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Apple Pie Cinnamon Rolls Recipe

Apple Pie Cinnamon Rolls Recipe
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★★★★★

5.1 from 23 reviews

These Apple Pie Cinnamon Rolls combine the cozy flavors of classic cinnamon rolls with a luscious homemade apple pie filling, crisp oat topping, and a rich apple cider caramel sauce. Finished with a tangy cream cheese frosting and extra apple topping, these rolls are perfect for a fall treat or holiday brunch.

Ingredients

Scale

Apple Filling

  • 7 large apples, peeled & diced
  • 1/4 cup salted butter (56 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 1 tbsp lemon juice
  • 2 and 1/2 tsp cinnamon (6 grams)
  • 1 tsp nutmeg (3 grams)
  • 1/2 tsp ground cloves
  • 1/4 tsp allspices
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 2 tsp cornstarch
  • 2 tsp water

Dough

  • 1/2 cup salted butter, melted, 115℉ (113 grams)
  • 1 cup warm milk, 115℉ (240 mL)
  • 2 large eggs, lightly beaten and at room temperature
  • 1/3 cup granulated sugar (70 grams)
  • 2 and 1/2 tsp instant yeast (9 grams)
  • 3/4 tsp salt
  • 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out (528 grams)

Crisp Topping

  • 1/4 cup all-purpose flour, spooned & leveled or weighed out (33 grams)
  • 1/2 cup old-fashioned whole rolled oats (52 grams)
  • 1/4 cup light brown sugar, packed (55 grams)
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup salted butter, cold (56 grams)

Apple Cider Caramel Sauce

  • 1/2 cup salted butter, very softened
  • 3/4 cup dark brown sugar, packed (165 grams)
  • 2 tsp cinnamon
  • pinch of salt
  • 2 tbsp boiled apple cider
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Cinnamon Filling

  • 1/2 cup salted butter, softened (113 grams)
  • 3/4 cup light brown sugar, packed (165 grams)
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/2 tsp vanilla extract

For Baking

  • 1/3 cup heavy cream, for pouring over the rolls (do not mix into filling)

Frosting

  • 6 ounces cream cheese, softened (170 grams)
  • 1 cup powdered sugar (115 grams)
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/8 tsp cinnamon (adjust to taste, 1/4 to 1/2 tsp recommended)
  • 2–3 tbsp milk or heavy cream

Instructions

  1. Make the Apple Filling & Topping: Add all apple filling ingredients except cornstarch and water into a medium pan over medium-high heat. Cook for 8-10 minutes, stirring occasionally until apples are tender. If liquid evaporates, add a splash of apple cider or water to keep filling saucy. Mix cornstarch and water until dissolved and stir into filling. Cook for another 30-60 seconds to thicken. Cool and store in fridge if making ahead.
  2. Make the Dough & First Rise: In a stand mixer bowl, combine melted butter, warm milk, beaten eggs, sugar, yeast, and salt; whisk until combined. Attach paddle, add flour, mix on low speed until flour is incorporated and dough is shaggy. Rest dough 5 minutes. Switch to dough hook, knead on low speed for 5-7 minutes until dough is smooth and elastic but slightly slack. Transfer dough to sprayed bowl, cover, and let rise 1 hour until doubled and indent holds.
  3. Make the Crisp Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together flour, oats, brown sugar, salt, and cinnamon. Cut in cold butter with pastry blender or forks until crumbly. Spread evenly on pan and bake 12-16 minutes, stirring halfway, ensuring edges don’t burn.
  4. Make the Apple Cider Caramel Sauce: Beat together very softened butter, dark brown sugar, cinnamon, salt, boiled apple cider, vanilla extract, and heavy cream until combined. Spray a 9×13 inch pan with nonstick spray and evenly spread sauce in bottom.
  5. Make the Cinnamon Filling: Beat together softened butter, light brown sugar, cinnamon, nutmeg, salt, and vanilla extract on medium-high speed until creamy and thick.
  6. Assemble the Rolls: After first rise, generously flour a surface and roll dough to approximately 14×22 or 15×24 inches. Spread cinnamon filling evenly over dough, then dot 1 1/2 cups of apple filling over cinnamon layer. Slice dough lengthwise into 1 3/4 inch strips, roll each into a spiral, and place rolls seam side down in caramel sauce-lined pan.
  7. Second Rise: Cover rolls loosely with a kitchen towel and let rise 30-40 minutes in a warm place until they double and indent holds. Place smaller rolls in center of pan to ensure even baking. Preheat oven to 350℉ while rolls rise.
  8. Bake: Pour room temperature heavy cream over and around rolls. Bake for 40-46 minutes until golden, centers are set, and internal temperature reaches 205-210℉. If dough sticks to thermometer, bake a few minutes longer.
  9. Make the Frosting: Beat together cream cheese, powdered sugar, vanilla extract, salt, cinnamon, and 2-3 tbsp milk or cream until smooth and creamy. Adjust thickness by amount of milk/cream added, avoid overbeating if you want thicker frosting.
  10. Serve & Store: Immediately frost warm rolls, top each with a generous spoonful of apple topping and sprinkle with crisp topping. Serve warm. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.

Notes

  • The apple filling and topping can be made up to 3 days in advance and stored in the refrigerator.
  • The dough rising time may vary based on room temperature; warmer rooms speed up yeast activity.
  • To check if dough or rolls have risen enough, poke with your finger; the indent should hold without springing back.
  • If you prefer, rolls can be formed by rolling the dough into a log and slicing into cinnamon rolls instead of strip slicing.
  • The heavy cream poured over the rolls before baking helps keep them moist and tender.
  • Adjust cinnamon in the frosting to your taste, starting small and adding more as preferred.
  • These rolls are best fresh but reheat well and keep moist if wrapped properly.

Nutrition

Keywords: apple pie cinnamon rolls, apple cinnamon rolls, homemade cinnamon rolls, apple pie filling, cinnamon roll recipe, breakfast rolls, fall dessert

Find it online: https://cheflenacooks.com/apple-pie-cinnamon-rolls-recipe/