarming.

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