Apple Cinnamon Rolls

Diced apples are mixed with butter and cinnamon and rolled up in these pillowy soft Apple Cinnamon Rolls. Brown sugar frosting then oozes into the crevices, making them the idyllic fall breakfast treat!

Prep Time45

Cook Time25

Rise Time2

Total Time3 10

Course: bread, Breakfast, brunch

Cuisine: American

Keyword: cinnamon rolls, yeast bread

Servings: large rolls

Calories: 489kcal

Author: Kelsey Byrnes

Ingredients

Dough

1 packet (or 2 1/4 teaspoons) quick rise yeast
1/3 cup + 2 teaspoons sugar divided
1/4 cup warm water 110-115°F
2/3 cup very warm milk
1/3 cup mashed potatoes
1/4 cup butter softened
1 egg yolk
1/2 teaspoon salt
1 teaspoon vanilla
4 cups all-purpose flour

Filling

2 cups finely chopped apples (peel first)
3/4 cup brown sugar
1/4 cup melted butter
2 tablespoons + 1 teaspoon flour
1 tablespoon cinnamon

Brown Sugar Frosting

1/2 cup brown sugar
1/4 cup butter
1/4 cup milk
2 cups powdered sugar

Instructions

Make the Dough

In a small bowl, add the yeast and 2 teaspoons of sugar to the water (be sure that the water is 110-115°F). Give it a stir and set aside.
In the bowl of a stand mixer fitted with the dough attachment, add the warm milk, 1/3 cup sugar, mashed potatoes, butter, egg yolk, salt and vanilla. Stir until the butter is melted.
Add 1 cup of the flour and stir to combine.
Pour in the yeast mixture (should have risen a bit and look foamy) and stir.
Add the remaining flour. Knead the dough by using the stand mixer on low speed for 10 minutes (or knead by hand for 12 minutes). The dough will be a bit sticky, but you should be able to touch the dough lightly with your finger and have it not stuck to you finger. (It might pull a bit, but should release from your finger). If it's too sticky, add an additional 1/4 - 1/2 cup of flour and knead an additional few minutes to make sure it's well-incorporated.
Using greased hands, gather the dough into a ball and place into a greased glass bowl. Cover with plastic wrap and set in a warm place to rise for 60-90 minutes, or until doubled.

Fill and Shape the Rolls

While the dough is rising, make the filling by combining the apples, brown sugar, melted butter, flour and cinnamon; set aside.
Once the dough has doubled in volume, punch it down and then lay it on a greased countertop. Roll the dough into a large rectangle (mine was about 17" x 19").
Dollop the filling mixture over the dough and spread carefully with the back of a spoon.
Roll the dough up tightly.
Use a piece of fishing line, unflavored floss or a sharp serrated knife, cut the dough into 12 equal pieces.
Place the rolls into a greased 9x13" pan. Cover with plastic wrap and let rise in a warm place for 30-60 minutes, or until puffy and noticeably larger.

Bake the Rolls

Preheat oven to 350°F.
Once the oven is preheated, bake the rolls for 20-25 minutes or until a light golden brown on top. A thermometer stuck into the center of the rolls should register 190°F+.

Frost the Rolls

Add the brown sugar, butter and milk to a large microwave-safe bowl.
Microwave for 1 minute, then stir and continue to microwave until boiling.
Stir until the brown sugar is dissolved.
Add the powdered sugar and use a whisk to make sure it's all incorporated.
Spread the warm frosting over the warm rolls.

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