Apple Fritter Cinnamon Roll Recipe (2024)

This apple fritter cinnamon roll recipe is the perfect recipe for a fall or winter morning. This recipe combines what you know and love of cinnamon rolls with the delicious flavors of apple, and you don’t need me to tell you how good the cinnamon-apple combination is.

Why you’ll love this cinnamon roll recipe:

• Easy: It doesn’t have to be super complicated to make cinnamon rolls yourself. This recipe is easy and delicious
• Comforting: There is nothing more comforting than a gooey cinnamon roll with apple-cinnamon
• Crowd-Pleaser: Make this cinnamon roll recipe for Christmas morning to impress your whole family

Ingredient Notes:

Yeast: There are two main types of yeast that you’ll find at your store – active dry or instant rise (or sometimes called quick rise or rapid rise). Both types will work but require different instructions to activate them. Active dry dissolves in warm water and with sugar in order for it to “bloom”. Instant rise yeast doesn’t need to be proofed in warm water and can be added directly into your recipe which is what I used for this recipe. Whichever you have or choose, just make sure you activate it properly if you need to.

Apples: For this recipe, I used the best apples – Cosmic Crisp Apples. These apples are a cross between the enterprise and the Honeycrisp apple. They’re large, juicy, and crisp. The balance of sweet and tart flavors is perfect for cooking and baking.

How to make this cinnamon roll recipe:

1. Into a small bowl add 1 cup of flour and both packets of yeast. Stir and set aside.
2. Into a large bowl whisk together the warm milk, sugar, egg, salt and melted butter until well combined.
3. Into the large bowl add the flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed.
4. Now stir in the remainder of the flour (3.5 cups), slowly, and add more as you need. You want the dough to be pliable but not too sticky. Knead for 5 minutes and add flour to the surface area to make the process easier.
5. Grease the sides of another large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 15-30 minutes.
6. While your dough rests prepare your apples by cooking them in a frying pan on medium-low heat with 2 tbsp butter and 2 tbsp brown sugar. Stir occasionally to avoid burning. Cook until slightly softened, about 10 minutes and then remove from heat and let it cool.
7. You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H. Line the baking dish with parchment paper and butter or spray the dish generously.
8. Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
9. Once dough has risen again, using a rolling pin roll out the dough on a floured surface, into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
10. Once you have a flat dough, spread 6 tbsp softened butter across it and sprinkle with 3/4 cup brown sugar and 1 tbsp cinnamon, pressing the brown sugar and cinnamon gently into the softened butter. Then sprinkle all of the cooked apples across the dough. Roll the dough width-wise, keeping it tight and cut into around 12-14 rolls. Place them into the baking pan and set them aside to rise until doubled in size.
11. Once ready then bake for 25-35 minutes or until just golden brown.
12. To make your icing, simply add your ingredients into a deep bowl and blend using a hand mixer for around 1-2 minutes until smooth and creamy.
13. Once your cinnamon buns are cooked let sit for a few minutes and then spread over that delectable cream cheese icing! Sprinkle with more fresh, diced apple if desired.
14. They last for three days in a tightly sealed container, keep at room temperature.

Expert Tips & FAQ:

Warm Milk: the milk you’re adding to the recipe to make the dough, the temperature is very important. It should be between 105-115F. If you don’t have a thermometer simply dip your finger in the milk and it should feel warm (not hot!) If it feels too hot to the touch, let it cool for a few minutes before using.

Can I use a stand mixer? You can absolutely use a stand mixer to make this recipe. Use a whisk attachment for Steps 2 & 3 and when you start adding flour and kneading the dough, use the hook attachment.

Want to make a vegan version of our cinnamon rolls? Check out ourVegan Cinnamon Rolls recipe!

Other breakfast recipes you’ll love:

• Savory Steel Cut Oats
• Vegan Banana Bread Muffins
• Apple Cinnamon Waffles
• Vegan Breakfast Casserole

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check outFoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out ourFree Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it outhere.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out ourTop Ten Recipes Mini Cookbook!We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in outhere.