Apple Pie Cinnamon Rolls
Apple Pie Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Apple Pie Filling
- 2 apples, medium, peeled, cored, and finely diced (about 1 1/2 cups)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
For the Cinnamon Sugar Swirl
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, active dry 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 min00
- 2
In a large mixing bowl (or the bowl of a stand mixer), whisk together the remaining granulated sugar, egg, and melted butter. Pour in the activated yeast mixture.
⏱️ 5 min00
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on low speed for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
⏱️ 10 min00
- 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min00
- 5
While the dough is rising, prepare the apple pie filling. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the diced apples, brown sugar, ground cinnamon, nutmeg, and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and let cool completely.
⏱️ 15 min00
- 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min00
- 7
Prepare the cinnamon sugar swirl. In a small bowl, cream together the softened unsalted butter, brown sugar, and ground cinnamon until well combined. Spread this mixture evenly over the rolled-out dough, leaving a small border along one of the long edges.
⏱️ 5 min00
- 8
Evenly spread the cooled apple pie filling over the cinnamon sugar mixture.
⏱️ 2 min00
- 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam closed to seal.
⏱️ 3 min00
- 10
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices (about 1 1/2 inches thick).
⏱️ 2 min00
- 11
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30 minutes, or until puffy.
⏱️ 30 min00
- 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 13
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 14
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
⏱️ 5 min00
- 15
Once the cinnamon rolls are out of the oven, let them cool in the pan for 5-10 minutes before drizzling generously with the cream cheese glaze. Serve warm.
⏱️ 10 min00
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Cinnamon Rolls
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Apple Pie Filling
- 2 apples, medium, peeled, cored, and finely diced (about 1 1/2 cups)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
For the Cinnamon Sugar Swirl
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, active dry 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 min00 - 2
In a large mixing bowl (or the bowl of a stand mixer), whisk together the remaining granulated sugar, egg, and melted butter. Pour in the activated yeast mixture.
⏱️ 5 min00 - 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on low speed for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
⏱️ 10 min00 - 4
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min00 - 5
While the dough is rising, prepare the apple pie filling. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the diced apples, brown sugar, ground cinnamon, nutmeg, and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and let cool completely.
⏱️ 15 min00 - 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min00 - 7
Prepare the cinnamon sugar swirl. In a small bowl, cream together the softened unsalted butter, brown sugar, and ground cinnamon until well combined. Spread this mixture evenly over the rolled-out dough, leaving a small border along one of the long edges.
⏱️ 5 min00 - 8
Evenly spread the cooled apple pie filling over the cinnamon sugar mixture.
⏱️ 2 min00 - 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam closed to seal.
⏱️ 3 min00 - 10
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices (about 1 1/2 inches thick).
⏱️ 2 min00 - 11
Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30 minutes, or until puffy.
⏱️ 30 min00 - 12
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 13
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 14
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
⏱️ 5 min00 - 15
Once the cinnamon rolls are out of the oven, let them cool in the pan for 5-10 minutes before drizzling generously with the cream cheese glaze. Serve warm.
⏱️ 10 min00