Apple Pie Cinnamon Rolls Recipe

Introduction

These Apple Pie Cinnamon Rolls combine the warm spices of classic cinnamon rolls with the delicious flavors of apple pie filling. Soft, fluffy, and filled with a buttery brown sugar and apple mixture, they make a perfect treat for breakfast or dessert.

Ingredients

• 2 medium Granny Smith apples, diced
• 1/4 cup apple butter
• 3 tablespoons granulated sugar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 3/4 cup water
• 1/4 cup bread flour
• 3 2/3 cups bread flour (see notes below for measuring)
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk, room temperature
• 1/3 cup heavy cream, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Tangzhong (from recipe above)
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup unsalted butter, room temperature
• 2/3 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 1/2 tablespoons heavy cream
• 2 tablespoons apple butter

Instructions

1. Step 1: Make the apple filling by cooking diced apples, apple butter, granulated sugar, water, lemon juice, cinnamon, vanilla extract, and salt over medium heat for 12-13 minutes. Mash the mixture to create a jammy consistency with some apple chunks remaining.
2. Step 2: Mix 2 teaspoons water with cornstarch, stir into the apple mixture, and cook for 1 more minute. Transfer to a bowl and let cool.
3. Step 3: Prepare the tangzhong by whisking 3/4 cup water and 1/4 cup bread flour in a small pot. Cook over medium heat, whisking constantly for 4-5 minutes until thick and paste-like. Set aside to cool.
4. Step 4: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, instant yeast, and salt. Add cream, milk, egg, vanilla extract, and the cooled tangzhong. Knead on low speed for 2-3 minutes until a rough dough forms.
5. Step 5: With mixer running, add 6 tablespoons softened butter one tablespoon at a time, allowing full incorporation. Continue kneading for 8-10 minutes until dough is smooth and elastic.
6. Step 6: Shape the dough into a smooth ball, place seam-side down in the bowl, cover with plastic wrap, and rest for 10 minutes.
7. Step 7: Make the cinnamon sugar filling by combining 1/2 cup unsalted butter, 2/3 cup packed brown sugar, and 2 teaspoons ground cinnamon until smooth. Set aside.
8. Step 8: Line a 9×13 inch baking pan with parchment paper.
9. Step 9: On a lightly floured surface, roll the dough into a 15×21 inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Then spread the cooled apple filling over the cinnamon sugar layer in the same way.
10. Step 10: Use a pizza cutter to cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place each roll into the prepared baking pan.
11. Step 11: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during this time.
12. Step 12: Bake the rolls for 30-40 minutes, or until the internal temperature reaches 185°F. Let them cool while preparing the frosting.
13. Step 13: For the frosting, mix 4 tablespoons unsalted butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and apple butter. Spoon the glaze over the warm rolls and swirl additional apple butter on top if desired.

Tips & Variations

• Use Granny Smith apples for a tart contrast, or substitute with Fuji for a sweeter roll.
• Make tangzhong ahead of time and refrigerate to speed up the dough preparation.
• Add chopped nuts like pecans or walnuts to the filling for extra texture.
• For a gluten-free version, substitute bread flour with a gluten-free all-purpose blend, adjusting liquid as needed.

Storage

Store baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven before serving, then reapply frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-15 minutes until smooth and elastic. It may take a bit longer, but results are just as good.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps create a soft, tender, and fluffy dough by retaining moisture better during baking.