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.
- 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
- 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
- ½ cup powdered sugar, sifted
- 3 Tablespoons fresh apple cider
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.
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.
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.
- 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.
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.