These Apple Cinnamon Rolls are the ultimate treat and are a new twist on my classic no yeast cinnamon rolls. I don’t think there’s a better food combination than apple and cinnamon, and they truly shine in these rolls. The rolls are made with my magical two ingredient dough, which means no yeast or proofing is required and they can be ready and on the table in 30 minutes. Serve these rolls warm and gooey out of the oven for a special breakfast or morning tea, or pop them in lunch boxes for the kids. They even freeze well so you can dig one out when you’re craving something sweet late at night.
Why you’ll love this recipe…
Quick and easy. Full of flavour. Great way to use up apples.
Do you have an air fryer? You can make this recipe in it! Just head to air fryer apple cinnamon rolls for all the details.
WHAT YOU’LL NEED
It’s always special when you can make something as delicious as these apple cinnamon rolls without the need for any special trips to the grocery store. These scrolls are made with everyday ingredients that you can use time and time again. Here’s what you’ll need (full measurements in the recipe card below)…
Greek Yoghurt Self-Raising Flour - If you don’t have self-raising flour on hand, you can use a mix of all purpose flour / plain flour and baking powder instead. You’ll need 2 teaspoons of baking power for each cup of all purpose flour. So if your dough uses 1 & ½ cups of flour, use 3 teaspoons of baking powder etc. Butter Apple Brown Sugar Cinnamon OPTIONAL - Icing Sugar / Powdered Sugar (to sprinkle on top)
How to make Apple Cinnamon Rolls - Step by Step
Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Use a well-floured rolling pin to roll the dough into a rectangle shape, then brush with butter and cover with brown sugar and cinnamon. Sprinkle apple pieces on top.
Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising.
Place the tray in the oven for 10-15 minutes or until the dough is golden and cooked through.
Place rolls on a wire rack to cool. If making optional glaze - mix ingredients together in a bowl until they form a smooth glaze. Drizzle over cooled apple cinnamon rolls.
How to store Apple Cinnamon Scrolls
Once cooled completely, store in an airtight container at room temperature for a day. If you’re planning to freeze some for later, skip sprinkling the icing / processed sugar on top and store in an airtight container in for up to 3 months.
Tips for Making This Recipe
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up. Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then top with the sugar, apple, cinnamon and butter. Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again. Keep a close eye on the scrolls at around 10 minutes in the oven. You want them to be lovely and golden. If you’re planning to freeze some for later, skip glazing them.
MORE TWO INGREDIENT DOUGH RECIPES
No Yeast Homemade Cinnamon Rolls Ham and Cheese Scrolls Cinnamon Sugar Pretzel Bites {No Yeast} Roast Pumpkin Pizza No Yeast Bagels Quick and Easy Yoghurt Flatbread OR see all Two Ingredient Dough Recipes
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- Flour If you don’t have self-raising flour on hand, you can use a mix of all purpose flour / plain flour and baking powder instead. You’ll need 2 teaspoons of baking power for each cup of all purpose flour. So if your dough uses 1 & ½ cups of flour, use 3 teaspoons of baking powder etc.
- Storing Once the rolls have cooled completely, store in an airtight container at room temperature for a day, or in the freezer for up to 3 months (don’t glaze if freezing). I like to zap them in the microwave before serving to warm them up again. I LOVE warm apple cinnamon rolls.
- Tips for making Apple Cinnamon Rolls
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough - it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up. Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then load it up.Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again. Keep a close eye on the scrolls at around 10 minutes in the oven. You want them to be lovely and golden. If you’re planning to freeze some for later, skip glazing them.
