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Apple Cinnamon Rolls with Apple Pie Filling Recipe

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Delight in these soft and fluffy Apple Cinnamon Rolls filled with a luscious apple pie filling and finished with a creamy apple butter frosting. These homemade rolls combine the comforting flavors of cinnamon and fresh Granny Smith apples in a tender yeast dough, making them perfect for a cozy breakfast or a sweet treat.

Ingredients

Scale

Apple Pie Filling

  • 2 medium Granny Smith apples, diced
  • 1/4 cup apple butter
  • 3 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

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

Cinnamon Roll Dough

  • 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 above)
  • 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

Cream Cheese 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 Pie Filling: In a pot over medium heat, combine diced Granny Smith apples, apple butter, granulated sugar, water, lemon juice, cinnamon, vanilla extract, and fine sea salt. Cook for 12-13 minutes, stirring occasionally, then mash the mixture to achieve a jammy consistency while leaving some chunks of apple. Mix cornstarch with water to create a slurry, stir it into the pot, and cook for an additional minute until thickened. Transfer to a bowl and allow to cool.
  2. Prepare Tangzhong: In a small pot, whisk together water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste. Remove from heat and transfer into a bowl to cool.
  3. Make the Dough: In the bowl of a stand mixer, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add whole milk, heavy cream, egg, vanilla extract, and the prepared tangzhong. Mix on low speed with a dough hook for 2-3 minutes until the ingredients come together into a rough dough ball.
  4. Add Butter and Knead: With the mixer running on low, incorporate the softened unsalted butter one tablespoon at a time, ensuring each addition is fully absorbed. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
  5. Shape and Rest Dough: Remove the dough from the mixer bowl. Pull edges underneath to form a smooth, round ball. Place it seam-side down back into the mixing bowl, cover with plastic wrap, and let it rest for 10 minutes.
  6. Prepare Cinnamon Sugar Filling: Mix softened unsalted butter, packed brown sugar, and ground cinnamon in a bowl until well combined and smooth. Set aside.
  7. Form Rolls: Lightly flour a work surface. Roll the rested dough out into a 15×21-inch rectangle with the longest edge toward you. Evenly spread the cinnamon sugar filling over the dough, leaving a 1/2-inch border at the top edge. Then evenly spread the cooled apple pie filling over the cinnamon sugar layer, leaving the border untouched.
  8. Cut and Roll: Using a pizza cutter, slice the dough lengthwise into twelve 1 3/4-inch strips. Roll each strip tightly away from you into a spiral and place each roll into a parchment-lined 9×13-inch metal baking pan.
  9. Proof the Rolls: Cover the baking pan with plastic wrap and let the rolls rise for 1-2 hours or until they double in size. Meanwhile, preheat your oven to 325°F (162°C).
  10. Bake: Bake the rolls in the preheated oven for 30-40 minutes, or until an instant-read thermometer inserted in the center reads 185°F. Remove from oven and allow rolls to cool slightly.
  11. Make the Cream Cheese Frosting: In a bowl, mix softened unsalted butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and apple butter until the frosting is creamy and spreadable.
  12. Frost and Serve: Spoon or spread the cream cheese frosting generously over the warm cinnamon rolls. Optionally, swirl extra apple butter on top for added flavor. Serve warm and enjoy!

Notes

  • Measure flour properly using the spoon-level method or a kitchen scale to avoid dense dough.
  • Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • Reheat rolls in the microwave or oven until warmed through before serving.
  • Use room temperature dairy and eggs for better dough texture and rise.
  • Granny Smith apples provide a tart contrast that balances the sweet filling perfectly.

Keywords: Apple Cinnamon Rolls, Apple Pie Filling, Tangzhong, Cinnamon Rolls, Cream Cheese Frosting, Breakfast Rolls, Homemade Cinnamon Rolls

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