Apple Pie Cinnamon Rolls
What makes these fall cinnamon rolls stand out from other apple dessert recipes is the way the apples are cooked down until tender, then layered inside the rolls with brown sugar and cinnamon.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling Pin
- Sharp knife or bench scraper
- 9x13 Baking Dish
- Small saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 packet 2 ¼ tsp active dry yeast
- 1 cup warm milk about 110°F
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter softened
- 2 large eggs
- ½ tsp salt
For the Apple Filling
- 3 medium apples peeled, cored, diced
- 2 tbsp unsalted butter
- ½ cup brown sugar packed
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
For the Cinnamon-Sugar Layer
- ½ cup brown sugar packed
- 2 tsp ground cinnamon
- ¼ cup unsalted butter softened
For the Glaze
- 1 cup powdered sugar
- 2 –3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
Prep & Proof the Yeast (5–10 minutes)
- Warm the milk to 105–110°F (40–43°C)—it should feel pleasantly warm, not hot.
- Pour the milk into a large mixing bowl, sprinkle in the yeast, and stir in 1 teaspoon of the measured granulated sugar (this helps wake up the yeast).
- Let it sit 5–10 minutes until foamy on top.
- Pro Tip: If there’s no foam, your yeast may be expired or the milk was too cool/hot—start over for a reliable rise.
Make the Dough (3–4 minutes)
- Add the remaining granulated sugar, eggs, and softened butter to the yeast mixture; whisk or mix until mostly smooth.
- Add flour and salt. Start mixing with a spatula (or stand mixer with a dough hook) until a shaggy dough forms.
- Pro Tip: The dough should be soft and slightly tacky, not wet. If it’s sticking heavily to your hands, dust in 1–3 tablespoons more flour—just enough to handle.
Knead the Dough (8–10 minutes)
- Knead by hand on a lightly floured surface or on medium-low in a stand mixer.
- Stop when the dough is smooth, elastic, and bounces back when gently pressed.
- Pro Tip: Do a quick windowpane test—stretch a small piece; if it thins without tearing and light peeks through, you’re there.
First Rise (60–90 minutes)
- Lightly oil a clean bowl. Place the dough inside, turning once to coat.
- Cover with a towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size (about 60–90 minutes).
Cook the Apple Filling (10–12 minutes + cool)
- In a small saucepan over medium heat, melt butter.
- Stir in diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook, stirring often, until the apples are tender and the mixture is thick and glossy, about 10–12 minutes.
- Transfer to a plate to cool completely (warm filling can melt the butter in the dough).
- Pro Tip: Keep cooking until most of the liquid evaporates—a thick filling prevents soggy rolls.
Mix the Cinnamon-Sugar Layer (1 minute)
- In a small bowl, combine brown sugar and cinnamon; set aside.
- Make sure the softened butter is ready for spreading.
Roll Out the Dough (2–3 minutes)
- Punch down the risen dough and turn it onto a lightly floured surface.
- Roll into a 12×18-inch (30×45 cm) rectangle, about ¼ inch (6 mm) thick, with the long side facing you.
Fill the Dough (2–3 minutes)
- Spread the rectangle with the softened butter, leaving a ½-inch border on the far long edge.
- Sprinkle the cinnamon-sugar evenly over the butter.
- Distribute the cooled apple filling in a thin, even layer.
- Pro Tip: Keep the apples in an even layer—thick mounds make rolling uneven and can cause gaps.
Roll It Up (1–2 minutes)
- Starting from the long edge closest to you, roll the dough tightly into a log.
- Pinch the seam to seal and turn the log seam-side down.
- Pro Tip: Use the rolling pin or parchment under the dough to help lift and roll evenly for tight, uniform spirals.
Slice the Rolls (2–3 minutes)
- Trim the uneven ends if needed.
- Slice into 12 equal pieces (about 1½ inches each).
- Pro Tip: Use unflavored dental floss—slide it under the log, cross the ends, and pull to cut clean slices without squishing.
Second Rise (30–45 minutes)
- Arrange the slices in a greased 9×13-inch baking dish, leaving just a bit of space between each.
- Cover and let rise until puffy and touching, about 30–45 minutes in a warm spot.
Bake (22–28 minutes)
- Preheat the oven to 350°F (175°C) while the rolls finish rising.
- Bake on the middle rack until the tops are light golden and the centers are set, 22–28 minutes.
- If the tops brown too quickly, tent loosely with foil for the last few minutes.
- Pro Tip: A center roll should register around 190°F (88°C) on an instant-read thermometer—done but still soft.
Make the Glaze (1–2 minutes)
- In a bowl, whisk powdered sugar, vanilla, and 2 tablespoons milk until smooth.
- Adjust: add a few drops more milk for a drizzle consistency or a little powdered sugar for thicker.
- Pro Tip: Whisk continuously to prevent lumps and a grainy finish.
Finish & Serve (5–10 minutes)
- Let rolls cool 10 minutes in the pan so the glaze doesn’t melt away.
- Drizzle or spread the glaze over warm rolls.
- Serve warm and enjoy those cozy layers of apple-cinnamon goodness.
Notes
Nutritional Value (per roll, approximate)
- Calories: ~310 kcal
- Carbohydrates: 52 g
- Protein: 5 g
- Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 45 mg
- Sodium: 210 mg
- Fiber: 2 g
- Sugar: 24 g