Description
These Apple Pie Cinnamon Rolls combine the comforting flavors of classic apple pie with soft, gooey cinnamon rolls. Made from a sticky, tender dough and filled with a sweet apple cinnamon mixture, this recipe is perfect for a cozy breakfast or a delightful dessert. The rolls are baked to a light golden brown and feature a luscious apple filling both inside and as a finishing touch.
Ingredients
Scale
Dough
- 500 g all-purpose flour
- 1½ tsp salt
- 2¼ tsp instant dry yeast
- 120 g sugar
- 240 ml lukewarm milk
- 60 g unsalted melted butter, cooled to room temperature
- 1 egg, at room temperature
- ½ tsp vanilla extract or essence
Apple Pie Filling
- 900 g apples (Pink Lady, Fuji, or Royal Gala recommended)
- 60 g unsalted butter
- 170 g brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
Instructions
- Prepare the Dough: In a bowl, combine lukewarm milk, egg, vanilla extract, and melted butter. In another bowl, mix all dry ingredients—flour, salt, yeast, and sugar. Make a well in the center of the dry mixture and add the wet ingredients. Mix until you have a uniform, sticky dough. Don’t worry if the dough is sticky; this yields soft and gooey rolls.
- Proof the Dough: Cover the dough with cling film and let it rest in a warm spot or inside an oven with just the light on, until it doubles in size, about 1 hour.
- Make the Apple Pie Filling: Peel, core, and dice the apples into small cubes. In a saucepan, combine apples with butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until apples are soft and the sauce thickens.
- Cool the Filling: Remove the filling from heat and allow it to cool completely to room temperature. Reserve about ¼ of the filling to use after baking.
- Roll out the Dough: Dust a clean surface with flour and roll the dough into a 40×30 cm (12×16 inch) rectangle. Dust flour as needed to prevent sticking on both top and bottom.
- Assemble the Rolls: Spread the cooled apple filling evenly over the rolled-out dough using a spatula.
- Roll the Dough: Starting from one edge, carefully roll the dough tightly into a log. After the first two turns, you can push the roll to the end to keep it tight.
- Cut and Arrange: Slice the roll into pieces about three fingers thick. Place the rolls on a baking pan lined with baking paper, leaving some space between each to allow for rising during the second proof and baking.
- Second Proof: Let the rolls rest in a warm spot for 30 minutes, allowing them to rise further.
- Bake: Preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 20-30 minutes or until they turn light golden brown on top.
- Serve: Optionally, spoon the reserved apple filling over the warm rolls before serving for extra apple flavor.
Notes
- The dough is intentionally sticky to produce soft, gooey rolls—do not add extra flour beyond what’s needed to roll it out.
- If your kitchen is cold, proof the dough and rolls in the oven with only the light on to maintain a warm environment.
- Use baking paper on the pan to prevent the apple filling’s sugar from sticking and burning.
- Apple varieties like Pink Lady, Fuji, or Royal Gala provide the best balance of sweetness and texture in the filling.
- Keep some filling reserved to add a fresh apple topping after baking for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie cinnamon rolls, cinnamon rolls, apple cinnamon rolls, baking, dessert, sweet rolls, apple pie filling
