I can’t think of a better way to celebrate the first official day of Fall than sharing this recipe for Apple Cinnamon Rolls with Cream Cheese Frosting *insert heart eyed emoji here!*
I can hands down say that the Fall baking season is my absolute favourite. As soon as September hits, my house is filled with the aromas of cinnamon, pumpkin, apples, and of course some type of fall scented candle (my favourite happens to be “Autumn” from Bath & Body Words) 😉 ! There’s something so comforting about Fall treats, and if you follow me on Instagram, @thelastcourse, you’ll see that I’ve been testing out recipes for the Perfect Pumpkin Pie. I’ll be posting in the next couple of weeks, just in time for Thanksgiving.
Now back to these Apple Cinnamon Rolls! I love regular cinnamon rolls, but to switch it up for Fall I added apples in the filling and switched out the granulated sugar for brown sugar. I like the level of freshness that the apples give, as it helps to balance out the sweetness of the cream cheese frosting, yum!
This recipe may look daunting, but I promise it’s not as hard as it looks! Just a little bit of patience during the rising time, and I promise you’ll love the end product 🙂
Since Fall is in full swing, what type of Fall desserts do you want to see on the blog? Let me know in the comment section below or comment on my Instagram @thelastcourse.
Apple Cinnamon Rolls with Cream Cheese Frosting
- Servings: 8 Cinnamon Rolls
- Time: 2 hours
- Author: Recipe from The Last Course
- 2 1/4 cups All-Purpose Flour
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup whole milk
- 2 1/2 tablespoons Unsalted Churn 84 Butter
- 1 egg, whisked
- 3 1/2 tablespoons Unsalted Churn 84 Butter, softened
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1 apple, chopped into small pieces*
- 1/2 cup cream cheese, room temperature
- 1/4 cup Unsalted Churn 84 Butter, room temperature
- 4-5 cups icing sugar
- 1 teaspoon vanilla
- In a medium sized bowl whisk together 2 cups of the all-purpose flour, sugar, salt and yeast & set aside.
- In a microwave safe bowl, heat the water, milk and butter (I microwaved mine in 30 second intervals, for 3 rounds).
- Add the warm milk mixture to the dry ingredients and begin to mix with your hands.
- Add in the egg and mix until everything is incorporated.
- If the dough is too sticky start to add flour from the additional 1/4 cup that was put aside.
- On a floured surface knead the dough for about 3-4 minutes and then place in a lightly sprayed with cooking spray and cover for 10 minutes.
- Pre-heat the oven to 200 degrees.
- Lightly flour the counter & roll the dough into a rectangular shape.
- In a small bowl mix together the softened butter, cinnamon and brown sugar. Spread this mixture evenly on the rolled out dough. Then sprinkle the chopped apple pieces and press lightly into the dough.
- Tightly roll the dough from the longer side, and cut into 8 equal pieces.
- In an oven safe dish, spray with cooking spray and place the pieces of dough cut side up and lightly cover the dish with aluminum foil.
- Turn off the oven (the warm oven will speed up the rising process of the cinnamon rolls) and place the dish inside. Let rise in the oven for 60 minutes.
- After the rolls have doubled in size, remove from the oven while you pre-heat the oven to 375 degrees. Bake for 20-25 minutes or until golden brown.
- While the cinnamon rolls are baking, make the frosting.
- In a medium sized bowl, cream together the cream cheese and butter using a hand mixer. Add in the icing sugar 1 cup at a time until you reach your desired thickness. Add the vanilla and mix until combined.
- Let the cinnamon rolls cool for about 20 minutes and then frost & enjoy!
- These cinnamon rolls will be the freshest if enjoyed 2-3 days after they’re baked 🙂
- I used a Gala apple for this recipe, but any type of baking apple would work!