Apple Cinnamon Rolls

Apple Cinnamon Rolls will have your family wanting them for breakfast, lunch, and dinner! Put a taste of Autumn in your day!

These irresistible Cinnamon Apple Buns will make the transition to fall a delicious occasion!

Why You Must Make

• If you’d like a change from the classic cinnamon rolls, this apple-laden version is a terrific alternative.
• Little bits of fresh apples that have been sauteed with butter and cinnamon add an extra layer of deliciousness to this morning treat.
• These buns are perfect for a fall breakfast or brunch. They’d be a delicious way to start Thanksgiving morning!

I made a batch of butter-laden brioche dough for some dinner rolls. Half was left in the fridge and I had up to 5 days to use it up. My family adores cinnamon rolls…they were truly in mourning when we could no longer get Sara Lee frozen cinnamon rolls at our supermarket. I knew I’d have to step up my baking game.

So, with it being autumn and all, I decided to add some diced apples, sauteed with butter and cinnamon, to this batch of buns. No raisins for this bunch. No-sirree-bob. Adding apples to the mix was already pushing it, but the hubby ate 2½  the next morning. A fine testimonial that these Apple Cinnamon Yeast Rolls were A-OK.

Ingredient Notes

• Kitchen Staples – Sugar, Butter, Cinnamon, Grated Nutmeg, Butter
• Brioche Dough – Chilled, ½ batch. I used Dorie Greenspan’s brioche recipe for these Apple Cinnamon Rolls. I haven’t tested, but I think a defrosted log of frozen bread dough could work in a pinch.
• Baking Apples – Peeled, cored, and diced. Granny Smith, Honeycrisp or Golden Delicious are good options.
• Powdered Sugar – Sift for the smoothest icing.
• Half and Half – Makes a richer, creamier icing than using milk.
• Vanilla Extract – Make sure it’s real vanilla extract, like Nielsen-Massey, not artificially flavored.

Recipe Tips

• Use a couple of types of baking apples for the best flavor. I used a Jonamac and some sort of Golden delicious. Ask the produce manager for a recommendation if you’re not sure.
• I like using a large silicone mat dusted with flour to roll out my dough. It’s sturdy enough to also use to assist when rolling the dough topped with filling into a cylinder before cutting it into slices.
• Saute your apples with cinnamon, sugar, and butter, then cool before topping the bread dough.
• Adding a little nutmeg is nice, too, but don’t overdo it. Just a few grates or a pinch or two is plenty.
• Top your dough with the cooked and cooled apples, then use your Silpat (if using) to help guide the rolling process.
• Make sure to dust the Silpat with a little flour even though it is nonstick. It will help minimize any wetter dough from sticking.

Frequently Asked Questions

You May Also Like

• Classic Cinnamon Rolls
• Best Apple Pie Recipe
• Favorite Apple Recipes
• My Best Breakfast and Brunch Recipes 

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The Recipe:

Apple Cinnamon Rolls

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Yield 12

Apple Cinnamon Rolls - bits of apples rolled into this breakfast treat make them irresistible!!!

Ingredients

• ½ batch brioche dough, chilled (recipe linked below)
• 2 baking apples, peeled, cored, and diced
• ¾ cup sugar
• ¼ cup butter
• 1 teaspoon cinnamon
• A few gratings of fresh nutmeg (or to taste)

Icing:

• 2 cups powdered sugar
• 5 tablespoons half and half
• ½ teaspoon vanilla
• 2 tablespoons melted butter

Instructions

1. Put diced apples, sugar, and butter in a saute pan. Cook until the apples are tender and the liquid is reduced slightly, about 10 minutes.
2. Remove from heat and add cinnamon and nutmeg. Let cool to room temperature.
3. Roll out the dough on a well-floured surface into an 18 x 24 inch rectangle. Spread the apples evenly across the surface, leaving about an inch around the perimeter clear. Roll up from long side to long side and press the seam to seal. Cut the roll into 12 even slices.
4. Place in a greased 9 x 9 baking pan. Cover with plastic wrap coated with non-stick cooking spray and let rise until the dough doubles in size, about 1 hour.
5. Preheat oven to 400º.
6. Bake for 20-25 minutes till puffed and golden brown. Cool on a wire rack.
7. Mix icing ingredients and drizzle over cooled rolls.

Yield: 12 rolls

Total time: 8+ hours

Notes

Total time does not include proofing time.

Dorie Greenspan's Brioche Recipe.

Recommended Products

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• 
  OXO Vegetable Peeler
• 
  9 x 13-inch Pyrex casserole dish
• 
   French Rolling Pin

Nutrition Information:

Yield:

12

Serving Size:

1 roll
Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 140mgCarbohydrates: 45gFiber: 1gSugar: 33gProtein: 1g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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