Homemade Apple Pie Cinnamon Rolls

Name: Homemade Apple Pie Cinnamon Rolls
Cook time: 175 min
Total time: 175 min
Yield: 12 servings
Ingredients: 3/4 cups Milk, warmed to 110F; 1/2 cups Granulated Sugar, divided; 2 1/2 tsp Active Dry Yeast; 1/2 cups Greek Yogurt, or Sour Cream, room temp; 1/2 cups Salted Butter, very softened (almost melted); 2 Eggs, room temp; 1 tsp Vanilla Extract; 4 1/2 cups Bread Flour, sub: AP flour; 1 tsp Salt; 1/2 cups Salted Butter, softened; 1 cups Light Brown Sugar; 2 tbsp Ground Cinnamon; 1 tsp Vanilla Extract; 1/2 cups Heavy Cream, for pouring over the rolls; 4 tbsp Salted Butter; 3 medium Apples, or 4 small apples of choice, peeled & diced small (~425g); 1/2 cups Light Brown Sugar; 4 tbsp Maple Syrup; 2 tsp Ground Cinnamon; 1 tsp Apple Pie Spice, optional; 1 pinch of Salt, large pinch; 1 tbsp Cornstarch, for slurry; 2 tbsp Water, for slurry; 1 tsp Vanilla Extract; 8oz Cream Cheese, softened; 1/4 cups Salted Butter, softened; 1 3/4 cups Powdered Sugar; 1 tsp Vanilla Extract, or other extract

These Homemade Apple Pie Cinnamon Rolls marry tender, yeasted rolls with a warmly spiced apple pie filling for a gooey, comforting breakfast or dessert. Soft, enriched dough is rolled with a buttery cinnamon-sugar filling, studded with cinnamon-spiked apples, then baked until golden and finished with a tangy cream cheese frosting. The result is indulgent, aromatic, and impossible to resist warm from the oven.

These Homemade Apple Pie Cinnamon Rolls marry tender, yeasted rolls with a warmly spiced apple pie filling for a gooey, comforting... Show more

By Well Made by Kiley · Original recipe

Health Grade

E+ · Indulgent

Time

2 hrs30 min

Price

0,97 €

Calories

749 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Activate the yeast

In a large bowl, whisk the warm Milk with 1 tablespoon of Granulated Sugar, then sprinkle in the Active Dry Yeast. Let it sit for 5 minutes until foamy. Stir in the room-temperature Greek Yogurt, the very softened Salted Butter, the Eggs, and Vanilla Extract, then add the remaining sugar, the Bread Flour, and Salt a little at a time until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. Shape it into a ball, place it in a clean bowl, cover, and let it rise for 60-90 minutes until doubled in size.

Cook the apples

While the dough rises, melt the butter in a large skillet over medium heat. Add about 3 medium Apples, peeled and diced small, along with Light Brown Sugar, Maple Syrup, Ground Cinnamon, the optional Apple Pie Spice, and a large pinch of Salt. Cook, stirring often, for 10 minutes until the apples start to soften and the juices look syrupy. Stir the Cornstarch and Water together in a small bowl, pour in the slurry, and cook for 1 minute more until the filling is glossy and thick. Take the pan off the heat and stir in the Vanilla Extract, then let it cool completely.

Mix the filling

In a medium bowl, mash the softened butter, Light Brown Sugar, Ground Cinnamon, and a little Vanilla Extract together until you have a thick, spreadable paste. It should hold its shape but still smear easily across the dough.

Fill and shape

Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a large rectangle about 1/4-inch thick, then spread the cinnamon filling almost to the edges, leaving a small border on one long side. Spoon the cooled apple filling over the cinnamon layer in an even strip, then roll the dough up tightly from the long side and pinch the seam closed. Cut the log into 12 even rolls with a sharp knife or plain dental floss, then arrange them cut-side up in a lightly buttered 9x13-inch baking dish.

Proof the rolls

Cover the pan loosely and let the rolls rise for 30-45 minutes until puffy and touching.

Preheat the oven

Set the oven to 350° F and let it fully heat so the rolls go into a properly hot oven.

Beat the frosting

While the oven heats, beat the softened Cream Cheese with the softened butter until smooth. Add the Powdered Sugar and a little Vanilla Extract, then keep mixing until the frosting is fluffy and spreadable. Set it aside.

Bake the rolls

Uncover the pan, pour the Heavy Cream evenly over and around the rolls, then bake for 25-30 minutes at 350° F until the tops are deep golden and the centers are set. If the rolls brown too quickly, tent them loosely with foil for the last few minutes.

Frost and serve

Let the rolls cool for 10 minutes, then spread the frosting over the warm tops so it melts into the swirls. Serve them straight from the pan while they're soft, gooey, and fragrant.