Skip to Content

Cinnamon Apple Rolls

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 1 min
  • Servings 20
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These amazing rolls actually look like apples! They add great fun and good flavor to breakfast or brunch.
Updated Sep 30, 2006
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 1 package regular or quick active dry yeast
  • 1 cup unsweetened apple juice, warmed (105°F to 115°F)
  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 3/4 cup red sugar
  • 1 1/2 teaspoons ground cinnamon
  • 40 raisins (1/4 cup)
  • 1/3 cup butter or margarine, melted
  • 5 cinnamon sticks
  • 20 fresh mint leaves, frosted
Make With
Gold Medal Flour


  • 1
    Dissolve yeast in apple juice in large bowl; let stand 1 minute. Mix in 2 cups of the flour, 1/3 cup sugar, the salt, 1/4 cup butter and the egg; beat vigorously with wire whisk until well blended. Stir in enough remaining flour to make dough easy to handle.
  • 2
    Place dough on lightly floured surface; gently roll in flour to coat. Knead about 3 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (Dough can be refrigerated at this point no longer than 24 hours.) Cover bowl tightly with plastic wrap and let rise in warm place 60 to 70 minutes or until almost double. (Dough is ready if indentation remains when touched.)
  • 3
    Grease 12 medium muffin cups, 2 1/2x1 1/4 inches. Mix red sugar and cinnamon. Gently push fist into dough to deflate. Divide into 20 equal pieces; cover and refrigerate 8 pieces. Flatten each of the remaining 12 pieces into 2-inch round. Place 2 raisins in center for apple seeds. Bring sides of dough up over raisins; pinch edges to seal. Dip dough in melted butter to coat completely; coat with sugar-cinnamon mixture. Place pinched sides down in muffin cups. Insert handle end of wooden spoon about 3/4 inch in top of each, and rotate handle slightly to make indentation for stem. Cover loosely with plastic wrap and let rise in warm place 35 minutes.
  • 4
    Heat oven to 375°F. Bake 14 to 16 minutes or until rolls just begin to brown under coating. Immediately remove from pan to wire rack. Repeat steps with refrigerated pieces. Cool rolls 30 minutes. Break each cinnamon stick into fourths. Insert in indentations in apples for stems. Place mint leaf next to stem.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ovens are ideal, draft-free places for raising dough. Place the bowl of dough in an unheated oven. Set a large pan of hot water under the bowl on the oven's lower rack, and let the yeast work its magic.
  • tip 2
    Make the "red sugar" for these yummy rolls by adding a few drops of red food color to 3/4 cup granulated sugar. With a fork, stir sugar until the color is evenly distributed.
  • tip 3
    Create a spectacular centerpiece by serving these apple rolls spilling out from a Pastry Cornucopia (recipe on this site). Don't forget the camera!


185 Calories, 6 g Total Fat, 3 g Protein, 31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
6 g
Saturated Fat
3 g
20 mg
140 mg
60 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
3 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved