These Cinnamon Rolls with Apple Pie Filling is just what need for a weekend morning. You'll see if you jump to recipe, it takes a couple hours to make. But most of that time is just proofing your dough, a fancy name of allowing the yeast to activate while it sits on your counter.
Cinnamon Rolls are the ultimate comfort food. There's something about the smell of cinnamon rolls baking in the oven. It brings a sense of home and comfort and
Why You'll Love This Cinnamon Rolls and Apple Pie Filling Recipe
- Tasty and delicious - I think the title speaks for itself. These homemade cinnamon rolls are perfect warm with a cup of coffee.
How to Make Apple Cinnamon Rolls
First, preheat oven to 375 and prepare an 8” round baking tin or 8’’x8’’ square pan with non-stick cooking spray. Keep in mind yeast is a little finicky. It needs to be in a warm not hot atmosphere. If you have a double oven you can preheat to to 375 and the other to 200F for proofing. Proofing a step in bread baking that activates the yeast in the dough. You would essentially use the lower temperature oven to place the dough while proofing. You may prepare your ingredients as well. I do this so I don't miss an ingredient.
Next, in a large bowl, you'll want to warm together the milk and melted butter, then sprinkle the yeast on top and let bloom for 5-7 minutes. The temperature of the milk mixture should be around 100F. A trick is that the mixture will be slightly warmer than body temperature.
After the dough blooming, stir in the vanilla, sugar, cinnamon, salt and ground ginger. You'll know it bloomed when it gets a foamy layer on top. If it does not bloom, that means the yeast has gone bad or your temperatures are off meaning too hot or too cold.
Now mix the flour into the milk-yeast mixture a ½ cup at a time.d Adding in smaller quantities will prevent dough from becoming too dry. You may use all three cups or just 2 ½ cups, just gauge it based on your dough. Add until dough forms a ball begins to pull away from edges.
Then you'll want to place the dough ball on a flour surface and knead for 2-3 minutes, then transfer to a large greased bowl.
Next, cover bowl with a wet hand towel and proof the dough for 45-50 minutes or until dough has doubled in size. Choose a warm area to proof or you may turn your oven into a proofer by heating to 200F and keeping a wet hand towel over bowl. Make sure to not let hand towel touch the dough.
Once proofed, roll cinnamon roll dough into a rectangle about 16 inches long and ¼ inch thick.
Now In a small bowl combine the softened butter, cinnamon and sugar. Then spread sugar mixture across the rolled dough, followed by the apple pie filling. I used easy apple pie filling to make this process a little easier.
Then roll the dough into a log with the seam facing down, then cut cinnamon rolls into about 7 rolls, or roll into quarters.
Fill baking tin or baking dish and proof or let sit again for another 10-15 minutes, then bake at 375F for 25-30 minutes until golden brown. I like to baked cinnamon rolls without frosting, but I did include a simple recipe for icing below.
Ice if desired and serve warm. May be kept in fridge for up to 3 days or frozen for up to 2 months and reheated at 350F for 10-12 minutes.
If you'd like a glaze or icing on top, you will need powdered sugar, vanilla, and milk. Just whisk all ingredients together and use immediately. Don't forget you may print the recipe below, this isn't quick and easy but well worth the effort. On busy days a Pillsbury Cinnamon rolls will do, but nothing beats homemade.
Cook's Tips:
- Use a thermometer to get precise yeast activation temp.
- Live in a cold area? You'll want to turn on that oven 200F just to warm it up, and then turn it off prior to proofing the dough.
- You may also use apple sauce, although it won't have that real fruit effect when biting into it.
- You may also use brown sugar as a substitute for white sugar.
FAQ:
- Can you freeze these?
- This recipe is best fresh.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Reheat it in the oven or microwave for a few seconds.
Looking for more easy dessert ideas? Try these Big Fat Chocolate Chip Cookies or Banana Bread Muffin
Tried this apple pie cinnamon roll recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Cinnamon Rolls With Apple Pie Filling
Ingredients
For Dough
- 1 Pack Active Dry Yeast or 2 ¼ tsp Active Dry Yeast
- 1 cup Milk
- 3 tbs Butter melted
- 1 tbs Vanilla
- ¼ tsp Salt
- 2 tsp Cinnamon
- ½ tsp Ground Ginger
- 1 tbs Sugar
- 3 cups Flour
- The Filling
- ⅔ cup Apple Pie Filling
- ½ cup Butter softened
- ¼ cup Sugar
- 1 tbs Cinnamon
For Icing
- 1 cup powdered sugar
- 1 tbs vanilla
- 2-3 tbs milk
Instructions
For Cinnamon Rolls
- Preheat oven to 375F and prepare an 8” round baking tin or 8’’x8’’ square pan with non-stick cooking spray. (unless using oven as proofer then preheat to 200F)
- Warm together the milk and butter, then sprinkle the yeast on top and let bloom for 5-7 minutes. The temperature of the milk mixture should be around 100F. A trick is that the mixture will be slightly warmer than body temperature.
- After blooming, stir in the vanilla, sugar, cinnamon, salt and ground ginger.
- Now mix the flour into the milk-yeast mixture a ½ cup at a time. Adding in smaller quantities will prevent dough from becoming too dry. You may use all three cups or just 2 ½ cups, just gauge it based on your dough. Add until dough forms a ball begins to pull away from edges.
- Place dough ball on flour surface and knead for 2-3 minutes, then transfer to a large greased bowl.
- Cover bowl with a wet hand towel and proof the dough for 45-50 minutes or until dough has doubled in size. Choose a warm area to proof or you may turn your oven into a proofer by heating to 200F and keeping a wet hand towel over bowl. Make sure to not let hand towel touch the dough.
- Once proofed, roll dough into a rectangle about 16 inches long and ¼ inch thick.
- In a small bowl combine the softened butter, cinnamon and sugar. Then spread sugar mixture across the rolled dough, followed by the apple pie filling.
- Roll into a log with the seam facing down, then cut into about 7 rolls.
- Fill baking tin and proof again for another 10-15 minutes, then bake at 375F for 25-30 minutes.
- Ice if desired and serve warm. May be kept in fridge for up to 3 days or frozen for up to 2 months and reheated at 350F for 10-12 minutes.
For Icing
- Whisk all ingredients in a bowl and serve immediately
Notes
Nutrition
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