Homemade Apple Pie Cinnamon Rolls
Homemade Apple Pie Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 cups warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Apple Pie Filling
- 3 cups baking apples, peeled, cored, and diced (e.g., Granny Smith, Honeycrisp)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon molasses
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract, or 1/2 teaspoon vanilla bean paste
- 1 tablespoon milk, as needed
Instructions
- 1
Prepare the Dough: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
To the yeast mixture, add the remaining granulated sugar, melted butter, eggs, sour cream, and vanilla extract. Mix on low speed until just combined.
⏱️ 2 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but not tacky.
⏱️ 10 min
- 4
Lightly grease a large bowl with cooking spray or a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Prepare the Apple Pie Filling: While the dough is rising, combine diced apples, brown sugar, granulated sugar, lemon juice, ground cinnamon, and ground nutmeg in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples soften slightly and release their juices, about 8-10 minutes.
⏱️ 10 min
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture in the saucepan and stir constantly. Continue to cook for another 2-3 minutes, until the filling thickens. Remove from heat and let cool completely.
⏱️ 10 min
- 7
Prepare the Cinnamon Filling: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and molasses. Mix with a spoon or fork until a smooth, spreadable paste forms.
⏱️ 5 min
- 8
Assemble the Rolls: Once the dough has doubled, gently punch it down. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 18x12 inches.
⏱️ 5 min
- 9
Evenly spread the cinnamon filling over the entire surface of the dough, leaving a small 1/2-inch border on one of the long edges. Then, spread the cooled apple pie filling over the cinnamon layer.
⏱️ 5 min
- 10
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min
- 11
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, about 1 1/2 inches thick. If using floss, slide it under the log, cross the ends over the top, and pull to slice cleanly.
⏱️ 5 min
- 12
Lightly grease a 9x13-inch baking dish. Arrange the cut rolls in the prepared dish, leaving a little space between each. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 13
Preheat oven to 375°F (190°C). Once the rolls have risen for the second time, pour the heavy cream evenly over the tops of the rolls.
⏱️ 5 min•🌡️ 375
- 14
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 30 min•🌡️ 375
- 15
While the rolls are baking, prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 16
Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Apple Pie Cinnamon Rolls
Ingredients
For the Dough
- 1 1/4 cups warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Apple Pie Filling
- 3 cups baking apples, peeled, cored, and diced (e.g., Granny Smith, Honeycrisp)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon molasses
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract, or 1/2 teaspoon vanilla bean paste
- 1 tablespoon milk, as needed
Instructions
- 1
Prepare the Dough: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
To the yeast mixture, add the remaining granulated sugar, melted butter, eggs, sour cream, and vanilla extract. Mix on low speed until just combined.
⏱️ 2 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but not tacky.
⏱️ 10 min - 4
Lightly grease a large bowl with cooking spray or a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Prepare the Apple Pie Filling: While the dough is rising, combine diced apples, brown sugar, granulated sugar, lemon juice, ground cinnamon, and ground nutmeg in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples soften slightly and release their juices, about 8-10 minutes.
⏱️ 10 min - 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture in the saucepan and stir constantly. Continue to cook for another 2-3 minutes, until the filling thickens. Remove from heat and let cool completely.
⏱️ 10 min - 7
Prepare the Cinnamon Filling: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and molasses. Mix with a spoon or fork until a smooth, spreadable paste forms.
⏱️ 5 min - 8
Assemble the Rolls: Once the dough has doubled, gently punch it down. Lightly flour a clean work surface and roll the dough into a large rectangle, approximately 18x12 inches.
⏱️ 5 min - 9
Evenly spread the cinnamon filling over the entire surface of the dough, leaving a small 1/2-inch border on one of the long edges. Then, spread the cooled apple pie filling over the cinnamon layer.
⏱️ 5 min - 10
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min - 11
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, about 1 1/2 inches thick. If using floss, slide it under the log, cross the ends over the top, and pull to slice cleanly.
⏱️ 5 min - 12
Lightly grease a 9x13-inch baking dish. Arrange the cut rolls in the prepared dish, leaving a little space between each. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min - 13
Preheat oven to 375°F (190°C). Once the rolls have risen for the second time, pour the heavy cream evenly over the tops of the rolls.
⏱️ 5 min•🌡️ 375 - 14
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 30 min•🌡️ 375 - 15
While the rolls are baking, prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 16
Once the rolls are out of the oven, let them cool in the pan for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min