I’m all about keeping things simple in the kitchen while still creating something that feels special. This recipe strikes the perfect balance. It’s straightforward enough to tackle on a weekend morning without feeling overwhelmed, yet the end result is something that feels, well, kind of fancy. These Apple Cinnamon Rolls have just the right amount of sweetness and spice, they’re soft and buttery, and that cream cheese frosting? Absolutely heavenly.
We’ve all had those mornings where we’re looking for that cozy, warm hug of a breakfast treat, haven’t we? On this particular morning, I decided these rolls could be that treat for my crew. Watching my kids’ eyes light up as they took their first bites was absolutely priceless. There’s something about making a treat from scratch that brings a kind of satisfaction that store-bought just can’t offer.
Now, let’s talk about the fun part: making these soft-baked beauties yourself! I’ll guide you through each step, so you feel like a pro in the kitchen, even if you’re just starting out. Trust me, your family will thank you. So go ahead, get your apron out, start warming up that milk, and let’s create some delicious memories together. All you need is a kitchen, a few ingredients, and the love for sharing good food with the ones you cherish most.
How to Make Soft-Baked Apple Cinnamon Rolls
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Ingredients:
- 250g whole milk, warmed
- 100g unsalted butter, softened
- 850g medium apples, peeled and diced
- 2 large eggs, at room temperature
- 30g unsalted butter (for apple filling)
- 125g pecan halves
- 280g brown sugar
- 50g granulated sugar
- 565g all-purpose flour
- 2 1/4 tsp active dried yeast
- 1/2 tsp kosher salt
- 1/4 tsp kosher salt (for apple filling)
- 1/2 tsp ground cinnamon
- 1 Tbsp corn starch
- 2 Tbsp plus 1 tsp ground cinnamon (for filling)
- 190g unsalted butter, at room temperature
- 225g cream cheese, at room temperature
- 250g powdered sugar, sifted
- 1-2 Tbsp heavy whipping cream
- 1/8 tsp kosher salt (for frosting)
Directions:
- Begin by crafting the dough. Combine warmed milk, 25g granulated sugar, and yeast in a bowl. Let this mix sit until nice and bubbly, around 10-15 minutes.
- In a stand mixer, gather flour, kosher salt, and the rest of the sugar. Add the milk mixture and eggs. Mix on low for a couple of minutes, then crank it up to medium for 5 minutes. Slowly add in the butter, mixing for another 7-10 minutes until the dough feels smooth and elastic.
- Shape the dough into a ball. Cover and chill in the fridge for at least 2 hours, or let rise in a warm corner of your kitchen for 45-60 minutes until doubled in size.
- For the apple goodness, melt 30g butter over medium heat in a skillet. Add diced apples, sugar, cinnamon, and a pinch of salt. Let it cook for around 3-5 minutes until the apples are soft. Stir in the corn starch and cook until it thickens a bit. Let it cool down.
- Heat the oven to 350°F. Spread pecans on a baking sheet and let them toast for about 10 minutes until they’re just lightly browned.
- Create the cinnamon filling by mixing butter, brown sugar, cinnamon, and salt together.
- Coat a 9″x13″ baking dish with butter. Roll out the dough to a 24″x16″ rectangle, then spread on the cinnamon mixture, apple filling, and pecans.
- Roll the dough snugly and slice it into 12 pieces. Arrange these in your dish, cover, and let them rise for about 45 minutes until they look nice and puffy.
- Bake those rolls for 35-40 minutes until they’re a golden brown. Let them cool for about 15 minutes.
- For the frosting, blend cream cheese and butter until smooth, then fold in powdered sugar, heavy cream, and salt until it’s fluffy. Slather over warm rolls.
Ingredient Substitutions:
Don’t worry if you don’t have heavy whipping cream; you can use regular milk in the frosting for a lighter consistency. If you’re out of pecans, walnuts or almonds make a great alternative. Feel free to use vegan butter and a dairy-free cream cheese for a plant-based twist on this delightful recipe without compromising on taste.
Serving Suggestions:
These rolls are a dream on their own, but serving them warm with a side of freshly sliced fruit or a steaming cup of coffee can enhance the experience. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side will surely wow your guests or family members!
Seasonal Variations:
In the fall, consider using pumpkin spice instead of cinnamon to give these rolls a seasonal twist. During the summer, fresh berries can be added to the filling for a fresh and fruity touch. In winter, finish the rolls with a sprinkle of powdered sugar to mimic a snowy effect.
