Apple Pie Cinnamon Rolls
Ingredients
- Dough
- 1 cup warm milk 110°F
- 2¼ tsp active dry yeast
- ½ cup sugar divided
- ⅓ cup melted unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 4 –4½ cups all-purpose flour
- Apple Filling
- 4 medium apples peeled & diced
- 3 tbsp unsalted butter
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Pinch of salt
- Cinnamon Sugar
- ½ cup softened unsalted butter
- ¾ cup brown sugar
- 2 tbsp cinnamon
- ¼ tsp salt
- Cream Cheese Glaze
- 4 oz cream cheese softened
- ¼ cup softened unsalted butter
- 1½ cups powdered sugar
- 3 –4 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make Dough
- Mix warm milk, 2 tbsp sugar, and yeast. Let sit 5–10 min until foamy.
- Add melted butter, eggs, vanilla, and remaining sugar. Stir.
- Add salt and flour, mix to a soft dough. Knead 8–10 min until smooth.
- Place in greased bowl, cover, and rise 1–1½ hrs until doubled.
- Prepare Filling
- Cook apples in butter 5–7 min until slightly soft.
- Stir in brown sugar, cinnamon, nutmeg, cloves, and salt.
- Add cornstarch and lemon juice; cook 1 min to thicken. Cool completely.
- Assemble
- Punch down dough and roll into a 16x12 in rectangle.
- Spread butter, sprinkle cinnamon sugar, then cooled apples.
- Roll up tightly and cut into 12 pieces.
- Place in greased 9x13 in pan, cover, and rise 45–60 min until puffy.
- Bake
- Preheat oven to 375°F.
- Bake 25–30 min until golden (internal temp 190°F). Cool 10 min.
- Glaze
- Beat cream cheese and butter until smooth.
- Mix in powdered sugar, milk, vanilla, and salt until drizzleable.
- Spread over warm rolls and serve.
Notes
Use Granny Smith or Honeycrisp apples for best texture.
If tops brown too quickly, tent with foil during baking.
Rolls can be assembled the night before and baked the next day.