Apple Pie Cinnamon Rolls
Directions
- 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.
- 2In a large bowl, whisk together the bread flour and salt, then set aside.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining granulated sugar, Greek yogurt or sour cream, very softened salted butter, eggs, and vanilla extract to the stand mixer.
- 5Add the flour mixture to the stand mixer.
- 6Using a dough hook attachment, mix on low speed for 1 minute until barely combined, then let it rest for 5 minutes.
- 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.
- 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.
- 9Prepare the cinnamon filling by mixing together softened salted butter, light brown sugar, cinnamon, and vanilla extract until well combined.
- 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).
- 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.
- 12Remove the apple pie filling from heat and stir in vanilla extract; set aside to cool completely.
- 13Grease a 9x13” baking pan with butter.
- 14Once the dough has risen, generously flour your work surface and turn the dough out onto it.
- 15Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 16Spread the cinnamon filling evenly all over the dough, leaving a small border.
- 17Dollop the apple pie filling on top of the cinnamon filling and spread it into an even layer, slightly pressing the apples down.
- 18Starting from the long end, tightly roll the dough up into a log.
- 19Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width.
- 20Place the cut rolls into the prepared baking pan.
- 21Cover the pan and allow the rolls to proof for 25-30 minutes until puffy.
- 22Preheat the oven to 350F.
- 23Once proofed, warm heavy cream in the microwave for 15 seconds and pour it all over the rolls.
- 24Bake the rolls at 350F for the initial duration (25-30 minutes for 8 larger rolls, 22-25 minutes for 12 smaller rolls).
- 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.
- 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.
- 27Remove the rolls from the oven and let them rest for 10-15 minutes.
- 28Spread the cream cheese frosting all over the rested rolls.
- 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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