Apple Cinnamon Rolls

5 from 10 votes

These rolls have apple cider in the dough and the glaze, and apples inside. They're soft and gooey and full of apple flavor!

Prep Time1

Cook Time25

Rise Time2

Total Time3 25

Course: Breakfast

Cuisine: American

Servings: cinnamon rolls

Cost: $8

1 package active dry yeast (about 2 ¼ teaspoons or 7g)
¾ cup apple cider (177ml) heated to about 110-120°F, about 30-45 seconds in the microwave
⅓ cup granulated sugar (67g)
3 tablespoons unsalted butter (42g) softened
½ teaspoon salt
1 egg
3 - 3 ¼ cups all-purpose flour (372-403g) plus more for dusting

Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes until it's foamy.
Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
Place apple in a small microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and heat for 2-3 minutes, or just until the apples start to soften. Drain really well and pat them dry. Let cool at least 10 minutes before filling.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using).
Roll the dough up tightly from the long end. Decide how many rolls you want. Divide the dough into 12 rolls. Place rolls in a 9x13-inch pan that's been sprayed with nonstick cooking spray.
Cover the rolls with plastic wrap.

If you want to make these the night before: once they're covered with plastic wrap, place in the refrigerator overnight. Before baking, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating.
If making the same day (right away), allow the rolls to puff and almost double in size, about one hour, before baking.
When ready to bake, preheat oven to 350°F. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.

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