Apple Cinnamon Yeast Rolls
Apple Cinnamon Yeast Rolls are warm, comforting, and bursting with all the flavor of apple pie. Soft yeast dough, sweet apple‑cinnamon filling, and a simple glaze on top, they are the perfect fall sweet treat.
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I grew up with cinnamon rolls on the weekends, but once fall hit? My mom would toss chopped apples into the mix like it was second nature. And let me tell you, that warm apple-cinnamon smell wafting through the house? Unreal. T
If you love making homemade cinnamon rolls, check out these Sourdough Discard Cinnamon Rolls, Strawberry Cinnamon Rolls, or Cookies and Cream Cinnamon Rolls.
Why You’ll Love This Recipe
- Bold flavor combo: Apples and cinnamon bring a classic fall comfort.
- Homemade dough bliss: You make the yeast dough yourself, so the texture is rich and satisfying.
- Versatile treat: Great for brunch, dessert, snack, or any time you want something a little special.
Ingredients
Apple Cinnamon Yeast Rolls
Equipment
- Large Mixing Bowl
- lightweight kitchen towel or plastic wrap
- small bowl
- 9×13 baking dish
- Medium bowl
- whisk
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup warm milk 110°F
- 2 ¼ teaspoons Active Dry Yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter softened
Filling:
- 2 cups finely chopped peeled apples about 2 medium
- ½ cup brown sugar
- 2 teaspoons ground Cinnamon
- ¼ cup unsalted butter softened
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Mix the flour and salt together.
- In a large bowl, dissolve yeast in warm milk with the sugar. Let sit 5–10 minutes until foamy.
- Add egg, butter, and the flour mixture. Mix until a soft dough forms, adding more flour if needed.
- Knead on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise about 1 hour or until doubled.
- Punch down dough and roll into a 12×18-inch rectangle. Spread with softened butter.
- In a small bowl, mix apples, brown sugar, and cinnamon. Spread over dough.
- Roll up tightly from the long side and cut into 12 slices. Place rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
- Bake at 350°F for 25–30 minutes, until golden brown.
- Whisk glaze ingredients together and drizzle over warm rolls before serving.
Notes
- Make sure your milk is warm (around 110°F) to properly activate the yeast.
- Don’t over‑knead the dough — you want it smooth and elastic, but still soft.
- Let the rolls rise until nearly doubled before baking so they’re light and fluffy.
- Glaze while warm for best melt‑in‑your‑mouth texture.
- These rolls shine for breakfast, brunch, or dessert.
Storage
- Storing: Leftovers can be kept in an airtight container in the refrigerator for up to 2‑3 days.
- Reheating: To reheat, microwave individual rolls for 20‑30 seconds (or more if needed) until warm.
- Make‑ahead: You can assemble the rolls (through step 4), cover the pan and refrigerate overnight. In the morning, let them rise ~30‑60 minutes at room temp before baking.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendys Tips
- When kneading, you want the dough to be smooth, slightly elastic and pull away from the surface. Over‑kneading will make rolls dense and tough.
- For even slices and nice spirals, use floss or string instead of a knife to cut the rolls.
- If your dough is in a cool room or it’s a slow-rise day, you can use your oven with the light on as a warm spot for rising.
- Choose apples that hold their shape when baked (like Honeycrisp or Granny Smith) so you get a nice texture in the filling.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes—instant yeast can work. If you use it, you might skip the proofing step (or still do it to test your yeast). Rising times may be shorter.
Often, this was because either the dough didn’t rise enough (both first and second rise), or too much flour was added, making the dough heavy. Also, over‑kneading can compress the structure so it doesn’t expand well.
Yes. After baking and cooling, you can freeze them in an airtight container for up to 2‑3 months. Thaw in fridge overnight or on counter for a few hours, then warm before serving.
