Cinnamon Rolls with Apple Pie Filling

These cinnamon rolls with apple pie filling are soft, gooey and delicious. These enriched rolls are filled with the traditional brown sugar cinnamon roll filling, with a cooked apple pie filling and topped with a cream cheese frosting.

Prep Time 45

Cook Time 30

Servings12 rolls

saltyginger.comMary-Lou

Equipment

13"x9"(33cmx23cm) Rectangular Cake Pan
Stand Mixer

Ingredients

Cinnamon Roll Dough

250 grams milk
50 grams white granulated sugar (caster/granulated)
2½ teaspoons yeast
565 grams bread flour (strong/high-grade)
1 teaspoon table salt
2 eggs (medium/large/size 6)
80 grams butter (melted and slightly cooled)

Brown Sugar Filling

60 grams butter
100 grams light brown sugar
4 teaspoons ground cinnamon
½ teaspoon mixed spice (pumpkin spice)

Apple Pie Filling

5 medium apples (Peeled and diced into small pieces)
50 grams butter
75 grams white granulated sugar (caster/granulated)
½ teaspoon table salt
½ teaspoon ground cinnamon
½ teaspoon mixed spice (pumpkin spice)
2 tablespoons cornstarch

Cream Cheese Frosting

50 grams butter
110 grams cream cheese
300 grams icing sugar (powdered/confectioner's sugar)
2 teaspoons lemon juice
¼ teaspoon table salt (if using unsalted butter)
1-2 tablespoons milk

Instructions

Warm up the milk until it is lukewarm. Add in the sugar and yeast and mix until the sugar is completely dissolved. Once the mixture is foamy, the yeast is alive.
250 grams milk, 50 grams white granulated sugar, 2½ teaspoons yeast
Combine the flour and salt in a bowl of a stand mixer. Mix the salt through the flour.
565 grams bread flour, 1 teaspoon table salt
Add the milk mixture, eggs and melted butter to the flour. Mix on a low speed with the dough hook for 10 minutes until the dough passes the window pan test. Take a small piece of dough and stretch it out until the dough is thin and you can see light through it. If the dough tears easily, it needs to be kneaded further.
2 eggs, 80 grams butter
Place the dough in a lightly oiled bowl and allow to proof for an hour to an hour and a half, or until the dough has risen at least 50% in size.
For the brown sugar filling, combine the brown sugar, spices and butter in a heat-proof bowl and microwave until the butter has melted. Whisk until the sugar is dissolved and the mixture is smooth and shiny. Set aside and allow to cool.
60 grams butter, 100 grams light brown sugar, 4 teaspoons ground cinnamon, ½ teaspoon mixed spice
To make the apple pie filling, combine the peeled and diced apples, sugar, butter, salt, cinnamon and mixed spice into a skillet or large frying pan. Cook over medium heat until the apples are tender. Add in the cornstarch and stir until combined and the mixture is nice and thick. Set aside to cool.
½ teaspoon mixed spice, 5 medium apples, 50 grams butter, 75 grams white granulated sugar, ½ teaspoon table salt, ½ teaspoon ground cinnamon, 2 tablespoons cornstarch
Once the dough has proofed, roll the dough out on a lightly floured surface into a rectangle about 35cm by 50cm big.
Spread the brown sugar filling over the dough using a spatula or the back of a spoon.
Spread the apple pie filling over the dough.
Beginning on the long side of the dough, roll the dough up tightly. Pinch the seams together to seal in the filling along the length of the dough. Cut the roll into 12 equal portions using a sharp knife, or bench scraper.
Place the rolls cut side down into your baking dish (9"x13" -23cm x 33cm- rectangular cake tin) leaving about 2 - 3 cm of space between the rolls to allow them to rise.
Cover the rolls with a tea towel and allow to proof for 30 to 60 minutes. Preheat the oven to 180°C/355F. Bake the rolls for 25 - 30 minutes.
While the buns are baking, let the butter and cream cheese come to room temperature, you may need to pop them into the microwave for 10 seconds if they are too cold for creaming. Cream the butter and cream cheese together until well combined. About 3 to 4 minutes.
50 grams butter, 110 grams cream cheese
Add the icing sugar, salt and lemon juice, and whip until well combined using either a stand mixer, electric mixer or whisk for about 3 minutes. If the icing sugar is too thick, add in 1-2 tablespoons of milk if needed.
300 grams icing sugar, 2 teaspoons lemon juice, 1-2 tablespoons milk, ¼ teaspoon table salt
The cinnamon rolls with apple pie filling can be frosted as soon as they come out of the oven or they can be cooled first.
Serve warm or at room temp! Enjoy.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

The cinnamon rolls with apple pie filling would also be great with a simple icing glaze.

If you prefer less icing/frosting, make a half batch - there is a nifty 0.5 button above the ingredients just for this purpose! Just remember the layer of frosting will then be thinner, and I would put a bit of icing on each bun before spreading it out.

Make the pie filling and brown sugar filling a day or two ahead to cut down on the "day of" tasks.

BTW - this apple pie filling would make a great pancake filling!

Kneading bread dough by hand

No stand mixer? No problem! If kneading by hand - do the following to make life a little easier. Don't add salt to the flour, salt prohibits gluten formation so we will add this a bit later.

Combine the flour with the milk, melted butter and beaten eggs. Stir through until you have a shaggy dough and let the dough rest for 30 minutes. This allows the flour to hydrate, stimulating gluten formation before you even begin kneading. Then add the salt and knead on a clean surface.

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