Apple Pie Cinnamon Rolls

5 from 5 votes

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!

Prep Time25

Cook Time35

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Author: Tiffany Azure

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.

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