Print

Irresistible Apple Pie Cinnamon Rolls That Will Sweeten Your Day

Irresistible Apple Pie Cinnamon Rolls That Will Sweeten Your Day - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Apple Pie Cinnamon Rolls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup whole milk, warmed (about 110°F)
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon salt
  • 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but Mama Lu always liked a little extra warmth)
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream or whole milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Substitution tips: If you prefer a dairy-free version, substitute almond or oat milk for whole milk and use a plant-based butter alternative. For a gluten-free take, a blend of gluten-free flours designed for baking works well, though the texture will be a bit different. Feel free to swap brown sugar with coconut sugar for a deeper caramel note.

Instructions

  1. Begin by warming your milk until it’s pleasantly warm to the touch (around 110°F). Pour it into a large mixing bowl and sprinkle the yeast on top. Let it sit for 5 to 10 minutes until it becomes foamy. This little bubble show is like a secret handshake between you and the dough.
  2. Stir in the sugar, melted butter, egg, and salt into the yeast mixture until well combined.
  3. Gradually add the flour, one cup at a time, stirring until a soft dough forms. It should be a bit sticky but manageable. I remember Mama Lu telling me, “If it’s too stiff, it won’t rise right. It’s gotta feel like a soft hug.”
  4. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and elastic. You’ll know you’ve hit the mark when it springs back gently when poked.
  5. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. This pause is like a little nap for the dough—one that makes all the difference.
  6. While the dough rises, prepare the filling. In a medium bowl, mix the diced apples, brown sugar, cinnamon, nutmeg (if using), and melted butter. Let this sit so the flavors meld while your dough does its thing.
  7. Once the dough has risen, gently punch it down and roll it out on a floured surface into a rectangle about 16×12 inches. Spread the apple filling evenly over the dough, making sure to leave a small border on one long edge.
  8. Starting with the edge closest to the filling, carefully roll the dough into a tight log. Pinch the seam to seal it well.
  9. Using a sharp knife or dental floss, cut the log into 12 equal slices. Transfer these rolls to a greased 9×13-inch baking dish, spacing them slightly apart.
  10. Cover the rolls loosely with a towel and let them rise for another 30 to 45 minutes, until puffy.
  11. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. You’ll know they’re ready when the tops are lightly browned and the kitchen smells like a fall fairytale.
  12. While the rolls bake, whisk together powdered sugar, cream, and vanilla to make a smooth glaze.
  13. Once the rolls come out of the oven, let them cool for about 10 minutes before drizzling the glaze generously over the top. Mama Lu always said, “Don’t be shy with the glaze—it’s the icing on life.”

Find it online: https://claracooking.com/apple-pie-cinnamon-rolls/