Soft-Baked Apple Cinnamon Rolls

Ingredients

• 250 glukewarm whole milk
• 50 ggranulated sugar
• 2¼ tspactive dried yeast
• 2 largeeggs, at room temperature
• ½ tspkosher salt
• 565 gplain flour
• 100 gunsalted butter, at room temperature
• 850 g (about 4 medium)apples, peeled, cored and finely diced
• 30 gunsalted butter
• 80 ggranulated sugar
• ½ tspground cinnamon or apple pie spice
• ¼ tspkosher salt
• 1 tbspcornflour
• 125 gpecan halves
• 190 gunsalted butter, at room temperature
• 280 gbrown sugar
• 2 tbsp plus 1 tspground cinnamon
• ⅛ tspkosher salt
• 115 gunsalted butter, at room temperature
• 225 gcream cheese, at room temperature
• 250 gicing sugar, sifted
• 1–2 tbspdouble cream
• ½ tspkosher salt

Instructions

1. 1

   Activate the yeast

   Stir the lukewarm milk, 25 g of the sugar and the yeast together in a medium bowl. Leave for 10–15 minutes, until foamy.

2. 2

   Mix the dough

   Put the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook, and mix briefly. Add the milk mixture and eggs; mix on low for 2–3 minutes, then on medium for 5 minutes. Add the butter a little at a time, waiting for each addition to combine before adding the next. Mix for another 7–10 minutes, until smooth and soft.

3. 3

   Rise the dough

   Shape the dough into a ball and put it in a bowl. Cover with cling film and refrigerate for at least 2 hours and up to overnight, until doubled in size. Alternatively, leave in a warm place for 45 minutes to 1 hour, until doubled.

4. 4

   Cook the apples

   Melt the butter in a large frying pan over medium heat. Add the apples, sugar, cinnamon and salt; cook, stirring often, for 3–5 minutes, until tender.

5. 5

   Thicken the filling

   Stir in the cornflour until well combined, then continue cooking until the mixture thickens and coats the apples. Transfer to an airtight container and chill until needed.

6. 6

   Toast the pecans

   Heat the oven to 180°C. Line a small baking tray with baking parchment and spread the pecans on it. Toast for about 10 minutes, shaking the tray occasionally, until lightly browned; break one open to check it is toasted through. Transfer to an airtight container and keep at room temperature.

7. 7

   Mix the filling

   Combine the butter, brown sugar, cinnamon and salt in a small bowl, mixing well.

8. 8

   Prepare the tin

   Grease a 23 x 33 cm baking dish, or line it with baking parchment.

9. 9

   Roll out dough

   Turn the dough onto a lightly floured surface and roll it into a 60 x 40 cm rectangle, squaring the edges as you go. Spread the brown sugar and cinnamon mixture evenly over the dough.

10. 10

    Add the toppings

    Spread the prepared apple filling evenly over the dough. Roughly chop the toasted pecans and scatter them over the apples.

11. 11

    Shape the rolls

    Starting from a long side, roll the dough into a tight spiral. Cut the log in half and place the two pieces side by side on a baking tray lined with baking parchment and lightly sprayed with cooking spray. Cover loosely with cling film and freeze for 20 minutes to firm up for easier slicing; this is optional.

12. 12

    Slice the rolls

    Take the dough logs out of the fridge once chilled. With a sharp knife, cut each log into 6 equal pieces, using a ruler if helpful. Arrange them evenly spaced in the prepared baking dish or tray.

13. 13

    Proof the rolls

    Cover the dish loosely with cling film and leave for 45 minutes to 1 hour, until puffy and a gentle finger press leaves a small indentation.

14. 14

    Heat the oven

    While the rolls rise, heat the oven to 180°C.

15. 15

    Bake the rolls

    Bake for 35–40 minutes, until deeply golden brown. Take out of the oven and leave to stand for about 15 minutes before icing.

16. 16

    Make the frosting

    Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium speed until combined. Add the icing sugar, double cream and salt, then whip until light and fluffy.

17. 17

    Ice and serve

    Spread the frosting over the rolls while they are still slightly warm.

18. 18

    Store leftovers

    Keep leftover rolls in an airtight container at room temperature. Reheat in the microwave before serving.

What are apple cinnamon rolls?

