These Apple Cinnamon Rolls are soft, tender and gooey, filled with a generous layer of cinnamon-scented apple compote. Topped with a simple cream cheese frosting, they make a perfect cozy breakfast or brunch treat.
A Quick Look at the Recipe
- Prep Time: 30 minutes
- Cook Time: 15–20 minutes
- Proof Time: 1 hour 15 minutes
- Total Time: 2 hours
- Servings: 12 cinnamon rolls
- Calories: ~389 kcal per roll
- Technique: Make an enriched yeast dough, spread with cinnamon sugar and apple compote, roll, proof, bake and finish with cream cheese icing.
- Flavor Profile: Soft, fluffy rolls with warm cinnamon spice, sweet apple filling and creamy frosting.
- Difficulty: Intermediate—requires basic proofing and rolling skills.
Featured Comment
⭐⭐⭐⭐⭐ “So much more fun than regular cinnamon rolls. Cutting the log into neat spirals and seeing the apples peek through was delightful. Warm with the frosting, they made the coziest brunch treat!” – Lauren
Table of Contents
- A Quick Look at the Recipe
- Ingredients
- Substitutions
- Tips for the best Apple Cinnamon Rolls
- Variations
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Dessert Recipes
- Apple Cinnamon Rolls Recipe
- Before You Go!
These apple cinnamon rolls use a soft enriched dough rolled with cinnamon sugar and a generous apple compote. The exterior browns slightly while the interior stays tender and gooey, giving every bite a balance of cinnamon, brown sugar and apple.
The dough is the same base used for classic cinnamon rolls and works well with a sourdough variation if you prefer. The apple compote adds a bright, fruity layer—make extra to enjoy on toast or savory dishes.
Ingredients
- Whole milk: Adds richness and keeps the dough tender and moist.
- Dry active yeast: Needs hydration and time to bloom; it gives better flavor and texture when proofed gently.
- Whole egg: Adds fat, moisture and structure.
- Butter: Unsalted, for controlled flavor and added richness.
- All-purpose flour: Provides the right gluten for a tender but structured roll.
- Kosher salt: Milder than table salt and important for flavor and dough structure.
- Sugar: Helps with flavor, browning and feeding the yeast.
- Cinnamon: Use your favorite variety; Saigon is suggested but any cinnamon works.
- Apple compote: Homemade or finely chopped store-bought apple pie filling; it pairs beautifully with cinnamon.
- Dark brown sugar: Rich molasses flavor for the filling; light brown works too.
- Cream cheese: For a tangy, silky frosting; full-fat is best for texture.
- Confectioner’s sugar: Produces a smooth frosting without graininess.
- Vanilla extract: Enhances and rounds the flavors of the icing and filling.
Substitutions
- Milk: Whole milk gives the best texture, but low-fat, plant-based milks or water can be used in a pinch.
- Yeast: You can swap in half the amount of instant yeast, though active dry yeast gives a slightly better flavor with slower proofing.
- Flour: Bread flour is a suitable substitute for more chew; avoid very low-gluten flours like pastry or cake flour.
- Sugar: You can reduce the sugar by half if desired, though it contributes to flavor and browning.
Tips for the best Apple Cinnamon Rolls
- Chill the dough: Cold dough is easier to handle. You can proof it fully in the refrigerator or chill it briefly before final shaping.
- Allow extra proof time if refrigerated: A refrigerated proof can add about 1½ hours but improves flavor and makes the dough easier to roll.
- Make the apple compote ahead: Prepare the compote up to a week in advance or use a finely chopped store-bought filling to save time.
Variations
- Nuts: Add toasted pecans or walnuts in the filling for crunch.
- Caramel: For caramel apple rolls, spread caramel sauce in the pan before adding the rolls and drizzle more on top after baking.
- Muffin-style rolls: Roll the dough the opposite way, slice thinner and bake in a greased muffin tin for individual servings.
- Pull-apart roll bread: Layer folded strips of filled dough vertically in a loaf pan for a pull-apart loaf.
