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Apple Cinnamon Rolls

Apple Cinnamon Rolls

Updated November 3, 2026

Soft, fully cooked cinnamon rolls layered with apple filling that delivers real fruit flavor without leaking moisture into the dough. Pre-cooked and thickened apples solve the soggy center problem that ruins most fruit-filled rolls.

Pre-cook apples during first rise for efficiency. Apples must be completely cooled before applying to dough.

Use a firm apple variety (Granny Smith, Honeycrisp) for best texture. Lemon juice brightens flavor and prevents browning.

Cook time
1 hr 1 min
Rating
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Ingredients

Scale
Measurement units
  • 2 cup Whole milk, warmed to 105-110°F
  • 2 ¼ tsp Active dry yeast
  • 1 cup Granulated sugar
  • 2 Large egg
  • 1 Large egg yolk
  • ¼ cup Unsalted butter, melted and cooled
  • 7 cups All-purpose flour
  • 1 tsp Kosher salt
  • 6 cups Apple, peeled and diced 0.25 inch
  • 2 tbsp Unsalted butter
  • ½ cup Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • ¼ tsp Kosher salt
  • 1 tbsp Lemon juice
  • 1 ½ tsp Cornstarch
  • ½ cup Unsalted butter, softened
  • ½ cup Light brown sugar, packed
  • 1 ½ tbsp Ground cinnamon
  • ¼ tsp Kosher salt
  • 4 oz Cream cheese, softened
  • 2 tbsp Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Whole milk
  • ⅛ tsp Kosher salt

Instructions

Activate the yeast
Combine warm milk (105-110°F), yeast, and sugar in a large bowl or stand mixer bowl. Rest 5 to 8 minutes until foamy.
Equipment
  • stand mixer or large bowl
Ingredients
  • whole milk, warmed to 105-110°F (1 cup)
  • active dry yeast (2 ¼ tsp)
  • granulated sugar (¼ cup)
  • Large egg
Mix the dough
Add egg, egg yolk, and melted butter. Mix. Add flour and salt. Mix until a soft, shaggy dough forms.
Equipment
  • stand mixer or large bowl
Ingredients
  • large egg
  • large egg yolk
  • unsalted butter, melted and cooled (¼ cup)
  • all-purpose flour (3 ½ cups)
  • kosher salt (1 tsp)
Knead the dough
Knead 6 to 8 minutes until smooth and elastic. Dough should be soft and slightly tacky. SAVE (dry rolls): Do not add excess flour - overflouring is the fastest path to dry crumb.
Ingredients
  • All-purpose flour (3 ½ cups)
First rise
Place dough in a lightly oiled bowl. Cover. Rise 60 to 75 minutes at 72-78°F until doubled.
Equipment
  • stand mixer or large bowl
Pre-cook the apples
Melt butter in skillet over medium heat (325-350°F). Add apples, brown sugar, cinnamon, salt, and lemon juice. Cook 5 to 7 minutes until apples are just tender and liquid is released. Sprinkle cornstarch over apples and cook 30 to 45 seconds until juices thicken. Remove from heat and cool completely. SAVE (soggy centers): Raw apples release water during baking and sabotage doneness. Pre-cooking and thickening removes that risk.
Equipment
  • large skillet
  • 9x13 inch baking dish
Ingredients
  • unsalted butter (2 tbsp)
  • apple, peeled and diced 0.25 inch (2 cups)
  • light brown sugar, packed (¼ cup)
  • ground cinnamon (1 tsp)
  • kosher salt (¼ tsp)
  • lemon juice (1 tbsp)
  • cornstarch (1 ½ tsp)
  • Granulated sugar (¼ cup)
Roll the dough
Roll dough into a 14x18 inch rectangle. SAVE (undercooked centers): Target thickness 0.25 inch. Uniform thickness ensures even baking.
Equipment
  • rolling pin
  • 9x13 inch baking dish
Spread the cinnamon layer
Spread softened butter evenly over dough. Mix brown sugar, cinnamon, and salt. Sprinkle evenly and press lightly.
Ingredients
  • unsalted butter, softened (½ cup)
  • light brown sugar, packed (½ cup)
  • ground cinnamon (1 ½ tbsp)
  • kosher salt (¼ tsp)
  • Granulated sugar (¼ cup)
  • Light brown sugar, packed (¼ cup)
Apply the apple filling
Distribute cooled apples evenly over the cinnamon layer. Do not mound or pile - even distribution prevents wet pockets.
Ingredients
  • Apple, peeled and diced 0.25 inch (2 cups)
Roll and cut
Roll tightly from the long side. Cut into 12 equal rolls using a bench scraper or sharp knife. Clean cuts, don't compress.
Equipment
  • bench scraper or knife
Second rise
Place rolls in a greased 9x13 inch dish. Cover. Rise 25 to 35 minutes until puffy and touching.
Equipment
  • 9x13 inch baking dish
Preheat the oven
Heat oven to 350°F.
Bake with temperature verification
Bake 20 to 26 minutes. At 18 minutes, check center roll with instant-read thermometer. Target internal temperature 190-195°F in the thickest roll. SAVE (undercooked centers): Apples make rolls look done before centers are cooked. Temperature verification, not visual guessing. If tops brown early, tent loosely with foil and continue baking.
Equipment
  • instant-read thermometer
  • aluminum foil
  • 9x13 inch baking dish
Ingredients
  • Apple, peeled and diced 0.25 inch (2 cups)
Make the icing
Mix cream cheese and butter until smooth. Add powdered sugar, vanilla, milk, and salt. Beat until spreadable.
Ingredients
  • cream cheese, softened (4 oz)
  • unsalted butter, softened (2 tbsp)
  • powdered sugar (1 cup)
  • vanilla extract (1 tsp)
  • whole milk (1 tbsp)
  • kosher salt (⅛ tsp)
  • Whole milk, warmed to 105-110°F (1 cup)
  • Granulated sugar (¼ cup)
Rest and ice
Cool rolls 10 minutes. Spread icing while warm, not hot. Hot rolls melt icing and create a greasy finish.

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