Apple Pie Cinnamon Rolls
Apple pie cinnamon rolls are a brilliant fusion of two beloved desserts, creating a decadent treat that's perfect for a special breakfast or dessert. This version elevates the classic cinnamon roll with a double-dose of delicious fillings. The soft, tender dough is first spread with a standard cinnamon-sugar filling, giving it that classic warmth and spice. Then, it's generously layered with a homemade apple pie filling, which adds a tender, fruity texture and a bright, tangy contrast to the rich dough. These two fillings work together to create a complex and irresistible flavor in every swirl.
Once baked to a perfect golden brown, the rolls are topped with a smooth, tangy cinnamon cream cheese frosting, which melts into all the nooks and crannies. To finish, a final spoonful of the apple pie filling is dolloped on top, making each roll look as good as it tastes. The combination of the fluffy bread, the warm cinnamon and sugar, and the soft, spiced apples makes for an unforgettable dessert that captures the comforting essence of a classic apple pie, all in the perfect, gooey form of a cinnamon roll.
These rolls are more than just a dessert; they're a celebration of the season's bounty. They take the comforting elements of a classic apple pie and make them even more indulgent with a generous swirl of cinnamon and a creamy frosting. The combination of textures—a fluffy roll, a soft apple filling, and a smooth cream cheese icing—is pure perfection. With every bite, you get a taste of everything you love about fall, making it a truly unforgettable and quintessential autumn treat.
Apple pie cinnamon rolls
Makes 9 Rolls in an 8x8 inch square pan
Ingredients
For the Dough
180g milk whole is best
1 1/8 teaspoons (6 grams) active dry yeast
1 teaspoon honey
1 large egg plus 1 large egg yolk, room temperature
75g sugar
½ teaspoon salt
410g bread flour plus extra for rolling
60g butter room temperature
For the Cinnamon Sugar Filling:
64g Unsalted butter, softened
95g Brown sugar
2 tsp Ground cinnamon
1/8 tsp Ground nutmeg
For the Apple Pie Filling/Topping
(400g for the filling, the remaining for the topping after the rolls are baked):
650g apples (about 3-4 apples), peel cored and small diced
3 tbsp butter
Juice of 1 lemon
110g brown sugar, packed
1/4 tsp salt
2 teaspoon cinnamon
Cornstarch slurry: 2 1/2 tsp cornstarch plus 2 1/2 tsp water
For the Cinnamon Cream Cheese Icing:
56g unsalted butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp cinnamon
2-3 tbsp heavy cream or milk
100g icing sugar
Method
To make the dough: In the bowl of a stand mixer, combine the warm milk, active dry yeast, and honey. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy.
Add the egg, egg yolk, sugar, and salt to the yeast mixture. Whisk everything together until well combined.
Add the bread flour to the wet ingredients and mix with the dough hook attachment on low speed until a shaggy dough forms, about 5 minutes (or mix by hand). The dough will look a little dry at first.
With the mixer running on medium speed, add the softened butter, one tablespoon at a time. Continue to knead for another 10 minutes until all the butter is fully incorporated and the dough is soft and glossy. The dough should pass the windowpane test, where a small piece of dough can be stretched thin enough to see light through it without tearing.
Transfer the dough to a clean, lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm place for about 1 hour to 1 1/2 hours, or until it has doubled in size.
Meanwhile, prepare the apple pie filling. In a medium saucepan, add the diced apples, sugar, butter, cinnamon, salt, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples just begin to soften.
In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour the slurry into the saucepan and stir continuously for about 1-2 minute until the filling thickens.
Remove the saucepan from the heat and set the filling aside to cool completely before using. The filling will continue to thicken as it cools. You will use only 400g of the pie filling for the cinnamon roll filling. The remaining apple pie filling will be for serving when your rolls are baked.
To make the cinnamon sugar filling, in a medium bowl, add the softened butter, brown sugar, ground cinnamon, and ground nutmeg. Using a a rubber spatula, mix all of the ingredients together until they are fully combined and form a thick paste. Set aside.
Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle.
Use a spatula to spread the cinnamon sugar filling evenly across the sheet. Evenly spread the 400g of apple pie filling right on top of the cinnamon sugar filling.
Cut into 9 long strips. The strips should be 16 inches long and about 1.5 inch wide.
Roll each strip tightly into a cinnamon roll, and transfer to a 8x8 inch baking pan.
Once all the rolls are shaped, allow your rolls to rise for about 1 hour or until they look doubled their size. In the last 20 minutes of you waiting for you rolls to proof, preheat your oven to 350F.
This is optional, but you can pour about 3 tbsp of heavy cream over your rolls to get extra tender cinnamon rolls. Bake for about 28-35 minutes until the rolls are a golden color.
Remove the rolls from the oven and let them cool for about 10-15 minutes.
While you are waiting for your rolls to cool, make the cinnamon cream cheese frosting. In a medium bowl, use a hand mixer or stand mixer with the paddle attachment to beat the butter and cream cheese together on medium speed until the mixture is smooth and has no lumps.
Add the powered sugar and cinnamon. Mix on low speed until everything is fully incorporated.
Slowly add the heavy cream or milk, one tablespoon at a time, and mix on low speed until you reach your desired consistency.
Top your warm apple pie cinnamon rolls with the cinnamon cream cheese frosting and reserved apple pie filling.
Enjoy!
