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Apple Pie Cinnamon Rolls

Course Breakfast, Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Resting Time 4 hours
Servings 12

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 9x13-inch baking pan.
  • Roll Dough: On a floured surface, roll dough into a 20x12-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.
Notes:
  • 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.