Apple Pie Cinnamon Rolls

Serves 8
tiktok.com

Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Cook the apple mixture, stirring occasionally, until the apples begin to soften.
  5. 5Cook the apple mixture, stirring occasionally, until the apples begin to soften.
  6. 6Cook the apple mixture, stirring occasionally, until the apples begin to soften.
  7. 7Mix cornstarch and water in a bowl to create a slurry, then pour it into the apple mixture.
  8. 8Mix cornstarch and water in a bowl to create a slurry, then pour it into the apple mixture.
  9. 9Mix cornstarch and water in a bowl to create a slurry, then pour it into the apple mixture.
  10. 10Stir and cook the apple mixture until it thickens, then remove from heat and stir in vanilla extract.
  11. 11Stir and cook the apple mixture until it thickens, then remove from heat and stir in vanilla extract.
  12. 12Stir and cook the apple mixture until it thickens, then remove from heat and stir in vanilla extract.
  13. 13Set the apple pie filling aside to cool completely.
  14. 14Set the apple pie filling aside to cool completely.
  15. 15Set the apple pie filling aside to cool completely.
  16. 16Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling the yeast overtop.
  17. 17Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling the yeast overtop.
  18. 18Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, and sprinkling the yeast overtop.
  19. 19Stir the yeast mixture and let it sit for 5-7 minutes until frothy.
  20. 20Stir the yeast mixture and let it sit for 5-7 minutes until frothy.
  21. 21Stir the yeast mixture and let it sit for 5-7 minutes until frothy.
  22. 22In a large bowl, whisk together the bread flour and salt, then set aside.
  23. 23In a large bowl, whisk together the bread flour and salt, then set aside.
  24. 24In a large bowl, whisk together the bread flour and salt, then set aside.
  25. 25Pour the activated yeast mixture into the bowl of a stand mixer.
  26. 26Pour the activated yeast mixture into the bowl of a stand mixer.
  27. 27Pour the activated yeast mixture into the bowl of a stand mixer.
  28. 28Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the mixer bowl.
  29. 29Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the mixer bowl.
  30. 30Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the mixer bowl.
  31. 31Add the flour and salt mixture to the stand mixer.
  32. 32Add the flour and salt mixture to the stand mixer.
  33. 33Add the flour and salt mixture to the stand mixer.
  34. 34Attach the dough hook and mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  35. 35Attach the dough hook and mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  36. 36Attach the dough hook and mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  37. 37Mix 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.
  38. 38Mix 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.
  39. 39Mix 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.
  40. 40Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  41. 41Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  42. 42Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  43. 43Prepare the cinnamon filling by mixing softened salted butter, light brown sugar, and cinnamon until well combined.
  44. 44Prepare the cinnamon filling by mixing softened salted butter, light brown sugar, and cinnamon until well combined.
  45. 45Prepare the cinnamon filling by mixing softened salted butter, light brown sugar, and cinnamon until well combined.
  46. 46Grease a 9x13” baking pan with butter.
  47. 47Grease a 9x13” baking pan with butter.
  48. 48Grease a 9x13” baking pan with butter.
  49. 49Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  50. 50Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  51. 51Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  52. 52Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  53. 53Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  54. 54Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  55. 55Spread the cinnamon filling evenly all over the dough, leaving a small border.
  56. 56Spread the cinnamon filling evenly all over the dough, leaving a small border.
  57. 57Spread the cinnamon filling evenly all over the dough, leaving a small border.
  58. 58Dollop the cooled apple pie filling on top of the cinnamon filling and spread it into an even layer, gently pressing the apples down.
  59. 59Dollop the cooled apple pie filling on top of the cinnamon filling and spread it into an even layer, gently pressing the apples down.
  60. 60Dollop the cooled apple pie filling on top of the cinnamon filling and spread it into an even layer, gently pressing the apples down.
  61. 61Starting from the long end, tightly roll the dough into a log.
  62. 62Starting from the long end, tightly roll the dough into a log.
  63. 63Starting from the long end, tightly roll the dough into a log.
  64. 64Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each about 2” wide).
  65. 65Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each about 2” wide).
  66. 66Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls (each about 2” wide).
  67. 67Place the cut rolls into the prepared baking pan.
  68. 68Place the cut rolls into the prepared baking pan.
  69. 69Place the cut rolls into the prepared baking pan.
  70. 70Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  71. 71Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  72. 72Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  73. 73Preheat the oven to 350F.
  74. 74Preheat the oven to 350F.
  75. 75Preheat the oven to 350F.
  76. 76Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  77. 77Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  78. 78Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  79. 79Bake the rolls at 350F for the first 25-30 minutes (for 8 larger rolls) or 22-25 minutes (for 12 smaller rolls).
  80. 80Bake the rolls at 350F for the first 25-30 minutes (for 8 larger rolls) or 22-25 minutes (for 12 smaller rolls).
  81. 81Bake the rolls at 350F for the first 25-30 minutes (for 8 larger rolls) or 22-25 minutes (for 12 smaller rolls).
  82. 82Turn the oven temperature up to 375F and bake for another 5-7 minutes until the tops are golden and the rolls are cooked through.
  83. 83Turn the oven temperature up to 375F and bake for another 5-7 minutes until the tops are golden and the rolls are cooked through.
  84. 84Turn the oven temperature up to 375F and bake for another 5-7 minutes until the tops are golden and the rolls are cooked through.
  85. 85Prepare 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.
  86. 86Prepare 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.
  87. 87Prepare 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.
  88. 88Remove the rolls from the oven and let them rest for 10-15 minutes.
  89. 89Remove the rolls from the oven and let them rest for 10-15 minutes.
  90. 90Remove the rolls from the oven and let them rest for 10-15 minutes.
  91. 91Spread the cream cheese frosting generously all over the warm rolls.
  92. 92Spread the cream cheese frosting generously all over the warm rolls.
  93. 93Spread the cream cheese frosting generously all over the warm rolls.
  94. 94Dollop extra apple pie filling on top of the frosted cinnamon rolls.
  95. 95Dollop extra apple pie filling on top of the frosted cinnamon rolls.
  96. 96Dollop extra apple pie filling on top of the frosted cinnamon rolls.
  97. 97Serve and enjoy with a hot cup of coffee.
  98. 98Serve and enjoy with a hot cup of coffee.
  99. 99Serve and enjoy with a hot cup of coffee.

Ingredients

  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup Greek yogurt or sour cream
  • 0.5 cup salted butter, very softened
  • 0.5 cup salted butter, very softened
  • 0.5 cup salted butter, very softened
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 4 tbsp salted butter
  • 4 tbsp salted butter
  • 4 tbsp salted butter
  • 3 medium apples or small apples
  • 3 medium apples or small apples
  • 3 medium apples or small apples
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 4 tbsp maple syrup
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 1 tsp apple pie spice
  • 1 tsp apple pie spice
  • 1 tsp apple pie spice
  • 1 large pinch salt
  • 1 large pinch salt
  • 1 large pinch salt
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 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.