Easy No Yeast Apple Cinnamon Rolls
Easy No Yeast Apple Cinnamon Rolls are calling for Fall Baking fun! Bake up sweet and gooey cinnamon rolls loaded with a sinful, buttery cinnamon filling, tender apple bits, topped with a glorious blanket of cream cheese glaze!
Servings: 16 Servings
Calories:
Ingredients
Cinnamon Filling
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons butter melted
- 3 apples peeled and diced (add more if you want more apple, just make sure the apple is diced small for best results.)
Dough
- 3 ¼ cups all-purpose flour plus more for rolling out dough
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk or milk with 1 tablespoon vinegar/lemon juice - let set to curdle for 5-10 minutes
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
Cream Cheese Icing
- 3 tablespoons cream cheese softened
- 1 ¼ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 or 3 Tablespoons heavy cream or milk of choice
Instructions
- Preheat oven to 425°F and grease an 9x13inch baking dish with butter. Set aside.
Cinnamon Filling
- In a small bowl, combine brown sugar, granulated sugar, cinnamon, nutmeg, salt, and melted butter. Mix until well blended and set aside.
- Peel apples and dice, set aside.
Dough
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
- In a separate container, mix together the buttermilk, 5 tablespoons of the melted butter, and vanilla extract and pour over the flour mixture.
- Using a wooden spoon, stir together until a shaggy mixture forms. Knead a few times with your hands until dough is smooth and divide into two equal portions.
- Turn dough out onto a lightly floured surface, and press or roll out each piece into an 8x12-inch rectangle. Sprinkle the cinnamon filling evenly over each piece of dough, leaving a 1/4-inch border. Using your hands, gently pat the filling into the dough.
- Add apple chunks on top of the cinnamon filling.
- Starting with the longest side nearest you (12-inch edge), roll the dough into a log. Pinch the ends closed and cut each log into 8 equal rounds, for a total of 16 rolls.
- Arrange the rolls in the prepared baking dish and brush tops with remaining butter. Bake until golden brown, about 20 minutes.
- After removing from oven, let rolls cool in the pan on wire rack for 5 minutes.
Cream Cheese Icing
- Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm.
Notes
Storing
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
About Apples
- I chopped up 3 medium apples for this recipe, but feel free to add more apples if you like. It's better to chop them up into smaller chunks, rather than larger chunks, because these rolls only bake for 20 minutes.