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    Home » Recipes » Breakfast & Brunch

    Apple Cinnamon Rolls

    Published: Sep 13, 2022

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    Jump to Recipe -

    Homemade cinnamon rolls are always great, but the addition of apples - and some extra spices - makes these apple cinnamon rolls a special fall treat!

    Close up photo of an apple cinnamon roll - a cinnamon roll, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze.

    Originally published October 30, 2020. Updated on 9/13/22.

    Today’s post is kind of a matter of an idea starting somewhere, taking a few turns and eventually ending up kind of close to where it started.

    Earlier this week, a friend of mine - Karine Charlebois (The FABULOUS, IMHO) - tagged me in a post.

    She - and her kids - have long been a fan of my savoury lunch buns: Buffalo Chicken Buns & Reuben Buns (Sandwiches, but in cinnamon roll form!).

    Both of these recipes were - obviously - inspired by traditional cinnamon buns*, but done up as a savoury version. They're great as a sandwich alternative!

    Anyway, she'd taken the basic idea and made a pulled pork version that looked AMAZING. *Drool*

    * Note: I don't actually have a recipe for regular cinnamon rolls posted, as it's something I eyeball (after making my base dough recipe). I DO have & Chai Cinnamon Rolls posted, though!

    SO, last night as I was discussing my husband’s breakfast plans for the next few days with him, “Cinnamon buns” was among the choices I’d offered him.

    At that moment, I happened to glance at the bag of Mutsu apples that we picked up at Ottawa St Farmer's Market last week, and I had an idea: gooey cinnamon rolls, but with apples chopped up into the filling. YES.

    The "What would you like me to make for your breakfasts?" question was immediately revoked, and I informed him that I would be creating an apple cinnamon roll recipe for him.

    ... there were no objections lodged, LOL.

    SO yes. Cinnamon buns -> my savoury buns -> my friend’s savoury buns -> cinnamon buns. Sort of.

    Close up photo of a pan of apple cinnamon rolls - cinnamon buns, but with small pieces of apple throughout the cinnamon swirl.

    Designing The Perfect Cinnamon Rolls

    I started out with my base homemade dough recipe, which has been my go-to recipe for all of my variations on cinnamon roll recipe - just with tweaks applied, as necessary.

    In this case, I only made a few small changes:

    The Cinnamon Roll Dough

    We didn’t have enough all purpose flour up in the kitchen, and I didn’t want to wake him up to go get some more from wherever he has it all stored in the basement, so the last ½ cup of our batch was whole wheat flour.

    You can do the same, if you’d like - I wrote the recipe without that change made. It’s great either way, and it’s a small enough amount of whole wheat that it can be used interchangeably. Bread flour also works.

    Additionally, I added a VERY small amount of cinnamon to the dough. I didn’t want the dough to be noticeably spicy, I just wanted to give it a subtle flavour boost.

    Close up photo of an apple cinnamon bun - a cinnamon bun, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze.

    The Filling

    Cinnamon buns use cinnamon, obviously. My Chai buns used cinnamon, cardamom, cloves, and nutmeg, and my buffalo chicken ones used... hot sauce.

    So, you know, lots of room to play 🙂

    In this case, I settled on using a mix of cinnamon, cloves, and nutmeg, aiming for a sort of apple pie cinnamon rolls theme.

    I debated using some ground ginger in there, but decided to stick with these 3. Feel free to use a premixed apple pie spice, if you prefer.

    Beyond that, there’s the apples. I used 2 medium apples (well, small for Mutsu apples... but about an average “medium” for apples in general), unpeeled.

    Feel free to peel the apples if you like, though. Mutsus are my go-to when it’s apple season, but I’ve also made this with Honeycrisp apples.

    When I’m in the mood to use a tart apple, it’s usually Granny Smith apples. They have the added bonus of being easy to find in the grocery store, year round.

    Close up photo of an apple cinnamon roll - a cinnamon roll, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze.

    The Maple Glaze

    I’d considered a few possibilities: Traditional vanilla, something caramel based - maybe a dark brown sugar glaze. Spice or no spice?

    When it comes down to it, though, if there’s an opportunity to use maple syrup, I - basically an illustration of what would happen if a national stereotype gained sentience - will absolutely go with the maple syrup.

