Description
Indulge in the perfect combination of apple pie and cinnamon rolls with this easy recipe. Learn how to make delicious Apple Pie Cinnamon Rolls today!
Ingredients
Scale
- 7 large apples, peeled & diced (11 cups (2640 ml) diced, or 1130 grams diced)
- 56 grams beef suet
- 110 grams brown sugar
- 1 tbsp (15 ml) lemon juice
- 6 grams cinnamon
- 3 grams nutmeg
- 1/2 tsp (3 ml) ground cloves
- 1/4 tsp (1 ml) allspice
- pinch of salt
- 1/2 tsp (3 ml) vanilla extract
- 2 tsp (10 ml) corn starch
- 2 tsp (10 ml) water
- 115 grams beef suet, melted, 115°F (113 grams)
- 240 mL warm milk, 115°F (240 mL)
- 2 large eggs, lightly beaten and at room temperature
- 70 grams granulated sugar
- 9 grams instant yeast
- 3/4 tsp (4 ml) salt
- 528 grams all-purpose flour, spooned & leveled or weighed out (528 grams)
- 33 grams all-purpose flour, spooned & leveled or weighed out (33 grams)
- 52 grams old-fashioned whole rolled oats
- 55 grams brown sugar
- 1/8 tsp (1 ml) salt
- 1/2 tsp (3 ml) cinnamon
- 56 grams beef suet, cold (56 grams)
- 113 grams beef suet, very softened (113 grams) – feel free to microwave this to quickly soften it – if it’s a *tad* melty, that’s fine.
- 165 grams dark brown sugar – Light is fine too.
- 2 tsp (10 ml) cinnamon
- pinch of salt
- 2 tbsp (30 ml) boiled apple cider – See note below!
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) heavy cream
- 113 grams beef suet, softened (113 grams)
- 165 grams brown sugar
- 2 tbsp (30 ml) cinnamon
- 1/4 tsp (1 ml) nutmeg
- pinch of salt
- 1/2 tsp (3 ml) vanilla extract
- 80 grams heavy cream, for pouring over the rolls – don’t mix into the filling – Gently warm this in the microwave.
- 170 grams cream cheese, softened
- 115 grams powdered sugar
- 1 tsp (5 ml) vanilla extract
- pinch of salt
- 1/8 tsp (1 ml) cinnamon – I usually add more, about 1/4 to 1/2 tsp (3 ml) in total. Start small and adjust to taste!
- 2–3 tbsp (38 ml) milk or heavy cream
Instructions
- Prepare the Apple Mixture: Combine apple filling components in a medium saucepan over medium-high heat. Stir occasionally for 8-10 minutes until you achieve the preferred softness. If the liquid evaporates, add a bit more cider or water to maintain moisture. If the mixture isn’t thick enough, dissolve cornstarch in water and mix into the apple filling over medium heat, stirring for 30-60 seconds to thicken. This can be done up to three days in advance and stored in the refrigerator.
- Prepare the Dough: In a stand mixer bowl, combine melted suet, warm milk, eggs, sugar, yeast, and salt. Mix with a whisk, then switch to the paddle attachment and incorporate the flour on low speed until just combined. Let the dough rest for 5 minutes. Switch to the dough hook and knead on low speed for 5-7 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Create the Crisp Topping: Preheat the oven to 350℉. Line a baking sheet with parchment paper. Blend flour, oats, brown sugar, salt, and cinnamon. Cut in the cold suet until crumbly. Spread evenly on the prepared sheet and bake for 12-16 minutes, stirring halfway through. Ensure the edges don’t burn by moving them to the center.
- Prepare the Apple Cider Sauce: Mix all sauce ingredients in a medium bowl until smooth. Spread the mixture evenly in a greased 9×13 pan.
- Make the Cinnamon Filling: In a medium bowl, beat the filling ingredients at medium-high speed until smooth and creamy.
- Assemble the Rolls: Once the dough has risen, generously flour a work surface and roll the dough to a 14×22-inch rectangle. Spread the cinnamon filling over the dough. Distribute 1½ cups of the apple mixture evenly over the cinnamon filling.
- Shape the Rolls: Cut the dough into 1¾-inch strips. Roll each strip into a spiral and place in the prepared pan over the sauce. Use smaller pieces for the center. Cover with a towel and let rise for 30-40 minutes. Preheat the oven to 350℉.
- Bake the Rolls: Pour room temperature heavy cream over the risen rolls. Bake for 40-46 minutes until golden brown and set. An instant-read thermometer should read 205-210℉. Prepare the frosting while they bake.
- Prepare the Frosting: Beat all frosting ingredients in a bowl until smooth and creamy. Adjust the consistency with milk or cream as needed.
- Serve and Store: Frost the warm rolls, top with apple mixture, and sprinkle with crumble. Serve immediately. Store leftovers in the fridge for 2-3 days, reheating as desired. Best enjoyed fresh but can be reheated nicely.
Notes
- Consider using dark brown sugar in both the apple mixture and cinnamon filling for a more robust flavor.
- Ensure the suet is very softened for a smooth and creamy cinnamon filling texture.
- Adjust the cinnamon amount in the frosting to suit your taste, starting with a smaller quantity and increasing as desired.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: apple filling, cinnamon rolls, caramel sauce, cream cheese frosting, dough rising, crisp topping
