If you love the taste of apple pie and cinnamon buns then you are going to absolutely love this recipe! It combines the fluffy dough of a cinnamon bun with the flavor filled filling of a delicious apple pie, all made right in your kitchen. Perfect for a late night dessert, a school function or a treat “just because”. This apple cinnamon roll recipe will soon become a staple in your house as it has in mine.
Apple Cinnamon Roll Recipe
1 package of yeast, or 2.5 teaspoons
1/2 cup lukewarm water
1/2 cup white sugar
1/2 cup scalded milk
1/3 cup butter, melted
1 egg, room temperature
2 teaspoons salt
4 cups flour
6 tablespoons butter, melted
4 apples, Granny Smith work great!
1/2 cup sugar
1 cup brown sugar + 1/2 cup extra
2 tablespoons ground cinnamon
1/4 cup cream cheese, softened
4 tablespoons unsalted butter
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
In a small bowl add the yeast and 2 tablespoons of the sugar to the warm water and set aside for about ten minutes.
In the mixing bowl of a stand mixer (use dough attachment) add the milk, butter, egg, remaining sugar and salt and mix on low speed. Add half of the flour and mix through.
Add the yeast mixture and continue to mix on low.
Add the rest of the flour and allow it to fully incorporate into a dough on medium speed. Remove from the mixing bowl and knead on a lightly floured surface until it becomes smooth, about five minutes.
Place the dough in a greased bowl and cover. Place in a warm area and allow it to double in size, about 2 hours.
Chop up the apples into small squares. Add all the ingredients into a medium saucepan and simmer on low-med heat until the apples are tender. Strain the apples from the juice and set them aside. You will be using the sauce later as well so don’t throw it out.
Once the dough has risen remove it from the bowl and punch it down. Roll it out on a floured surface, about 17×25 inch rectangle. Using a pastry brush, brush the reserved sauce onto the dough. Sprinkle the other 1/2 cup of brown sugar over the sauce then spread the apples over the dough.
Roll the dough into a log, lengthwise, so you end up with a 25″ long cinnamon bun in the end.
Using a sharp knife cut 12 cinnamon buns (using a sawing motion will help keep the shape).
Line a 12″ baking dish with parchment paper. Butter the parchment paper. Place the apple cinnamon rolls into the pan with enough room to rise, you don’t want them touching.
Cover with plastic wrap and set aside in a warm area for another 1.5-2 hours until it’s doubled in size again.
Preheat oven to 375* and bake for 20 minutes.
Mix the cream cheese, butter, sugar, vanilla and salt in a medium mixing bowl. Cream them together until it’s nice and smooth. Once the cinnamon buns are finished baking remove them from the oven and immediately put the icing on the rolls and serve.