Description
Delight in these Apple Pie Cinnamon Rolls, a perfect blend of soft, gooey dough filled with a warm, spiced apple pie filling. Combining the classic flavors of apple pie with the comforting texture of cinnamon rolls, this recipe offers a sweet breakfast or dessert treat that is both satisfying and aromatic.
Ingredients
Scale
For the Dough
- 500 g all-purpose flour
- 1½ tsp salt
- 2¼ tsp instant dry yeast
- 120 g sugar
- 240 ml lukewarm milk
- 60 g unsalted melted butter, cooled to room temperature
- 1 egg at room temperature
- ½ tsp vanilla extract or essence
For the Apple Pie Filling
- 900 g apples (Pink Lady, Fuji, or Royal Gala recommended)
- 60 g unsalted butter
- 170 g brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
Instructions
- Prepare the Dough: In a bowl, combine lukewarm milk, egg, vanilla extract, and melted butter. In a separate large bowl, mix all the dry ingredients—flour, salt, sugar, and instant dry yeast. Make a well in the center of the dry mix and pour in the wet ingredients. Mix thoroughly until you get a uniform, sticky dough. This stickiness is intentional to keep the rolls gooey rather than bread-like. Cover with cling film and let the dough proof in a warm place for about 1 hour or until doubled in size.
- Make the Apple Pie Filling: Peel and core the apples, then cut them into small cubes. In a saucepan, melt the butter and add apples along with brown sugar, ground cinnamon, cornstarch, salt, and water. Cook over medium heat, stirring frequently, until the apples soften and the sauce thickens, about 10-15 minutes. Remove from heat and allow the filling to cool completely. Reserve a quarter of the filling for topping after baking.
- Assemble the Rolls: On a floured clean surface, roll the dough into a 40×30 cm (16×12 inch) rectangle. Make sure to dust flour underneath and on top to avoid sticking. Spread the cooled apple pie filling evenly over the dough with a spatula. Starting from one edge, roll the dough tightly into a log. Once the first two rolls are formed, you can gently push to complete the rolling tightly.
- Slice and Proof: Cut the rolled log into individual rolls about three fingers thick. Place the rolls on a baking pan lined with baking paper, leaving enough space between each so they can expand. Cover and let them sit in a warm place for 30 minutes to proof further.
- Bake: Preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 20-30 minutes or until they turn light golden brown on top.
- Final Touch: Once baked, top the rolls with the reserved quarter of the apple pie filling for an extra burst of flavor and moisture. Serve warm.
Notes
- For overnight proofing, reduce the yeast to 1¾ tsp. Proof the rolls in the fridge for 12 hours but no more than 14 hours before baking.
- Ensure the dough is still sticky to maintain the soft, gooey texture after baking.
- Use a baking pan lined with baking paper to prevent the rolls from sticking due to the sugary filling.
- Picking sweet, crisp apple varieties like Pink Lady or Fuji enhances the flavor and texture of the filling.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
