Apple Pie Cinnamon Rolls
These apple cinnamon rolls are everything you want on a holiday morning: soft, spiced, and dripping with cream cheese frosting. The apple butter filling gives them extra flavor, and they taste just like apple pie in cinnamon roll form.
Equipment
Ingredients
For the Apple Pie Filling
- 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
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 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
Cinnamon Sugar Filling
- 1/2 cup unsalted butter room temperature
- 2/3 cup brown sugar packed
- 2 teaspoon ground cinnamon
Cream Cheese Frosting
- 4 tablespoon 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
Make the Apple Filling
- In a pot, cook diced apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt over medium heat. After 12-13 minutes, mash the mixture to create a jammy consistency (with some apple chunks remaining). Combine water and cornstarch, stir it in, and cook for 1 more minute. Transfer the filling to a bowl and let it cool.
Make the Cinnamon Rolls
- In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is thick and paste-like. Scrape it into a bowl and set it aside.
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 8-10 minutes, or until the dough appears smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 10 minutes.
- Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
- Then, line a metal 9×13 baking pan with parchment paper.
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Spread the brown sugar filling across the surface of the dough, leaving a 1/2-inch border clean at the top. Then spread the apple pie filling on top in the same way.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Once baked, let the rolls cool while you make the frosting.
- Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream and apple butter. Spoon the glaze over the warm rolls and swirl with more apple butter if desired!
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Store leftovers in an airtight container in the fridge for 4-5 days. They can be reheated in the microwave or oven until warmed through!
