Warm Cinnamon Rolls with Apple Layers and Cream Cheese Filling (Print version)

Soft homemade cinnamon rolls layered with cinnamon apples and a tangy cream cheese filling, baked until plush and glazed while warm.

# Ingredients:

For the dough

01 - 3/4 cup (180 ml) whole milk, warmed to 105-110°F
02 - 2 1/4 teaspoons instant yeast, 1 standard packet
03 - 1/4 cup (50 g) granulated sugar
04 - 4 tablespoons (56 g) unsalted butter, melted and cooled
05 - 1 large egg, room temperature
06 - 3 1/4 cups (405 g) all-purpose flour, plus more as needed
07 - 1 teaspoon fine salt

For the apple cinnamon layer

08 - 2 cups (240 g) peeled firm apples, diced 1/4 inch
09 - 2 tablespoons (28 g) unsalted butter
10 - 1/2 cup (105 g) packed light brown sugar
11 - 1 1/2 tablespoons ground cinnamon
12 - 1/8 teaspoon ground nutmeg
13 - 1 teaspoon lemon juice
14 - 1 teaspoon cornstarch

For the cream cheese filling

15 - 8 oz (225 g) cream cheese, softened
16 - 1/3 cup (40 g) powdered sugar
17 - 1 teaspoon vanilla extract
18 - 1 tablespoon all-purpose flour
19 - Pinch of salt

For the glaze

20 - 2 oz (55 g) cream cheese, softened
21 - 3/4 cup (90 g) powdered sugar
22 - 2-3 tablespoons whole milk
23 - 1/2 teaspoon vanilla extract

# Instructions:

01 - In a large bowl or stand mixer bowl, combine warm milk, yeast, and sugar. Add melted butter and egg, then mix in flour and salt until a soft dough forms. Knead 6-8 minutes by hand or 4-5 minutes with a dough hook, adding only enough extra flour to keep it workable.
02 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60-75 minutes, or until doubled in size.
03 - Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook 5-7 minutes, stirring often, until the apples are glossy and just tender. Cool to room temperature.
04 - Beat cream cheese, powdered sugar, vanilla, flour, and salt until smooth. Keep it soft and spreadable, but not warm or melted.
05 - Roll the dough on a lightly floured surface into a 16x12-inch rectangle. Spread the cream cheese filling in a thin layer, leaving a 1/2-inch border on one long side. Spoon the cooled apple mixture evenly over the filling, then roll up from the opposite long side and pinch to seal.
06 - Cut into 12 rolls with unflavored dental floss or a sharp serrated knife. Arrange in a buttered 9x13-inch baking dish, cover, and let rise 30-40 minutes, until puffy and touching.
07 - Heat the oven to 350°F. Bake 24-28 minutes, until the tops are golden and the center rolls are set. Cool in the pan for 10 minutes.
08 - Beat the glaze ingredients until smooth, adding milk until spoonable. Drizzle over the warm rolls and serve while soft.

# Good to know:

01 - Prep time includes rising time. Active prep is about 35 minutes.
02 - Best served warm the day they are baked.
03 - Use firm apples such as Honeycrisp, Granny Smith, Fuji, or Braeburn.

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