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Apple Cinnamon Rolls with Apple Pie Filling Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/apple-cinnamon-rolls-with-apple-pie-filling-recipe/