Why You’ll Love This Recipe
I love this recipe because it brings together two of my favorite desserts in one bite. The rolls are pillowy and soft thanks to the tangzhong method, while the apple filling adds a jammy sweetness with warm spices. I also like how the frosting incorporates apple butter, tying everything together with extra apple flavor. Even though the recipe takes time with rising and baking, the results are bakery-worthy and so worth the effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Apple Pie Filling
1 2/3 cups diced Gala apple
1/4 cup apple butter
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons water
1 teaspoon cornstarch
For the Tangzhong
3/4 cup water
1/4 cup bread flour
For the Cinnamon Roll Dough
3 2/3 cups bread flour
1/3 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup whole milk, room temperature
1/3 cup heavy cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
Tangzhong (from recipe above)
6 tablespoons unsalted butter, room temperature
For the Cinnamon Sugar Filling
1/2 cup unsalted butter, room temperature
2/3 cup brown sugar, packed
2 teaspoons ground cinnamon
For the Cream Cheese Frosting
4 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup powdered sugar
2 1/2 tablespoons heavy cream
2 tablespoons apple butter
Directions
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To make the apple pie filling, I cook the apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt in a pot over medium heat for 12–13 minutes until jammy with soft chunks. I stir in the cornstarch mixed with water, cook for 1 more minute, then let it cool.
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To make the tangzhong, I whisk water and flour in a pot, cooking over medium heat while whisking until thick and paste-like. I scrape it into a bowl to cool.
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For the dough, I combine flour, sugar, yeast, and salt in a stand mixer. I add milk, cream, egg, vanilla, and the tangzhong, then knead until a rough dough forms.
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With the mixer running, I add butter one tablespoon at a time until incorporated. I knead 8–10 minutes until smooth and elastic.
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I shape the dough into a ball, place it back in the bowl, cover, and let it rest for 30 minutes.
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Meanwhile, I make the cinnamon sugar filling by mixing butter, brown sugar, and cinnamon until smooth.
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I roll the rested dough into a 15×21-inch rectangle. I spread the cinnamon filling, leaving a border, then spread the cooled apple pie filling over it.
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I cut the dough into twelve 1 3/4-inch strips, roll each one, and place in a lined 9×13 baking pan.
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I cover and let them rise for 1–2 hours, until doubled in size.
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I bake at 325°F for 30–40 minutes, until golden and cooked through (185°F internal temperature).
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For the frosting, I mix butter, cream cheese, and powdered sugar until smooth, then whisk in cream and apple butter. I spread it generously over the warm rolls before serving.
Servings and Timing
This recipe makes about 12 rolls. It takes 4 hours of prep and rising time, plus 30 minutes of baking, for a total of about 4 hours and 30 minutes.
Variations
Sometimes I use Honeycrisp apples instead of Gala for a tangier flavor. I also like sprinkling chopped pecans or walnuts into the filling for crunch. For a festive version, I add a dash of nutmeg or cardamom. If I want a lighter frosting, I skip the cream cheese and make a simple apple butter glaze with powdered sugar.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for about 20 seconds or in the oven at 300°F for 10 minutes. These rolls also freeze well, either baked or unbaked.
FAQs
Can I make these rolls ahead of time?
Yes, I assemble the rolls, cover, and refrigerate overnight. I let them come to room temperature and rise before baking.
Can I freeze the dough?
Yes, I freeze shaped, unbaked rolls, then thaw and let rise before baking.
Do I have to use bread flour?
Bread flour makes them extra fluffy, but all-purpose flour works too.
Can I use store-bought apple pie filling?
Yes, though homemade gives a fresher flavor and texture.
Can I double the recipe?
Yes, I bake them in two pans if I want a bigger batch.
What other frostings work?
A simple vanilla glaze or caramel drizzle is delicious too.
How do I keep the rolls soft?
I don’t overbake and cover them lightly with foil if they brown too quickly.
Can I make these dairy-free?
Yes, I use plant-based butter, cream, and cream cheese for a dairy-free version.
Can I make them without a stand mixer?
Yes, I knead by hand, though it takes more effort to get the dough smooth.
Can I add raisins or dried fruit?
Yes, I sometimes mix in raisins or dried cranberries for extra sweetness.
Conclusion
I love how these Apple Cinnamon Rolls with Apple Pie Filling combine the coziness of apple pie with the fluffiness of cinnamon rolls. With tender dough, spiced apple filling, and apple butter frosting, they’re the perfect treat for fall mornings, brunch gatherings, or whenever I want to bake something extra special.
