Apple Pie Cinnamon Rolls with Apple Cider Icing
Soft, fluffy, perfectly sweet, and just melt in your mouth delicious! These Apple Pie Cinnamon Rolls are the best tear-and-share breakfast bake during the holiday's.
Ingredients
Rolls
- 2 ½ cup all purpose flour
- ⅓ cup sugar
- 2 teaspoons instant yeast
- ½ teaspoon apple pie spice
- 5 Tablespoons salted butter
- ¾ cup milk
- 1 large egg
Filling
- ½ cup salted butter, room temperature
- ½ cup brown sugar, firmly packed
- ¼ cup all purpose flour
- 2 Tablespoons apple pie spice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 3 cups apple pie filling
Icing
- ½ cup powdered sugar, sifted
- 3 Tablespoons fresh apple cider
Instructions
Rolls
- In the bowl of an electric mixer, combine flour, sugar, yeast, and apple pie spice.
- Combine butter and milk in a small saucepan.
- Heat over medium low heat, stirring occasionally, until butter is melted.
- Cool to 120-130 degrees F.
- Pour over flour mixture.
- Mix until thoroughly combined.
- Add egg.
- Mix until combined.
- Switch to dough hook, if using.
- Knead until dough is smooth and cleans the bowl, about 8 minutes.
- Spray a covered container with cooking spray.
- Place dough in container and cover.
- Allow to rise in a warm place until doubled in bulk, about 1 1/2-2 hours.
Filling
- Combine butter, brown sugar, flour, apple pie spice, salt, and vanilla in a medium bowl.
- Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Set aside.
- Place apple pie filling in bowl of food processor.
- Process until apple is chopped into small pieces. Set aside.
Putting It Together
- Spray a 13"x18" pan with cooking spray. Set aside.
- Turn proofed dough out onto a floured surface.
- Roll into a 16"x16" square.
- Spread butter and sugar mixture on dough, taking it all the way out to the sides.
- Top with apple pie filling, spreading it to 1/4" from sides.
- Roll dough up jellyroll-style.
- Cut into 1 1/2" rolls.
- Place rolls in prepared pan.
- Cover with plastic wrap.
- Allow to rise in a warm place until doubled, about 1-1 1/2 hours.
- While rolls are proofing, heat oven to 375 degrees F.
- Place proofed rolls in oven and tent loosely with foil.
- Bake for 35-40 minutes, until rolls are golden brown and cooked through.
- Remove from oven and allow to cool.
Icing
- In a small bowl, combine powdered sugar and apple cider.
- Beat until smooth.
- Drizzle rolls with icing.
Notes
- Rolling the dough into a square is a LOT easier if you use a square container to proof it.
- Use an offset spatula to spread filling onto dough. It's so much easier than using your hands!
- These rolls are messy! You may have to re-roll a few of them, but I promise the mess is worth it!
- Check your yeast and make sure it’s in-date.
- If the milk mixture does get too hot, don’t worry! You haven’t ruined anything. It just takes longer to cool down. Give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
- If you don't have a big enough lidded container to allow the dough to rise, you can put the dough in a glass bowl and cover it with plastic wrap!
- If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
- Cinnamon can be used in place of apple pie spice in the filling and roll dough.
Nutrition
Serving: 1rollCalories: 377kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 179mgPotassium: 130mgFiber: 2gSugar: 29gVitamin A: 446IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.