Apple Pie Cinnamon Rolls
Tender, pillowy cinnamon rolls filled with spiced apple pie filling and topped with luscious cinnamon cream cheese icing - the ultimate fall comfort dessert.
Equipment
Ingredients
Dough
whole milk (room temperature)
180 ml
active dry yeast
6 g
honey
1 tsp
large egg
1 piece
large egg yolk
1 piece
granulated sugar
75 g
salt
3 g
bread flour
410 g
unsalted butter (softened)
60 g
Apple Pie Filling
apples (peeled, cored, diced)
650 g
butter
42 g
lemon juice
30 ml
brown sugar (packed)
110 g
salt
1.5 g
ground cinnamon
2 tsp
cornstarch
7 g
Cinnamon Sugar Filling
unsalted butter (softened)
64 g
brown sugar
95 g
ground cinnamon
2 tsp
ground nutmeg
0.3 g
Cinnamon Cream Cheese Icing
unsalted butter (room temperature)
56 g
cream cheese (room temperature)
113 g
ground cinnamon
0.5 tsp
heavy cream
60 ml
icing sugar
100 g
Assembly
heavy cream
45 ml
Instructions
Activate the yeast
Warm the milk and combine with yeast and honey to activate the yeast.
Make the dough
Mix the activated yeast mixture with egg, egg yolk, sugar, salt, flour, and softened butter to form a soft dough.
First proof
Cover and let the dough rise until doubled in size, about 1 hour.
Prepare apple filling
Peel, core and dice the apples into small pieces.
Cook apple pie filling
Melt butter in a pan, add diced apples, lemon juice, brown sugar, salt, and cinnamon. Cook until apples are soft. Add cornstarch slurry and cook until thickened.
Roll out the dough
Roll the dough into a 30x40cm rectangle on a lightly floured surface.
Spread cinnamon filling
Spread softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and nutmeg mixture.
Form the rolls
Roll the dough tightly from the long side, then cut into 9 equal pieces using dental floss or sharp knife.
Second proof
Place rolls in greased 20x20cm pan, cover and let rise until doubled, about 25 minutes.
Add heavy cream
Pour heavy cream over the proofed rolls before baking.
Bake the rolls
Bake at 175°C for 28-35 minutes until golden brown and internal temperature reaches 88°C.
Make cream cheese icing
Beat butter and cream cheese until smooth, add cinnamon, icing sugar and heavy cream until creamy consistency.
Serve
Drizzle warm rolls with cream cheese icing and top with remaining apple pie filling.
Original recipe
Storage
Best served warm. Store iced rolls in airtight container. Un-iced rolls can be frozen for up to a month.
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