Cinnamon rolls are an American-style sweet yeast bake, rolled around a spiced sugar filling and baked until soft. This version adds cooked apples and toasted pecans, then tops the rolls with tangy cream cheese frosting.

Brioche-style dough gives the rolls a tender, rich crumb, while cooking the apples first helps the fruit soften and the filling thicken before it goes into the spiral.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 12g protein, 119g carbs, 42g fat.

The flour, sugar and apples provide most of the carbohydrate, while butter, pecans and cream cheese contribute much of the fat. Eggs, milk, pecans and cream cheese supply some protein, though these are still a sweet, energy-rich bake. Balance a roll with fresh fruit and plain yoghurt, or serve it as part of a meal with a less sweet option.

The enriched dough

Yeast: The milk should feel lukewarm rather than hot; too much heat can stop the yeast working. A foamy surface after 10–15 minutes is a useful sign that it has activated.

Butter: Add it gradually after the initial mixing so it incorporates into the dough. The longer knead helps make the dough smooth and stretchy.

Cook the apple filling

Apples: Dicing them small helps them cook evenly and makes the rolls easier to slice. Cook just until tender, as they will bake again inside the dough.

Cornflour: Stir it in thoroughly, then cook until the juices thicken and cling to the fruit. Chill the filling before assembly so it is easier to spread.

Build the cinnamon layers

Sugar filling: Spread the cinnamon butter mixture right across the dough for an even swirl. Distribute the apple filling and pecans over it without piling them heavily in one area.

Rolling: Keep the spiral snug, but avoid squeezing out the filling. Briefly freezing the logs firms the dough and makes cleaner slices.

Proofing and doneness

Second rise: The rolls should look puffy after 45 minutes to 1 hour. A light press that leaves a small indentation is a cue that they are ready for the oven.

Baking: Look for a deeply golden surface after 35–40 minutes. Leave the rolls to stand for about 15 minutes before frosting so the topping does not immediately melt away.

Make-ahead timing

Dough: The first rise can take place in the fridge for at least 2 hours and up to overnight, or in a warm place for 45 minutes to 1 hour. The chilled rise makes it practical to prepare the dough ahead.

Components: The apple filling and toasted pecans can be prepared in advance and kept in airtight containers. Assemble and proof the rolls before baking.

Serving ideas

Serve the rolls warm, when the dough is soft and the frosting is just beginning to relax. Their sweet, buttery filling makes them substantial on their own.

For a breakfast spread, pair one with fresh fruit and unsweetened tea or coffee. A little plain yoghurt on the side adds a cool, tangy contrast.

Recipe notes & tips

• Weigh out 25 g of the sugar for the yeast mixture, then use the rest in the dough.
• Let the eggs and butter come to room temperature so they combine more readily with the dough.
• Chill the cooked apple filling before spreading it over the dough.
• Use a ruler to help cut 12 evenly sized rolls.
• Check a pecan by breaking it open; the centre should be toasted as well as the outside.
• Apply the frosting after the rolls have rested for about 15 minutes.

Variations

• Change the spice: Use apple pie spice in place of the ground cinnamon in the apple filling.
• Adjust the nuts: Replace the pecans with the same amount of chopped walnuts.
• Leave out the pecans: Skip them for a nut-free version, taking care to check ingredient labels for cross-contamination.
• Add citrus: Mix finely grated orange zest into the cream cheese frosting for a fresh note.
• Make smaller rolls: Cut the rolled dough into more pieces and check them earlier, as smaller rolls may bake faster.

Common mistakes to avoid

• Hot milk: Very hot milk can hinder the yeast; use milk that is lukewarm.
• Wet apple filling: Spread it while still hot and it can make the dough harder to handle; chill it first.
• Uneven filling: Leaveing thick patches can lead to uneven spirals; spread both fillings across the dough in an even layer.
• Loose spiral: A slack roll may open as it rises; roll from the long side into a snug, even log.
• Under-proofing: Rolls that have not puffed enough can bake up dense; wait for the gentle indentation cue.
• Frosting too soon: Icing immediately from the oven can melt into a thin layer; let the rolls stand for about 15 minutes.

How to store

Keep leftover rolls in an airtight container at room temperature and reheat in the microwave before serving. For best texture, eat them within a couple of days.

Frequently asked questions