Sweet & Simple: Homemade Apple Cinnamon Rolls with a Dreamy Maple Glaze
There’s something magical about the smell of cinnamon and warm apples baking. These Apple Cinnamon Rolls with Maple Glaze bring that heartwarming, bakery-fresh goodness to your table without the fuss, making a truly memorable treat quickly and easily. Perfect for a special breakfast, a thoughtful gift, or a comforting indulgence.
Equipment
- Microwave-safe bowl
- Large mixing bowl
- Electric mixer
- Small bowl
- Sharp knife (or unflavored dental floss)
- 13x9-inch baking pan
- Wire rack
- Clean kitchen towel
Ingredients
For the Apple Cinnamon Rolls
- 2.25 cups Granny Smith apples peeled, cored, and chopped
- 4.75 cups all-purpose flour divided
- 0.33 cup granulated sugar for dough
- 9 tsp RapidRise Yeast (2 packets)
- 1 tsp salt
- 1.5 cups water
- 6 tbsp unsalted butter for dough
- 1 large egg
- 0.33 cup granulated sugar for filling
- 2 tsp ground cinnamon
- 1 tsp all-purpose flour for filling
- 3 tbsp unsalted butter very soft, for filling
For the Maple Glaze
- 1 cup powdered sugar
- 2 tbsp unsalted butter melted
- 2 tbsp milk
- 1 tbsp pure maple syrup
Instructions
- Step 1: Prepare the Apples: Peel, core, and chop Granny Smith apples into small, even pieces. Place in a microwave-safe bowl and microwave on HIGH for 2 to 2 ½ minutes to partially cook. Drain any liquid well and set aside to cool completely.
- Step 2: Make the Dough: In a large mixing bowl, whisk together 2 cups of the flour, ⅓ cup granulated sugar (for dough), both packets of RapidRise yeast, and salt. In a separate microwave-safe bowl, combine water and 6 tablespoons of butter (for dough). Heat in 15-second bursts until 120°-130°F (49°-54°C). Pour this warm mixture into the dry ingredients along with the large egg.
- Step 3: Beat and Knead: Using an electric mixer, beat the dough mixture on medium speed for 2 minutes. Add another 1 cup of flour and beat on high for 2 more minutes. Slowly stir in enough of the remaining flour until a soft, slightly sticky dough ball forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 10 minutes.
- Step 4: Make the Filling: While the dough rests, combine ⅓ cup granulated sugar (for filling), 1 teaspoon all-purpose flour (for filling), and ground cinnamon in a small bowl. Stir well and set aside.
- Step 5: Roll and Fill: Uncover the dough and roll it out into a 15x10-inch rectangle. Evenly spread 3 tablespoons of very soft butter (for filling) over the dough, leaving a ½-inch border along the long sides. Scatter the cooled, chopped apples over the butter, then generously sprinkle the cinnamon-sugar mixture on top.
- Step 6: Form Rolls and Rise: Carefully and tightly roll the dough into a log from one of the long edges. Pinch the seam closed. Slice the log into 12 equal rolls using a sharp knife or unflavored dental floss. Place them cut-side down in a greased 13x9-inch baking pan. Cover with a towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Step 7: Bake: While rolls are rising, preheat your oven to 350°F (175°C). Once risen, bake for 20-30 minutes, or until golden brown.
- Step 8: Make Glaze and Glaze Rolls: As soon as rolls come out of the oven, transfer them to a wire rack to cool for at least 20 minutes. In a medium bowl, whisk together powdered sugar, melted butter (for glaze), milk, and pure maple syrup until smooth. Drizzle the glaze over the warm (but not hot!) rolls and serve immediately.
Notes
Substitutions & Additions: Experiment with other apple varieties like Honeycrisp, Fuji, or Gala (still pre-cook them). Add a pinch of nutmeg or ground cloves to the cinnamon filling for extra warmth. Sprinkle chopped pecans or walnuts over the apple filling for crunch. For a richer glaze, swap the maple glaze for a classic cream cheese frosting (softened cream cheese, powdered sugar, a little butter, and vanilla extract). You can also try other fillings like blueberry or a classic cinnamon sugar.
Tips for Success: Avoid over-flouring the dough; a slightly sticky dough results in softer rolls. For rising, ensure a warm (but not hot) spot—e.g., an oven turned on to its lowest setting for a minute then turned off. Unwaxed, unflavored dental floss is excellent for clean cuts when slicing rolls. Don't glaze hot rolls, as the glaze will melt off; let them cool for at least 20 minutes.
Prep Ahead: Assemble the rolls the night before, cover tightly with plastic wrap, and refrigerate. The next morning, remove them 1-2 hours before baking to come to room temperature and rise.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 5 days. To reheat, microwave individual rolls for 15-30 seconds, or pop unglazed rolls into a 300°F (150°C) oven for 10-15 minutes until warmed through. For glazed rolls, use the microwave to prevent burning the glaze.
Yeast Tip: If using active dry yeast instead of RapidRise, activate it first by dissolving in warm water (with a pinch of sugar) for 5-10 minutes until foamy. Be aware that rise times will be longer, likely 1.5-2 hours for the first rise and 45-60 minutes for the second rise in the pan.