Apple Pie Cinnamon Rolls
Two amazing sweet treats combine to make these delicious rolls. Make them for breakfast, dessert, or just because.
Servings Prep Time
12rolls 30minutes
Cook Time Passive Time
30minutes 3.5hours
Servings Prep Time
12rolls 30minutes
Cook Time Passive Time
30minutes 3.5hours
Ingredients
For the dough
  • 1package active dry yeast
  • 1/2cup waterlukewarm
  • 1/2 cup sugarwhite
  • 1/2cup milkscalded
  • 1/3cup buttermelted
  • 1 egglarge
  • 1teaspoon salt
  • 4cups flour
For the filling
  • 6tablespoons buttermelted, divided
  • 5 granny smith applespeeled, cored, and diced
  • 1/2cup sugarwhite
  • 1cup brown sugar
  • 2tablespoons ground cinnamon
  • 1/2teaspoon apple pie spiceoptional
For the icing
  • 1/4cup cream cheesesoftened
  • 4tablespoons butterunsalted, softened
  • 1 1/2cups powdered sugar
  • 1/2teaspoon vanilla extract
  • 1/4teaspoon salt
  • 1/4cup milkas needed
Instructions
  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
  2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
  3. Add half of the flour and mix until smooth.
  4. Add yeast mixture and continue to mix on low.
  5. Slowly add the remaining flour until fully incorporated.
  6. Remove dough from mixer bowl and then knead on a floured surface for 5 minutes. Make sure you knead for the whole time (see tip 3 above)
  7. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place (I put in my microwave without turning it on). Let it rise until it is double in size, about 1.5 hours. Not a minute less! (see tip 4 above)
  8. While dough is rising, make the filling. Heat 4 tablespoons of the butter and white sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized but still al-dente. Remove from heat and strain over a bowl. Leave in strainer until you need them to let excess water drain out (see tip 1 above).
  9. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
  10. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tablespoons of melted butter almost out to the edges, but not quite.
  11. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
  12. Spread the apple mixture over the brown sugar as evenly as you can.
  13. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches.
  14. Using a serrated knife, gently cut 2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls. Quick tip: if you don’t want to measure 2 inches out for every roll, cut the log in half, then cut each piece in half again. You have 4 pieces now. Then cut each fourth into 3 pieces. Now you have twelve even slices.
  15. Line a 9×13 baking pan with parchment paper and butter the parchment. If you want your cinnamon rolls in a round shape, place the cinnamon roll slices close together, but not touching, in the pan. I like mine to be squished together so that they become a rectangle. So I let them touch.
  16. Cover with plastic wrap and let rise until the dough is doubled, 1½-2 hours.
  17. When the rolls have 20 minutes left to rise, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  18. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. Slowly add milk to mixture, a couple tablespoons at a time until it reaches the desired thickness. We don’t like it too runny so just eye-ball it to see what you want.
  19. When cinnamon rolls come out of the oven, let them cool for 10 minutes.
  20. Pour the icing over the top and spread over all the rolls. Serve warm.

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