Apple Cinnamon Rolls Recipe

Apple pie filled cinnamon rolls in a green dish.

5 from 1 vote

Apple Cinnamon Rolls are a sweet, spiced treat layered with warm cinnamon-sugar apples and tender, homemade dough, finished with a drizzle of rich, buttery frosting.

Prep Time25

Cook Time20

Rest1 30

Total Time2 15

Course: Breakfast, Rolls

Cuisine: American

Diet: Vegetarian

Servings: Rolls

Calories: 427kcal

Author: Andrea

Ingredients

Rolls

5 cups all-purpose flour
1 package ( 2 1/4 tsp) active dry yeast
3 Tbsp sugar
2/3 cup butter flavored shortening
2 cups milk minus 2 Tbsp
1/4 cup warm water
2 Tbsp apple cider or white vinegar
1 teaspoon salt
1 tsp baking soda
1 tsp baking powder

Filling

2 cups brown sugar
8 Tbsp (1 stick) butter room temperature
4 Granny Smith apples peeled, cored and diced
1 tablespoon corn starch
2 Tbsp cinnamon
1/2 tsp salt
1 Tbsp vanilla

Brown Sugar Frosting

2 cups powdered sugar
1 cup brown sugar
8 Tbsp (1 stick) butter room temperature
1/2 cup whole milk + extra if you want it to be more of a glaze
1/4 tsp salt
1 1/4 tsp vanilla extract

Garnish (optional)

1 cup pecans and walnuts toasted and chopped

Instructions

In a small bowl, combine the warm water and yeast. Whisk to combine, and allow to sit for 10–15 minutes, until the mixture becomes foamy.
Meanwhile, combine the vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
In the bowl of a stand mixer, combine the flour, sugar, salt, baking soda, and baking powder. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Stir in the yeast and milk mixture. Using the pastry hook, mix (knead) until a ball begins to form. Place the ball of dough in a large, lightly greased bowl. Cover tightly with plastic wrap, and place in the refrigerator overnight.
In the morning, prepare the filling by combining all ingredients in a medium-sized bowl. Mix to combine.
Remove the dough from the refrigerator, and divide it into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9×13 baking dish. Repeat with the second ball of dough. Cover the pans with a dish cloth, and set them in a draft-free area for 1½ hours, or until the rolls have doubled in size.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the rolls into the oven, and bake for 20–25 minutes, or until the tops are golden brown in color. Remove the rolls, and place the pan on a wire rack to cool for 15 minutes.
Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine the butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat, and add in the whole milk, salt, and vanilla, then the powdered sugar. Spread over the warm rolls. Garnish with toasted nuts, and serve immediately.

Notes

STORE Cinnamon Rolls with Apple Pie Filling leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Make sure they are well-covered to prevent drying out. Let the rolls cool completely on a wire rack before storing them. If you’ve already added frosting, let it set before wrapping.

If you’d like to FREEZE them, place the completely cooled rolls (without frosting) in a freezer-safe container or wrap each one tightly in plastic wrap. Place the wrapped rolls in a resealable freezer-safe bag or airtight container, and label with the date. They’ll keep well for up to 3 months.

REHEAT by removing the rolls from the freezer and letting them thaw at room temperature for 2–3 hours while still wrapped. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Unwrap and place on a baking sheet lined with parchment paper. Warm in the oven for 5–10 minutes or microwave for 20–30 seconds. Add fresh frosting after reheating, if frozen without.

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