apple cinnamon rolls

Fluffy rolls of dough are filled with brown sugar, cinnamon, cardamom and spiced apples then topped off with a chai spiced cream cheese glaze!

Apple Cinnamon Rolls with Chai Cream Cheese Glaze

milk (whole milk recommended, 110 degrees F)

quick rise

sugar

unsalted butter (melted)

bread or all-purpose flour (plus more for dusting)

salt

dark brown sugar (light brown sugar also works)

Spice Hunter ground cinnamon

Spice Hunter ground cardamom

unsalted butter (softened)

apples

butter

brown sugar

Spice Hunter cinnamon

ginger

nutmeg

cloves

oz cream cheese (room temperature)

milk

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of a stand mixer mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If you do not have a stand mixer handy, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer dough ball to a large bowl generously coated in oil, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Another tip for rising dough is to heat your oven to 175 degrees F, then turn the oven off and place the covered bowl of dough in the warm oven to rise for 45 mins to an hour. This is the method I use in the colder months.

While dough is rising, prepare spiced apple mixture. Chop two medium sized apples into cubes. Heat two tablespoons of butter over medium high heat and add apples, brown sugar, cinnamon, nutmeg, cloves and cardamom. Bring to a boil then reduce heat to medium and simmer until apples are softened, about 5-7 minutes. Once apples are softened, remove from heat and allow them to cool to room temperature.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, whisk together brown sugar, cinnamon and cardamom. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. Evenly spread apple mixture on top of sugar layer. I recommend using a slotted spoon so that all of the juice from the apples doesn't get into the rolls.

Tightly roll dough into a log, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as they will not have much filling in them.

Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9-inch pie dish. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until they just start to turn golden around the edges. You don't want to overbake them, so they remain soft in the middle. Allow rolls to cool for 5-10 minutes before frosting.

Add cream cheese, powdered sugar, cinnamon, nutmeg, cloves, and cardamom to a medium bowl and beat with an electric hand mixer until fluffy.

Add in vanilla extract and one tablespoon of milk and beat to combine. Add more milk as necessary to reach desired consistency. You want a spreadable, but slightly thick consistency.

Spread cream cheese glaze over slightly warm rolls with a butter knife. Slice and enjoy!

Chai cream cheese glaze

Baked Apple Pie Cinnamon Rolls - Pillsbury has nothing on these! These are giant cinnamon rolls with apple pie filling and brown butter cream cheese frosting!  Enjoy these easy apple cinnamon rolls with cream cheese icing!

Apple Pie Cinnamon Rolls with Cream Cheese Icing

lemon juice

unsalted butter

½ tsp pure vanilla extract

apple

cornstarch

water

2¼ tsp packet instant yeast

buttermilk (warm – approx. 110-115°F)

egg (room temperature)

tsp pure vanilla extract

all-purpose flour

cooking spray

unsalted butter (cubed)

oz cream cheese (softened)

salt (or

tsp milk (or as needed for desired consistency)

Combine

Combine all filling ingredients in a medium saucepan and stir to combine.

Heat

Heat on medium-high heat until cornstarch and spices dissolve and apples release some of their liquid; allow to come to a low boil.

Simmer

Simmer 10-15 minutes, stirring occasionally, until mixture is thick and apples are tender.

Chill

Remove to a heat-proof container and place in refrigerator to chill.

Prepare Apple Pie Filling

Dissolve

In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm buttermilk and let stand 3 to 5 minutes; stir. The mixture should begin to foam up -- if it doesn't get foamy then your yeast may be too old or your buttermilk may have been too hot.

Add the melted butter, brown sugar, egg, vanilla extract, and salt, mixing after each addition.

Add in flour a little at a time until dough pulls away from the sides of the bowl. Dough should still be tacky and still stick to the bottom of the bowl, so don’t add more flour than necessary!

Knead

Knead dough on a floured surface (or in the stand mixer using the hook attachment) for about 2-3 minutes, until soft and smooth. Gently form into a ball.

Spray

Spray a large bowl with cooking spray and place dough in it, turning dough over once or twice to coat with cooking spray.

