Make sure you are using rapid rise yeast and that your water is to the correct temperature to activate it.

Prepare Yeast

Step 1

Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough

Add Dough Ingredients

Step 2

Knead the dough by hand or with a dough hook. Knead for 5-6 minutes, you want a smooth cohesive dough ball.

Knead the Dough

Step 3

Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming.

Proof Dough

Step 4

Make the Filling

Step 5

In a small bowl combine the softened butter, ground cinnamon, and brown sugar and mix until fully combined, this will take a couple minutes, set aside while you wait for the dough to finish rising.

Using a rolling pin on a lightly floured surface roll the dough into a 16-inch by 12-inch rectangle. Spread the cinnamon butter mixture in an even layer, I use an offset spatula and my clean hands.

Roll Out and add Filling

Step 6

Take one apple and grate it all over the dough then take the other apple and dice it then sprinkle it over the dough.

Add Apples

Step 7

roll the dough lengthwise tightly and cut with a sharp knife into 12 pieces. Place rolls into prepared pan, you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size, about 45 minutes to an hour.


Step 8

Slightly warm the heavy cream and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. Bake for 22-28 minutes.

Add Cream & Bake

Step 9

Make a maple cream cheese frosting. Slather on top of cinnamon rolls. Store leftovers in an air-tight container in the fridge.

Add Frosting

Step 14