Apple Cinnamon Rolls

Makes about 5 cinnamon rolls

For the dough:

Leftover sweet roll dough

For the filling:

2 pink lady apples, peeled, cored, and chopped

Juice from 1 small lemon

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1/2 cup (1 stick) butter, melted and browned

For the glaze:

4 ounces reduced-fat cream cheese, at room temperature

3-4 tablespoons milk

1/4 cup powered sugar, sifted

1/2 teaspoon vanilla extract


Butter an 8x8 baking dish with unsalted butter.


To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside. 

On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer. 

Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.

Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.

Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm