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–+ servings
Pouring icing on a roll.
Tara Noland

Apple Pie Cinnamon Rolls

Love apple pie, but looking to change it up a bit? These Apple Pie Cinnamon Rolls are the perfect apple pie substitute, like apple pie, only better!
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Prep Time 1 hour
Cook Time 25 minutes
Proofing time 13 hours
Total Time 14 hours 25 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 599
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup milk scalded and cooled to 108 F
  • 2 ¼ teaspoon active dry yeast -1 package
  • 3 eggs
  • 4-4 ½ cups bread flour
  • ½ cup sugar
  • 1 ½ teaspoons salt
  • 1 cup or two sticks of butter -softened and cut into cubes
Filling
  • 4 cups small-diced fresh apples -I used three large Honey Crisp apples peeled and diced
  • 1 cup brown sugar
  • ½ teaspoon salt
  • ½ cup OR one stick of butter
  • 2 tablespoons cinnamon
  • 4 tablespoons cornstarch
  • 2 tsp vanilla
Salted Caramel Icing
  • ½ cup heavy cream 35 to 40% is great.
  • ½ cup powdered sugar
  • ¼ cup caramel sauce Don't buy ice cream topping but nice thick caramel sauce.
  • 1 teaspoon salt

Equipment

Method
 

  1. Leave time for making this recipe, as you need to leave the dough and the filling overnight. This also speeds up the process on the day of.
For Dough
  1. Stir the yeast into the warm milk and let it sit for 3 minutes until the yeast activates and bubbles begin to form on the surface.
  2. In a stand mixer, add the yeast and milk mixture, eggs, flour, sugar, and salt. Stir on low for 2 minutes until combined.
  3. Turn the mixer to medium speed and allow it to mix for 4 minutes
  4. Begin by adding butter, two cubes at a time, waiting until the butter is completely absorbed before adding more. It should take 3-4 minutes
  5. Mix on medium speed for 4 minutes
  6. Place the dough in a lightly greased large mixing bowl, cover it with plastic wrap, and refrigerate overnight.
Filling
  1. Combine all ingredients except vanilla in a small saucepan and bring to a simmer. Cook for 2 minutes, stirring constantly.
  2. Mix in vanilla and set aside to cool. Then refrigerate overnight with dough.
To Assemble
  1. Grease a 13 x 9 metal pan.
  2. Roll out the chilled dough to 18 x 14” rectangle.
  3. Spread out the cold filling, leaving a 1” border all around, and roll up into a tight pinwheel.
  4. Cut into 12 - 2” slices and place in the 13 x 9 pan. You can place the smaller ends into the middle of the pan, and also press the rolls back into circles if they have been squished while cutting.
  5. Cover with a towel and allow to proof for 1 - 1.5 hours until the dough has doubled in size. When the dough is ready, you can gently press it with your finger, and the indentation will remain without springing back quickly.
  6. Preheat oven to 375°F.
  7. Bake at 375 for 20 - 25 minutes until light golden brown. Allow to cool for 20 - 30 minutes before adding icing.
Assemble Icing
  1. In a small bowl, combine all ingredients and whisk until smooth.
  2. After the rolls have cooled, generously drizzle the icing over the rolls and serve.
  3. If the glaze is too thin, then add heaping tablespoons of powdered sugar to the consistency you like.

Nutrition

Serving: 1gCalories: 599kcalCarbohydrates: 77gProtein: 9gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 813mgPotassium: 196mgFiber: 3gSugar: 37gVitamin A: 979IUVitamin C: 2mgCalcium: 86mgIron: 1mg

Notes

See the post for more information, photos and tips. 
Leave time for making this recipe as you need to leave the dough and the filling overnight. This also speeds up the process on the day of.
 

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