Introduction

These Best Apple Cinnamon Rolls are easy to make, fluffy, and packed with warm, flavorful apple filling. Perfect for a cozy breakfast or a sweet treat, they combine tender dough with a deliciously spiced apple butter filling.

Best Apple Cinnamon Rolls | Easy, Fluffy, & Flavorful Recipe - Recipe Image

Ingredients

For the Dough:

3 2/3 cups bread flour
1/4 cup bread flour
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 cup water
1/8 teaspoon fine sea salt

For the Apple Filling:

1 2/3 cups diced Gala apple
1/4 cup apple butter
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons water (for cornstarch slurry)
1 teaspoon cornstarch (for slurry)

Instructions

Step 1: In a large bowl, combine 3/4 cup warm water, 1/3 cup granulated sugar, and 2 teaspoons instant yeast. Let sit for 5 to 10 minutes until the mixture becomes foamy.
Step 2: Add 1/8 teaspoon fine sea salt to the yeast mixture. Gradually add both amounts of bread flour (3 2/3 cups and 1/4 cup), mixing until the dough comes together. Knead the dough for 8 to 15 minutes until it is smooth and elastic.
Step 3: Lightly grease a large bowl, place the kneaded dough inside, turning once to coat with oil. Cover and let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
Step 4: Peel, core, and finely dice the Gala apples. In a medium saucepan, combine the diced apples, apple butter, 2 tablespoons granulated sugar, 2 tablespoons water, lemon juice, cinnamon, and vanilla extract. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the apples soften.
Step 5: Whisk together 1 teaspoon cornstarch and 2 teaspoons cold water to form a slurry. Stir the slurry into the apple mixture and cook for 1 to 2 minutes, stirring constantly, until the filling thickens to a glossy, jam-like consistency. Remove from heat and transfer to a bowl to cool completely to room temperature.
Step 6: Once the dough has doubled, gently punch it down. Turn it onto a lightly floured surface and roll it into an 18 by 12-inch rectangle about 1/4 inch thick. Evenly spread the cooled apple filling over the dough, leaving a 1/2-inch border along one long edge.
Step 7: Starting from the long edge opposite the unfilled border, carefully and tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal pieces, each about 1 to 1 1/2 inches thick, using a sharp knife or unflavored dental floss.
Step 8: Lightly grease a 9×13-inch baking pan. Arrange the sliced rolls in the pan, leaving a little space between each. Cover loosely and let rise in a warm, draft-free spot for 30 to 45 minutes, or until the rolls have visibly puffed and are nearly touching.
Step 9: Preheat the oven to 375°F (190°C) about 15 minutes before the second rise ends. Remove the cover from the pan and bake the rolls for 20 to 25 minutes, until golden brown and cooked through.
Step 10: Remove the rolls from the oven and let them cool in the pan for 5 to 10 minutes before serving. These apple cinnamon rolls are best enjoyed warm. Store leftover rolls in an airtight container.

Tips & Variations

Use Granny Smith apples for a tarter filling if you prefer contrast with the sweetness.
For extra richness, brush the rolls with melted butter right after baking.
Add chopped nuts like walnuts or pecans to the filling for added texture.
If you like icing, drizzle a simple glaze of powdered sugar and milk once cooled.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm gently in the microwave for 15 to 20 seconds or in a low oven until heated through for that fresh-baked softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Let it come to room temperature before rolling out and assembling.

Can I freeze these apple cinnamon rolls?

Absolutely. Freeze the assembled rolls before the second rise in a sealed container for up to 3 months. Thaw overnight in the refrigerator, allow to rise as directed, then bake.

Best Apple Cinnamon Rolls | Easy, Fluffy, & Flavorful Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

These Best Apple Cinnamon Rolls are fluffy, flavorful, and easy to make from scratch. Soft bread dough is filled with a spiced apple butter filling, rolled into perfect spirals, and baked to golden perfection. Each bite offers a delicious blend of sweet apples, warm cinnamon, and a tender, airy roll – ideal for breakfast, brunch, or dessert.

Author: Isabella
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 12 apple cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the Dough:

3 2/3 cups bread flour
1/4 cup bread flour
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 cup warm water
1/8 teaspoon fine sea salt

For the Apple Filling:

1 2/3 cups diced Gala apple (peeled and cored)
1/4 cup apple butter
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon cornstarch
2 teaspoons cold water (for cornstarch slurry)

Instructions

Activate Yeast: In a large bowl, combine 3/4 cup warm water, 1/3 cup granulated sugar, and 2 teaspoons instant yeast. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Form Dough: Add 1/8 teaspoon fine sea salt to the yeast mixture. Gradually incorporate 3 2/3 cups bread flour and 1/4 cup bread flour, mixing until the dough comes together. Knead the dough on a floured surface for 8-15 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
First Rise: Lightly grease a large bowl, place the kneaded dough inside, turning once to coat it with oil. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it has doubled in size.
Prepare Apple Filling: Peel, core, and finely dice 1 2/3 cups Gala apples. In a medium saucepan over medium heat, combine the diced apples, 1/4 cup apple butter, 2 tablespoons granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Cook, stirring occasionally, for 8-10 minutes until the apples are softened.
Thicken and Cool Filling: In a small bowl, whisk together 1 teaspoon cornstarch and 2 teaspoons cold water to make a slurry. Stir the slurry into the apple mixture and continue cooking for 1-2 minutes, stirring constantly, until the filling thickens to a glossy, jam-like consistency. Remove from heat and transfer to a bowl; let it cool completely to room temperature.
Assemble Rolls: Once the dough has doubled in size, gently punch it down to release air. Turn it out onto a lightly floured surface and roll into an 18×12 inch rectangle about 1/4 inch thick. Evenly spread the cooled apple filling over the surface, leaving a 1/2-inch border along one long edge.
Roll and Slice: Starting from the long edge opposite the unfilled border, carefully and tightly roll the dough into a log shape. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, approximately 1 to 1 1/2 inches thick.
Second Rise: Lightly grease a 9×13-inch baking pan. Arrange the sliced rolls in the pan with a little space between them. Cover loosely with plastic wrap or a towel and let rise in a warm, draft-free area for 30-45 minutes until the rolls have puffed up and are nearly touching.
Bake Rolls: Preheat the oven to 375°F (190°C) about 15 minutes before the end of the second rise. Remove the cover and bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
Cool and Serve: Remove the rolls from the oven and allow them to cool in the pan for 5-10 minutes. Serve warm for best flavor and texture. Store leftovers in an airtight container to maintain freshness.

Notes

Use bread flour for a chewier texture; all-purpose flour can be substituted but may result in softer rolls.
Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
The cornstarch slurry ensures the apple filling thickens properly without becoming watery.
Allow filling to cool completely before spreading on dough to prevent melting the dough or activating yeast prematurely.
Let rolls rise adequately for a fluffy, airy texture.
These rolls are delicious served warm, optionally topped with icing or glaze if desired.

Keywords: Apple cinnamon rolls, homemade cinnamon rolls, apple butter rolls, breakfast rolls, fluffy cinnamon rolls, easy cinnamon rolls