Tender Applesauce Cinnamon Rolls

Nothing fills a house like the smell of cinnamon rolls in the oven on a Saturday morning.

I used to think you needed a stick of butter in the dough to get that pillowy, pull-apart texture everyone loves.

Then I swapped most of the liquid for applesauce and realized I'd been doing it wrong for years.

These applesauce cinnamon rolls are impossibly soft. The applesauce goes right into the dough, not just the filling, and the pectin in it traps moisture while feeding the yeast natural sugars.

The result is a lighter roll that's just as tender and gooey as a butter-heavy version. Maybe more.

My wife pulled one apart straight from the pan last weekend and said, "These are the softest cinnamon rolls you've ever made." She was right.

Sure, they take about 2 hours with the rise time. But the actual hands-on work is only about 20 minutes. And if you want them fresh in the morning without waking up early, there's an overnight option that changes everything.

Top them with cinnamon cream cheese frosting while they're still warm, and you're in for a treat.

Make them once and you'll see why I don't bother with the old recipe anymore.

Why This Recipe Rocks

These aren't your average cinnamon rolls.

• Applesauce in the dough means incredibly soft, tender rolls. The applesauce replaces most of the liquid, keeping the crumb pillowy and moist for days.
• Lighter than traditional butter-heavy versions. Just 1 tablespoon of oil in the entire dough. The applesauce does all the work.
• Simple pantry ingredients. Bread flour, yeast, applesauce, oil, salt, and sugar. That's the whole dough.
• Make-ahead friendly. Shape the rolls the night before, refrigerate, and bake in the morning. Warm cinnamon rolls without the early alarm.
• Topped with cinnamon cream cheese frosting. Because regular frosting just isn't enough for these.

Ingredients

Three components, all simple. Dough, filling, and frosting.

For the Dough

• Bread flour (3 cups, plus more for dusting). Bread flour has more protein than all-purpose, which gives the rolls better structure and a chewier, more satisfying bite. All-purpose works in a pinch for softer rolls with less bite.
• Instant yeast (2 teaspoons). Instant yeast gets mixed directly into the flour. No need to bloom it separately. I like SAF Instant for consistent results.
• Salt (1 teaspoon). Balances the sweetness and strengthens the gluten.
• Unsweetened applesauce (1 cup, slightly warmed). Warming the applesauce to about 110°F helps activate the yeast. This is where all the moisture and tenderness comes from.
• Vegetable oil (1 tablespoon). Just a small amount for a supple, workable dough. Melted coconut oil works too.
• Granulated sugar (1 tablespoon). Feeds the yeast and adds a touch of sweetness to the dough.

For the Filling

• Butter (3 tablespoons, softened). Spread over the rolled-out dough. This is where the richness comes in.
• Packed brown sugar (⅓ cup). Creates that gooey, caramelized layer between the spirals.
• Ground cinnamon (1 tablespoon). Don't skimp. A full tablespoon gives you those bold cinnamon swirls.

For the Cinnamon Cream Cheese Frosting

• Cream cheese (4 oz, softened). The tang of cream cheese pairs perfectly with the sweet, spiced rolls.
• Powdered sugar (½ cup). Just enough sweetness without being cloying.
• Ground cinnamon (1 teaspoon). Adds a warm note to the frosting that ties everything together.
• Vanilla extract (½ teaspoon). Rounds out the flavor.

How to Make Applesauce Cinnamon Rolls

The dough comes together quickly, then you let time do the rest.

Step 1: Make the Dough

In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the 3 cups bread flour, 2 teaspoons instant yeast, 1 teaspoon salt, and 1 tablespoon sugar.

Warm the 1 cup applesauce slightly (about 110°F, warm to the touch but not hot). Add it to the flour mixture along with the 1 tablespoon oil.

Mix on low speed with a dough hook for about 1 minute until the dough comes together, then increase to medium and knead for 8-10 minutes. The dough should be smooth, slightly tacky, and elastic.

If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes.

Step 2: First Rise

Place the dough in a lightly greased bowl. Cover with a clean towel or plastic wrap.

Let it rise in a warm spot for about 1 hour, or until doubled in size.

Pro tip: Set the bowl inside your microwave with a mug of hot water next to it. The warmth creates the perfect warm, humid environment for rising.

Step 3: Roll and Fill

Punch down the risen dough and turn it out onto a generously floured surface.

Roll it into a rectangle, about 18 x 10 inches.

Spread the 3 tablespoons softened butter evenly over the surface, leaving a ½ inch border along one long edge.

Mix the ⅓ cup brown sugar and 1 tablespoon cinnamon together. Sprinkle evenly over the buttered surface.

Step 4: Roll, Slice, and Arrange

Starting from the long edge opposite the bare border, roll the dough up tightly into a log. Pinch the seam to seal.

Using a sharp knife or dental floss, cut the log into 12 even rounds.

Place the rolls cut-side up in a greased 9x13 inch baking pan, leaving a little space between each one.

Step 5: Second Rise

Cover the pan with a towel and let the rolls rise for 30 minutes until puffy.

