This post may contain affiliate links, please see our privacy policy for details.

{This post is sponsored by Land O’Lakes.}

Hey, hi! Happy first FRIDAY of November!

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

I actually cannot believe it’s the first Friday of November, I only wait for this time to come around ALL YEAR long, so to say that I am a tad bit excited would an understatement. I mean, for one we have these cinnamon rolls to talk about, and two, it’s officially time to start talking holiday food!

Umm, yess! And I could not think of a better way to end the first Friday of November than with fluffy, gooey and buttery apple cinnamon rolls! Say hello to Saturday brunch everyone!

Cinnamon rolls hold a special place in my kitchen, and by that, I really just mean that I love them to pieces. Growing up, my mom would occasionally buy the cinnamon rolls that come from the can around the holidays, and my brothers and I LOVED them. We looked forward to these cinnamon roll breakfasts every single year. I mean, what kid does not love a good cinna-roll, you know?

Well, at some point down the road I decided to try my hand at making my own cinnamon rolls. Maybe as an attempt to avoid the inevitable food coma that always followed our face stuffing frenzy. I mean, homemade is always better, and you guys, these apple cinnamon rolls are no exception. From that day on, I never looked at another canned cinnamon roll again. Anyone else have a similar experience?

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Ok, where to start.

I always use the same base dough for my cinnamon rolls. It’s a base of butter, eggs and milk. Super simple, but really doughy and perfect. Next comes the caramelized apple filling… so amazing. The the rolls are topped off with the most delicious cream cheese chia spiced frosting. Whoa!

A little more on the filling here, because it really is amazing. Brown sugar caramelized apples, spread over a generous layer of salted butter and cinnamon sugar. The secret here is Land O’Lakes European Style Super Premium Salted Butter. This butter is the perfect ingredient to add just a touch of holiday specialness to these cinnamon rolls. The sweet European style cream with a hint of salt goes a long way, and is really what sets these rolls apart.

Okok and well, the frosting helps too!!

Oh my gosh, this frosting is to die for, so delish! I mean, chai spiced cream cheese frosting…with more salted butter…you know, for good measure! Yeah, it really is just as good as it sounds. Actually, it’s better!! Think about your favorite chai tea, but with whipped cream cheese, a little sugar, a little butter and a ton of vanilla. You just cannot go wrong with a combo like that.

Put this all together and you end up with the most perfect (and most delicious) cinnamon roll. Like FOR REAL, I wish I could truly express just how much I love these rolls. Even my picky brothers, who are cinnamon roll purists, enjoyed these apple stuffed cinnamon rolls, and you know what… they said the frosting was the best they’d ever had.

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Um, cool!

The point in all my rambling here, is that these are truly one of my favorite breakfast or brunch rolls. They’re perfect for any upcoming holiday gatherings you may be hosting or attending. Plus, cinnamon rolls are great because they can be made in advance and then baked just before eating. Avoiding morning chaos… score!

I already have plans to serve these Thanksgiving morning, but I will for sure be making a double batch, as I know these will be downed within seconds…they are just THAT good!

I mean, that frosting alone…still dreaming about it.

Oh and also, is chai the spice maybe just the best thing ever? I am thinking so… more chia to come this November!

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

Apple Cinnamon Rolls with Cream Cheese Chai Frosting.

Prep Time 15 minutes
Cook Time 25 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 Rolls
Calories Per Serving: 438 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 3 tablespoons brown sugar
  • 1 stick (8 tablespoons) Land O Lakes® European Style Salted Butter melted
  • 1/2 cup whole warm milk
  • 1 egg
  • 3-3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) Land O Lakes® European Butter at room temperature
  • 4 Honeycrisp apples chopped
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon

Chai Frosting

Instructions

  • To make the dough. Place the yeast and 1 tablespoon brown sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes. To the bowl add the melted butter, warm milk and egg, stir to combine. Add in the flour and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the bowl or use cooking spray. Place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
  • Meanwhile, make the filling. Heat a large skillet over medium heat and add 1 tablespoon butter. Add the apples and 2 tablespoons brown sugar. Cook, stirring often until the apples are caramelized, about 5 minutes. Remove from the heat and let cool.
  • Add the sugar and cinnamon to a bowl and mix well.
  • Generously grease a 9×13 inch baking dish with butter.
  • Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread the 5 tablespoons of butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push the cinnamon sugar into the butter. Evenly sprinkle the apples over the dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place dental floss or a thin piece of string (do it, it works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but vary. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand (don’t let go) tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. You can make eight larger rolls OR 10-12 smaller rolls. Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 350. Just before baking, brush the remaining 2 tablespoons butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
  • Meanwhile, make the frosting. In a medium bowl, beat together the cream cheese, butter and vanilla until fluffy. Add the powdered sugar, cinnamon, all-spice, ginger, and cardamon and beat until combined. Spread the frosting on warm rolls. EAT!
View Recipe Comments

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

FYI: A rolled up doughy glimpse into heaven right there.

