Serves 8
Directions
- 1Prepare the apple pie filling by adding butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt to a large saucepan over medium-high heat.
- 2Cook the apple mixture, stirring occasionally, until the apples begin to soften.
- 3Mix cornstarch and water in a bowl to create a slurry, then pour it into the apple mixture.
- 4Stir and cook the apple mixture until it thickens, then remove from heat and stir in vanilla extract.
- 5Set the apple pie filling aside to cool completely.
- 6Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling the yeast overtop.
- 7Stir the yeast mixture and let it sit for 5-7 minutes until frothy.
- 8In a large bowl, whisk together the bread flour and salt, then set aside.
- 9Pour the activated yeast mixture into the bowl of a stand mixer.
- 10Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the mixer bowl.
- 11Add the flour and salt mixture to the stand mixer.
- 12Attach the dough hook and mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 13Mix on medium speed for 5-7 minutes until the dough is elastic and smooth, adding 1 tbsp of flour at a time if too sticky.
- 14Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
- 15Prepare the cinnamon filling by mixing softened salted butter, light brown sugar, and cinnamon until well combined.
- 16Grease a 9x13” baking pan with butter.
- 17Once the dough has risen, generously flour your work surface and turn the dough out onto it.
- 18Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 19Spread the cinnamon filling evenly all over the dough, leaving a small border.
- 20Dollop the cooled apple pie filling on top of the cinnamon filling and spread it into an even layer, gently pressing the apples down.
- 21Starting from the long end, tightly roll the dough into a log.
- 22Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each about 2” wide).
- 23Place the cut rolls into the prepared baking pan.
- 24Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
- 25Preheat the oven to 350F.
- 26Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
- 27Bake the rolls at 350F for the first 25-30 minutes (for 8 larger rolls) or 22-25 minutes (for 12 smaller rolls).
- 28Turn the oven temperature up to 375F and bake for another 5-7 minutes until the tops are golden and the rolls are cooked through.
- 29Prepare the cream cheese frosting by beating softened cream cheese, softened salted butter, powdered sugar, and vanilla extract in a large bowl until combined and smooth.
- 30Remove the rolls from the oven and let them rest for 10-15 minutes.
- 31Spread the cream cheese frosting generously all over the warm rolls.
- 32Dollop extra apple pie filling on top of the frosted cinnamon rolls.
- 33Serve and enjoy with a hot cup of coffee.
Ingredients
- 0.75 cup milk
- 0.5 cup granulated sugar
- 2.5 tsp active dry yeast
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup salted butter, very softened
- 2 eggs
- 1 tsp vanilla extract
- 4.5 cups bread flour
- 1 tsp salt
- 0.5 cup salted butter, softened
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla extract
- 0.5 cup heavy cream
- 4 tbsp salted butter
- 3 medium apples or small apples
- 0.5 cup light brown sugar
- 4 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp apple pie spice
- 1 large pinch salt
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 0.25 cup salted butter, softened
- 1.75 cups powdered sugar
- 1 tsp vanilla extract
Equipment
saucepansmall bowllarge bowlstand mixerdough hook attachment9x13” baking panrolling pinspatulasharp knifeunflavored flossmicrowave
Tips
- Cook apples until they start to soften, stirring occasionally.
- Mix cornstarch and water to create a slurry for thickening the apple mixture.
- Allow the apple pie filling to cool completely before using.
- Warm milk to 110F to activate yeast.
- Allow yeast to sit for 5-7 minutes until frothy.
- Mix dough on low speed for 1 minute, then rest for 5 minutes before mixing on medium speed.
- Add more flour (1 tbsp at a time) if dough is too sticky.
- Rise dough in a warm environment for 30-45 minutes.
- Generously flour work surface before rolling out dough.
- For 8 larger rolls, roll dough to a 16x15” rectangle.
- For 12 smaller rolls, roll dough to a 24x15” rectangle.
- Leave a small border when spreading cinnamon filling.
- Dollop and spread apple pie filling, pressing apples slightly into the cinnamon filling.
- Tightly roll the dough into a log starting from the long end.
- Cut rolls into ~2” width using a sharp knife or unflavored floss.
- Proof rolls for 25-30 minutes until puffy.
- Warm heavy cream for 15 seconds in the microwave before pouring over rolls.
- Adjust baking time for 8 larger rolls (first 25-30 mins at 350F, then 5-7 mins at 375F) or 12 smaller rolls (first 22-25 mins at 350F, then 5-7 mins at 375F).
- Bake until tops are golden and rolls are cooked through.
- Rest rolls for 10-15 minutes before frosting.
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