Description
These Apple Pie Cinnamon Rolls are ultra soft and easy enough to make for beginners. These rolls can be made in roughly an hour and have the most delicious gooey bottoms. The rolls are filled with plenty of brown sugar cinnamon filling and homemade apple pie filling that takes just minutes to make. The rolls are topped with a creamy vanilla icing for the most delicious breakfast or brunch treat. These rolls freeze well, so you can make them in advance, or save some for later.
Ingredients
Dough
- 1 cup warm whole milk
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 3 cups bread flour (or all-purpose flour)
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
Filling
- 6 tablespoons unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
Apple Pie Filling
- 2 medium apples, peeled and chopped (I used Honeycrisp, but you can use Granny Smith, Pink Lady, Fuji or Braeburn)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 2 teaspoons cornstarch + 2 teaspoons cold water
Vanilla Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
Instructions
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add all the ingredients for the dough. Mix on medium-low speed for 4 minutes. Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray. Cover with plastic wrap.
2. Allow the rolls to rise in a warm spot for 30 minutes. If you don’t have a warm spot in your kitchen, you can preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place the covered dough in the warm oven and allow to rise for 30 minutes.
3. Meanwhile, make the apple pie filling. In a small bowl, whisk together the cornstarch and water. Then, add all ingredients for the filling to a medium size saucepan. Cook over medium heat, just until the sugar is dissolved and mixture is thickened.
4. Make the Brown Sugar Cinnamon Filling. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat together the softened butter, cinnamon and brown sugar until combined. Set aside.
5. Punch the dough down, then place on a lightly floured surface. Roll the dough into a 12×18 inch rectangle. Spread the Brown Sugar Cinnamon Filling over the dough, spreading all the way to the edges. Place the apple pie filling on top, and spread over the filling, spreading all the way to the edges.
6. Roll the dough into a log, starting at the short edge. Using a piece of unflavored dental floss, or serrated knife, cut into 9 rolls. To use the unflavored dental floss, slide the floss under the dough log, then take the edges of the floss and cross over top of the dough. Pull to cut through the dough. The floss will yield the best cut rolls, as it does not squish the dough. Because this dough is soft, the serrated knife has a tendency to squish the dough. Place the rolls in a 9×9 inch pan.
7. Allow the rolls to rise while the oven preheats. Preheat oven to 350F.
8. Once the oven reaches temperature, bake the rolls for 20-25 minutes, or until the rolls are golden brown in color. Allow the rolls to cool for 10 minutes.
9. In a medium sized bowl, or the bowl of a stand-mixer fitted with the paddle attachment, beat together the ingredients for the icing until smooth and creamy. Spread the icing over the rolls. Enjoy!
Notes
- Cover leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. You can also freeze these cinnamon rolls for up to 3 months.
- Prep Time: 15
- Rise Time: 45
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American