Apple Pie Cinnamon Rolls Recipe

Course: Breakfast

Cuisine: American

Prep Time: 45

Cook Time: 1

Rise: 2

Total Time: 3 45

Servings: rolls

Calories: 638kcal

Author: Becky Hardin - Easy Dessert Recipes

These apple pie cinnamon rolls are the perfect fall breakfast treat. Made with fresh apples, apple pie spice, and cinnamon, this is one delicious recipe that everyone will love!

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Equipment

Kitchen Scale (optional)
Stand Mixer
Rolling Pin
9x13 Baking Pan

Ingredients

For the Dough

1 cup milk 227 grams, lukewarm (110°F)
⅓ cup granulated sugar 67 grams, divided
2½ teaspoons instant yeast 7 grams (1 envelope)
½ cup unsalted butter 113 grams, room temperature (1 stick)
2 large eggs 100 grams, room temperature
1 teaspoon kosher salt 3 grams
4 cups all-purpose flour 480 grams

For the Filling

5 cups chopped apples 565 grams, from about 4 apples
½ cup brown sugar 107 grams
3 tablespoons unsalted butter 42 grams
1 tablespoon lime juice 14 grams, from ½ lime
1 tablespoon ground cinnamon 9 grams
1 teaspoon apple pie spice 3 grams
¾ teaspoon kosher salt
1 tablespoon cornstarch 8 grams
½ cup unsalted butter 113 grams (1 stick)

For the Frosting

4 ounces cream cheese 114 grams (½ brick)
¼ cup unsalted butter 57 grams (½ stick)
½ cup powdered sugar 56.5 grams
1 tablespoon milk 14 grams
1 teaspoon pure vanilla extract 4 grams

Instructions

In a small bowl, combine the warm milk, 2 tablespoons of sugar and the yeast and mix. Set aside to proof for 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, remaining sugar, eggs and salt. Beat on medium-high speed for 2 minutes. Add the proofed yeast mixture and whisk together. Lastly, add in the flour. Using the dough hook attachment, knead the dough on medium speed for 5-6 minutes or until a smooth, elastic dough that pulls away from the side has formed and then roll into a round ball. Place into a greased bowl and cover with a damp towel or plastic wrap to proof for 1½ hours, or until doubled in size.
1 cup milk, ⅓ cup granulated sugar, 2½ teaspoons instant yeast, 2 large eggs, 1 teaspoon kosher salt, 4 cups all-purpose flour, ½ cup unsalted butter
While the dough is proofing, make the filling. Add all of the filling ingredients except for the cornstarch and ½ cup of butter to a large saucepan. Place over medium heat and whisk while the butter and sugar melt. Allow the mixture to simmer, whisking to avoid scorching, 4-8 minutes. Add the cornstarch in and whisk. Reduce the heat to medium and allow to cook down for another 10 minutes or until the sauce has turned into a caramel consistency. Remove from the heat and set aside while you roll the dough out.
5 cups chopped apples, ½ cup brown sugar, 3 tablespoons unsalted butter, 1 tablespoon lime juice, 1 tablespoon ground cinnamon, 1 teaspoon apple pie spice, ¾ teaspoon kosher salt, 1 tablespoon cornstarch
Once the dough has doubled in size, turn out onto a floured surface. Sprinkle the top of the dough with a little bit of flour and roll into a rectangle. The rectangle should be roughly 16 inches long, 12 inches wide, and about ½-inch thick. Using a pastry brush or a spoon, spread the ½ cup of butter over the entire surface of the dough. Spoon the apple filling mixture over the surface and spread. Tightly roll the dough into a log and pinch the seam together to prevent the rolls from opening. Using a sharp knife, slice the log to 10 rolls.
½ cup unsalted butter
Spray a 9x13-inch baking pan with nonstick spray. Place the cinnamon rolls into the baking pan, leaving a space of about 1½ centimeters between each roll to allow them to rise. Place into a warm area and let rise until doubled in size, about 30 minutes.
Once the rolls have doubled in size, preheat the oven to 350°F. Place the cinnamon rolls into the oven to bake for 40-45 minutes or until the edges are golden and the centers are baked through (190°F). Once baked, remove from the oven and place onto a cooling rack to cool.
While the cinnamon rolls are cooling, make the frosting by combining all of the frositng ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5-6 minutes or until completely smooth. While the cinnamon rolls are still warm, spoon the frosting over the top of the cinnamon rolls and serve immediately.
4 ounces cream cheese, ¼ cup unsalted butter, ½ cup powdered sugar, 1 tablespoon milk, 1 teaspoon pure vanilla extract

Notes

The cinnamon roll dough can be made and placed into the refrigerator to rise overnight. Once you're ready to use it, remove it from the fridge and let it come to room temperature before rolling it out, about 20 minutes.
If your dough is not rising quickly enough, preheat the oven to 170°F. Once the oven reaches the right temperature turn it off and place the dough into a heatproof bowl and into the oven with the door propped an inch to allow it to proof. Be sure to watch that the dough does not over-rise and spill over the sides of the bowl.
For a more caramel-like filling, simply cook the mixture down for an additional 5-8 minutes. Just know that the more that you cook it, while it does caramelize it, it also reduces the amount of moisture that there is which in turn makes the apple pieces smaller so you won't have quite as much filling.
When making the frosting, if you find that after beating the mixture for 5-6 minutes there are still cream cheese clumps, use a rubber spatula or wooden spoon to press the clumps against the side of the bowl to smooth them out.

Storage: Store cinnamon rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition