Apple Pie Cinnamon Rolls
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!
Cinnamon Rolls Apple Pie Bake Recipe
Apple Pie Cinnamon Rolls Ingredients:
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 flour
2 Tbsp 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
1 Cup Powdered Sugar
1 tbsp milk
1 tsp vanilla extract
Apple Pie Cinnamon Rolls from Scratch Recipe:
Preheat the oven to 375 degrees.
In a small bowl, stir together the yeast, water, and 2 tsp sugar and let it sit until it foams up in about 10 minutes.
In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined.
Add about half of the flour and mix until smooth then mix in the yeast mixture.
Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
Remove the dough to a lightly floured surface and knead for about 5 minutes.
Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise for about 2 hours.
Meanwhile, Toss the apples in a large bowl with lemon juice to keep them from browning and set aside.
Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy.
Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat.
Allow it to come to a hard boil, stirring constantly for 2 minutes.
Add the apples and bring back to a boil then reduce the heat to medium-low and simmer for 15 minutes or until apples soften to the desired texture.
Remove from heat and set aside.
When the dough has risen, punch the dough down and remove from the bowl.
Roll the dough out on a well-floured surface into roughly a 16×24 inch rectangle.
Spread the softened butter over the dough.
Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
Spread the apple mixture over top of the brown sugar.
Roll into a log, starting lengthwise; the log should end up approximately 24 inches long.
Slice evenly to create the separate rolls.
Line a 9×13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching.
Cover with a clean dish towel and allow the dough to double again for about 2 hours.
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.