Apple Stuffed Cinnamon Rolls

[ingredients title=”Dough Ingredients”]

  • 5-6 cups flour
  • 1 cup sugar
  • 3 eggs at room temperature
  • 2 tablespoons yeast
  • 1 cup warm water
  • 1/2 cup softened butter
  • 1 teaspoon salt


[ingredients title=”Filling Ingredients”]

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup softened butter
  • 2 apples, washed, peeled, and chopped into small bites


[ingredients title=”Glaze Ingredients”]

  • 3-4 cups powdered sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt


[directions title=”Directions”]

  1. Using your dough hook on your mixer, mix together yeast, warm water, and sugar. Let sit for 5 minutes. Add eggs, butter, and salt, and then mix together. Add 3 cups of flour and start the mixer. Add more flour as dough forms into a ball. Once the dough ball forms, mix for 2 more minutes on medium. Turn dough out into a bowl. Cover with plastic wrap and let it sit in a warm area for 1 hour or until doubled in size.
  2. While the dough rises, prepare the filling. Mix together the sugars, flour, cinnamon, and nutmeg. Add the butter and mix together. Once you spread the filling on the dough, you will sprinkle on the apples.
  3. After dough rises, divide into 2 balls. Roll out 1 ball on a floured surface, creating a rectangle of dough. Use half of the filling and spread all over, leaving a half an inch margin on the long sides. Sprinkle on half of the apples. Starting at one of the ends, roll the dough up into a long roll. Cut in half and then cut each half 5 more times evenly, making 10 more rolls. Repeat this with the other half of the dough, filling, and apples.
  4. Place the rolls onto a baking sheet (I like to use stoneware), 4 across and 5 down. It is ok if the rolls touch. They will touch once they rise also. Cover and let rise for another hour or until doubled in size.
  5. While the rolls rise, you can make the glaze. Mix powdered sugar, salt, sugar, and maple syrup, making a thick, but still portable glaze.
  6. Once rolls rise, bake at 400 degrees for 10-15 minutes until tops are golden brown and insides are not doughy.
  7. While they are still hot, pour glaze evenly over all of the rolls. Cut, serve, and enjoy!


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