Name: Best Apple Cinnamon Rolls | Easy, Fluffy, & Flavorful Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 2/3 cups bread flour; 1/4 cup bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 3/4 cup warm water; 1/8 teaspoon fine sea salt; 1 2/3 cups diced Gala apple, peeled and cored; 1/4 cup apple butter; 2 tablespoons granulated sugar; 2 tablespoons water; 1 teaspoon lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 teaspoon cornstarch; 2 teaspoons cold water (for slurry)

Ingredients

3 2/3 cups bread flour

1/4 cup bread flour

1/3 cup granulated sugar

2 teaspoons instant yeast

3/4 cup water

1/8 teaspoon fine sea salt

1 2/3 cups diced Gala apple

1/4 cup apple butter

2 tablespoons granulated sugar

2 tablespoons water

1 teaspoon lemon juice

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 teaspoons water (for cornstarch slurry)

1 teaspoon cornstarch (for slurry)

Instructions

Step 1: In a large bowl, combine 3/4 cup warm water, 1/3 cup granulated sugar, and 2 teaspoons instant yeast. Let sit 5-10 minutes until foamy.

Step 2: Add 1/8 teaspoon fine sea salt to the yeast mixture. Gradually add 3 2/3 cups bread flour and 1/4 cup bread flour, mixing until the dough comes together. Knead for 8-15 minutes until the dough is smooth and elastic.

Step 3: Lightly grease a large bowl, place the kneaded dough in it, turning once to coat. Cover and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.

Step 4: Peel, core, and finely dice the apples. In a medium saucepan, combine the diced apples, apple butter, sugar, water, lemon juice, cinnamon, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until apples soften.

Step 5: Whisk cornstarch with cold water to form a slurry. Stir the slurry into the apple mixture and cook for 1-2 minutes, stirring constantly, until thickened to a glossy, jam-like consistency. Remove from heat and cool completely to room temperature.

Step 6: Once the dough has doubled, gently punch it down. Turn onto a lightly floured surface and roll into an 18×12 inch rectangle about 1/4 inch thick. Spread the cooled apple filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Step 7: Starting from the long edge opposite the unfilled border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal pieces about 1 to 1 1/2 inches thick using a sharp knife or unflavored dental floss.

Step 8: Lightly grease a 9×13-inch baking pan. Arrange the rolls in the pan with a little space between each. Cover loosely and let rise in a warm, draft-free spot for 30-45 minutes until puffed up and nearly touching.

Step 9: Preheat oven to 375°F (190°C) about 15 minutes before the end of the second rise. Remove the cover and bake rolls for 20-25 minutes until golden brown and cooked through.

Step 10: Remove pan from oven and let rolls cool for 5-10 minutes before serving. Best served warm.

Tips & Variations

Use Granny Smith apples for a tarter filling that balances the sweetness nicely.

For extra richness, drizzle a simple glaze of powdered sugar mixed with milk over warm rolls before serving.

Substitute apple butter with pumpkin butter for an autumn twist.

Make the dough the night before and let it rise slowly in the fridge for better flavor development.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the rolls may be slightly less chewy and less elastic compared to using bread flour.

How do I tell when the rolls are fully baked?

The rolls should be golden brown on top and sound hollow when tapped lightly. An inserted toothpick should come out clean, and the internal temperature should reach about 190°F (88°C).