    I don’t even know how many varieties of maple syrup I have in the house right now (it’s more than 5 for syrup alone, not counting butter, sugar, candy, etc!), but I ended up going with a basic maple syrup.

    Actual maple syrup, please - the boiled sap that dripped out of maple trees. No extra sugars, corn syrup, flavourings, etc.

    I’m still SHOOK from learning that some people use “maple syrup” as a generic for “any syrup that goes on pancakes”, so... sorry for the specifying. I feel I have a duty to, now!

    Close up photo of an apple cinnamon bun - a cinnamon bun, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze.

    How to Make Apple Cinnamon Buns

    SO I’ve gotten some feedback about putting photos in the recipe card - that they mess it up for printing - so I’m going to put them here, for those interested.

    This will just be an overview of the recipe, scroll through for the full recipe with ingredients, etc!

    Make the Yeast Dough

    Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

    In a large bowl - or in the bowl of a stand mixer fitted with a dough hook attachment - combine flour and salt. Pour in yeast mixture, stir well to combine.

    Dump dough out onto a lightly floured work surface, knead until a elastic, soft dough forms, 5-10 minutes.

    Note: OR: mix it in a stand mixer with a dough hook on low speed for 4-5 minutes or so - That's how I do it!

    Once dough is fully kneaded, place in a greased bowl, cover bowl with plastic wrap, and allow to rise in a warm place for one hour, or until doubled in size.

    A 3 photo collage showing the progression of the dough. The first image shows yeast growing in a glass measuring cup of water, the second shows the newly kneaded dough. The final photo shows the dough after it has doubled in size from rising.

    Apple Filling, Assembly, & Baking

    As the dough rises, mix together the sugar and spices in a small bowl, set this cinnamon mixture aside.

    Once dough has doubled in size, chop the apples into small pieces.

    Two photos: The top one shows a bowl of sugar with spices measured out on top, the bottom is a white cutting board, a knife, and two apples in the process of being chopped up.

    Roll dough out on a lightly floured surface. Aim to make it a large rectangle, say 15 x 20 inch rectangle or so. You can use a rolling pin, or just spread the dough with your hands.

    Use a pastry brush to spread melted butter all over the dough – you might not use it all, that’s ok.

    Sprinkle about ⅔ of the cinnamon sugar mixture evenly over the melted butter, arrange the diced apples over the spiced sugar and butter.

    Sprinkle most of the remaining sugar mixture over the apples, reserving 1-2 tablespoon of sugar.

    A progression showing the dressing up of the rolled dough: Rolled out, butter spread on, spiced sugar mix sprinkled over it, and finally chopped apples arranged all over it.

    Starting with one of the long sides, tightly roll the dough up.

    Generously grease or spray a 9x 13″ baking pan. Pour any remaining butter in the bottom of the pan, spreading evenly before sprinkling with remaining sugar mixture.

    Using a very sharp knife, slice the roll into 12 equal pieces. Carefully place each roll into the pan, spacing them evenly.

    Cover pan with plastic wrap, allow to rise one more time – about 20-25 minutes.

    As the dough rests, heat oven to 350F.

    A 4 photo collage showing the progression from rolling up the cinnamon rolls, through cutting them and placing them in the pan, to what they look like after the final rising time.

    Once second rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.

    Allow to cool for a few minutes while you make the glaze:

    Maple Syrup Glaze

    Mix together softened butter, vanilla extract, maple syrup, and salt, until smooth.

    Add about ½ cup of powdered sugar, whisking until smooth and scraping the sides of the bowl as you go.

    Add remaining powdered sugar, about ¼ cup at a time, until you have a thick, paste. If it's not smooth, microwave for 15 seconds and stir well.

    Two photos showing the progression of the maple glaze. The top photo shows a raggedy mix, the bottom shows a smooth glaze.

    Drizzle or spread over the warm rolls, allowing the glaze to melt and ooze a little.

    Note: If glaze has thickened, microwave for 15 seconds and stir again, immediately before drizzling.

    Leftovers can be stored in an airtight container in the fridge and reheated the next day - and will keep for about 5 days or so.

    Close up photo of an apple cinnamon bun - a cinnamon bun, with small pieces of apple throughout the cinnamon swirl.

