Print

Apple Cinnamon Rolls with Apple Pie Filling and Cream Cheese Glaze Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

These Apple Cinnamon Rolls combine soft, fluffy dough filled with a sweet and spiced apple pie filling layered with cinnamon sugar. Made with a tangzhong method for added softness and topped with a luscious cream cheese and apple butter glaze, they’re perfect for a cozy breakfast or dessert.

Ingredients

Scale

Apple Filling

  • 1 2/3 cups diced Gala apple
  • 1/4 cup apple butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons water
  • 1 teaspoon cornstarch

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

Dough

  • 3 2/3 cups bread flour (measured by spooning flour into cup and leveling)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • Tangzhong (prepared from above)
  • 6 tablespoons unsalted butter (room temperature)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon

Frosting

  • 4 tablespoons unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream
  • 2 tablespoons apple butter

Instructions

  1. Make the Apple Filling: In a medium pot over medium heat, combine diced Gala apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and sea salt. Cook for 12-13 minutes, stirring occasionally, then mash the mixture slightly to reach a jammy texture with some chunks remaining. In a small bowl, mix 2 teaspoons water with cornstarch and stir into the apple mixture. Cook for an additional minute until thickened. Transfer to a bowl and let cool.
  2. Prepare the Tangzhong: In a small pot, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste. Scrape into a bowl and set aside to cool.
  3. Make the Dough: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add whole milk, heavy cream, egg, vanilla extract, and the cooled tangzhong. Using the dough hook attachment, knead on low speed for 2-3 minutes until a rough dough forms.
  4. Add Butter and Knead: With the mixer still on low, gradually add 6 tablespoons of softened unsalted butter one tablespoon at a time, ensuring each is fully incorporated before adding the next. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
  5. First Rise: Remove the dough from the bowl, fold the sides underneath to form a smooth, round ball, and place seam-side down in the bowl. Cover with plastic wrap and let rest at room temperature for 30 minutes.
  6. Prepare Cinnamon Sugar Filling: In a medium bowl, combine 1/2 cup softened unsalted butter, packed brown sugar, and ground cinnamon. Mix with a spoon or beat until smooth and creamy. Set aside.
  7. Roll Out Dough: Lightly flour a surface and roll the rested dough into a 15×21 inch rectangle with the longer side facing you. Spread the cinnamon sugar filling evenly across the dough, leaving a 1/2-inch border at the top edge. Then, spread the cooled apple filling evenly over the cinnamon sugar layer, also leaving the top border clean.
  8. Cut and Shape Rolls: Using a pizza cutter, cut the dough lengthwise into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you into a spiral, then place each roll upright into a parchment-lined 9×13 inch metal baking pan.
  9. Second Rise: Cover the pan with plastic wrap and allow the rolls to rise at room temperature for 1-2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  10. Bake the Rolls: Bake the cinnamon rolls for 30-40 minutes or until the internal temperature of the center roll reaches 185°F. Remove from oven and let cool slightly while preparing the frosting.
  11. Make the Frosting: In a bowl, mix 4 tablespoons softened unsalted butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and apple butter until well combined and creamy.
  12. Glaze and Serve: Spoon the cream cheese apple butter glaze generously over the warm cinnamon rolls. Swirl additional apple butter on top if desired. Serve warm for the best flavor and texture.

Notes

  • Use the tangzhong method (a cooked flour and water paste) for a softer, fluffier dough that stays fresh longer.
  • Measure bread flour by spooning into the cup and leveling with a knife to avoid packing and to get accurate amounts.
  • Let the cream, milk, and egg come to room temperature to ensure proper dough development.
  • Apple butter can be substituted with pumpkin butter or another fruit butter for variation.
  • Make sure to not overfill the rolls to avoid filling leakage during baking.
  • The cinnamon rolls are best eaten the day they are baked but can be stored in an airtight container for up to 2 days and reheated gently.

Keywords: apple cinnamon rolls, homemade cinnamon rolls, apple pie filling, tangzhong, sweet rolls, breakfast pastries, cream cheese frosting

Find it online: https://cookcrisis.com/apple-cinnamon-rolls-with-apple-pie-filling-and-cream-cheese-glaze-recipe/