The Best Apple Cinnamon Rolls with Fresh Milled Flour

Imagine waking up to the inviting aroma of warm apple cinnamon rolls fresh out of the oven, filling your kitchen with a cozy, comforting scent. These soft rolls combine the rustic charm of fresh milled flour with the sweet, tender bite of apples and the familiar spice of cinnamon. If you’re someone who loves baking from scratch but worries about the complexity, this recipe is surprisingly straightforward and rewarding. Whether for a special breakfast or a heartfelt treat, these rolls invite you to slow down, savor the moment, and enjoy a homemade delight that tastes like happiness in every bite.

Course Breakfast

Cuisine American

Keyword apple cinnamon rolls

Servings rolls

Calories 499kcal

Ingredients

Dough:

1 1/2 cups warm water 330 grams
2 teaspoons salt
1/2 cup olive oil 100 grams
1/2 cup honey 130 grams
5-6 cups fresh milled flour - I like to use a blend of 50/50 hard red and hard white wheat for this recipe 675-810 grams
1 tablespoon instant dry yeast
2 teaspoons lemon juice

Filling:

4 apples diced (granny smith, gala, honeycrisp) (475 grams)
1 tablespoon butter
1 cup sugar maple sugar, coconut sugar, or a mixture (120 grams)
1 ½ tablespoons cinnamon
½ teaspoon nutmeg
⅓ cup water 72 grams
7 tablespoons softened butter 100 grams

Glaze:

1 cup powdered sugar
½ teaspoon vanilla
2 teaspoons milk

Instructions

Combine the wet ingredients and salt in the bowl of a stand mixer (water, salt, oil, lemon juice and honey).
Next add half your flour. Mix until well combined.
Allow the dough to rest in the mixer for 10 minutes before proceeding. This will make a softer loaf and helps to hydrate the fresh flour.
Add yeast and the rest of your flour. I like to add the flour slowly, 1/2 cup at a time and watch how the dough reacts. You don’t want to add too much flour. Add just enough to where a soft dough forms and the dough begins to pull away from the sides of the bowl.
Knead dough until smooth and elastic. This takes about 6-8 minutes with a mixer and 10+ minutes if you are kneading by hand. Do the window pane test to ensure the kneading has been done properly.
Move the dough to a large bowl and place somewhere warm. I like to use my barely warmed oven (preheat for a few minutes and then turn it off). Allow the dough to rise until double in size, in a warm spot that takes 30-45 minutes. If rising on the counter, cover the dough and it may take longer to double in size.
While the dough rises, prepare the filling by combining the sugar, cinnamon, and nutmeg.
Melt 1 tablespoon of butter in a medium saucepan.
Add the apples, water, and ¼ cup of the cinnamon sugar mixture. Saute for for a few minutes over medium heat until they soften up a bit.
Once the dough has risen, turn out onto an oiled surface. Roll into a 13x18 inch rectangle.
Spread the softened butter onto the dough.
Sprinkle the cinnamon sugar over top of the butter, then evenly spread the apples over top. Gently press the apples into the dough with your hands.
Roll the dough up into a log and cut into 12 equal pieces.
Place in a greased, large cast iron pan or a baking dish. Cover and allow to rise until doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F. and bake for 22-28 minutes.
Prepare the glaze by combining all of the ingredients. Pour over top of the cinnamon rolls.

Nutrition