Homemade Apple Cinnamon Rolls | Large cinnamon rolls filled with fresh apples and baked.

Rinse apples with cold water.

Preheat oven to 375°F.

Line the bottom of a 9x13 inch baking pan with aluminum foil.

Place apples into the baking pan and bake in the preheated oven for 35 to 40 minutes.

Check if apples are done by pressing with a finger or inserting a fork; they should be soft.

Let the apples cool completely.

Cut each apple into quarter pieces and trim off the core.

Scoop out the insides of the apple quarters into a shallow bowl.

In a food processor, blend the apple insides for 2 minutes until smooth; you should have 2 and 2/3 cups of apple filling.

In a stand mixer bowl, combine 3 cups of all-purpose flour, 3 tablespoons of sugar, 2 and 1/2 teaspoons of instant yeast, and 1/4 teaspoon of salt; stir until combined.

Add 1 cup of warm whole milk (about 115°F), 1 stick of melted unsalted butter, and 2 large eggs to the dry ingredients.

Mix on medium-low speed for 5 minutes until combined; the dough may be a little sticky.

Lightly flour a surface and knead the dough for 3 to 4 minutes, adding more flour if sticky.

Form the dough into a ball and let it rest for 20 minutes.

In a small bowl, mix together 1/2 cup of sugar, 2 tablespoons of cinnamon, 1/4 teaspoon of all spice, and 1/8 teaspoon of salt until combined.

Spread 1 tablespoon of softened unsalted butter along the bottom and sides of an 11x17 inch baking pan and line with parchment paper.

Press the rested dough down to release gases and form it into a rectangle.

Roll the dough into a rectangle measuring 23 inches long by 16 inches wide.

Brush 4 tablespoons of melted unsalted butter onto the dough, avoiding the outer edges.

Sprinkle the cinnamon sugar mixture generously on top of the dough.

Add spoonfuls of the apple filling on top of the dough and spread evenly with an offset spatula.

Roll the dough towards you gently, sealing the edge by pressing it together.

Make indentations in the rolled dough about 2 inches apart and cut with a serrated knife to create 2-inch tall pieces.

Place the cinnamon roll pieces into the prepared baking pan.

Preheat the oven for about 2 minutes until warm, then place the pan with cinnamon rolls in the oven to rise for 25 minutes.

Remove the rolls from the oven after rising.

Preheat the oven to 375°F again.

Bake the cinnamon rolls in the preheated oven for 20 minutes.

Let the cinnamon rolls cool for 15 minutes after baking.

In a small bowl, mix together 1 and 1/4 cups of confectioner sugar, 3 tablespoons of melted unsalted butter, 3 tablespoons of warm whole milk, 1/2 teaspoon of vanilla extract, 1/2 teaspoon of butter extract, 1/8 teaspoon of cinnamon, and a light sprinkle of all spice and salt until creamy and smooth.

Spread the icing on top of each warm cinnamon roll and let it set for about 5 minutes before serving.

Equipment Needed

Spice Level:

Dietary