Description
These Apple Pie Cinnamon Rolls combine the classic flavors of apple pie with soft, spiced cinnamon rolls, generously filled with apple butter and diced Granny Smith apples. Topped with a luscious cream cheese frosting, these rolls offer a perfect holiday breakfast or dessert treat that is irresistibly moist and flavorful.
Ingredients
Scale
Apple Filling
- 2 medium Granny Smith apples, diced
- 1/4 cup apple butter
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 teaspoons water
- 1 teaspoon cornstarch
- 3/4 cup water
- 1/4 cup bread flour
Dough
- 3 2/3 cups bread flour (see notes for measuring)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Tangzhong (prepared from recipe above)
- 6 tablespoons unsalted butter (room temperature)
Filling
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
Frosting
- 4 tablespoons unsalted butter (room temperature)
- 2 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 2 1/2 tablespoons heavy cream
- 2 tablespoons apple butter
Instructions
- Prepare the Apple Filling: In a saucepan, combine diced Granny Smith apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, fine sea salt, and cornstarch slurry (cornstarch mixed with water). Cook over medium heat, stirring frequently, until the mixture thickens and the apples become tender. Remove from heat and let cool completely before use.
- Make the Tangzhong: Prepare the tangzhong (a cooked flour paste) as per the referenced tangzhong recipe to add moisture and softness to the dough. Allow it to cool to room temperature.
- Mix the Dough: In a large mixing bowl, combine bread flour, granulated sugar, instant yeast, and fine sea salt. In a separate bowl, whisk whole milk, heavy cream, egg, vanilla extract, and prepared tangzhong. Gradually add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface or using a stand mixer with a dough hook for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky. Incorporate the 6 tablespoons of unsalted butter gradually, continuing to knead until fully absorbed and the dough is supple.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for about 1.5 to 2 hours or until doubled in size.
- Prepare the Filling: In a bowl, combine 1/2 cup unsalted butter (softened), brown sugar, and ground cinnamon until creamy and well combined.
- Roll Out the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle approximately 12 by 16 inches in size.
- Add the Filling and Apples: Evenly spread the cinnamon sugar butter mixture over the rolled dough, then spoon the cooled apple filling over the top, distributing it evenly.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal portions using a sharp knife or dental floss.
- Second Rise: Place the rolls cut side up into a greased 9×13 inch baking dish or similar pan, spacing them slightly apart. Cover and let them rise again for 1 to 1.5 hours or until they have puffed and nearly doubled.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare the Frosting: While the rolls bake, beat together the softened butter, cream cheese, powdered sugar, heavy cream, and apple butter until smooth and creamy.
- Frost and Serve: Once the rolls are baked, allow them to cool for about 10 minutes, then generously spread the cream cheese frosting on top. Serve warm for the best experience.
Notes
- These apple cinnamon rolls are perfect for holiday mornings, being soft, spiced, and richly topped with cream cheese frosting.
- The apple butter filling adds a depth of flavor that perfectly mimics apple pie in a cinnamon roll.
- Measure bread flour correctly by spooning into the cup and leveling off for best dough texture.
- Tangzhong is crucial for making these rolls super soft and fluffy; don’t skip this step.
- Use room temperature ingredients to ensure proper dough rising and texture.
- For storage, keep rolls refrigerated and warm slightly before serving; best eaten within 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 465 kcal
- Sugar: 32 g
- Sodium: 252 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 67 mg
