Apple Cinnamon Rolls

These Apple Cinnamon Rolls are soft, tender, gooey cinnamon rolls with a generous layer of cinnamon apple compote rolled inside! This Apple Cinnamon Rolls Recipe is topped with an easy cream cheese frosting for the perfect breakfast.

These Apple Cinnamon Rolls have a soft dough rolled up with a generous amount of cinnamon filling and apple compote! Each roll browns a little on the outside but they stay soft and gooey on the inside. Every single bite is packed with cinnamon, brown sugar and apples.

This apple cinnamon rolls recipe uses the same dough as The Best Cinnamon Rolls, because it truly is the best. You could also make a sourdough version by using the dough from my Sourdough Cinnamon Rolls, and this Easy Apple Compote tastes good on savory dishes as well, so making extra would be delightful.

Tips for the best Apple Cinnamon Rolls

• Chill the Dough: This dough is easier to work with cold. You can proof the dough the full time in the refrigerator or just pop it in about 30 minutes before proofing is complete.
• Make Time for the Refrigerator Proof: If you choose to proof it the full time in the refrigerator it will add about an hour and a half to the proof time. I did this while filming for the CLF YouTube Channel to intentionally give myself more time to make and cool the apple compote.
• Make the Apple Compote ahead of time: I didn’t have this luxury while filming but you should absolutely make the apple compote up to a week in advance for these apple cinnamon rolls. You can also use store-bought with no regrets. There is a double flavor impact from the compote and traditional cinnamon sugar filling!

Ingredients

• Whole Milk: I generally use whole milk in yeasted breads like cinnamon rolls for the added flavor and fat. It has a lower water content and the extra fat helps keep the rolls tender and moist.
• Dry Active Yeast: These little dry active yeast guys require the added step of hydration, but they are fast yet controllable. Giving the dough time to develop gluten and relax while proofing is essential to the end result.
• Whole Egg: The eggs are here to add fat, moisture and flavor. The fat from the yolk adds richness and helps keep the rolls moist.
• Butter: Unsalted butter allows you to control the flavor of the dough while still adding all the buttery goodness!
• All Purpose Flour: I prefer to use all-purpose flour in the majority of my roll recipes because it has the perfect amount of gluten for developing a strong network but remaining tender and soft. The exception is when I want a chewy texture like with bagels.
• Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties. It adds flavor but also contributes to the dough structure. I factor it into the hydration that the dough needs as well.
• Sugar: There is a little bit of sugar here for flavor, caramelization of the crust and also to give the yeast an easy and readily accessible food supply to begin to bloom!
• Cinnamon: I use Saigon cinnamon but any cinnamon will do. You could also replace half with my apple pie spice. The cinnamon-apple relationship is one of the best flavor combinations ever, so keep the party going with my easy apple pie recipe next!
• Apple Compote: I use my recipe for easy apple compote but you can also use store-bought apple pie filling, but you will need to chop it finer.
• Dark Brown Sugar: I use dark brown sugar for the filling but you could certainly use light brown to an equally delightful effect.
• Cream Cheese: I use original Philadelphia Cream Cheese for all my baked goods including frostings and buttercreams {Cream Cheese Buttercream is one of my favorites}. You could also add a bit of apple butter!
• Confectioner’s Sugar: Confectioner’s sugar grinds finely into a powder so it is useful for glazes and frostings. And so, it creates a smooth, silky icing without the application of heat.
• Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it in these apple cinnamon rolls, like brown sugar and cream cheese.

Possible Substitutions

• Milk: I generally use whole milk in yeasted breads for the added flavor and fat. You could substitute low fat milk, alternative milks, or water if desired.
• Yeast: Half the quantity of instant yeast can be substituted; however, the slower proofing allowed by using dry active yeast improves the flavor and the texture of the apple cinnamon rolls.
• Flour: You could certainly substitute bread flour for the all-purpose flour if you wish. I would not suggest using pastry flour or cake flour. There isn’t the gluten needed to provide the structure for the enriched dough.
• Sugar: You can omit or reduce the sugar by half with good results. I love the flavor it adds and we’re already in it, so why not go all in?

Frequently Asked Questions about Apple Cinnamon Rolls

Possible Variations on Apple Cinnamon Rolls

• Nuts: In addition to the cinnamon roll filling and apple compote, roll up your favorite toasted nuts inside the cinnamon roll for a crunchy surprise. Pecans are always a wonderful addition.
• Caramel: Like the bridge between cinnamon rolls and sticky buns there are caramel apple cinnamon rolls! It’s a little messy to eat, but I suggest spreading some caramel sauce on the bottom of the greased baking dish before adding the rolls. Then add a little caramel sauce to the frosting for impact! {I have an excellent dry caramel tutorial you can watch.}
• Cinnamon Muffins: Roll the dough in the opposite direction (longwise) to make smaller rolls. Then slice about an inch apart and place each cinnamon roll in a greased muffin tin for an individual serving!
• Pull apart cinnamon roll bread: Roll out the dough (refrigerated) as directed then spread the filling. Slice it in half and fold it over itself like a sandwich. Roll to twice the size. Cut squares and layer vertically inside a greased loaf pan. Proof and bake as directed until a knife or cake tester comes out clean. Cool, frost and pull apart.