Apple Pie Cinnamon Rolls
Easy Apple Pie Cinnamon Rolls recipe with a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. You will love these fall-inspired cinnamon rolls!
Servings:12 servings
Ingredients
- 4 ½-5 cups all purpose flour
- ⅓ cup sugar
- 2 packets Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1 ½ cups water
- 6 tablespoons butter
- 1 large egg
Filling
- 3 fuji apples, peeled and diced very small
- 5 tablespoons butter, softened, divided
- ¼ cup sugar
- ½ cup + 2 tablespoons brown sugar , divided
- 2 teaspoons cinnamon, divided
- 1 teaspoon apple pie spice
Frosting
- ½ cup butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- ½ teaspoon vanilla
- 2 cups powdered sugar
Instructions
Dough
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Filling
- In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
- Roll dough into a 15x10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
- Roll up dough tightly and cut into 12 equal-sized pieces. Place cut-side-up in a greased 9x13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.
Frosting
- Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.
Notes
TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
Nutrition
Calories: 509 kcal, Carbohydrates: 100 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 287 mg, Potassium: 179 mg, Fiber: 3 g, Sugar: 62 g, Vitamin A: 429 IU, Vitamin C: 2 mg, Calcium: 69 mg, Iron: 3 mg