Apple Pie Cinnamon Rolls – Classic cinnamon rolls are kicked up a notch with the addition of diced apples and fall spices to make these taste just like fresh apple pie. Perfect for any breakfast or brunch, especially during the holidays!
If there’s one thing I’ve learned about my husband’s taste in sweets, is that he’s as traditional as you can get. He loves apple pie, chocolate chip cookies, vanilla ice cream, and cinnamon rolls. So when I saw this recipe pop up on Pinterest for these Apple Pie Cinnamon Rolls,I knew immediately that I was going to make these for Tyson. I mean, it has two of the four desserts he loves the most, combined into one! It can’t be more meant to be than that. Well, maybe if it also had chocolate chip cookies and a scoop of vanilla ice cream. But that’s out of control, even for him. So Apple Pie Cinnamon Rolls it is!
I’ve made cinnamon rolls a couple times before. Each time, I get impatient and don’t let the dough proof properly. How the heck am I supposed to wait two hours for the dough to rise once, roll it into cinnamon rolls and then proof another two hours?! It’ll be lunch by the time I finish these. It’s not shocking to understand why the rolls came out slightly tough. This time I was determined to give the dough enough time to rise (twice!) because I crave that soft, chewy, delicious feel of traditional cinnamon rolls that I can’t seem to master.
And OMG, did these rolls come out amazing! The dough was moist and chewy, but soft and fluffy at the same time. The moisture from the apples created a syrup at the bottom of the rolls that was absorbed during baking so there was sticky sauce all throughout. The apples retained some texture so they were al-dente and not mushy. This is definitely going into the vault of best things I’ve made. EVER!
Here are a few tips I learned while baking that I think are imperative for having them come out perfect:
- After you cook the apples, make sure you drain them as much as you can. This eliminates the excess water that they have. Too much water will drown these cinnamon rolls. Even after I drained them, about an inch of water collected at the bottom on the pan before cooking. Any more than that would have been baaad news.
- Make sure the milk for the dough is scalded, don’t just warm it. To scaled milk, heat it to medium-high heat until bubbles start to appear around the edge of the pot. Remove from heat and let it cool until warm. Don’t put the hot milk into the dough mix or it could kill the yeast.
- Make sure you knead the dough for the full five minutes. Kneadingthe dough makes the rolls light, airy, and chewy. It’s a crucial step in making these. Without well-developed gluten, the rolls would be flat and tough.
- And last but not least, let the rolls rise for the full amount! Trust me, it’s worth it! If you want these for breakfast and don’t want to wake up at 5am, make them the night before, refrigerate them, and then heat them up in the morning.
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
Recipe (adapted from the Hopeless Housewife):