Cinnamon Apple Rolls Recipe

5 from 1 vote

Indulge in fluffy, cinnamon apple rolls filled with a spiced brown sugar and apple mixture, topped with a rich brown sugar frosting and optional toasted nuts for a scrumptious breakfast or dessert treat.

Prep Time25

Cook Time20

Rest1 30

Total Time2 15

Course: Breakfast, Rolls

Cuisine: American

Servings: Rolls

Calories: 426kcal

Author: Andrea

Ingredients

rolls

(Click here for complete recipe for Willow Bird Baking’s rolls)
5 cups all-purpose flour
1 package ( 2 1/4 tsp) active dry yeast
3 Tbsp sugar
2/3 cup butter flavored shortening
2 cups milk minus 2 Tbsp
1/4 cup warm water
2 Tbsp apple cider or white vinegar
1 tsp salt
1 tsp baking soda
1 tsp baking powder

filling

2 cups brown sugar
8 Tbsp (1 stick) butter room temperature
4 Granny Smith apples peeled, cored and diced
1 Tbsp corn starch
2 Tbsp cinnamon
1/2 tsp salt
1 Tbsp vanilla

brown sugar frosting

2 cups powdered sugar
1 cup brown sugar
8 Tbsp (1 stick) butter room temperature
1/2 cup whole milk + extra if you want it to be more of a glaze
1/4 tsp salt
1 1/4 tsp vanilla

garnish (optional)

1 cup pecans and walnuts toasted and chopped

Instructions

In a small bowl, combine warm water and yeast. Whisk to combine and allow to sit for 10-15 minutes until the mixture becomes foamy.
Meanwhile, combine vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Using a pastry blender, cut in shortening until it resembles coarse crumbs. Stir in yeast and milk mixture, using the pastry hook mix (knead) until a ball begins to form. Place ball of dough in a large lightly greased bowl. Cover tightly with plastic wrap and place in the refrigerator overnight.
In the morning, prepare filling by combining all ingredients in a medium size bow. Mix to combine.
Remove dough from refrigerator and divide into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9×13 baking dish. Repeat with the second ball of dough. Cover pans with a dish cloth and set in a draft-free area for 1½ hours or until rolls have doubled in size.
Preheat oven to 375 degrees. Place rolls into oven and bake for 20-25 minutes or until tops are golden brown in color. Remove rolls and place pan on a wire rack to cool for 15 minutes.
Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat and add in whole milk, salt and vanilla, then the powdered sugar. Spread over warm rolls. Garnish with toasted nuts, serve immediately.

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