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Apple Pie Cinnamon Rolls with Apple Cider Caramel Sauce and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 126 reviews
  • Author: Jaden
  • Prep Time: 60 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 rolls
  • Category: Dessert, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Description

Apple Pie Cinnamon Rolls combine the classic comforts of soft, gooey cinnamon rolls with the rich, spiced flavors of apple pie filling. These rolls are baked atop a luscious apple cider caramel sauce and finished with a creamy cinnamon cream cheese frosting, then topped with extra apple pie filling and a crumbly topping for the perfect fall treat. Ideal for holiday brunch or a cozy dessert, these rolls can be prepared ahead for convenience.

Ingredients

Scale

Apple Filling & Topping

  • 7 large apples, peeled & diced
  • 1/4 cup salted butter (56 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 1 tbsp lemon juice
  • 2 1/2 tsp cinnamon (6 grams)
  • 1 tsp nutmeg (3 grams)
  • 1/2 tsp ground cloves
  • 1/4 tsp allspices
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 2 tsp corn starch
  • 2 tsp water

Dough

  • 1/2 cup salted butter, melted, 115℉ (113 grams)
  • 1 cup warm milk, 115℉ (240 mL)
  • 2 large eggs, lightly beaten and at room temperature
  • 1/3 cup granulated sugar (70 grams)
  • 2 1/2 tsp instant yeast (9 grams)
  • 3/4 tsp salt
  • 4 cups + 1 tbsp all-purpose flour, spooned & leveled (528 grams)

Crisp Topping

  • 1/4 cup all-purpose flour, spooned & leveled (33 grams)
  • 1/2 cup old-fashioned whole rolled oats (52 grams)
  • 1/4 cup light brown sugar, packed (55 grams)
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup salted butter, cold (56 grams)

Apple Cider Caramel Sauce

  • 1/2 cup salted butter, very softened
  • 3/4 cup dark brown sugar, packed (165 grams)
  • 2 tsp cinnamon
  • Pinch of salt
  • 2 tbsp boiled apple cider
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Cinnamon Filling

  • 1/2 cup salted butter, softened (113 grams)
  • 3/4 cup light brown sugar, packed (165 grams)
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 1/3 cup heavy cream, for pouring over the rolls (not mixed into filling)

Frosting

  • 6 ounces cream cheese, softened (170 grams)
  • 1 cup powdered sugar (115 grams)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/8 tsp cinnamon (adjust to taste)
  • 2–3 tbsp milk or heavy cream

Instructions

  1. Make the Apple Filling & Topping: In a medium pan over medium-high heat, combine the diced apples, salted butter, light brown sugar, lemon juice, cinnamon, nutmeg, cloves, allspices, salt, and vanilla extract. Cook for 8-10 minutes, stirring occasionally, until the apples reach your desired tenderness. To prevent drying out, add a splash of apple cider or water as needed. If the filling is not thickened sufficiently, mix 2 tsp cornstarch with 2 tsp water until dissolved, stir into the apple mixture, and cook for an additional 30-60 seconds to thicken. Set aside or refrigerate if making ahead.
  2. Make the Dough & First Rise: In the bowl of a stand mixer, whisk together melted butter, warm milk, lightly beaten eggs, granulated sugar, instant yeast, and salt. Switch to the paddle attachment and add the flour; mix on low speed until flour is incorporated and the dough looks shaggy, about 1-2 minutes. Let the dough rest for 5 minutes. Replace the paddle with the dough hook and knead on low speed for 5-7 minutes until the dough is smooth and elastic but still slightly slack. Transfer dough to a greased bowl, cover loosely, and let rise for about 1 hour at room temperature until doubled in size and a finger press leaves an indent.
  3. Make the Crisp Topping: Preheat oven to 350℉ (177℃). On a parchment-lined sheet pan, whisk together flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and use a pastry blender or two forks to cut the butter into the dry ingredients until a crumbly mixture forms. Spread evenly on the pan and bake for 12-16 minutes, stirring halfway through and moving edge pieces to the center to avoid burning. Set aside to cool.
  4. Make the Apple Cider Caramel Sauce: In a medium bowl, beat softened butter, dark brown sugar, cinnamon, salt, boiled apple cider, vanilla extract, and heavy cream until well combined and thick. Spray a 9×13 inch ceramic or metal baking dish with nonstick spray and spread this sauce evenly on the bottom.
  5. Make the Cinnamon Filling: In a medium bowl, beat softened butter, light brown sugar, cinnamon, nutmeg, salt, and vanilla extract together on medium-high speed until creamy and well combined. Set aside.
  6. Assemble the Rolls: After the dough has risen, generously flour your work surface. Roll the dough into a 14 by 22 (or up to 15 by 24) inch rectangle. Spread the cinnamon filling evenly over the dough, getting close to the edges. Dot 1 1/2 cups of the apple filling evenly over the cinnamon filling. Slice the dough into 1 3/4 inch wide strips along the long edge. Roll each strip into a tight roll and place them into the prepared pan over the apple cider caramel sauce. Use smaller pieces from the ends to form one final cinnamon roll by rolling one strip and then wrapping the other strip around it. Place smaller rolls in the center to help even baking. Cover loosely with a kitchen towel and let rise for 30-40 minutes at room temperature until doubled and an indent holds when poked. Preheat oven to 350℉ (177℃) during rising.
  7. Bake: Pour room temperature heavy cream evenly over and between the rolls. Bake for 40 to 46 minutes until golden brown, centers are set, and an instant-read thermometer inserted in the middle rolls reads between 205-210℉. Check the thermometer for raw dough stickiness and add more baking time if necessary.
  8. Make the Frosting: While rolls bake, beat the softened cream cheese, powdered sugar, vanilla, salt, cinnamon, and 2-3 tablespoons of milk or heavy cream in a medium bowl on medium-high speed until creamy and combined. Adjust consistency with more milk or cream to your preference, being careful not to overbeat if you want a thicker frosting.
  9. Serve and Store: Immediately frost the warm rolls with the cream cheese frosting. Top each roll with a generous spoonful of the reserved apple filling and a sprinkle of the crisp crumble topping. Enjoy immediately for the best texture. Store leftovers in an airtight container in the refrigerator for 2-3 days and gently reheat before serving.

Notes

  • Apple Pie Cinnamon Rolls are a perfect fall treat combining the flavors of classic apple pie with soft cinnamon rolls.
  • Make the apple filling up to 3 days ahead and store refrigerated in a jar to save time on the day of baking.
  • Rolling the dough in strips rather than a single log can make assembly easier and yields nicely sized rolls.
  • Ensure the dough rises until doubled and the indent holds when poked; rising time may vary depending on room temperature.
  • Check the internal temperature of the rolls to ensure doneness; 205-210℉ indicates fully baked rolls.
  • These cinnamon rolls are best served fresh but reheat well for up to 2-3 days.

Nutrition

  • Serving Size: 1 roll
  • Calories: 857 kcal
  • Sugar: 71 g
  • Sodium: 497 mg
  • Fat: 42 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 1 g
  • Carbohydrates: 116 g
  • Fiber: 7 g
  • Protein: 10 g
  • Cholesterol: 140 mg

Find it online: https://yummyhere.com/apple-pie-cinnamon-rolls-with-apple-cider-caramel-sauce-and-cream-cheese-frosting-recipe/