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just make you happy? Oh, I love the smell of it.

    Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes for yeast breads ad related items!

    Basil, Roasted Red Pepper, & Asiago Bread Braid
    Beer Pretzels & Jalapeno Jack Dip
    Buffalo Chicken Buns
    Chai Cinnamon Rolls
    Everything Bagels
    How to Make Bagels
    Jalapeno Popper Stuffed Pretzel Bites
    Maple Walnut Spiced Pumpkin Buns
    Marble Rye Bagels
    Paska - Ukrainian Easter Bread
    Peanut Butter & Jelly Rolls
    Persians Recipe
    Reuben Buns
    Rye Bagels with Caraway Seeds
    Sauerkraut Balls - Pyrizhky
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels
    Spinach Hand Pies
    Strawberry Orange Rolls
    Za'atar Manakish (With Cheese!)

    Close up photo of a pan of apple cinnamon rolls - cinnamon buns, but with small pieces of apple throughout the cinnamon swirl.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    Close up photo of an apple cinnamon bun - a cinnamon bun, with small pieces of apple throughout the cinnamon swirl - drizzled with maple glaze.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Apple Cinnamon Rolls Recipe With Maple Icing

    Cinnamon rolls are always great, but the addition of apples - and some extra spices - makes these apple cinnamon rolls a special fall treat!
    Prep Time30 minutes mins
    Cook Time35 minutes mins
    Rising Time1 hour hr 45 minutes mins
    Total Time2 hours hrs 50 minutes mins
    Course: Bread, Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 12 Buns
    Calories: 381kcal
    Author: Marie Porter

    Equipment

    • 9 x 13 cake pan

    Ingredients

    Buns:

    • 1 ½ cups warm – NOT hot! - water
    • 4 teaspoon Active Dry Yeast
    • 3 tablespoon Granulated Sugar
    • 3 ½ cups All Purpose Flour
    • 1 teaspoon Salt
    • ¼ teaspoon Cinnamon
    • 6 tablespoon Melted Butter cooled
    • ¾ cup Granulated Sugar
    • 3 teaspoon Cinnamon
    • 1 teaspoon Ground Cloves
    • 1 teaspoon Ground Nutmeg
    • 2 Apples

    Glaze:

    • 2 tablespoon Butter
    • 1 teaspoon Vanilla Extract
    • ¼ cup Maple Syrup
    • Pinch Salt
    • ~2 cups Confectioners / Icing / Powdered Sugar

    Instructions

    • Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
      (OR: mix it in a stand mixer with a dough hook for 5 minutes or so - That's how I do it!)
    • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
    • Use a pastry brush to spread melted butter all over the dough – you might not use it all, that’s ok.
    • Mix together the sugar, and spices, sprinkle about ⅔ of it evenly over the melted butter,
    • Finely chop the apples, arrange apple pieces over the spiced sugar mixture. Sprinkle most of the remaining sugar mixture over the apples, reserving 1-2 tablespoon of sugar.
    • Starting with one of the longer edges, tightly roll the dough up.
    • Generously grease or spray a 9x 13″ baking pan. Pour any remaining butter in the bottom, spreading evenly before sprinkling with remaining sugar mixture.
    • Using a very sharp knife, slice the roll into 12 even rounds.
    • Carefully place each roll into the pan, spacing them evenly.
    • Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 350F.
    • (This is what they looked like after the final rise!)
    • Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.
    • Allow to cool for a few minutes while you make the glaze:
    • Mix together softened butter, vanilla extract, maple syrup, and salt, until smooth.
      Add about ½ cup of powdered sugar, whisking until smooth.
      Add remaining powdered sugar, about ¼ cup at a time, until you have a thick, paste. If it's not smooth, microwave for 15 seconds and stir well.
    • Drizzle or spread over hot Apple Cinnamon buns, allowing it to melt and ooze a little.
      If glaze has thickened, microwave for 15 seconds and stir again, immediately before drizzling.

    Nutrition

    Calories: 381kcal | Carbohydrates: 73g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 266mg | Potassium: 99mg | Fiber: 3g | Sugar: 42g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Patti

      October 08, 2022 at 9:02 am

      Looks amazing!! Definitely going to make this weekend😁

      Reply
    5 from 1 vote (1 rating without comment)

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