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Apple Pie Cinnamon Roll at www.chefkimihou.com

Apple Pie Cinnamon Rolls

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Course Dessert, Snack

Equipment

  • Lightly greased 11*13 pan
  • Stand Mixer with paddle and dough hook
  • Whisk
  • 2 small bowls
  • tea towels

Ingredients
  

  • 1 cup warm milk should be warm to the touch not hot
  • 1 packet instant yeast
  • 2 large eggs brought to room temperature *see notes on egg safety
  • 1/3 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup all-purpose flour reserved
  • FOR THE FILLING:
  • 1/2 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 1 1.25 oz packet freeze-dried cinnamon apple slices crushed
  • 1/2 cup heavy cream warmed (reserved for after 2nd rising)
  • FOR THE FROSTING:
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • topping
  • 1 green granny smith apple cored and chopped
  • 1 tsp vanilla
  • 1/3 packed light brown sugar
  • 2 tbsp unsalted butter

Instructions
 

  • Add yeast and warm milk to the bowl of a stand mixer.
  • Add the eggs, melted butter (make sure its not HOT) and sugar to the bowl.
  • Whisk together or use the paddle attachment to combine.
  • Add in the salt and four cups of flour.
  • Using the paddle attachment, mix until just incorporated.
  • Let sit for five mins so the flour can absorb the liquid
  • Change the handle from the paddle to the dough hook and knead on medium speed for 5-7 mins.
  • The dough will still stick to the sides of the bowl, but should still hold shape. If it does not add in the reserved 1/2 cup of flour.
  • Spray a large bowl with nonstick spray, add the dough to it and cover with a cloth.
  • Allow to rise in a warm place for 35-40 mins (or until doubled in size)
  • While the dough is rising, make the filling.
  • Add all the ingredients to a small bowl and mix well together. (I crushed the freeze-dried fruit in a food processor)
  • Turn the dough out on a lightly floured surface.
  • Roll the dough to a 24*15" rectangle.
  • Drop dollops of the filling all over the dough, then spread it evenly over the top surface of the dough.
  • (if it cools off too much you can make it soft by warming it in the microwave for 15 seconds)
  • Starting on the long end, roll the dough up tightly jelly-roll style.
  • Cut into 12 slices and place into prepared pan
  • Preheat the oven to 375 degrees.
  • Cover the pan and allow the apple pie cinnamon rolls to rise for 20 minutes or until nearly double.
  • Pour the 1/2 cup heavy cream over the rolls right before baking.
  • Bake for 20-25 mins until the rolls are lightly golden brown and the center is cooked through.
  • While baking prepare frosting and or apple pie topping.
  • Frosting
  • In a large bowl, blend softened cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla.
  • Beat until combined.
  • Topping
  • In a small saucepan add butter, apples, brown sugar, and vanilla. Bring to a boil, stirring frequently. Once all
  • the sugar is completely melted, pour it into a bowl and let cool.
  • Remove the rolls from the oven. Top with cream cheese allowing it to melt over the top. Add apple pie filling,
  • Serve and enjoy warm!

Notes

If the dough does not double in size by the 40 min mark, place it in a warmer space for 10 additional min. If it is
still not rising your yeast is not activated and the dough should be discarded.
I typically turn on the oven and place the bowl on the back burner to allow the dough to rise.
Tried this recipe?Let us know how it was!