These easy Apple Pie Cinnamon Rolls are the perfect combination of cinnamon roll dough and homemade apple pie filling. The addition of streusel topping takes these apple pie cinnamon rolls to a whole new level!
I’ve been in my Fall baking mode for almost the whole month of August, and these lovely rolls were the highlight of my Fall baking. The warm apple pie filling is wrapped in the BEST cinnamon roll dough for a delicious treat. The streusel topping was added for my husband, who loves Dutch Apple Pies, which typically have streusel topping rather than pie crust.
Let me just say, these cinnamon rolls were a huge hit with my family!
If you haven’t started your Fall baking yet, put this recipe at the top of your list, you will not regret it! Need more Fall baking inspiration? Check out this Pumpkin Bread recipe, it is the best I have ever had!
- Flour – This recipe uses a combination of all-purpose flour and bread flour for the fluffiest cinnamon roll dough.
- Sugars – All 5 components of this dough use sugar. You will need granulated sugar, brown sugar and powdered sugar.
- Yeast – This recipe uses dry active yeast.
- Salt
- Milk – Whole or 2% milk (I’ve have had success using both types) to help create soft pillowy dough.
- Water
- Lemon Juice – Tossing the apples in the lemon juice will help prevent them from oxidizing.
- Heavy Cream – The heavy cream is used in making the icing. If you do not have heavy cream, you can replace it with milk.
- Butter – The dough, cinnamon butter filling, apple pie filling and streusel topping use unsalted butter.
- Vanilla Extract
- Eggs
- Apples – Use any apple that is good for baking. I love using honey crisp apples for this recipe.
- Spices – You will need ground cinnamon and ground nutmeg.
- Baking Powder
- Cornstarch
1 When making the dough, ensure it passes the windowpane test. For this test, pinch off a small piece of dough and gently stretch it between your fingers. The dough should become thin and translucent in the center without tearing. This indicates sufficient kneading. If the dough tears or breaks easily, it requires additional kneading.
2 Let the apple pie filling cool completely before spreading it on the dough. This will prevent the dough from getting too soft to roll.
3 Only proof the shaped rolls until they are puffy, not doubled in size. This usually takes 30 to 45 minutes.
4 Spread the icing on the cinnamon rolls five minutes after removing them from the oven. This technique allows the icing to seep into the rolls, adding moisture. It also creates a thin layer of icing crust similar to that found in bakery or donut shop cinnamon rolls.
Store in an airtight container at room temperature up to two days. Or in the refrigerator for up to one week. If they last that long
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Why are my cinnamon rolls not fluffy?
Usually, the reason cinnamon rolls are not fluffy is because they have not proofed long enough. Make sure the dough is puffy before it goes into the oven.
What happens if you let cinnamon rolls rise too long?
Cinnamon rolls that rise too long will become over proofed leading to dense and flat cinnamon rolls.
How to tell when cinnamon rolls are done?
Once the cinnamon rolls have been baking for 30 minutes, check if the tops have turned golden brown. You can then test the middle with a thermometer, which should register between 190°F and 200°F, or gently lift one of the centers to ensure the dough is cooked through and not raw.
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Tried This Recipe?
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The post Apple Pie Cinnamon Rolls first appeared on Simply Scratch Made.