These Apple Pie Cinnamon Rolls are the perfect way to start any Fall morning!
Have I mentioned that I love Fall? The cool air, the hint that Winter is on its way, and the fact that everyone you turn, it’s getting closer and closer to apple picking time!
Backing with apples is actually quite a bit of fun. Depending on the type of apple that you get, you can make something sweet, tart or downright mouth-puckering good. The great part about cooking with apples? They are actually quite forgiving and simple to use!
Nothing says Fall better than these Apple Pie Cinnamon Rolls. Warm from the oven are an amazing way to eat them but truth be told, they are seriously just as good eating them the next morning. (or in the middle of the night when you need a pick me up!)
Keep this recipe handy because it’s a winner for sure. I love making these for the kiddos before school or even having a fresh pan waiting for them after. And be ready…there’s no way that anyone can stop at one. Trust me…We’ve tested this theory out time and time again!
1 package Active Dry Yeast (2 1/4 tsp)
1/2 cup water, lukewarm
1/2 cup + 2 tsp sugar
1/2 cup milk, lukewarm
1/3 cup butter, melted
1 egg, room temperature
2 tsp salt
4 cups all-purpose flourFor the Apple Pie Filling:
5-6 Medium Apples, peeled and chopped
2 Ttbsp Lemon Juice
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Cornstarch
1 tsp Cinnamon
1/2 tsp Nutmeg
2 cups Water
4 tbsp Butter, softened
1 cup brown sugar
2 tbsp ground cinnamon
For the Icing (Optional):
1 Cup Powdered Sugar
1 tbsp milk
1 tsp vanilla extract
Remove from heat and set aside.
Bake the rolls for about 22-25 minutes.
If a glaze is desired, mix powdered sugar, milk and vanilla together with a whisk.
Drizzle the glaze over top of the cinnamon rolls and serve.