Apple Pie Cinnamon Rolls

1h 45m
Serves 8
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Directions

  1. 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tbsp of granulated sugar, sprinkling yeast overtop, stirring, and letting it sit for 5-7 minutes until frothy.
  2. 2In a large bowl, whisk together the bread flour and salt, then set aside.
  3. 3Pour the activated yeast mixture into the bowl of a stand mixer.
  4. 4Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the stand mixer.
  5. 5Add the flour mixture to the stand mixer.
  6. 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then let it rest for 5 minutes.
  7. 7Mix on medium speed for 5-7 minutes until the dough is elastic and smooth; add 1 tbsp of flour at a time if too sticky, until it pulls away from the sides of the bowl.
  8. 8Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm environment for 30-45 minutes until puffy.
  9. 9Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla extract until well combined.
  10. 10Prepare the apple pie filling: In a large saucepan over medium-high heat, add butter, diced apples, brown sugar, maple syrup, cinnamon, optional apple pie spice, and a large pinch of salt; cook until apples soften, stirring occasionally (approx. 10 minutes).
  11. 11Mix cornstarch and water in a small bowl to create a slurry, then pour it into the apple mixture, stir, and cook until the mixture thickens.
  12. 12Remove the apple pie filling from heat and stir in vanilla extract; set aside to cool completely.
  13. 13Grease a 9x13” baking pan with butter.
  14. 14Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  15. 15Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  16. 16Spread the cinnamon filling evenly all over the dough, leaving a small border.
  17. 17Dollop the apple pie filling on top of the cinnamon filling and spread it into an even layer, slightly pressing the apples down.
  18. 18Starting from the long end, tightly roll the dough up into a log.
  19. 19Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  20. 20Place the cut rolls into the prepared baking pan.
  21. 21Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  22. 22Preheat the oven to 350F.
  23. 23Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  24. 24Bake the rolls at 350F for the initial duration (25-30 minutes for 8 larger rolls, 22-25 minutes for 12 smaller rolls).
  25. 25Increase the oven temperature to 375F and bake for an additional 5-7 minutes until the tops are golden and the rolls are cooked through.
  26. 26Prepare 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.
  27. 27Remove the rolls from the oven and let them rest for 10-15 minutes.
  28. 28Spread the cream cheese frosting all over the rested rolls.
  29. 29Serve and enjoy the apple pie cinnamon rolls, perhaps 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 4 small), peeled & diced small
  • 0.5 cup light brown sugar
  • 4 tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp apple pie spice (optional)
  • 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

small bowllarge bowlstand mixerdough hook attachment9x13” baking panrolling pinspatulasharp knife or unflavored flossmicrowave

Tips

  • Serve warm with a hot cup of coffee.
  • For 8 larger rolls, roll the dough out to a 16x15” rectangle.
  • For 12 smaller rolls, roll out to a 24x15” rectangle.
  • Each roll should be ~2” in width.
  • Baking times vary based on the number of rolls (8 larger rolls: first 25-30 mins at 350F, then 5-7 mins at 375F; 12 smaller rolls: first 22-25 mins at 350F, then 5-7 mins at 375F).

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