Description
These Apple Pie Cinnamon Rolls combine the classic warmth of cinnamon rolls with the sweet, tender bite of fresh apples for a delightful treat. Soft, fluffy dough is filled with a buttery brown sugar cinnamon mixture and diced apples, then baked to golden perfection and topped with a smooth vanilla glaze. Perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Dough:
- 1 cup warm milk (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 2 tablespoons ground cinnamon
- 2 large apples, peeled, cored, and diced
Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm milk and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Add granulated sugar, melted butter, salt, and egg to the yeast mixture. Mix thoroughly to combine all ingredients evenly.
- Add Flour: Gradually incorporate the all-purpose flour into the wet mixture, adding one cup at a time, until a soft dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it, and allow it to rise in a warm spot for about 1 hour, or until it doubles in size.
- Prepare Filling: In a separate bowl, combine softened butter, light brown sugar, and ground cinnamon until creamy. Set this mixture aside.
- Roll Dough: After the dough has risen, roll it out into a 9×13 inch rectangle on a floured surface.
- Add Filling and Apples: Spread the cinnamon-butter mixture evenly over the dough, then sprinkle diced apples across the top.
- Form Rolls: Starting from one of the long edges, roll the dough tightly into a log. Cut the log into 12 even slices.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover, and allow them to rise again for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn lightly golden brown.
- Make Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Finish and Serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately for the best flavor and texture.
Notes
- Ensure the milk is not too hot when activating yeast, as temperatures above 120°F can kill the yeast.
- Diced apples can be any variety you prefer; tart apples like Granny Smith add a nice contrast to the sweet filling.
- For extra flavor, add a pinch of nutmeg or ground cloves to the filling mixture.
- If you prefer, substitute the unsalted butter with margarine or a dairy-free alternative for a lactose-free version.
- The glaze consistency can be adjusted by adding more or less milk depending on how thick you want it.
- These rolls are best enjoyed fresh but can be reheated gently in the microwave or oven.