While they rise, preheat your oven to 350°F.

Step 6: Bake

Bake for 20-22 minutes at 350°F, until the tops are golden brown and the rolls are cooked through.

They should sound slightly hollow when you tap the top. If you have an instant-read thermometer, the center should read 190°F.

Step 7: Frost

While the rolls bake, make the frosting. Beat the 4 oz softened cream cheese with the ½ cup powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla until smooth and fluffy.

Let the rolls cool for 5 minutes, then spread the frosting generously over the warm rolls.

The frosting melts into all those cinnamon swirls. Oh my.

Cinnamon Cream Cheese Frosting

This frosting takes about 3 minutes and makes the rolls complete.

Beat 4 oz softened cream cheese with a hand mixer until smooth. Add ½ cup powdered sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla extract. Beat until light and fluffy.

Spread over the warm rolls while the frosting is still at room temperature. It should be thick enough to hold its shape but soft enough to melt into the crevices.

Worth every calorie? Every single one.

Substitutions and Variations

Plenty of ways to make these your own.

• No-yeast shortcut. In a rush? Use a can of crescent roll dough, spread it with the filling, roll, slice, and bake at 375°F for 15 minutes. Not the same as from-scratch, but ready in a fraction of the time.
• Vegan. Use vegan cream cheese and plant-based butter in the frosting and filling. The dough is already nearly vegan with just oil and applesauce.
• Caramel drizzle upgrade. Melt 2 tablespoons butter with 2 tablespoons brown sugar and ½ teaspoon vanilla until smooth. Drizzle over the frosted rolls for a incredible finish.
• Apple chunks in the filling. Fold ½ cup finely diced sauteed apples into the brown sugar cinnamon mixture before spreading. Adds little pockets of fruit.
• Overnight method. After cutting and arranging the rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, pull them out, let them sit at room temperature for 30 minutes, then bake as directed. Warm rolls without waking up at dawn.

Frosting Options

Three ways to top your rolls, depending on your mood.

• Cinnamon cream cheese (recommended). The recipe above. Tangy, sweet, and warm from the cinnamon. This is my favorite by far.
• Simple powdered sugar glaze. Mix ¾ cup powdered sugar with 2 tablespoons milk until smooth. Drizzle over the rolls for a lighter, simpler finish.
• Maple glaze. Whisk ½ cup powdered sugar with 2 tablespoons maple syrup until smooth. The maple and cinnamon combo is fantastic for fall.

How to Store

These keep well, but they're best within the first two days.

• Room temperature (without frosting). Cover tightly and store for up to 3-4 days.
• Room temperature (with frosting). Best consumed within 2 days since the cream cheese frosting should be refrigerated for longer storage.
• Fridge. Store frosted rolls in an airtight container for up to 5 days. Reheat covered with foil at 300°F for 10 minutes.
• Freezer. Freeze unfrosted, cooled rolls in a freezer bag for up to 3 months. Thaw overnight in the fridge, reheat, then frost fresh.

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Tender Applesauce Cinnamon Rolls

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 2 hours hours

Servings 12 rolls

Ingredients

Dough

• 3 cups bread flour plus more for dusting
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsweetened applesauce slightly warmed
• 1 tablespoon vegetable oil or melted coconut oil

Filling

• 3 tablespoons butter softened
• ⅓ cup packed brown sugar
• 1 tablespoon ground cinnamon

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ½ cup powdered sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Instructions

Make the Dough

• Combine bread flour, instant yeast, salt, and sugar in a stand mixer bowl. Add the slightly warmed applesauce and oil. Mix on low with a dough hook for 1 minute, then increase to medium and knead for 8-10 minutes until smooth and elastic.
• Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.

Shape and Fill

• Punch down the dough and roll out on a floured surface into an 18x10 inch rectangle.
• Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
• Roll the dough tightly starting from one long edge. Pinch the seam to seal. Cut into 12 even rounds using a sharp knife or dental floss.
• Place the rolls cut-side up in a greased 9x13 inch baking pan. Cover and let rise for 30 minutes until puffy.

Bake and Frost

• Preheat oven to 350°F. Bake rolls for 20-22 minutes until golden brown on top.
• While rolls bake, beat together the softened cream cheese, powdered sugar, cinnamon, and vanilla until smooth and fluffy.
• Let rolls cool for 5 minutes, then spread frosting generously over the warm rolls. Serve immediately.

Notes

• Overnight method: After placing rolls in the pan, cover tightly with plastic wrap and refrigerate up to 18 hours. Remove, let sit 30 minutes at room temperature, then bake as directed.
• Applesauce temperature: Warm it to about 110°F (warm to touch, not hot) to help activate the yeast.
• All-purpose flour substitute: You can use all-purpose flour for softer rolls with less chew. The dough may be slightly stickier.
• Vegan option: Use vegan cream cheese and plant-based butter. The dough itself is nearly vegan.
• Storage: Unfrosted rolls keep at room temperature 3-4 days. Frosted rolls should be refrigerated and consumed within 5 days. Freeze unfrosted rolls up to 3 months.