Apple Cinnamon Rolls with Cream Cheese Glaze
Apple Cinnamon Rolls are the perfect combination of soft and tender crust, spicy-sweet filling, and a drizzle of cream cheese frosting on top.
Servings 24 rolls
Ingredients
For the Dough:
- 1 tsp. active dry yeast
- 1 tsp. sugar
- 2 tbsp. warm water
- 1 ½ cup milk low fat
- ½ cup water
- 5 eggs large
- 1 cup sugar
- 8 tbsp. unsalted butter
- 1 tbsp. homemade mayonnaise or store-bought
- ½ tsp. vanilla extract
- 6 cups all-purpose flour +1 tbsp. for dusting
For the Apple Filling
- 2 tbsp. unsalted butter melted
- 4 tbsp. white granulated sugar
- 2 tbsp. ground cinnamon
- 4 Fuji apples
For the Glaze
- 4 oz. cream cheese room temperature
- 1 cup confectioners’ sugar
- 1 tbsp. unsalted butter room temperature
- ¼ tsp. vanilla extract
- ⅛ salt
Instructions
- Prep for the batter: Mix yeast, sugar, and water in a small glass cup. Set aside to rise.
- In a small saucepan, bring whole milk and water to a boil. Cool to room temperature.
- Combine the yeast mixture with the boiled milk and water, and set it aside until ready for use.
- In a separate bowl melt the butter and cool to warm temperature. Then mix in mayonnaise and set aside until ready for use.
- Prepare the dough: In an electric mixer bowl of a stand mixer, beat large eggs and sugar for 5 minutes or until pale in color. Reduce the mixing speed to low and add warm milk with yeast, melted butter mixture, and a pinch of salt.
- Replace the whisk attachment to the dough hook attachment of the mixer and add the flour into the egg mixture one cup at the time until all well mixed and the dough does not stick to your fingers or a spatula.
- First rise: Cover the bowl and let it rise in a warm place for 1 ½ to 2 hours.
- Shape the rolls: Once the dough has risen, divide it into two equal parts.
- Roll out one half on a floured board. Brush the square with melted butter and sprinkle cinnamon sugar mixture.
- Cut the dough into strips and place thinly sliced apples on each strip. Roll the strips and place them on a prepared baking dish (buttered and lined with parchment paper). Repeat the process with the second half of the dough.
- Second rise: Let shaped rolls rise for about 30–45 minutes.
- Bake: Preheat oven temperature to 350°F. Bake rolls for 30 minutes, or until golden brown and cooked through.
- Make glaze: While the rolls are baking make the cream cheese glaze. In a medium bowl, beat the softened cream cheese with softened salted butter until creamy. Mix in powdered sugar and vanilla until fully incorporated.
- Cool and glaze: Allow rolls to cool slightly, then drizzle with icing or spread with cream cheese frosting.
Notes
- Always remember to use warm water when activating the dry yeast. It helps the yeast to dissolve and activate more effectively, giving your dough a better rise.
- When boiling the milk, make sure to stir constantly to prevent it from burning. Burn milk can give your dough an unpleasant flavor, so keep an eye on it.
- Be patient and allow the dough to rise in a warm place for 1 ½ to 2 hours. This is essential for the texture and fluffiness of your apple cinnamon rolls.
- For the filling, try to slice the apples very thinly. They will soften and caramelize beautifully during baking, making them easier to roll into the dough and giving your rolls a delicious apple flavor.
- If you'd like to enjoy freshly baked apple cinnamon rolls for breakfast, you can prepare the rolls the night before. Let them sit at room temperature while you preheat the oven. This is a great time-saving tip for a hassle-free breakfast.