Apple Pie Cinnamon Rolls
These apple pie cinnamon rolls recipe is gooey, soft, fluffy, sticky and so delicious! It has a soft dough with a brown sugar apple filling that is very easy to make.
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Servings: 10 cinnamon rolls
Ingredients
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 I like to use Pink Lady, Fuji or Royal Gala
- 60 g unsalted butter
- 170 g brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
Instructions
For the dough
- Mix the lukewarm milk, eggs, vanilla extract and melted butter.
- Mix all the dry ingredients in a separate bowl and make a hole in the centre and add all the wet ingredients in the center.
- Mix everything until you have a uniform dough. It's really sticky so don't worry, that's just the way this dough is ? That makes them gooey at the end instead of bread-y and hard.
- Let the dough rest to proof for 1 hour covered in cling film or until it doubles in size. If it’s too cold, place it in the oven with the light on and no temperature setting.
For the apple pie filling
- Peel the apples and remove the core. Cut the apples into small cubes.
- Cook the apples with the rest of the ingredients in a saucepan until the apples are soft and the sauce thickens. It should take 10-15 minutes.
- Let the filling cool down completely to room temperature and reserve ¼ of it which we will use once they're baked.
Assembly
- Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out until you have a 40x30 cm/12x16-inch rectangle. Try to keep it as rectangular as you can. At the very end make sure it's not stuck and dust more flour if necessary so you can roll it with ease.
- Spread the apple pie filling onto the dough using a spatula.
- Start rolling: first, do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
- Cut the rolls (I did mine 3 fingers thick) and place them on a baking pan lined with baking paper at the bottom (this will help later so the sugar doesn’t stick, you’ll thank me!) and arrange them nicely. Keep a couple of fingers' distance between them so that they can rise during proofing and after in the oven without becoming square.
- Let them sit for 30min*** (again, it helps if they’re in a warm environment) and then they go in the oven at 180°C/350°F for 20-30min or until they're light golden brown on top.
Notes
***If you want to proof the rolls overnight to bake them the next morning, the amount of yeast changes to 1 3/4 tsp. The final proofing time is 12 hours in the fridge and no more than 14 hours. After that time they go straight in the oven.
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