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Pan of apple pie cinnamon rolls.
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Apple Pie Cinnamon Rolls

Learn how to make amazing homemade cinnamon rolls stuffed with apple pie filling! Our post includes step by step instructions so you can make these even if you’ve never made bread before.
Prep Time3 hours
Course: Bread, Breakfast
Cuisine: cinnamon rolls
Keyword: apples, Cinnamon Rolls
Servings: 12 rolls

Ingredients

Roll Dough

  • 7/8 cup Warm Water this is 3/4 cup plus two tablespoons
  • 1 tablespoon Active Dry Yeast
  • 2 tablespoons Sugar
  • 2 tablespoons Butter
  • 1 Egg
  • 3/4 teaspoon Salt
  • 2.75 cups All Purpose Flour

Filling

  • 3 tablespoons Butter
  • 2 tablespoons Cinnamon
  • 1/4 cup Brown Sugar
  • 21 oz can Apple Pie Filling

Brown Butter Glaze

  • 1/4 cup Butter
  • 3 tablespoons Milk
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • pinch Salt

Instructions

  • Place dough ingredients into the bowl of a stand mixer BUT only use 2.5 cups flour to begin with. Mix on low until well combined.
  • Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour gradually if needed. Knead until smooth and elastic.
  • Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
  • Punch dough down. Flour your work surface, then roll dough into a 10×20 inch rectangle.
  • Melt the 3 tablespoons of butter for the filling and spread it over the dough rectangle. Then mix the cinnamon and brown sugar and sprinkle that over the melted butter. Pour the apple pie filling out onto a cutting board and use a knife to chop it into small pieces, then distribute the filling over the cinnamon sugar.
  • Use a pizza cutter to slice the dough into 12 even pieces, parallel with a short edge. Roll up each piece and place in a greased 9x13 inch baking dish. Cover with a dish towel.
  • Allow rolls to rise 45 minutes to an hour, until noticeably puffed. In the meantime, preheat the oven to 350 degrees.
  • Bake for about 25 minutes until rolls are nicely browned on top and sound hollow when tapped. An instant read thermometer should read 190-195 degrees fahrenheit.
  • As soon as the rolls come out of the oven, mx up the glaze. In a medium saucepan melt the butter. Continue to cook the butter, whisking constantly. It will foam up for a few minutes then start to turn amber colored and smell nutty. At this point turn off the heat, then whisk in the milk, powdered sugar, vanilla and salt. Pour the glaze over the warm rolls.
  • Allow the rolls to cool 10-15 more minutes before serving.

Notes

This is nearly the same recipe I use for my other cinnamon rolls, the amounts have just been adjusted down a bit to make room for the apple pie filling.