Apple Pie Cinnamon Rolls

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These Apple Pie Cinnamon Rolls combine the warm, spiced flavors of a classic cinnamon roll with the sweet, tender filling of apple pie. Soft, homemade dough is filled with caramelized apples and cinnamon, then topped with a rich, buttercream frosting that melts into the warm rolls. Perfect for fall!

Course Breads

Cuisine American

Keyword apple, breakfast, cinnamon rolls, fall baking

Prep Time 1 20

Cook Time 20

Cooling time 10

Total Time 1 50

Servings servings

Calories 476kcal

Author Laura

Equipment

Ingredients

Apple Filling:

5 Tbsp butter
4 apples peeled and diced
½ cup sugar
½ apple pie spice
2 tsp cornstarch

Dough:

1 cup warm milk
1 Tbsp active dry yeast
2 Tbsp brown sugar
1 tsp salt
3 Tbsp softened butter
1 egg
3 cups flour

Additional Filling Ingredients:

2 Tbsp softened butter
1 cup brown sugar
2 Tbsp ground cinnamon

Frosting:

¼ cup softened butter
2 cups powdered sugar
1 tsp vanilla
2 Tbsp milk

Instructions

Start by making the apple filling: In a skillet, melt the 5 Tbsp of butter. Once melted, add in the sugar and apples. Saute until the apples are caramelized and softened.
Sprinkle with the cornstarch and apple pie spice. Stir together and cook for a few more minutes to thicken. Remove from the heat and allow to cool while you make the dough.
For the dough: In the bowl of a stand mixer, add the warm milk, yeast, and sugar. Lightly whisk together, then allow to sit for 6 minutes to activate the yeast.
Add the egg, salt, and butter. Whisk to combine, mainly to break up the egg.
Place the dough hook on the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
Cover with plastic wrap and allow to rest for 10 minutes.
Meanwhile, preheat the oven to 200 degrees.
Before rolling out the dough, spray the area with non-stick cooking spray where you plan to roll out the dough. Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
Spread 2 Tbsp softened butter evenly over the dough.
In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough. Then pour the apple pie filling over the brown sugar layer.
Roll up the dough tightly from the long side. Pinch the ends of the rolled dough to keep the filling from escaping.
Cut the cinnamon rolls using a serrated knife to be 1 1/2″ – 2″ thick slices. Place into a lightly greased 9×13 inch baking dish. Cover with plastic wrap.
Your oven should be preheated to 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise 20 minutes.
After 20 minutes, REMOVE the Saran Wrap. Then place back into the oven uncovered.
Leaving them in the oven, turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
For the frosting: In a mixing bowl, beat all the ingredients together until well combined.
Allow the rolls to cool for 10 minutes after baking. Place a dollop of the frosting on top of each roll. Then carefully spread the frosting out to evenly cover the rolls. Serves 12.

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