Apple Cinnamon Rolls with Apple Pie Filling Recipe

Introduction

These Apple Cinnamon Rolls with Apple Pie Filling combine tender, fluffy dough with a sweet and spiced apple filling for a comforting treat. Perfect for breakfast or dessert, they’re topped with a creamy apple butter glaze that takes them over the top.

Ingredients

• 1 2/3 cups diced Gala apple
• 1/4 cup apple butter
• 2 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
• 3 2/3 cups bread flour
• 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 (from recipe above)
• 6 tablespoons unsalted butter (room temperature)
• 1/2 cup unsalted butter (room temperature)
• 2/3 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 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

1. Step 1: Make the apple filling by cooking diced apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt over medium heat. After 12-13 minutes, mash the mixture to a jammy consistency with some chunks remaining.
2. Step 2: Combine 2 teaspoons water and cornstarch, stir into the apple mixture, and cook for 1 more minute. Transfer to a bowl and let cool.
3. Step 3: Prepare the tangzhong by whisking 3/4 cup water and 1/4 cup bread flour in a small pot. Cook over medium heat, whisking constantly for 4-5 minutes until thickened. Set aside.
4. Step 4: In a stand mixer bowl, mix 3 2/3 cups bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and tangzhong. Knead on low with a dough hook for 2-3 minutes until a rough dough forms.
5. Step 5: With the mixer running, add 6 tablespoons softened butter one tablespoon at a time, ensuring it fully incorporates. Continue kneading 8-10 minutes until dough is smooth and elastic.
6. Step 6: Shape dough into a smooth ball by pulling sides to the bottom, place seam-side down in the bowl, cover with plastic, and rest 30 minutes.
7. Step 7: Make the cinnamon sugar filling by mixing brown sugar, 1/2 cup butter, and cinnamon until smooth. Set aside.
8. Step 8: Line a 9×13-inch baking pan with parchment paper.
9. Step 9: On a floured surface, roll dough into a 15×21-inch rectangle. Spread cinnamon sugar filling evenly, leaving a 1/2-inch border at the top. Then spread the cooled apple filling similarly.
10. Step 10: Cut twelve 1 3/4-inch strips with a pizza cutter, roll each strip away from you, and place rolls into the pan.
11. Step 11: Cover pan with plastic wrap and let rise 1-2 hours until doubled in size. Preheat oven to 325°F (162°C).
12. Step 12: Bake for 30-40 minutes or until center rolls reach 185°F. Let cool.
13. Step 13: Make the frosting by mixing cream cheese, 4 tablespoons butter, and powdered sugar until smooth. Whisk in heavy cream and apple butter. Spoon glaze over warm rolls and swirl additional apple butter if desired.

Tips & Variations

• Use Granny Smith apples for a tarter filling, or mix apple varieties for complexity.
• Ensure all dairy ingredients are at room temperature for easier mixing and better dough texture.
• For a dairy-free version, substitute milk and cream with plant-based alternatives and use vegan butter and cream cheese.
• Let the rolls rise longer for an even fluffier texture, especially in cooler kitchens.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or a warm oven to soften the frosting before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the apple filling in advance?

Yes, the apple filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the rolls.

What is tangzhong and why is it used here?

Tangzhong is a cooked flour-water mixture that helps make the dough extra soft and fluffy by improving moisture retention and texture.

Apple Cinnamon Rolls with Apple Pie Filling Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

These Apple Cinnamon Rolls with Apple Pie Filling are a delightful twist on traditional cinnamon rolls, featuring a luscious homemade apple filling and a rich cream cheese glaze with hints of apple butter. Soft, fluffy, and packed with warm fall flavors, they are perfect for breakfast, brunch, or dessert.

• Author: Maya
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Apple Filling

• 1 2/3 cups diced Gala apple
• 1/4 cup apple butter
• 2 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

Dough

• 3/4 cup water
• 1/4 cup bread flour
• 3 2/3 cups bread flour
• 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 equal parts flour and water cooked to a paste—see notes)
• 6 tablespoons unsalted butter (room temperature)

Cinnamon Sugar 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

1. Make the Apple Filling: In a medium pot over medium heat, combine diced Gala apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and fine sea salt. Cook the mixture, stirring occasionally, for about 12-13 minutes until the apples become tender. Use a spoon or masher to gently mash the mixture, creating a jam-like consistency while retaining some apple chunks. Mix 2 teaspoons water and cornstarch together, then stir into the pot and cook for an additional minute until the mixture thickens. Transfer the apple filling to a bowl and allow it to cool.
2. Prepare the Tangzhong: In a small pot, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens to a paste-like consistency. Scrape into a bowl and set aside to cool.
3. Make the Dough: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and fine sea salt. Add the whole milk, heavy cream, egg, vanilla extract, and the prepared tangzhong. Using the dough hook attachment, knead on low speed for 2-3 minutes until ingredients are combined and a rough dough forms.
4. Add Butter and Knead: With the mixer running on low, add 6 tablespoons of softened unsalted butter one tablespoon at a time, allowing each to fully incorporate before adding the next. Continue kneading for 8-10 more minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Remove the dough from the bowl and shape it into a smooth round ball by pulling the edges underneath to create surface tension. Place the dough seam-side down back into the clean mixing bowl. Cover tightly with plastic wrap and let it rest and rise at room temperature for 30 minutes.
6. Prepare Cinnamon Sugar Filling: In a medium bowl, mix 1/2 cup softened unsalted butter, 2/3 cup packed brown sugar, and 2 teaspoons ground cinnamon until smooth and well combined. Set aside.
7. Shape and Fill Rolls: Lightly flour a clean surface and roll out the dough into a 15×21-inch rectangle with the longer side facing you. Evenly spread the cinnamon sugar filling over the dough, leaving a 1/2-inch border untouched near the top. Next, layer the cooled apple pie filling evenly on top in the same way.
8. Form Rolls and Second Rise: Using a pizza cutter or sharp knife, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual rolls, placing each seam-side down into a parchment-lined 9×13-inch metal baking pan. Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot for 1-2 hours, or until doubled in size.
9. Preheat Oven and Bake: While the rolls rise, preheat the oven to 325°F (162°C). Bake the rolls for 30-40 minutes, or until the internal temperature in the center reaches 185°F (85°C) and the tops are golden brown.
10. Make the Frosting: While the rolls cool slightly, blend together 4 tablespoons softened unsalted butter, 2 ounces softened cream cheese, and 1 cup powdered sugar in a bowl until smooth. Whisk in 2 1/2 tablespoons heavy cream and 2 tablespoons apple butter until well combined and creamy.
11. Glaze and Serve: Spoon the cream cheese and apple butter frosting generously over the warm rolls. Optionally, swirl additional apple butter on top for extra flavor and visual appeal. Serve warm for the best experience.

Notes

• The Tangzhong method involves cooking a mixture of flour and water to form a paste, which helps create incredibly soft and fluffy rolls.
• Use bread flour for better gluten development and a chewier texture; all-purpose flour can be substituted but may yield softer rolls.
• Ensure all refrigerated ingredients like milk, cream, and eggs are at room temperature to improve dough fermentation and rise.
• Letting the rolls rise until doubled in size is crucial for a tender, light texture.
• Internal temperature of 185°F ensures the dough is fully cooked through.
• Store leftover rolls covered at room temperature for up to 2 days or refrigerate for longer freshness; reheat gently before serving.

Keywords: apple cinnamon rolls, apple pie filling, cinnamon rolls, soft rolls, baked cinnamon rolls, cream cheese frosting, fall recipes