No Yeast Apple Cinnamon Rolls with Maple Icing are amazing rolls to make for a weekend breakfast!
I love cinnamon rolls as much as the next person, but they’re hard to manage when trying to serve for a weekend breakfast. If I’m making yeast rolls, I can’t promise they’ll be done any sooner than lunchtime with all of that rising involved. That’s where these no yeast apple cinnamon rolls come in handy. That’s right- NO YEAST, I TELL YOU, and no rising-needed!! They’ll definitely be done in time to be served as breakfast.
How to make No Yeast Apple Cinnamon Rolls:
Sauté chopped apples and get them cinnamon-sugared and slightly softened.
Here’s my secret when making baked goods that you have to roll out on a mat: I measure my flour on the mat so that the excess just gets pushed onto the mat and can be used to flour the mat for rolling. I love this rolling mat for rolling out dough. It’s large and easy to clean.
The dough is mixed together and is ready to roll out (no rising needed!)
Next: Roll, sprinkle cinnamon-sugar, and then sprinkle the sautéed apples.
Roll it up log-style.
Slice one-inch slices.
Place those slices into a greased 9×13-inch pan.
Bake for a short time- you’ll see that the rolls expand and connect. Drizzle on the maple icing while the rolls are still warm.
Sit and stare and drool!
Then scoop one of them out and eat it immediately. Don’t think about it, just eat it. It’s warm and it’s gooey and it’s a very good replica of a yeasted cinnamon roll.
The icing poured over the warm rolls soaks into every nook and cranny and makes the rolls soft and sweet and moist. Fall arrives soon, and I’d say these apple cinnamon rolls would be a good way to celebrate.
Here are a few more apple breakfast recipes you might like to try:
- Applesauce Oatmeal Bread
- Pumpkin Apple Streusel Muffins
- Apple Fritters
- Caramel Apple Monkey Bread
- Apple Cinnamon Quinoa Breakfast Bowls
- Apple Cinnamon Baked Oatmeal Cups
- Easy Apple Cinnamon Muffins
- Apple Puff Pancake
No Yeast Apple Cinnamon Rolls
- 1 tablespoon unsalted butter
- 2 medium apples, peeled and diced
- 1 tablespoon granulated white sugar
- 1 tablespoon brown sugar
CINNAMON- SUGAR FILLING:
- 1 cup brown sugar
- 4 tablespoons unsalted butter, very soft
- 3 teaspoons ground cinnamon
CINNAMON ROLL DOUGH:
- 2 cups all purpose flour
- 2 tablespoons granulated white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup powdered sugar (sifted, to remove lumps)
- 3 tablespoons butter, melted
- 3 tablespoons maple syrup
- 2 teaspoons milk (more, if needed)
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
PREPARE THE APPLE FILLING:
- In a medium skillet, melt the butter over medium heat. Add the apples and sugars. Saute until the apples are slightly softened, about 5 minutes. Set aside to cool.
PREPARE THE CINNAMON- SUGAR FILLING:
- In a medium bowl, add the filling ingredients (brown sugar, butter and cinnamon) and stir until the mixture is combined and lumpy.
PREPARE THE CINNAMON ROLL DOUGH:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, use a whisk to combine the applesauce, milk, butter and egg. Add the wet mixture to the dry ingredients and use a wooden spoon to combine until well mixed. Remove the dough to a well-floured surface, sprinkling in more flour as needed to make sure the dough isn't sticky. Roll the dough out into a (roughly) 12x8-inch rectangle. Sprinkle the dough with the cinnamon-sugar mixture, then the cooled apples. Roll up the dough log-style. Cut 1-inch slices and carefully place them in the prepared dish, leaving a little bit of space between each roll. Bake 20 to 25 minutes, or until the rolls are a nice golden brown.
PREPARE THE ICING:
- In a medium bowl, whisk together the icing ingredients until smooth. Spoon the icing over the warm rolls. Serve warm. Leftovers may be stored in a covered container and enjoyed later.