Description
Soft homemade yeast rolls filled with tender cinnamon apples and brown sugar, baked until fluffy and topped with a creamy cream cheese glaze.
Ingredients
For the dough:
3/4 cup whole milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar, divided
2 large eggs
6 tablespoons unsalted butter, melted and slightly cooled
3 1/2 cups all-purpose flour
3/4 teaspoon salt
For the apple filling:
2 medium firm apples, peeled, cored, and diced
1 tablespoon unsalted butter
1/2 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon cornstarch
2 tablespoons softened unsalted butter, for spreading
For the cream cheese glaze:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk
Instructions
1. Warm the milk to approximately 105-110°F. Stir in the yeast and 1 teaspoon of the measured granulated sugar. Let stand for 5-10 minutes until lightly foamy.
2. Mix in the remaining granulated sugar, eggs, and melted butter.
3. Add the flour and salt. Knead for 7-9 minutes until smooth, elastic, and slightly tacky.
4. Transfer to a greased bowl, cover, and let rise for 60-90 minutes or until roughly doubled.
5. Cook the diced apples in 1 tablespoon butter over medium heat for 4-5 minutes.
6. Stir in the brown sugar, cinnamon, and cornstarch. Cook another 1-2 minutes until glossy and thickened. Cool completely.
7. Roll the risen dough into approximately a 14×18-inch rectangle.
8. Spread with 2 tablespoons softened butter and distribute the cooled apple filling evenly.
9. Roll tightly from a long edge and cut into 12 equal rolls.
10. Arrange in a greased 9×13-inch pan. Cover and proof for 35-50 minutes until puffy.
11. Bake at 375°F for 22-27 minutes, until lightly golden and set in the centers. About 190°F in the bread portion is a useful additional doneness cue.
12. Beat the cream cheese and butter until smooth. Mix in confectioners’ sugar, vanilla, and enough milk for a spreadable glaze.
13. Cool the rolls for 10-15 minutes, then glaze and serve.
Notes
Keep the apple pieces around 1/4 inch so they soften evenly and do not tear the dough.
Cool the cooked apple filling completely before assembling the rolls.
Avoid adding excessive flour; the finished dough should be soft, elastic, and slightly tacky.
The recipe requires about 30 minutes of active preparation plus approximately 2 hours of rising time.
The baking range is 22-27 minutes. The 25-minute cook-time field is used as the midpoint for recipe-card formatting.
Refrigerate glazed leftovers in a covered container for about 3-4 days.
Freeze cooled, preferably unglazed rolls for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 390 kcal
- Sugar: 27g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg