Description

Fluffy cinnamon rolls filled with warm apple pie filling and topped with creamy glaze. The perfect cozy treat for any time of day!

Ingredients

Scale

Dough

1¼ cups (300ml) whole milk

⅓ cup (66g) granulated sugar, divided

1½ tablespoons (14g) active dry yeast

6 tablespoons (84g) unsalted butter, room temperature

2 large eggs, whisked

5½ cups (701g) all-purpose flour

½ teaspoon salt

Apple Pie Filling

4 cups (600g) chopped apples (about 4 medium apples)

½ cup (110g) brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

⅛ teaspoon salt

¼ cup water

1 tablespoon cornstarch

1 tablespoon water (for cornstarch slurry)

Cinnamon Butter Filling

½ cup (113g) unsalted butter, room temperature

¼ cup (55g) brown sugar

1 tablespoon ground cinnamon

Cream Cheese Glaze

1 cup (226g) cream cheese, room temperature

6 tablespoons (84g) unsalted butter, room temperature

1¾ cups (218g) powdered sugar

½ teaspoon vanilla extract

⅛ teaspoon salt

Instructions

Warm milk to 110°F (43°C). Pour into a large bowl or stand mixer bowl.
Add 2 tablespoons of sugar and yeast to the milk. Stir and let sit for 5-10 minutes until foamy.
Add remaining sugar, butter, and whisked eggs. Mix briefly (about 30 seconds).
Add 5 cups of flour and salt. Mix until combined into a shaggy dough.
Knead with dough hook for 8-10 minutes (or 12 minutes by hand), adding remaining flour only if needed. The dough should be tacky but not sticky.
Form dough into a ball and place in an oiled bowl. Cover and let rise in a warm spot for about 2 hours until doubled.
Combine chopped apples, brown sugar, cinnamon, nutmeg, salt, and ¼ cup water in a saucepan.
Bring to a boil over medium heat, then reduce heat and simmer for 12-15 minutes until apples are soft.
Mix cornstarch with 1 tablespoon water until dissolved.
Add cornstarch mixture to apples, stir continuously for 1-2 minutes until thickened.
Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
Grease a 9×13-inch baking pan.
After first rise, punch down dough and roll out to a 20×12-inch rectangle on a floured surface.
Mix butter, brown sugar, and cinnamon to make cinnamon butter filling. Spread evenly over dough.
Spread cooled apple filling over the cinnamon butter layer.
Roll dough tightly from the long side into a log.
Cut into 12 equal pieces using floss or a sharp knife.
Place rolls in prepared pan, cover, and let rise for about 1 hour until puffy.
Preheat oven to 375°F (190°C).
Bake for 25-30 minutes until golden brown.
Let cool for 20 minutes before glazing.
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar and mix until incorporated.
Add vanilla and salt, mix to combine.
Spread over rolls while still warm but not hot.
Let sit for 10 more minutes before serving.

Notes

For faster rising, place dough near a warm oven, but watch carefully to prevent over-proofing.
To use instant yeast: Skip the proofing step and add yeast directly with other ingredients.
Make ahead: Assemble rolls, refrigerate overnight, and let sit at room temperature for 1-2 hours before baking.
Store leftovers in the refrigerator for up to 4 days.
Freeze baked rolls for up to 1 month. Thaw overnight and warm before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 370
Sugar: 25g
Sodium: 190mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1.5g
Protein: 5g
Cholesterol: 60mg

Keywords: apple pie cinnamon rolls, fall cinnamon rolls, cinnamon rolls with apple filling, cozy cinnamon rolls