These Apple Pie Cinnamon Rolls are a soft and fluffy treat, loaded with apple pie filling and topped with a rich cream cheese glaze. They are a delicious twist on traditional cinnamon rolls and make a perfect breakfast, dessert, or afternoon snack.
Apple Pie Cinnamon Rolls
Ingredients
Dough:
- 1 ¼ cups whole milk 300 ml
- ⅓ cup granulated sugar divided (66 grams)
- 1 ½ tbsp active yeast 14 grams
- 6 tbsp unsalted butter room temperature (84 grams)
- 2 large eggs whisked
- 5 ½ cups all-purpose flour 701 grams
- ½ tsp salt
Apple Pie Filling:
- 4 cups chopped apples about 4 apples or 600 grams
- ½ cup brown sugar 110 grams
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp salt
- ¼ cup water
- 1 tbsp cornstarch
- 1 tbsp water
Cinnamon Butter Filling:
- ½ cup unsalted butter 1 stick or 113 grams
- ¼ cup brown sugar 55 grams
- 1 tbsp cinnamon
Cream Cheese Frosting:
- 1 cup cream cheese room temperature (256 grams)
- 6 tbsp unsalted butter room temperature (84 grams)
- 1 ¾ cups powdered sugar 218 grams
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
Dough:
- Warm the Milk: Heat the milk to 110°F. Pour into a large bowl or stand mixer bowl.
- Activate Yeast: Add 2 tablespoons of sugar and yeast to the milk. Stir and let it sit for 5-10 minutes until foamy.
- Mix Ingredients: Add the remaining sugar, butter, and whisked eggs to the bowl. Mix for about 30 seconds using a spatula or mixer.
- Combine Dough: Add 5 cups of flour and salt. Mix with the paddle attachment until it forms a shaggy dough.
- Knead Dough: Switch to the dough hook and knead on low speed for 8-10 minutes. Alternatively, knead by hand on a floured surface for 10 minutes. Add the remaining ½ cup of flour if the dough is too sticky.
- Form Dough Ball: Shape the dough into a smooth ball.
- First Rise: Place dough in a greased bowl, cover, and let it rise at room temperature (72°F) for about 2 hours.
Apple Pie Filling:
- Cook Filling: In a large saucepan, combine apples, brown sugar, cinnamon, nutmeg, water, and salt. Bring to a boil over medium heat, stirring occasionally. Cook until apples are soft and the mixture thickens, about 12-15 minutes.
- Thicken Filling: In a small bowl, mix cornstarch with 1 tablespoon of water. Add to apples and cook until very thick, 1-2 minutes.
- Cool Filling: Transfer apples to a bowl, cover, and let cool to room temperature.
Cinnamon Butter Filling:
- Mix Ingredients: Combine butter, brown sugar, and cinnamon in a bowl. Mix into a thick paste.
Assemble the Rolls:
- Prepare Pan: Grease a 9×13-inch baking pan.
- Roll Dough: On a floured surface, roll dough into a 20×12-inch rectangle, about ½ inch thick.
- Add Fillings: Spread cinnamon butter evenly over dough, then add apple pie filling.
- Form Rolls: Roll the dough tightly into a log and cut into 12 even pieces. Use dental floss for neat cuts.
- Second Rise: Place rolls in the pan, cover, and let rise for 1 hour.
Bake the Rolls:
- Preheat Oven: Heat oven to 375°F (350°F for convection ovens).
- Bake: Bake rolls for 25-30 minutes until edges are browned. If the center isn’t fully baked, cover with foil and bake for an additional 3-5 minutes.
- Cool Rolls: Let the rolls cool for 20 minutes.
Cream Cheese Frosting:
- Beat Ingredients: In a bowl, beat cream cheese and butter with an electric mixer for 1 minute until creamy. Add powdered sugar, vanilla, and salt, and mix until smooth.
- Frost Rolls: Spread frosting over warm rolls. Serve after another 10 minutes.
Notes
Storage:
- Room Temperature: Best served fresh but can be kept at room temperature for 1 day.
- Fridge: Store in the fridge for up to 4 days. Reheat gently before serving.
- Freezer: Freeze baked rolls, thaw in the fridge overnight, and reheat before serving.
- Rising Time: Speed up the first rise by placing dough near a warm oven. Check frequently to avoid over-proofing.
- Yeast: Instant yeast can be used instead of active yeast.
- Apples: Granny Smith or Honeycrisp apples work best. Dice small for even distribution.
- Make-Ahead: Prepare apple filling ahead or assemble rolls a day before. Let rise at room temperature before baking.