Cooking Tips:
To get uniformly thick dough, ensure it’s rolled out evenly. If the dough is sticky, sprinkle a bit more flour to make it easier to handle. Let the yeast proof well to ensure a fluffy rise. Add extra cinnamon if you love a stronger spice hit, or drizzle some caramel sauce on top for added sweetness.
Storing Suggestion:
Any leftover rolls can be stored in an airtight container at room temperature for up to two days. For longer preservation, place them in the fridge where they’ll stay fresh for about a week. Enjoy a quick breakfast by reheating them in the microwave for 10-15 seconds to regain that freshly baked warmth.
Frequently Asked Questions
Can I prepare the dough ahead of time?
Yes, you can prepare the dough a day in advance. Simply let it rise, then cover and store it in the fridge overnight. This not only saves time on baking day but also enriches the flavor and texture as the dough develops overnight.
Are there any gluten-free alternatives for the flour?
Absolutely! You can replace the all-purpose flour with a gluten-free blend on a one-to-one basis. Ensure it’s a mix that includes xanthan gum or a similar binder to maintain the dough’s elasticity and structure.
What if my yeast doesn’t foam in the milk?
If your yeast doesn’t foam, it might be expired or the milk might be too hot or cold. Make sure the milk is warm, not hot, and the yeast is within its expiration date. If bubbling doesn’t occur, start over with fresh yeast.
Can I freeze the rolls before baking?
Yes, you can! After rolling and slicing the dough, place the rolls on a baking sheet and freeze until solid. Then transfer to an airtight container. When ready to bake, thaw them in the fridge overnight and allow them to rise at room temperature before baking.
What kind of apples work best for this recipe?
Tart apples like Granny Smith or sweet ones like Honeycrisp hold up well in baking and don’t turn mushy. Feel free to mix types for a more complex flavor. Avoid varieties that are too soft, as they might not keep their shape during cooking.
Can I make these rolls without a stand mixer?
Definitely. You can mix the ingredients by hand or use a handheld mixer on low speed. Kneading the dough on a lightly floured surface until it’s smooth and elastic is a great workout if you’re mixing by hand!
Soft-Baked Apple Cinnamon Rolls
Ingredients
- 250 g whole milk warmed
- 100 g unsalted butter softened
- 850 g medium apples peeled and diced
- 2 large eggs at room temperature
- 30 g unsalted butter for apple filling
- 125 g pecan halves
- 280 g brown sugar
- 50 g granulated sugar
- 565 g all-purpose flour
- 2 1/4 tsp active dried yeast
- 0.5 tsp kosher salt
- 1/4 tsp kosher salt for apple filling
- 0.5 tsp ground cinnamon
- 1 Tbsp corn starch
- 2 Tbsp plus 1 tsp ground cinnamon for filling
- 190 g unsalted butter at room temperature
- 225 g cream cheese at room temperature
- 250 g powdered sugar sifted
- 1-2 Tbsp heavy whipping cream
- 1/8 tsp kosher salt for frosting
Instructions
- Begin by creating the brioche dough. In a medium bowl, whisk together the lukewarm milk, 25g sugar, and yeast. Allow to sit for 10-15 minutes until it's frothy.
- In a stand mixer bowl, combine the flour, salt, and remaining sugar. Add the milk mixture and eggs, mixing at low speed for 2-3 minutes, then increase to medium for an additional 5 minutes. Gradually blend in the butter and continue mixing for 7-10 minutes until a smooth, elastic dough forms.
- Shape the dough into a ball, cover it, and chill in the refrigerator for at least 2 hours or overnight, or you can let it rise in a warm area until it doubles in size in about 45 minutes to an hour.
- For the apple filling, melt 30g of butter in a skillet over medium heat. Stir in the diced apples, sugar, cinnamon, and salt. Cook for 3-5 minutes until the apples have softened, then incorporate the corn starch and cook until the mixture thickens. Allow it to cool until needed.
- Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them for about 10 minutes until they are lightly browned.
- Prepare the filling by combining the butter, brown sugar, cinnamon, and salt in a bowl.
- Grease a 9"x13" baking dish. Roll the dough out into a rectangle measuring 24"x16". Spread the brown sugar mixture over it first, followed by the apple filling and then the chopped pecans.
- Carefully roll the dough tightly and cut it into 12 equal pieces. Arrange the slices in the prepared baking dish, cover, and let them rise for an additional 45 minutes until they look puffy.
- Bake the rolls for 35-40 minutes or until they are golden brown. Allow to cool for 15 minutes.
- To make the frosting, blend the cream cheese and butter until creamy, then mix in the powdered sugar, cream, and salt until fluffy. Spread this onto the warm rolls.
