Fall isn’t complete without apple cinnamon rolls. Cinnamony, caramely apples are nestled within the fluffiest cinnamon roll you’ve ever had. These apple cinnamon rolls are guaranteed to be an instant hit.
I love fall. It’s been one of my favorite seasons since I was a child. For me, there is nothing better than a big pile of leaves in vibrant shades of yellow, orange, and red.
Apple and pumpkin picking, hayrides, mugs of hot drinks to warm cold hands, cozy sweaters and cute boots. It’s the best season of the year.
Apples are definitely one of my favorite ingredients to use during the fall.
I love how much they shine when they’re baked up, especially when paired up with some caramel and/or cinnamon.
Plus, it’s a great way to convince yourself that you are having a healthy treat because it’s still fruit!
Apple cinnamon rolls became a new favorite last year when I was recipe testing apple cinnamon bread.
I wasn’t able to get the bread just right and ended up making cinnamon rolls with apple filling to remind myself that yes, I do know how to make delicious yeast bread.
Yeast dough is super easy to make. A lot of people get nervous using it, thinking it is just too difficult.
Really though, all you need to do is make sure your yeast is good. You will know this once your proof your yeast.
You proof your yeast by adding it to the warmed liquid and a touch of sugar.
The yeast is good if you end up with a lot of foam on the top of the liquid after a few minutes. No foam means your yeast is dead and you need new yeast.
I prefer to use Granny Smith apples for these apple cinnamon rolls. Their tartness contrasts well with the sweet.
You can peel your apples, or leave the skin on. I usually leave the skin on mine.
Many people will add the raw apple to the cinnamon rolls. I prefer to cook mine so it is more of an apple pie filling.
It adds more to the flavor in my opinion and reduces the liquid, which can make the dough soggy and not bake up as nicely.
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