Rise

Place bowl in a warm spot and cover with plastic wrap to rise for about 40 minutes, or until the dough has doubled in size.

Roll

Roll dough out on a lightly floured surface or a nonstick pastry mat, forming a rectangle that is about 10 inches by 15 inches, with the long side closest to you. The dough should be ¼ inch thick.

Spread

Spoon cooled apple pie filling in a thin layer onto dough and spread evenly.

Roll dough away from you into one long roll, with the seam on the bottom. To keep filling from squeezing out, gently lift the edge of the dough around the roll as you roll it.

Cut dough evenly into pieces according to the size of your pan: 7 pieces for a 10-inch cast-iron skillet, 8 pieces for an 11x7&quot; pan, and 9 pieces for a 9x9&quot; pan. Cut the pieces using a serrated knife, or unwaxed dental floss for neater cuts.

Spray a 9×9 baking pan, 10-inch cast-iron skillet, or 7x11 inch baking pan with cooking spray.

Rose

Carefully place rolls into prepared skillet or baking pan. Cover with plastic wrap or a towel and allow to rise in a warm place until doubled in size again, approximately another 40 minutes.

Preheat

Bake

Bake 25-30 minutes, or until rolls are golden brown. Remove rolls from the oven and let cool for 5 minutes.

Prepare Cinnamon Roll Dough

Brown

Melt cubed butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter to a heat-proof bowl, scraping out brown bits with it. Cool to room temperature.

Beat

Beat softened cream cheese and cooled brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and salt.

Gradually add in powdered sugar, mixing on low, until combined. Beat another minute to a smooth and creamy consistency. Mix in milk to achieve desired consistency.

Spread or pour glaze over warm rolls and serve immediately.

Prepare Brown Butter Cream Cheese Frosting

https://www.youtube.com/watch?v=-H3wKdvjSGQ

Easy cinnamon rolls with apple pie filling for the perfect fall treat! You’ll love these apple pie cinnamon rolls filled with apple pie filling that is is homemade or store-bought! Try these apple pie cinnamon rolls, and be sure to like, leave a comment, and rate the recipe here: https://cheneetoday.com/cinnamon-rolls-with-apple-pie-filling/

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FULL PRINTABLE RECIPE: https://cheneetoday.com/cinnamon-rolls-with-apple-pie-filling/

Apple Pie Filling:

2 medium baking apples - peeled and diced
1 tsp (5 ml) fresh lemon juice
4 tbsp (56 g) unsalted butter
¾ cup (165 g) light brown sugar
½ tsp (2 ml) pure vanilla extract
4 tsp (8 g) apple pie spice - or pumpkin pie spice
1 tbsp (8 g) cornstarch
¼ tsp (2 g) salt
2 tbsp (30 ml) water

Cinnamon Roll Dough:

2¼ tsp (27 g) packet instant yeast – 2¼ tsp - one packet
1 cup (237 ml) buttermilk - warm – approx. 110-115°F
6 tbsp (84 g) unsalted butter - melted
1 large egg - room temperature
½ cup (110 g) light brown sugar
1 tsp (5 ml) pure vanilla extract
1 tsp (6 g) salt
2 ½ cup (313 g) all-purpose flour - plus more as needed, up to 3½ cups
cooking spray

Brown Butter Cream Cheese Glaze:

4 tbsp (56 g) unsalted butter - cubed
4 oz (113 g) cream cheese - softened
1 tsp (5 ml) pure vanilla extract
⅛ tsp (1 g) salt - or to taste
4 tsp (20 ml) milk - or as needed for desired consistency
2 cups (240 g) powdered sugar

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/cinnamon-rolls-with-apple-pie-filling/


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#shorts

Cinnamon Rolls with Apple Pie Filling - Perfect for Fall and the Holidays! #shorts

Warm and gooey apple cinnamon rolls with delicious caramel icing on top. Fall breakfast has never tasted so good!

