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Small batch apple cinnamon rolls topped with cream cheese icing in a baking dish
benbaker0078

Small Batch Apple Cinnamon Rolls

Soft, buttery cinnamon rolls filled with real diced apples and cinnamon-sugar, topped with a tangy cream cheese icing. This small batch recipe makes just 6 rolls, so you get all the cozy fall flavor without a giant pan of leftovers.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 37 minutes
Servings: 6 roll
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 2 1/4 tsp instant yeast (1 packet)
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup warm whole milk (about 110°F)
  • 2 tbsp unsalted butter, melte
  • 1 large egg
Apple Cinnamon Filling
  • 1 medium Granny Smith apple, peeled and finely diced
  • 2 tbsp unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Cream Cheese Icing
  • 2 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk, as needed
  • 1/4 tsp vanilla extract

Equipment

  • Mixing bowl
  • Rolling Pin
  • 8-inch baking dish
  • Small skillet
  • Sharp knife or unflavored dental floss

Method
 

Make the Dough
  1. 1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt
  2. 2. Add the warm milk, melted butter, and egg. Stir with a spatula, then knead by hand on a floured surface for about 5 minutes until the dough is smooth and slightly tacky.
  3. 3. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 30-35 minutes, until roughly doubled in size.
Prepare the Filling
  1. 1. While the dough rises, cook the diced apple with 1 tablespoon of butter in a small skillet over medium heat for 3-4 minutes, just until slightly softened. Remove from heat and let cool.
  2. 2. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
Assemble and Bake
  1. 1. Punch down the risen dough and roll it into a 9x12-inch rectangle on a floured surface.
  2. 2. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then scatter the cooked apple pieces evenly across the surface.
  3. 3. Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, slice the log into 6 equal rolls.
  4. 4. Arrange the rolls cut-side up in a greased 8-inch baking dish. Cover and let rise for another 15-20 minutes while you preheat the oven to 350°F (175°C).
  5. 5. Bake for 20-22 minutes, until the rolls are golden brown and the centers are set but still soft.
Ice and Serve
  1. 1. Let the rolls cool for 10 minutes.
  2. 2. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth.
  3. 3. Drizzle the icing over the warm rolls before serving.

Notes

⦁ Pre-cooking the apples for a few minutes keeps them from releasing too much moisture into the dough while baking.
⦁ Dental floss makes cleaner slices than a knife, since it won't squash the rolled dough.
⦁ The dough should feel tacky but not sticky. If it sticks heavily to your hands, add flour 1 tablespoon at a time while kneading.
⦁ For make-ahead rolls, refrigerate the sliced, unrisen rolls overnight, then let sit at room temperature for 30-45 minutes before baking.