Bread · Breakfast · Favorite Recipes

Apple Pie Cinnamon Rolls

I never would have thought to put anything inside cinnamon/sweet rolls until recently. I never thought there was such a thing. But now that I’ve made Raspberry Sweet Rolls, and these Apple Pie Cinnamon Rolls I am in heaven.

I thought that they were delicious. The Hubs said that he would rather have Apple Pie but that is completely understandable. You really should give these a try too!

2 1/4 tsp Yeast
1/2 cup Warm Water
1/2 cup Sugar
1/2 cup Scalded Milk
1/3 cup Melted Butter
1 Egg, room temp
2 tsp Salt
4 cups Flour

6 tbsp Melted Butter, divided
5 Apples or 7 cups Apples
1/2 cup Sugar
1 cup Brown Sugar
2 tbsp Ground Cinnamon

1/4 cup Cream Cheese, softened
4 tbsp Butter
1 1/2 cups Powdered Sugar
1/2 tsp Vanilla Extract
1/4 tsp Salt

In a small liquid measuring cup, combine the warm water, yeast, and 2 tsp sugar and let sit for about 5 minutes.
In the mixing bowl of a stand mixer, and using the hook attachment, add the scalded milk, melted butter, egg, remaining sugar, and salt.
Mix on low speed until combined.
Add half to he flour and mix until smooth.
Add yeast mixture and continue to mix on low.
Slowly add the remaining flour and increase the speed to medium and let it knead for about 5 minutes.
Remove dough, place in a greased bowl, cover, and set aside on the counter top or warm place.
While dough is rising, make the filling.
Heat 4 tbsp of butter and sugar in a large skillet, then add the apples.
Saute until apples are slightly caramelized.
Remove from heat and set aside.
When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tbsp of butter almost out to the edges, but not quite
Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
Spread the apple mixture over the brown sugar as evenly as you can.
Roll into a log, starting form one end to the other lengthwise.
Using a sharp knife, gently cut 2 inch slices with a sawing motion, to get about 12 cinnamon rolls.
Line a 9×13 baking pan with parchment paper and butter the parchment.
Sit the cinnamon rolls close together in the pan but not touching.
Cover with plastic wrap and let rise until the dough is doubled, about 1 1/2-2 hours.
While he rolls are rising, preheat the oven to 375*F.
Bake for about 20 minutes, careful not to over bake them.
While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric mixer on medium speed and set aside.
When cinnamon rolls come out of the oven, spread the glaze over the top and serve.


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