These Apple Pie Cinnamons Rolls are the perfect combination of Apple Pie and Cinnamon Rolls. These are perfect for breakfast in the Fall.
- 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
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1/3 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 2/3 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!
- Category: Pastry