Apple Pie Cinnamon Rolls
12
40 minutes
There’s nothing quite like the smell of cinnamon rolls baking in the oven, but these aren’t your average rolls. They’re filled with a warm apple pie mixture, layered with a rich cinnamon butter spread, and finished with smooth cream cheese frosting. This recipe is written with the Bosch Stand Mixer in mind, which means your dough comes together even faster while still giving you the same fluffy, bakery-quality result. Perfect for holidays, cozy brunches, or anytime you want a comforting homemade treat, these rolls bring together the best of apple pie and cinnamon rolls in one irresistible bake.
Ingredients
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1 ¼ cups whole milk, warmed to about 110°F
⅓ cup granulated sugar, divided
1 ½ tbsp SAF Instant Yeast
6 tbsp unsalted butter, softened
2 large eggs, lightly whisked
5 ½ cups all-purpose flour
½ tsp salt
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4 medium apples, chopped
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
¼ cup water
1 tbsp cornstarch mixed with 1 tbsp water
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½ cup unsalted butter, softened
¼ cup brown sugar
1 tbsp cinnamon
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1 cup cream cheese, softened
6 tbsp unsalted butter, softened
1 ¾ cups powdered sugar
½ tsp vanilla extract
Pinch of salt
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Bosch Mixer
Saf Instant Yeast
Large Dough Mat
Directions
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Pour the warm milk into the Bosch mixer bowl. Add the instant yeast, all of the sugar, softened butter, and eggs. Mix briefly on low speed until the mixture looks combined.
Add 5 cups of flour and the salt. Mix with the dough hook on speed 1 until the flour is mostly absorbed, then increase to speed 2 and knead for 6 to 8 minutes. Add the final ½ cup flour only if the dough feels sticky.
The dough should clear the sides of the bowl but may still cling slightly to the bottom. Shape it into a ball, place it in a greased bowl, cover, and let rise until doubled, about 1 to 1 ½ hours.
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Place the apples, brown sugar, cinnamon, nutmeg, water, and salt into a saucepan.
Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens slightly, about 12 to 15 minutes. If the pan looks too dry, add a splash more water.
Stir in the cornstarch slurry and cook another 1 to 2 minutes, until glossy and thick.
Transfer to a bowl and let cool completely before using.
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Stir together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
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Lightly grease a 9×13-inch baking dish.
Place the risen dough on your NutriMill Large Dough Mat, lightly dusted with flour. Roll the dough into a rectangle about 20×12 inches, ½ inch thick.
Spread the cinnamon butter evenly across the dough.
Scatter the cooled apple filling over the top, spreading it into an even layer.
Starting at a long edge, roll the dough into a tight log. Trim the ends if uneven.
Slice into 12 equal rolls, using unflavored dental floss for neat cuts.
Arrange the rolls in the prepared pan, cover, and let them rise for about 45 to 60 minutes, until puffy.
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Preheat oven to 375°F
Bake for 25 to 30 minutes, until golden and cooked through. Cover loosely with foil if they brown too quickly.
Let the rolls cool for 20 minutes before adding frosting.
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In your Bosch Stand Mixer fitted with the wire whips, beat the cream cheese and butter together until smooth and creamy.
Add powdered sugar, vanilla, and salt. Start on low speed until combined, then increase to medium-high and whip until light and fluffy.
Spread generously over the warm rolls.
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Best enjoyed the day they’re made.
Store leftovers in the fridge for up to 4 days and rewarm before serving.
Freeze baked rolls without frosting. Thaw overnight in the fridge, reheat gently, then frost.