Cinnamon roll from scratch being frosted.
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EXTRA GOOEY APPLE SPICE CINNAMON ROLLS FROM SCRATCH

These are going to be the best cinnamon rolls from scratch that you’ve ever had. They’re golden on the top and soft and fluffy on the inside. They are gooey with homemade apple butter cinnamon filling and all topped off with a maple cream cheese frosting. This is the only cinnamon roll recipe that you’re ever going to need!
Course Breakfast
Cuisine American
Keyword Cinnamon Rolls From Scratch, Easy Cinnamon Rolls, make ahead breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Proving Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 421kcal
Author Debs

Ingredients

FOR THE DOUGH

  • 4 cups flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 3 x ¼ ounce sachets/envelopes instant yeast
  • 7 tablespoons unsalted butter
  • 1⅔ cups milk
  • 2 eggs

FOR THE FILLING

  • 3/4 cup soft unsalted butter
  • 1/2 cup homemade apple butter or store bought.
  • ¾ cup sugar
  • teaspoons cinnamon
  • 1 egg beaten, to glaze

For The Chai Frosting

  • 1 cup cream cheese whipped
  • 1/2 cup icing sugar sifted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons dark maple syrup

Instructions

  • Preheat the oven to 230°C/ 450°F.
  • Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until it's smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
  • Roll out the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25cm (20 x 10 inches). Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2cm slices (¾ inch) which should make about 20 rounds.
  • Sit the rounds in lines on top of the dough in the tin, swirly cut-side up. Don't worry if they don't fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them get duly puffy.
  • Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden-brown in colour. Don't worry if they catch in places - see mine in the picture. Remove them from the tin and leave to cool slightly on a rack - it's easy just to pick up the whole sheet of parchment and transfer them like that - before letting people tear them off, to eat warm.

To make the frosting

  • Place all the ingredients in the bowl of a stand mixer and mix until combined. Set aside to frost the buns once they’ve cooled slightly.

Notes

Pumpkin Butter Variation- Use 1/2 cup pumpkin butter or pumpkin puree instead of the apple butter when making the filling. Add a pinch of nutmeg.

Nutrition

Calories: 421kcal | Carbohydrates: 62g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 190mg | Potassium: 138mg | Fiber: 1g | Sugar: 30g | Vitamin A: 11.4% | Calcium: 7.9% | Iron: 12.3%