Apple Pie Cinnamon Rolls

105 mins
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. 2Activate 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.
  3. 3Activate 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.
  4. 4In a large bowl, whisk together the bread flour and salt, then set aside.
  5. 5In a large bowl, whisk together the bread flour and salt, then set aside.
  6. 6In a large bowl, whisk together the bread flour and salt, then set aside.
  7. 7Pour the activated yeast mixture into the bowl of a stand mixer.
  8. 8Pour the activated yeast mixture into the bowl of a stand mixer.
  9. 9Pour the activated yeast mixture into the bowl of a stand mixer.
  10. 10Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the stand mixer.
  11. 11Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the stand mixer.
  12. 12Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the stand mixer.
  13. 13Add the flour mixture to the stand mixer.
  14. 14Add the flour mixture to the stand mixer.
  15. 15Add the flour mixture to the stand mixer.
  16. 16Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then let it rest for 5 minutes.
  17. 17Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then let it rest for 5 minutes.
  18. 18Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then let it rest for 5 minutes.
  19. 19Mix 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.
  20. 20Mix 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.
  21. 21Mix 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.
  22. 22Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm environment for 30-45 minutes until puffy.
  23. 23Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm environment for 30-45 minutes until puffy.
  24. 24Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm environment for 30-45 minutes until puffy.
  25. 25Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla extract until well combined.
  26. 26Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla extract until well combined.
  27. 27Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla extract until well combined.
  28. 28Prepare 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).
  29. 29Prepare 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).
  30. 30Prepare 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).
  31. 31Mix 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.
  32. 32Mix 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.
  33. 33Mix 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.
  34. 34Remove the apple pie filling from heat and stir in vanilla extract; set aside to cool completely.
  35. 35Remove the apple pie filling from heat and stir in vanilla extract; set aside to cool completely.
  36. 36Remove the apple pie filling from heat and stir in vanilla extract; set aside to cool completely.
  37. 37Grease a 9x13” baking pan with butter.
  38. 38Grease a 9x13” baking pan with butter.
  39. 39Grease a 9x13” baking pan with butter.
  40. 40Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  41. 41Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  42. 42Once the dough has risen, generously flour your work surface and turn the dough out onto it.
  43. 43Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  44. 44Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  45. 45Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  46. 46Spread the cinnamon filling evenly all over the dough, leaving a small border.
  47. 47Spread the cinnamon filling evenly all over the dough, leaving a small border.
  48. 48Spread the cinnamon filling evenly all over the dough, leaving a small border.
  49. 49Dollop the apple pie filling on top of the cinnamon filling and spread it into an even layer, slightly pressing the apples down.
  50. 50Dollop the apple pie filling on top of the cinnamon filling and spread it into an even layer, slightly pressing the apples down.
  51. 51Dollop the apple pie filling on top of the cinnamon filling and spread it into an even layer, slightly pressing the apples down.
  52. 52Starting from the long end, tightly roll the dough up into a log.
  53. 53Starting from the long end, tightly roll the dough up into a log.
  54. 54Starting from the long end, tightly roll the dough up into a log.
  55. 55Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  56. 56Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  57. 57Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
  58. 58Place the cut rolls into the prepared baking pan.
  59. 59Place the cut rolls into the prepared baking pan.
  60. 60Place the cut rolls into the prepared baking pan.
  61. 61Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  62. 62Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  63. 63Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
  64. 64Preheat the oven to 350F.
  65. 65Preheat the oven to 350F.
  66. 66Preheat the oven to 350F.
  67. 67Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  68. 68Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  69. 69Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
  70. 70Bake the rolls at 350F for the initial duration (25-30 minutes for 8 larger rolls, 22-25 minutes for 12 smaller rolls).
  71. 71Bake the rolls at 350F for the initial duration (25-30 minutes for 8 larger rolls, 22-25 minutes for 12 smaller rolls).
  72. 72Bake the rolls at 350F for the initial duration (25-30 minutes for 8 larger rolls, 22-25 minutes for 12 smaller rolls).
  73. 73Increase the oven temperature to 375F and bake for an additional 5-7 minutes until the tops are golden and the rolls are cooked through.
  74. 74Increase the oven temperature to 375F and bake for an additional 5-7 minutes until the tops are golden and the rolls are cooked through.
  75. 75Increase the oven temperature to 375F and bake for an additional 5-7 minutes until the tops are golden and the rolls are cooked through.
  76. 76Prepare 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.
  77. 77Prepare 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.
  78. 78Prepare 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.
  79. 79Remove the rolls from the oven and let them rest for 10-15 minutes.
  80. 80Remove the rolls from the oven and let them rest for 10-15 minutes.
  81. 81Remove the rolls from the oven and let them rest for 10-15 minutes.
  82. 82Spread the cream cheese frosting all over the rested rolls.
  83. 83Spread the cream cheese frosting all over the rested rolls.
  84. 84Spread the cream cheese frosting all over the rested rolls.
  85. 85Serve and enjoy the apple pie cinnamon rolls, perhaps with a hot cup of coffee.
  86. 86Serve and enjoy the apple pie cinnamon rolls, perhaps with a hot cup of coffee.
  87. 87Serve and enjoy the apple pie cinnamon rolls, perhaps 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 4 small), peeled & diced small
  • 3 medium apples (or 4 small), peeled & diced small
  • 3 medium apples (or 4 small), peeled & diced small
  • 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 (optional)
  • 1 tsp apple pie spice (optional)
  • 1 tsp apple pie spice (optional)
  • 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

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).