The Best Glazed Apple Cinnamon Rolls

My kitchen smells like autumn every time I make these Glazed Apple Cinnamon Rolls. The sweet scent of cinnamon and tender apples fills every corner of the house.

You know that feeling when you bite into something that tastes like a warm hug? That’s exactly what these rolls deliver every single time.

What makes this Glazed Apple Cinnamon Rolls a keeper for years to come

The homemade apple filling makes all the difference here. I learned this after years of using store-bought filling that never quite hit the mark.

These rolls stay incredibly soft even the next day, which means you can enjoy them for breakfast without any fuss.

The easy brown sugar baked apples technique I use creates the perfect texture that doesn’t make the dough soggy.

My family requests these every fall weekend, and honestly, I don’t mind making them because they’re surprisingly forgiving.

Even if your dough isn’t perfectly shaped, they still turn out beautifully golden and irresistible, just like the best caramelized honey apple tart but in roll form.

My ingredient list for Glazed Apple Cinnamon Rolls

For the Dough:

• 1/4 cup warm water (around 110°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/3 cup granulated sugar, plus 1 teaspoon extra
• 3/4 cup whole milk
• 1/3 cup unsalted butter
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 4 to 4 1/2 cups all-purpose flour, divided

For the Apple Filling:

• 3 medium Granny Smith apples, peeled and diced small
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Cinnamon Layer:

• 1/3 cup softened butter
• 3/4 cup packed brown sugar
• 1 tablespoon ground cinnamon

For the Glaze:

• 1/3 cup powdered sugar
• 1/2 tablespoon milk or water
• 1/4 teaspoon pure vanilla extract

I always use Granny Smith apples because they hold their shape beautifully and don’t turn mushy. You can substitute with Honeycrisp if you prefer sweeter apples.

Make sure your eggs are truly at room temperature – this helps the dough come together much smoother.

My Method for Glazed Apple Cinnamon Rolls

1. Prepare the apple filling first. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the apples are tender but still hold their shape. Set aside to cool completely.
2. Start the dough. In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let this mixture sit for 8-10 minutes until it becomes foamy and bubbly – this tells you the yeast is active.
3. Heat the milk mixture. In a small saucepan, combine the milk, butter, remaining sugar, and salt. Heat gently until the mixture reaches about 120-125°F. The butter should be completely melted and the mixture should feel warm but not hot.
4. Mix the dough. In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of flour, the eggs, the warm milk mixture, and the foamy yeast mixture. Mix on low speed until everything comes together, about 2 minutes.
5. Add remaining flour gradually. With the mixer running on low, add the remaining flour 1/2 cup at a time until a soft dough forms that pulls away from the sides of the bowl. You might not need all the flour – stop when the dough is slightly sticky but manageable.
6. Knead the dough. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when you poke it gently.
7. First rise. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour and 15 minutes, or until doubled in size.
8. Roll out the dough. On a floured surface, roll the risen dough into an 18×10-inch rectangle. The dough should be about 1/4-inch thick.
9. Add the filling layers. Spread the softened butter evenly over the entire surface of the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture over the butter. Finally, distribute the cooled apple filling evenly over the cinnamon sugar.
10. Roll and slice. Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife or unflavored dental floss, slice the log into 10 equal pieces.
11. Second rise. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover with parchment paper and a kitchen towel, then let them rise for 50-60 minutes until puffy and nearly doubled.
12. Bake the rolls. Preheat your oven to 375°F. Bake the Glazed Apple Cinnamon Rolls for 25-30 minutes, until the tops are golden brown and the centers are cooked through.
13. Make the glaze. While the rolls are cooling slightly, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. The consistency should be thick but pourable.
14. Finish and serve. Drizzle the glaze over the warm rolls and serve immediately for the best experience.

My go to methods for Glazed Apple Cinnamon Rolls success

The secret to perfect rolls is making sure your apple filling is completely cool before you add it to the dough. Hot filling will make your dough too soft and difficult to work with.

I usually make the filling first thing in the morning and let it sit while I prepare everything else.

Don’t be tempted to add too much flour during the kneading process.

The dough should feel slightly sticky to the touch – this keeps your finished Glazed Apple Cinnamon Rolls incredibly tender and soft. If the dough is too dry, they’ll turn out dense.

Temperature matters more than you think. I always test my yeast mixture to make sure it gets foamy, and I keep my rising dough in the warmest spot in my kitchen.

On cold days, I turn my oven on for just a minute, then turn it off and put the bowl inside with the door cracked open.

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Can I make these ahead of time?

You can absolutely prepare these the night before! After you’ve placed the sliced rolls in the baking dish for their final rise, cover them tightly with plastic wrap and refrigerate overnight.

In the morning, let them come to room temperature for about 30 minutes, then bake as directed. They’ll take an extra 5 minutes in the oven since they’re starting cold.

I’d love to stay connected and share more cozy recipes like this one! Follow me on Pinterest for weekly inspiration and all my favorite family recipes that never fail to bring comfort to the table.

How do I store leftover rolls?

Keep your Glazed Apple Cinnamon Rolls in an airtight container at room temperature for up to 4 days.

To refresh day-old rolls, pop them in the microwave for 15-20 seconds or warm them in a 300°F oven for about 5 minutes. The glaze might absorb slightly, but they’ll still taste wonderful.

Can I freeze these rolls?

Both baked and unbaked rolls freeze beautifully. For baked rolls, wrap them individually in plastic wrap and freeze for up to 3 months.

For unbaked rolls, assemble them completely in the baking dish, cover tightly with plastic wrap and foil, then freeze.

When ready to bake, thaw overnight in the refrigerator and let them rise at room temperature before baking.

What if I don’t have a stand mixer?

You can absolutely make these by hand!

Mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead by hand for about 12-15 minutes.

Your arms will get a workout, but the results will be just as delicious.

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How I love to share this Glazed Apple Cinnamon Rolls

Weekend mornings call for something special, and these rolls have become my go-to when I want to spoil my family a little.

I love making them on lazy Sunday mornings when we can all sit around the kitchen table with our coffee and take our time.

They’re also perfect for holiday brunches or when we have overnight guests.