Chef Lindsey’s Recipe Tip
Cut apples for the compote into small, bite-sized pieces so the filling distributes evenly and the rolls roll up neatly. You can also chop cooked apple compote to save prep time—it’s a helpful shortcut during busy holidays.
Recipe FAQs
They store well tightly wrapped at room temperature and are best the day they’re baked. You can refrigerate them to extend freshness a few more days.
At room temperature they keep about 3 days; refrigerated, up to a week. They will slowly dry out, so eat them while fresh for best texture.
Freeze baked, un-iced rolls for best results. Thaw at room temperature and warm in a 325°F oven before adding fresh icing.
You can slow the process by proofing in the refrigerator at each stage or freeze the shaped rolls before the final proof; bake when they are fully proofed even if still a bit cold.
Yes. Use a kitchen scale for accuracy—especially important with yeasted doughs—to get consistent results.
Recommended Dessert Recipes
Breakfast Pastry Recipes
Cinnamon Roll Recipe with Cream Cheese Icing
Breakfast Pastry Recipes
Sourdough Cinnamon Rolls
Summer Dessert Recipes
Apple Hand Pies
Crisps & Crumble Recipes
Easy Apple Cobbler Recipe
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Apple Cinnamon Rolls
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Print Recipe
Ingredients
For the Dough:
- 172 g warm milk (about 105°F)
- 2 ¼ teaspoons dry active yeast (1 packet)
- 1 whole egg
- 56 g softened butter
- 310 g all-purpose flour
- ½ teaspoon kosher salt
- 28 g sugar
For the Cinnamon Sugar Filling:
- 105 g butter, very soft
- 195 g dark brown sugar
- 1 teaspoon cinnamon
- 2 cups cinnamon apple compote, cooled
For the Cream Cheese Icing:
- 220 g confectioner’s sugar
- 2 oz cream cheese, softened
- ½ teaspoon vanilla extract
- 2 tablespoons milk, or more to thin
Instructions
Make the Dough:
- Combine warm milk and dry active yeast in the mixer bowl. Let sit undisturbed for 10 minutes, until bubbly.
- Add the egg, softened butter, flour, kosher salt and sugar. Mix with the paddle until incorporated, then switch to the dough hook. Knead on medium for 3–4 minutes until the dough pulls away from the bowl and a windowpane forms. The dough will be slightly sticky.
- Turn the dough into a lightly oiled bowl. Do a series of folds to form a smooth packet, place seam-side down, cover and bulk proof in a warm spot for 30–45 minutes until doubled. Alternatively, refrigerate to proof more slowly.
Make the Filling:
- While the dough proofs, mix the softened butter, brown sugar and cinnamon into a spreadable paste. Set aside. Have the cooled apple compote ready.
Roll the Dough Out:
- Generously flour your work surface and turn out the dough. Sprinkle flour on top and on your rolling pin. Roll into a 12″ x 10″ rectangle, keeping the edges as straight as possible.
- Spread the cinnamon sugar paste over the dough, leaving a small border. Evenly distribute the cooled apple compote over the paste.
- Starting from the long edge, roll the dough away from you and seal the top edge. Cut into twelve ~1″ slices for standard rolls, or eight for larger rolls.
- Place the rolls about 2″ apart in a greased 9″ x 11″ baking dish. Cover and proof another 20–40 minutes in a warm spot. Preheat the oven to 350°F (convection if available).
- Bake at 350°F for 15–20 minutes, until golden around the edges and a tester comes out clean. Allow to cool slightly before icing.
Assemble:
- Whisk or fold together the confectioner’s sugar, softened cream cheese, vanilla and milk until smooth. Thin with additional milk if needed. Spread the icing over the warm rolls and serve.
Nutrition
Calories: 389 kcal | Carbohydrates: 63 g | Protein: 5 g | Fat: 14 g
Before You Go!
Explore other chef-developed breakfast and brunch recipes, or browse more apple desserts and preserves for inspiration—apples pair beautifully with baked goods and pastries.