What do you get when you combine Apple Pie and Cinnamon Rolls? Apple Pie Cinnamon Rolls of course!
I am a lover of fried and baked dough with yummy sweetness on them. I can’t tell you the last time I ate at Cinnabon. Actually, it has been about 5 years ago. Sure I have had cinnamon rolls since then, but do you want to know why I haven’t had Cinnabon cinnamon rolls? Hmm? Hmm? That is because they are dangerous and I am like an addict when it comes to them!!!!
I LOSE MY MIND!!!
Seriously! You know that you can be a sugar addict, right? Well, I am one and Cinnabon is my substance of choice. If I have just one, just one, like an addict, I will keep going back for more and more. So, I only eat cinnamon rolls and sugary things that I know I can walk away from. It’s still hard but I have to be strong.
My taste buds are becoming more sensitive to sugar and these, surprisingly, aren’t that sweet. I mean, they are loaded with sugar, but it’s not “sugar city” in your mouth. They are wonderfully pleasant and delicious. I just can’t get enough. I dare you to make them and try to walk away from them. Go ahead! I triple-dog-dare you. Once you eat them come back to me and let’s talk about how we need to start an AA group for sugar addicts.
How to make Apple Pie Cinnamon Rolls
You start off making these Cinnamon Rolls just as you would Cinnamon Rolls. When I am in a rush to make dishes that require yeast, I use Pillsbury Hot Roll Mix because it just makes the entire process easier. I simply follow the instructions on the box and allow the dough to rise. I used this mix to make my Pecan Bourbon Sticky Buns and Homemade Cinnamon Rolls.
In the meantime, I make my apple filling which is just apples, brown sugar, cinnamon, and butter. I add a little cornstarch to make it thicker. I then allow the apples to cool because this will be my filling. From there, the rest is easy and straight forward! You rolls them up, slice them, and allow them to rise one more time and bake! Yep, it’s that simple. Although using the Hot Roll mix is easier to use (in my opinion), it will still take some time to make these Apple Pie Cinnamon Rolls.
The Fall season is upon us and these Apple Pie Cinnamon Rolls are the perfect start to Fall baking!
- 16 oz. box Hot Roll Mix
- 4 tbsp. unsalted butter, softened
- 1 c. hot milk
- 1 egg
- 4 tbsp. unsalted butter
- 3 Granny Smith apples, finely diced
- ½ c. sugar
- ½ c. brown sugar
- ⅓ c. cold water
- 3 tsp. corn starch
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tbsp. unsalted butter, melted
- 3 c. powdered sugar
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 2 tbsp. unsalted butter softened
- dash of cinnamon
- pinch of salt
- The first thing we are going to do is make the apple pie filling. In a large skillet, melt the 4 tablespoons of butter on medium heat. Once the butter has melted add both sugars and stir until they slightly dissolve. Now add the apples and stir to make sure the apples are evenly coated.
- Cok the apples until softened, about 10-12 minutes.
- Add the corn starch to the cold water in a separate small bowl. Use a fork to whisk to make sure that the cornstarch is completely dissolved. Pour the cornstarch mixture into the apple mixture and continue to stir. You will notice the mixture getting thicker.
- Add the nutmeg and cinnamon to the apples. Continue to stir for about 10 minutes until the apple mixture is nice and thick like apple pie filling. Once this happens, take off the heat and allow to completely cool before using. You can put it in the fridge if you are in a hurry, but it must completely cooled.
- Let's make the dough, take all of the contents out of the Hot Roll Mix box and pour the flour mixture into bowl along with yeast. Use a whisk to blend the dry ingredients. Add the butter, egg, and water and mix with a wooden spoon. Turn to a lightly floured surface and knead for about 5 minutes until the dough is smooth.
- Now, roll out your dough in a long rectangle. Your measurements should be somewhere in the ball park of 18X20. Now, brush the 1 tablespoon of the melted butter on the dough but leaving about an inch of the border unbuttered.
- Take your cooled apple pie filling and spread it on the buttered part of your dough. Use a slotted spoon to remove the excess liquid. NOTE: You may not need the entire pie filling. I only used about ⅔ of what I made but use your best judgment. You can take what is left and pour on top of the cinnamon rolls as it bakes if you want.
- Now with the end closest to you, begin to roll your dough, tightly, into a log. With a sharp knife, cut into 1 inch rolls and place in 9 inch round pans sprayed or buttered. Place in a warm place and let double in size for about 30 minutes.
- Preheat oven to 375 Degrees
- Now that the buns are ready, bake in the oven for 15 to 20 minutes until golden brown. To make the drizzle, add all of the contents in a bowl, powdered sugar, butter, vanilla, milk, cinnamon, and salt, and whisk until it becomes a nice thick glaze and pour on top of the warm rolls and serve!