Apple Cinnamon Rolls

(240 milliliters) whole milk, warmed to about 100°F (38°C)

(135 grams) granulated sugar, divided

1 and 1/2 Tablespoons (14 grams) Platinum Yeast from Red Star (2 standard–size packets)*

eggs,

(563 grams) all-purpose flour flour

Tablespoons (85 grams) unsalted butter, softened to room temperature

(100 grams) packed light or dark brown sugar

cinnamon

(250 grams) peeled chopped apples (about 2 medium apples)

(120 grams) confectioners’ sugar

vanilla extract

Tablespoons milk

Tablespoons warmed salted caramel

Prepare the dough

Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

On medium speed, beat in the remaining sugar (which should be 1/2 cup/100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won&#8217;t really be mixing into the mixture, so don&#8217;t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it&#8217;s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.

Knead the dough

Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat on low speed for an additional 5 minutes OR knead by hand on a lightly floured surface for 5 minutes. If kneading by hand, keep a small bowl of flour nearby to continually flour your hands, as the dough can be quite sticky. After kneading, poke the dough with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading. 

1st Rise

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Grease the bottom and sides of a metal or glass 9&#215;13-inch baking dish or line with parchment paper.

Roll out the dough

Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 12&#215;18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you&#8217;re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.

Fill the rolls

Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.

2nd rise

Cover the rolls tightly and allow to rise until puffy, about 45-60 minutes.(Or use the overnight option in the Notes below).

Bake for about 25 minutes or until they lightly browned on top. About halfway through baking time, tent a piece of aluminum foil over the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.

Make the icing

Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm.

Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

These totally hit the spot! Don't skip the salted caramel addition to the icing - holy moly! I had to sub milk and butter in place of the heavy cream in the salted caramel sauce, and it worked out just fine! I ended up wanting more icing because I wanted to drench these babies, so I needed a triple batch of the icing to get to that level. I will absolutely make these again and again!

My family has asked me to redo this reciepe over and over again!! 
Thank you for this great reciepe.

Hi Katie,   Enjoyed it but was a little soft inside so would recommend at least another 5-10 mins. baking

I felt the same and baked 5 minutes longer. Delicious!

Hands down best cinnamon buns I’ve ever made, and SO EASY. Followed the instructions as is, and they were absolutely moist, light and so gooey!

This recipe is a keeper. Came out perfect. My family asked me to do another batch!

Took these right from the oven to my swimming class. To say they were a big hit is a huge understatement. I'm told to only make these from now on  Thank you for the warning about the separation with the caramel sauce. Almost had minor heart attack.

I used buttermilk and when adding yeast, hard to tell if yeast bloomed. I also don’t think my dough has risen but can I use it anyway?

Prepping directions were spot on and my husband and guest loved them. I thought they could use a hair more salt, maybe 3/4 teaspoon rather than 1/2 teaspoon. I’d never used the warm oven trick before; I’m a convert! I also used the cream cheese icing from the cinnamon roll recipe as I didn’t have or want to take the time to make salted caramel. This recipe is going on the make again list.

Absolutely amazing recipe! Concise instructions and lots of great tips and hints.
Just love Sally’s baking addition.

Light and fluffy gluten-free, vegan cinnamon rolls are no longer just a dream! They’re easy to prepare, foolproof, and packed with gooey cinnamon and/or apple pie filling! For a Fall-based, healthier take on a beloved classic!

white rice flour

brown rice flour

cornstarch (or potato starch)

tapioca flour

tsp psyllium husk powder ((see notes))

dry instant yeast

plant-based milk (e.g. almond milk (lukewarm))

tbsp vegan butter (margarine) (softened)

tbsp coconut sugar (or brown sugar)

tsp salt

apples (finely chopped)

coconut sugar (or brown sugar)

raisins ((optional))

tsp allspice

tsp cardamom ((optional))

First, dissolve the yeast and a teaspoon of sugar in a small bowl with the lukewarm milk (about 95 °F/35 °C). Then set it aside for 10 minutes to activate. During this time, it should rise and become frothy/foamy. If it doesn’t, either your temperatures were off, or you need new yeast.

Transfer all the flours and starches to a large mixing bowl. Add the psyllium husk powder, sugar, and salt. Whisk until well combined.

Add the softened butter and yeast mixture, then knead the dough with your hands for 5-10 minutes until smooth.

