Apple Pie Cinnamon Rolls
These apple pie cinnamon rolls with maple cream cheese frosting are a *must make* during the fall. Think a classic cinnamon roll, with an added layer of gooey cinnamon apples and topped with a sweet maple frosting. These cinnamon rolls bring in some of the best flavors of fall.
Equipment
- 1 stand mixer (not needed but nice to have)
- 1 thermometer to test temperature of milk
- 1 Rolling Pin or wine bottle
- 1 food scale easiest way to measure presicely in baking.
Ingredients
FOR THE ROLLS
- 3/4 cup (180g) warm whole milk (heated to 110 degrees F)
- 2 1/4 teaspoons quick rise or active yeast 1/4-ounce package yeast*
- 1/4 cup (50g) granulated sugar
- 1 egg plus 1 egg yolk at room temperature
- 1/4 cup butter, melted (salted)
- 3 cups (360g) bread flour, plus more for dusting
- 1 teaspoon salt
- 1/3 cup heavy cream
FOR THE APPLE PIE FILLING
- 3 peeled and chopped apples
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup white sugar
FOR THE BROWN SUGAR MIXTURE
- 2/3 cup dark brown sugar you can use light brown sugar also
- 1.5 tablespoons ground cinnamon
- 1/4 cup butter softened
FOR THE MAPLE CREAM CHEESE FROSTING
- 1 brick of cream cheese
- 4 tbsp butter
- 1/2 cup pure maple syrup
- 1 tsp vanilla
Instructions
- First thing's first, take out your butter, cream cheese, and eggs and let sit at room temperature. You want your butter fully softened and your eggs at room temperature before starting your dough.
- Start your apple mixture - peel and chop your apples into small cubes and place into a small sauce pan. Add in your white sugar, cinnamon, nutmeg, and water. Cover and bring to a simmer on the stove. Let these simmer for about 30 minutes. If the water evaporates, add a little bit more. You want these apples soft enough to roughly mash at the end.
- Warm your milk to about 110 degrees F. Melt 1/4 cup of butter. You can do this on the stove or in a microwave. In a large bowl start the dough. Add the warm milk to a large bowl and sprinkle in active yeast on top. Add in your sugar, egg, egg yolk, and melted butter. Next stir in the flour and salt and mix together with a wooden spoon until the dough forms.
- Here you'll use a stand mixer and knead with the hook for 8 minutes on medium. If you don't have a stand mixer, you can knead with your hands it will just take a little longer. Sprinkle some flour down generously on your countertop and begin to knead for about 9-10 minutes.
- Transfer your dough ball to an oiled bowl and cover with plastic wrap and a warm towel, and let rest for 1 hour until dough has doubled in size. Double check your apples for doneness and smash roughly with a fork or potato masher. Remove from heat and let cool in a bowl.
- Make your butter, brown sugar, and cinnamon mixture but adding SOFTENED butter to a bowl with cinnamon and brown sugar, mix together really well and set aside until dough is done rising.
- Preheat oven to 350 degrees. Once dough has rested, sprinkle flour on a surface and roll out your dough to about a 14x9 inch rectangle. Lather with your butter and brown sugar mixture. Top with your apple mixture and spread evenly on top of the brown sugar and butter. Gently press the apples into the dough to make sure they stay in place when you roll.
- Roll your dough tightly. Using floss or a serrated knife, cut rolls into about 1 inch slices. Place in a sprayed pan. I used a 9-inch round Le Crueset. I did about 6 at a time because they do expand. Cover with plastic wrap and let rest for 1 hour.
- Pour about 1/3 cup of cream in between each cinnamon roll. Bake for about 25-35 minutes. Depending on your oven, just keep on an eye on these. They should be golden brown, but you don't want them overcooked because you want them a *little* bit doughy.
- Remove from oven and let cool for 15 minutes before topping with maple frosting. Enjoy!