Description
These Apple Currant Cinnamon Rolls are a perfect blend of sweet and tart flavors with a rich cinnamon-spiced filling and a creamy cream cheese frosting. Soft, fluffy, and bursting with fruit, they make an irresistible breakfast or brunch treat that’s sure to delight everyone at the table.
Ingredients
Scale
Dough
- 1 cup whole milk
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 6 tablespoons unsalted butter, diced and softened
- 2 large eggs
- 1/2 teaspoon coarse salt
- 3 3/4 to 4 cups unbleached, all purpose flour
Filling
- 6 tablespoons unsalted butter, melted
- 1/2 cup golden brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground clove (about 1/8 teaspoon)
- 2 cups apples, diced (a mix of Granny Smith and Honey Crisp apples)
- 1/2 cup currants
Frosting
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese
- 3 tablespoons heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Prepare the Dough: Warm the milk to 105°F-110°F using a microwave or double boiler. Pour the milk into a stand mixer bowl and sprinkle yeast on top with a couple teaspoons of sugar, stirring gently. Let it activate in a warm area for 10-15 minutes until foamy and fragrant.
- Mix Ingredients: Attach the dough hook and add the remaining sugar, salt, and softened diced butter. Mix on low speed until just combined. Add eggs one at a time, mixing slowly to combine.
- Add Flour & Knead: Gradually add 3 3/4 cups of flour and mix on medium speed until a soft dough forms. Add extra flour if dough is too sticky, up to 4 cups total. Knead on medium speed for 5 minutes until elastic and smooth.
- First Rise: Shape dough into a ball and place it in a bowl. Cover with plastic wrap or a towel and let it rise in a warm spot or bread proofer until doubled in size, about 1 hour.
- Prepare Filling Glaze: Near the end of rising, preheat oven to 350°F. Mix melted butter, brown sugar, cinnamon, nutmeg, and clove together until smooth and keep warm.
- Shape Rolls: Punch down dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread filling glaze evenly, then sprinkle diced apples and currants over it.
- Roll and Cut: Roll dough tightly into a log, pinch seam to seal. Trim about an inch off each tapered end. Slice log into 12 equal pieces for the rolls. Place rolls in a greased 9×13 baking dish and cover to rise again for 30 minutes.
- Bake: Bake rolls in preheated oven for 30-35 minutes until golden brown on top.
- Make Frosting: While rolls bake, beat softened butter and cream cheese until creamy. Gradually add powdered sugar, then vanilla and heavy cream; whip until smooth.
- Frost and Serve: Cool rolls for 5 minutes after baking, then spread frosting while still warm. Serve immediately for best flavor and texture.
Notes
- If the dough is too sticky, add flour a tablespoon at a time to avoid dryness.
- Letting the yeast fully activate ensures a good rise and soft texture.
- Use a mix of tart and sweet apples for optimal flavor balance.
- Currants add a lovely tartness but can be substituted with raisins if unavailable.
- For a dairy-free option, substitute milk and butter with plant-based alternatives and use vegan cream cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cinnamon rolls, apple cinnamon rolls, currant rolls, breakfast pastry, easy cinnamon rolls, cream cheese frosting
