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Best Homemade Honeycrisp Apple Cinnamon Rolls with Cream Cheese Glaze

honeycrisp apple cinnamon rolls - featured image
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Soft, pillowy cinnamon rolls filled with tender Honeycrisp apples and topped with a tangy cream cheese glaze. A perfect fall treat that brings comfort and warmth to any gathering.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup warm milk (about 110°F, whole milk works best)
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 2 medium Honeycrisp apples (about 300g), peeled and finely diced
  • ½ cup packed brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Activate the yeast: Warm the milk to about 110°F. Pour into the bowl of a stand mixer (or large bowl). Sprinkle the yeast and 1 tablespoon of the granulated sugar over the milk. Let sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: Add the remaining sugar, melted butter, egg, vanilla, and salt to the yeast mixture. Mix on low speed until combined. Gradually add the flour, about ½ cup at a time, mixing until a shaggy dough forms. Switch to the dough hook and knead on medium-low for 6-7 minutes until smooth, elastic, and slightly tacky.
  3. First rise: Shape the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place for about 1 hour until doubled in size.
  4. Prepare the apple filling: While the dough rises, peel and dice the apples into ¼-inch cubes. In a small bowl, mix the brown sugar, granulated sugar, cinnamon, nutmeg, and flour. Set aside.
  5. Roll and fill: Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×16-inch rectangle, about ¼-inch thick. Spread the 3 tablespoons of softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the sugar-cinnamon mixture over the butter, then scatter the diced apples evenly on top. Press the apples gently into the dough.
  6. Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal rolls, about 1½ inches thick. Place them in a greased 9×13-inch baking dish, cut side up.
  7. Second rise: Cover the dish with plastic wrap and let the rolls rise for another 30-45 minutes until puffed and touching each other. Meanwhile, preheat the oven to 350°F (175°C).
  8. Bake: Bake the rolls for 25-30 minutes until golden brown on top and the filling is bubbly. If the tops brown too quickly, tent with foil for the last 10 minutes. Let cool in the pan for 10 minutes before glazing.
  9. Make the glaze: While the rolls cool, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat until creamy. Add milk one tablespoon at a time until you reach a pourable consistency. Drizzle over the warm rolls.

Notes

Don’t overheat the milk—it should feel like warm bath water. Let the dough rest if it fights you when rolling. Don’t skip the flour in the filling to prevent leakage. Cut cleanly with a sharp knife or unflavored dental floss. Bake until just golden—overbaked rolls are dry. Glaze while warm, not hot, for best absorption.

Nutrition

Keywords: cinnamon rolls, apple cinnamon rolls, Honeycrisp apple, cream cheese glaze, fall breakfast, homemade cinnamon rolls

Find it online: https://yumbelle.com/best-homemade-honeycrisp-apple-cinnamon-rolls-with-cream-cheese-glaze/