Apple Cinnamon Rolls With Apple Pie Filling
These apple cinnamon rolls with apple pie filling are soft and gooey in the center and topped with cream cheese frosting.
Ingredients
The dough
- 5 ½ cups Flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs room temp
- 60 g Butter melted and cooled
Cinnamon filling
- 90 g Butter softened
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
Cream cheese icing
- 60 g Butter
- 120 g Cream cheese
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Powder sugar
Apple pie filling
- 60 g Butter
- ½ teaspoon Cinnamon
- 3 Apples peeled and chopped
- 1 tablespoon Lemon juice
- ⅓ cup Brown sugar
- ¼ teaspoon Nutmeg
- 2 tablespoon Water
- ¼ teaspoon Kosher salt
- 2 teaspoon Cornstarch
Instructions
Make the apple pie filling
- Peel and cut the apples into small cubes. In a medium-sized pan, melt the butter over medium heat and add the cinnamon. Mix well.
- Add the apples, brown sugar, vanilla extract, lemon juice, nutmeg, kosher salt, and water, and mix until well combined.
- Reduce to medium-low heat, cover, and simmer for about 5 minutes.
- Add the cornstarch and mix until there are no lumps of cornstarch visible. Set aside to cool.
- In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the eggs, room temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
- Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
- Spread an even layer of room-temperature butter (super soft). Top the butter with brown sugar and spread it evenly using your clean hands.
- Sprinkle cinnamon on top of the brown sugar and spread it evenly using your hands.
- Top it with the cooled apple pie filling and spread evenly it out with a spoon. Roll the dough tightly into a log and pinch the edges of the dough to keep the roll sealed tightly.
- Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
- Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel and let the rolls rise until doubled in size.
- Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
Make the glaze
- In a medium-sized bowl, add the softened cream cheese, softened butter, powdered sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Top the warm rolls with the cream cheese glaze and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Dont overheat your milk! Overheating your milk is one of the most common mistakes in making cinnamon rolls. If you heat your milk over 110f, it might kill your yeast and stop your dough from rising.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
- Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Nutrition
Calories: 577kcalCarbohydrates: 104gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 496mgPotassium: 222mgFiber: 4gSugar: 36gVitamin A: 806IUVitamin C: 3mgCalcium: 97mgIron: 3mg
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