These sweet apple cinnamon rolls are the perfect autumn treat. A base of enriched dough is combined with seasonal apples, brown sugar, and cinnamon, then topped with a simple cream cheese frosting. The ultimate fall-inspired cinnamon roll!
Heat the milk and sugar in a small saucepan over medium heat, stirring frequently, until the sugar is dissolved.
Pour the milk mixture into a large bowl (or the bowl of a standing mixer) and whisk in the butter until it is melted. Check the temperature. It should be just warmer than skin temperature.
Sprinkle the yeast over the milk mixture and set it aside to bloom for about 10 minutes (you can skip the resting period for instant yeast).
Add the flour and mix everything together with a wooden spoon into a rough dough. Remove the dough from the bowl and knead it until a smooth and soft ball forms, about 10 minutes (if using a stand mixer you can use your dough hook).
Lightly grease the mixing bowl you were using with a few drops of vegetable oil (or any other oil). Place the ball of dough in the greased bowl. Cover the bowl with a damp tea towel and let rise for 1 hour at room temperature, or until doubled in size.
Cook The Apples
Peel, core, and chop the apples into ½-inch (1-cm) cubes.
Add the butter to a medium frying pan over low-medium heat. Add the apples to the pan and cook them until they're tender but not mushy, about 7 to 8 minutes.
Stir in the sugar and cinnamon. Cook the apples for another minute or so, or until the sugar is dissolved. Important Note—If the apples begin to stick to the pan at any time add a splash of water.
Roll Out The Dough
Once the dough has doubled in size, lightly use your fist to deflate it. Turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 12x18-inch (30x45-cm) rectangle.
Mix The Cinnamon Filling
Combine the softened butter, brown sugar, and cinnamon in a bowl. Use a fork or your hands to mix everything together thoroughly.
Assemble The Cinnamon Rolls
Lightly grease an 8-inch (20-cm) square baking dish.
Spread the cinnamon filling in an even layer over the rolled out dough then spoon the cooled apples evenly over the top of the cinnamon filling.
Starting with the long end of the dough, roll it into a tight log. Use a sharp serrated knife to slice the dough into 9 equal portions. Place each roll into the greased baking dish.
Cover the rolls with a damp towel and let them rise for 30 to 45 minutes, or until doubled in size.
Bake The Cinnamon Rolls
Preheat the oven to 350°F (180°C). Bake the proofed rolls for 28 to 30 minutes, or until golden brown on top. Transfer the dish to a wire rack to cool before topping them with cream cheese frosting. The cinnamon rolls are best eaten fresh but can be stored in a sealed container for a couple of days.