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
I peeled, cored, and diced up two baking apples, a Jonamac and some sort of Golden delicious hybrid. If you can find some local apples, this is your chance to let them shine. Granny Smith Apples, Honey Crisp, and Johnathans are all great pie and baking apples. Any of these would be delicious in these Cinnamon Yeast Rolls.
First, you roll up the dough like a classic cinnamon roll recipe. Then, using a serrated knife and gently sawing through the dough and apples is your best bet. They won’t be perfect rounds due to the chunkier filling, but as you add them to your baking dish, try to configure each roll so they’re not too misshapen.
You may not get perfect spirals, but you will love the aroma coming from your oven as these are baking and the tender, cinnamon-spiced apple buns that don your plate. If you love cinnamon baked goods, check out my Cinnamon Pull-Apart Bread, too.
You May Also Like
- Classic Cinnamon Rolls
- Best Apple Pie Recipe
- Favorite Apple Recipes
- My Best Breakfast and Brunch Recipes
Apple Cinnamon Rolls
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
- 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.
- Remove from heat and add cinnamon and nutmeg. Let cool to room temperature.
- 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.
- 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.
- Preheat oven to 400º.
- Bake for 20-25 minutes till puffed and golden brown. Cool on a wire rack.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1 rollAmount 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.
46 Comments on “Apple Cinnamon Rolls”
Mine turned out perfect and I don’t think I’ll make any other version again!
Apple-filled cinnamon buns are awesome, perfect for Fall but welcome in any season. Cooking the apples for the filling takes a little extra time, but is such a good choice.
An apple a day keeps the doctor away!
Oh my word……I need this in my life! Apples are my favorite fruit, adding them into one of my guilty pleasures sounds awesome! Yum, Hugs, Terra
That’s the best breakfast. Did you cut the rolls with a knife or with dental floss?
This is my kind of breakfast! I wish I had a batch of these sitting in my kitchen…time to bake!
I have never seen apples in cinnamon rolls, but what a wonderful idea!
Those icing certainly make the cinnamon rolls stand out, Liz! Great plating!
Gorgeous! I was planning on making some brioche again soon and I’ll definitely have to reserve some dough to give your rolls a try. Love the artful icing pattern!
Liz my head is spinning! Im trying to figure out the fastest way of eating all of these rolls in one hit 😀
Delicious!
Cheers
Choc Chip Uru
Cinnamon rolls are my favorite and these apple ones look gorgeous Liz! Love the icing and brioche dough – I can just imagine how amazing these taste!
Who wouldn’t love a good soft cinnamon buns!? The icing looks beautiful!
We bet those are better than Sara Lee’s. Plus, they don’t have any additives and preservatives.
Great job dear Liz, once again, nailed it!:)
I’m glad you didn’t put raisins in these. 🙂 They’re perfect just the way they are! Cinnamon rolls are my most favorite thing to eat in all the lands. Yours look beautiful!!!
Liz, these rolls look fabulous…apple and cinnamon all wrapped in a rich bread dough…
Thanks for the inspiration…enjoy your week 😀
I love the idea of an apple cinnamon roll! These look so fluffy and perfect!
How can you make cinnamon rolls even better? Add apples! Brilliant job Liz!
Apples are the perfect addition to cinnamon rolls. The smell while cooking is out of this world too! All the recipes shared with TwelveLoaves looks delicious!
Lizzy,
The rolls look yummy. Perfect for the fall. And I don’t see any imperfections in your spirals.
Annamaria
What a lovely brunch recipe. The lattice icing is very pretty. It would be lovely to enjoy these warm, straight from the oven – as long as there was time to ice them! xx
Those look perfectly coiled to me. The idea of apples in cinnamon rolls sounds fantastic, almost health food! Gorgeous as always.
Two for two with this brioche dough, Liz! Cinnamon rolls are good any time of the year!
I do believe I can smell those rolls from here, Liz, oh my! Who am I kidding, I’m sure those heavenly bites of apple goodness are all gone!!!
Thanks so much for sharing, Liz…
What a great breakfast treat, I’ve never added apples to this type of brioche roll but I love it. So pretty too.
I almost made apple sweet rolls, too! In the end, I settled on a quick bread instead, but now I absolutely have to do the rolls. Have to.
Whoa! Your hubby ate two and a half? That is quite an accomplishment! I also love that you used up some brioche dough you already had in the fridge, Liz. These look wonderful and your presentation with the icing is so, so pretty!
I have never tried Dorie’s brioche recipe in the high altitude but I’ve been having success with my Hungarian High Altitude Flour so may try to make some bread this Fall. This pan of Apple Cinnamon Rolls just made me drool. By the way, my family members were Sara Lee cinnamon roll fans also. We always had them – for sure – when we watched the Thanksgiving Macy Day Parade and the Rose Bowl Parade. Sometimes, other special occasions.
I would like have the same one for my breakfast tomorrow! Love the presentation with the icing !
Oh the aroma of these beauties baking must have been something special! great choice to include apples in these rolls.
What a glorious pan of cinnamon rolls, loved that you used brioche dough!
Wow I would be more than happy with these in the morning I love this kind of bread and these fillings sound amazing.
This looks amazing! Whenever I make cinnamon buns, they turn out sad looking.
I love cinnamon rolls but with the addition of apples it makes them all the better and so fall like. Perfect for this time of year. I bet your kitchen smelled heavenly!
oh they look beautiful and dainty and so sweet and delicious. I am a sucker for cinnamon rolls and I have never had an apple one! Can’t wait
I really want to make brioche dough. I haven’t tried it, just love to eat it. These rolls sound so good. I bet they smelled amazing too.
Oh, I don’t have much of a sweet tooth, but I would love one of these this morning. Happy Fall Baking!
Incredible rolls, Lizzy! I’ve got to try Dorie’s recipes…her recipes are always great. That icing…wow! Such a pretty addition to our #TwelveLoaves apple theme this month. Thank you for baking with us!!
wonderful photo and I bet they smelled amazing baking!
Dear Lizzy, What a beautiful presentation of these cinnamon rolls. They look delicious and I would love one right now!! with my coffee. Blessings dear. Catherine xo
Yes, please! These are happening…I’m thinking Thanksgiving brunch (you know it’ll be here before we know it).
I just love how each swirl is tucked with apples. Great recipe with the brioche too =)
These are such a fun breakfast treat for fall! Love that they are full of fruit so they have some nutrition in them as well. That just means you can eat two. 😛
Oh how I’d love a couple of these this morning! They look great and I can almost smell the apples here:@)
Yummy! I could eat them all!
Genius minds think alike! (I also baked up cinnamon rolls – vegan ones with Biscoff! Before the next bake though I’ll have to acquire a roul’pat….I’m also very curious about the Jonamac…I thought California was the mecca for hybrids…I guess it’s Indiana!
Apples and cinnamon are the perfect match! I love, love cinnamon!