Cover the bowl with a damp kitchen towel or plastic wrap and leave it to rest in a warm place (like an off oven with the light on) for at least 45 minutes. This wheat-free dough won’t double in size. However, it should still rise a little (see video).

Yeast Dough

Meanwhile, rinse and dry the apples, finely chop them, and transfer them to a medium bowl.

Add all the remaining filling ingredients and stir it well, then set aside.

Filling

Once the dough has risen, transfer it to lightly floured parchment paper and roll it out into a large rectangle, 1 cm thick (1/2 inch).

Spread the cinnamon apple filling over the dough, leaving 10 cm at the top.

Then, starting at the bottom, carefully roll the dough (with the help of the parchment paper). Egg-free and gluten-free dough is generally trickier to work with and can be brittle/ crack easily. So be slow and careful doing this step, lifting the parchment paper to help with the process rather than using your fingers too much (see video).

Once fully rolled, use a sharp knife to cut the log into 9 equal-sized buns and transfer them to a lightly greased baking dish (8 or 9-inch square).

Bake the cinnamon rolls in a 356 °F/180 °C oven for about 25 minutes. Then remove them from the oven and allow them to cool until just ‘warm,’ soft, and delicious!

If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little plant-based milk until you have a runny paste. Frost the rolls and enjoy!

These vegan cinnamon rolls are best enjoyed immediately after baking or within the first few hours. However, store any leftovers in an airtight container for 2-3 days. I recommend popping them back into the oven, air fryer, or microwave before enjoying the leftovers.

Assemble

I can't get the yeast to activate. I tried 6 times. Any tips or suggestions?

I really like your recipes! Thank you, Ela! I have a question: I don’t use yeast for baking, what can I replace it with? I do it with baking soda and baking powder together! Ela, can you recommend another option?

I followed your recipe to a T and they didn't turn out quite like yours. First of all they were brown and I notice yours are more white. Even my dough was brown. The yeast was brand new and bubbled and foamed but my cinnamon rolls didn't really change much in the baking process and weren't at all fluffy but with that said, they tasted pretty good and my husband liked them! I do think I could do better and not sure what I did to make them more dense than fluffy but would attempt these again. I love the apples in the middle!

https://content.jwplatform.com/videos/1K43SFjn.mp4

Apple Cinnamon Rolls (Vegan, Gluten-Free)

These generously cinnamon spiced crescent rolls are filled with tart Granny Smith apples and drizzled with a tangy sweet cream cheese icing. Ready in under 30 minutes, they&#039;re the perfect cozy treat for breakfast, brunch, or dessert.

Apple Cinnamon Crescent Rolls with Icing

Granny Smith Apple (peeled, cored, small dice, about 1.5-2 cups)

Flour (for cutting board)

tbsp Melted Butter (plus more for muffin tins)

tsp Ground Cinnamon

tbsp Brown Sugar (Light or dark is fine)

tubes Crescent Dough Sheet

oz Cream Cheese

Powdered Sugar

tsp Vanilla Extract

Tbsp Milk

Preheat the oven to 350°F (180℃).

In a small bowl, combine 1 tbsp Melted Butter, 2 tsp Ground Cinnamon, 3 tbsp Brown Sugar.

Roll out 1 sheet of the crescent roll dough on a lightly floured cutting board. Seal seam edges so you have one flat sheet. Evenly brush with 1/2 of the cinnamon mixture. Sprinkle the 1 Granny Smith Apple (peeled and small diced) evenly across the dough.

Place the second rolled out dough sheet on top of the filling. Slice the dough lengthwise into 8 long strips. Brush any remaining cinnamon butter across the dough.  Roll each strip like a cinnamon roll and place in a greased or sprayed muffin pan.

Bake 22-26 minutes or until golden brown.

In a small bowl, cut the cream cheese into 4-6 chunks. Microwave for about 15 seconds and stir. Microwave again for 10 seconds if not smooth. Stir in the 1/2 cup Powdered Sugar and 1 tsp Vanilla Extract with a fork. If the icing appears too thick, add a bit of milk at a time and stir until satisfied. It will thicken as it cools over time so use immediately. Drizzle the glaze over top of the warm rolls with a spoon.

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