Easy to make, these apple cinnamon rolls are a pull apart bread that’s soft, light and fluffy. These fragrant coffee rolls are generously filled with apples, nuts and fruit. Enjoy these hot or warm for breakfast or, as a snack or, a dessert.
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If you are looking for a very sticky bun this is not the recipe for you. Rather, this bun is soft, with just a hint of stickiness too it.
How Do You Make These Apple Cinnamon Rolls?
You will need half of my crescent roll dough recipe to make the buns. You can make the whole recipe and divide it into two and use one half for the recipe. The other half can be placed into the fridge and used the next day or you can freeze it. Or, just make half a batch.
About the Filling
- This recipe doesn’t spread butter onto the dough before adding the rest of the filling, so it’s not as sticky and rich as some of the other recipes out there.
- With the apples, use your favorite eating apple and cut it into tiny pieces (we used pink lady). Make sure that the pieces are tiny about ½ cm cubes, by having small apple pieces you can spread them more evenly over the dough. It will also make rolling the dough up easier because you won’t have any chunky bits.
- If you don’t like walnuts use another nut or leave them out completely. Roughly chop the nuts into pieces about the same size as the apple.
- You can use any dried fruit you like. If the fruit is large, roughly chop it to match the apple size pieces.
- Mix the brown sugar with the cinnamon and nutmeg. Spread the mix evenly over the dough, almost to the edges. The mixture will be very dry and this is okay.
About The Topping
You can drizzle icing on top of the cinnamon rolls once they have cooled to room temperature. If you don’t like icing, brush on a little melted which will give them a glossy look.
Baked Apple Cinnamon Rolls - Step by Step
1. You will need half a batch of my crescent roll dough recipe – click here for the recipe.
2. Roll the dough into a 39 cm by 34 cm rectangle.
3. Evenly spread the brown sugar, cinnamon and nutmeg over the dough, almost to the edges. Then scatter over the diced apple.
4. Then top with the dried cranberries and walnuts.
5. Starting at one edge, roll the dough up like you would a Swiss roll, ending with the seam facing down. Don't worry too much if the filling spills out from the sides, just press it back in when you have finished shaping the roll.
6. Cut the roll into 12 even sized pieces. If you like you can use a ruler and knife to mark the cutting points. Then use a sharp knife to cut into rolls.
7. Place the rolls with cut side up, into a lined 32 cm by 23 cm cake tin, allowing space between the rolls.
8. Cover the tray with plastic food wrap, or a clean tea towel. Place in a warm area and allow the rolls to double in size.
9. When the rolls have double in size, brush the tops of the buns with a little melted butter and bake for 15- 20 minutes or until golden and cooked.
10. Remove from the oven. Allow the apple cinnamon rolls to cool in the tin, before adding the icing.
More Delicious Bread Recipes To Try
Note: You will need my crescent roll dough recipe to make these apple cinnamon rolls.
Baked Apple Cinnamon Rolls
Ingredients
Dough
- ½ recipe of crescent roll dough <-- note 1
Filling
- 300 grams (10.6 ounces) apple
- 1 tablespoon lemon juice
- 60 grams (2.11 ounces) walnuts
- 75 grams (2.64 ounces) dried cranberries
- 80 grams (2.82 ounces) brown sugar
- 2 tablespoons cinnamon powder
- ¼ teaspoon nutmeg powder
- 25 grams (0.88 ounces) butter, melted for brushing on the buns before baking
For the glaze
Option 1:
- 30 grams (1 ounces) melted butter
Option 2:
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
You will need half a batch of my crescent roll dough recipe.
- Make the crescent roll dough using the instructions for either the bread machine or stand mixer and allow the dough to double in size.If you have made the full recipe divide the dough into two. Use one half for this recipe and freeze the remaining half for another time. Each half will weigh approximately 580 grams (20.45 ounces).
While you are waiting for the dough to rise:
- In a small bowl mix the brown sugar, cinnamon and nutmeg. Put aside.
- Cored and cut the apple into ½ cm cubes and mix with the lemon juice this will stop the apples from going brown. Put aside.
- Chop the walnuts and mix with the cranberries. Put aside.
Line a 32cm x 23 cm rectangle cake tin with parchment paper.
When the dough has doubled in size:
- Roll the dough into a 39 cm a 34 cm rectangle.
- Evenly spread the brown sugar, cinnamon and nutmeg over the dough, almost to the edges. Then scatter over the diced apple, dried cranberries and walnuts.
- Starting at one edge, roll the dough up like you would a Swiss roll, ending with the seam facing down. Don't worry too much if the filling spills out from the sides, just press it back in when you have finished shaping the roll.
- Cut the roll into 12 even sized pieces. If you like you can use a ruler and knife to mark the cutting points. Then use a sharp knife to cut into rolls.
- Place the rolls with cut side up, into a lined 32 cm by 23 cm cake tin, allowing space between the rolls.
- Cover the tray with plastic food wrap, or a clean tea towel. Place in a warm area and allow the rolls to double in size.
When the rolls have almost doubled in size, pre-heat the oven to 180 C ,
- When the rolls have double in size, brush the tops of the buns with a little melted butter and bake for 15- 20 minutes or until golden and cooked.
- Remove from the oven. Allow the buns to cool in the tin.
- The buns can either be brushed with melted butter before serving or drizzled with icing.
To make the icing
- Place the icing sugar into a small bowl and add just enough milk to make a thick paste, then drizzle over the buns.
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