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}

Apple Cinnamon Rolls with Cream Cheese Chai Frosting | halfbakedharvest.com @hbharvest

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Just wanted to stop by and say that these are amazing! Currently making them for a second time. My first time, i made them with a few substations to make them vegan friendly. And boy. I could have been convinced to go vegan right then. Lol! They were a hit with all of my coworkers. And it is so easy to make! Thanks for a great recipe.

      1. Hi! Have you tried adding nuts to the filling? Would that work? Would the texture be off? These look so good, hoping to make them for in laws visiting this weekend 🙂

  2. Can you do the second proof overnight in the fridge? I’d like it make these on Christmas Eve to serve for breakfast.

    1. Hey Jess! Yes, that works really well and I do it often when serving the next morning too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. Help!
    in the process of making these. The ingredients for the rolls says 8tbsp butter at room temperature. But the recipe states to add the melted butter when making the dough and then when assembling the rolls the recipe says to spread 5 TBSP on the dough. Little bit confused

    1. Hi There! You need 8 tablespoons melted butter to mix into the dough itself. Then, once the dough has risen, roll it out and spread with 5 tablespoons room temperature butter. Does this make more sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. Hi! Can’t wait to make these next weekend when we have family in town. A couple questions on preparing them in advanced: how far in advanced can you prepare them – is two days ok? Do you just make the recipe all the way through end, cover them in the fridge and then pop them in the oven to bake? Will the dough dry out in the fridge?

    Thank you!

    1. Hi McKenna! You can make these up to 2 days ahead of time and keep (very well) covered in the fridge.

      Yes, make the recipe all the way through, just do not bake. When ready to bake, remove the rolls from the fridge while the oven preheats, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  5. So, if I’m just an ordinary everyday baker and I live in the boonies and I can’t find $$$$ European butter (whatever that is), should I just move on and find another recipe?

    1. Hi there! Of course now 🙂 Use whatever stick butter you can find. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. Hi. Really love your recipes. They are a staple in our home.
    Just wondering if you could do the second rise overnight in the fridge?
    Thanks

    1. Hey Dianne! Yes, you can do the second rise in the fridge overnight. that works so well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  7. 5 stars
    I made.
    They loved.
    Dessert conquered.
    These turned out amazing. Everyone asked for the recipe. This will probably have to be my go-to brunch/dinner/snack contribution from now on. Thanks for sharing!

  8. 5 stars
    I made these the night before and let the final rise happen in the refrigerator overnight. They were WONDERFUL. This cinnamon roll dough is going to be a new go-to, it’s light and flavorful, and has the perfect amount of filling without being too sweet. The spices in the frosting also added a lovely dimension to these rolls! My husband is quite picky about his sweets and loved them, as well!

  9. I would like to make this Friday morning but eat them Sunday morning. Is that possible? Do I just wait until Sunday to cook them? Traveling to Tahoe and need to have them prepared ahead of time.

    1. HI! Yes, just keep the uncooked rolls in the fridge, then bake as directed on Sunday morning. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  10. 5 stars
    Hi Tieghan!
    These look amazing and I agree, once you have homemade cinnamon rolls of any sort there’s no return to anything in a can- and in most cases no return to anyone else’s either!? It’s ‘apples in everything’ season so I’m making these tomorrow & cant wait for them! Question- if I want to prep ahead and bake in the morning what should I do as far as rising time/storage in fridge etc? Thanks so much!❤️

    1. Hey Gia! You can prep the rolls in advance and then refrigerate the shaped rolls for up to 2 days. Let the rolls sit on the counter while the oven preheats and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  11. Hi Tieghan! I’m planning to make these for Canadian Thanksgiving tomorrow (super excited). Just wondering, can I prepare the rolls up until the point of “Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.”, and let it sit well PAST 30 minutes? I.E. Can I prepare everything at home, transport it to another location, and then put it in the oven later in the evening so that the rolls are ready just after dinner?

    Or will waiting too long negatively impact the rolls? Brand new baker over here =|

    Thanks in advance for your help!

    1. HI Jessica! I am so sorry I missed your comment before you had your Thanksgiving! To answer your question, yes you can prepare ahead and keep in the fridge of up to 2 days, then bake as directed. Please let me know if you have any other questions. I hope you loved this recipe and had a great Thanksgiving! Thanks so much! xTieghan

    1. Hi Sara! Yes, you can freeze the rolls before baking, then thaw and bake. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  12. Can these be stuck in the fridge like the overnight gingerbread cinn. rolls? Then baked the next morning?

    Thanks!

    1. Yes, that works great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  13. You are truly a girl of my own heart! I love your website so much! Thank you so much for sharing your talents. For as long as I can remember I have been making an average of 12-15 dozen of cinnamon rolls every holiday similar to yours but I always did pecans and cherries with traditional icing. I cannot wait to try this! To celebrate completing another semester of school my friends are going to have a celebratory cinnamon roll party, we are making these. Are there any alcoholic drinks you make that would pair well with them?