Description
Soft homemade apple cinnamon rolls filled with cooked spiced apples and buttery cinnamon sugar, then topped with apple butter cream cheese frosting.
Ingredients
Scale
- 2 medium Granny Smith apples, peeled and finely diced
- 1 tablespoon unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon lemon juice
- 3 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract, divided
- 1/4 cup plus 2 tablespoons apple butter, divided
- 1 tablespoon cornstarch
- 2/3 cup plus 1 tablespoon water, divided
- 3 3/4 cups bread flour, divided
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1 large egg, room temperature
- 1 cup unsalted butter, softened and divided
- 2/3 cup packed light brown sugar
- 3 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 pinches fine sea salt
Instructions
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the diced apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon, and nutmeg.
- Cook the apples for 8 to 10 minutes, stirring often, until softened but still slightly chunky.
- Stir in 1 teaspoon vanilla and 1/4 cup apple butter.
- Mix the cornstarch with 1 tablespoon water. Stir it into the apples and cook for 1 minute. Transfer the filling to a shallow bowl and cool completely.
- Whisk 2/3 cup water with 1/4 cup bread flour in a small saucepan.
- Cook over medium-low heat for 3 to 5 minutes, whisking constantly, until a thick paste forms. Transfer the tangzhong to a bowl and cool until lukewarm.
- Mix 1/2 cup softened butter, 2/3 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt until smooth.
- Add 3 1/2 cups bread flour, granulated sugar, yeast, and 1 teaspoon salt to a stand mixer bowl.
- Add the milk, 1/3 cup heavy cream, egg, remaining vanilla, and cooled tangzhong. Mix with a dough hook on low speed for 3 minutes.
- Add 6 tablespoons softened butter one tablespoon at a time. Knead on medium-low speed for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, cover the bowl, and let it rest for 15 minutes.
- Line a metal 9-by-13-inch baking pan with parchment paper.
- Roll the dough into a 15-by-20-inch rectangle on a lightly floured surface.
- Spread the cinnamon sugar filling over the dough, leaving a 1/2-inch border along the far edge.
- Spread the cooled apple filling evenly over the cinnamon layer.
- Cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and arrange the rolls in the pan.
- Cover the pan and let the rolls rise in a warm place for 60 to 90 minutes, until puffy and nearly doubled.
- Heat the oven to 325°F.
- Bake for 32 to 38 minutes, until lightly golden and about 185°F in the center. Cool for 15 minutes.
- Beat 4 tablespoons butter and the cream cheese until smooth. Mix in the powdered sugar, 2 tablespoons apple butter, 2 tablespoons heavy cream, 1/2 teaspoon cinnamon, and a pinch of salt.
- Spread the frosting over the warm rolls and serve.
Notes
- Measure flour by weight when possible. Otherwise, fluff it, spoon it into the measuring cup, and level the top.
- Cool the apple filling completely before spreading it over the dough.
- The dough should remain soft and slightly tacky after kneading.
- Store frosted rolls in an airtight container in the refrigerator for up to 5 days.
- Reheat one roll in the microwave for 15 to 25 seconds.
- Freeze unfrosted baked rolls for up to 2 months.
- Prep Time: 3 hours 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 518
- Sugar: 39
- Sodium: 238
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 3
- Protein: 8
- Cholesterol: 76