Apple Pie Cinnamon Rolls

Apple pie cinnamon roll on white plate with fork taking piece off of it.

Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls combine the gooey sweetness of cinnamon rolls with the comforting flavors of apple pie.

Course Breakfast

Cuisine Swedish

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings

Calories 711kcal

Author Ryan Beck

Ingredients

Cinnamon Rolls

¾ cup warm whole milk
1 tablespoon instant yeast
¼ cup light brown sugar
3 large eggs, at room temperature
½ cup unsalted butter, melted
3 ½ - 4 cups all-purpose flour, plus more for dusting
¾ teaspoon sea salt
½ teaspoon ground cinnamon

Cinnamon Butter Filling

½ cup unsalted butter, at room temperature
½ cup light brown sugar, packed
2 tablespoon ground cinnamon
¼ teaspoon sea salt

Apple Pie Filling

2 tablespoon unsalted butter
4 Granny Smith apples, peeled, cored and diced into ¼" cubes
2 tablespoon light brown sugar
2 teaspoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
1 tablespoon cornstarch

Brown Butter Frosting

6 tablespoon unsalted butter
4 oz cream cheese, at room temperature
1 ¼ cups powdered sugar
2 teaspoon vanilla extract
¼ teaspoon sea salt

Instructions

In the bowl of a stand mixer, combine the milk, instant yeast, light brown sugar, eggs, butter, 3 ½ cups flour, salt and cinnamon. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
In a small bowl, mix together the brown sugar, cinnamon and salt for the filling. Set aside.
While dough is resting, make the apple filling. Heat butter in medium skillet over medium heat. Add apples, sugar, lemon juice, vanilla extract, cinnamon and salt. Cook for about 10 minutes or until apples are soft. Add cornstarch to thicken. Remove from heat and let cool.
Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough into a rectangle about 24x16 inches. It doesn't have to be perfect. Spread the softened butter evenly over the dough. Sprinkle the cinnamon mixture over the butter and lightly push into the butter. Evenly sprinkle the apple pie mixture over the cinnamon mixture.
Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 2 inches thick. Place the rolls in a 9x13 baking dish. Cover with plastic wrap and transfer to fridge to rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
While baking rolls, make the brown butter frosting. In a small saucepan, melt butter over medium heat and cook for about 5 minutes or until the butter is lightly browned and smells toasted. Remove from heat and let cool.
In a stand mixer, beat together cooled brown butter, cream cheese, powdered sugar, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
Spread the frosting over the warmed rolls and serve immediately.

Notes

You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
Room temperature eggs are important so the mix well with the melted butter and don't coagulate.

The butter for the filling should be room temperature so you can easily spread on the filling.

Rub the cinnamon/brown sugar into the butter so it is well combined and makes for a great filling.

If you have dental floss, you can use it to cut the dough when making the rolls. This is better than using a knife because it won't squash the dough and will help the rolls keep their shape. If you don't have dental floss, use a serrated knife.

Chill the dough overnight. Not only does chilling overnight break up making the cinnamon rolls over two days, it allows for the rolls to really double in size.
You know the cinnamon rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.

Nutrition