Ready to give your morning a twist of delight? Try this easy homemade Cinnamon Rolls with Apple Pie Filling recipe with a creamy glaze – perfect for breakfast or dessert! are just the ticket to turn any breakfast into a cozy celebration. Infused with the warm spices of cinnamon and dotted with sweet, tender apples, each bun is a hug wrapped in dough just waiting to happen. And that glaze? Oh, the crowning glory – a smooth, rich cascade of buttery sweetness- it will make you want to lick the spoon (and the plate!). So, tie on your apron, and let’s get baking – your kitchen is about to smell like a dream! If you love these breakfast rolls, why not try my Homemade Cinnamon Rolls or Classic Sticky Buns?
Step By Step Instructions
Warming The Milk & Butter
Start by warming 1¼ cups (300 ml) of milk in a small saucepan over low heat. Ideally, you’ll want the milk warm but not boiling, around 110°F (43°C). Add 2 ounces (56 g or about 4 tablespoons) of butter, stirring until it’s completely melted. Instant Dry Yeast: Opt for a reputable brand to ensure a good rise. It’s available in the baking aisle. Active dry yeast can be used as a substitute; remember to activate it in warm water first. Egg: Use a large egg. A flax egg can be a substitute for a vegan option. Butter: Use unsalted butter to control the saltiness of your buns. For a substitute, margarine can work, though it may alter the flavor slightly. Flour: A high-quality brand of All-Purpose Flour will give you consistent results. A substitute like bread flour can be used for a chewier bun texture. Salt: Sea salt, kosher salt, or table salt are all good choices for this recipe. Light Brown Sugar: Choose one that’s moist and has a rich molasses flavor. Dark brown sugar can be used as a substitute for a deeper flavor. Ground Cinnamon: Go for a freshly ground or organic option for the best flavor. In a pinch, pumpkin pie spice could add a unique twist. Apples: Fresh, organic apples such as Granny Smith offer a tart contrast and hold up well during baking. They are available in the produce section. As a substitute, pears can provide a similar texture and a slightly different sweetness. Vanilla: Vanilla Bean paste or Pure vanilla extract will give more flavor than imitation vanilla. If unavailable, a dash of bourbon or maple syrup could be an interesting alternative. Once melted, remove the pan from the heat and dissolve ¼ cup (50 g) of granulated sugar into the warm milk and butter mixture. Allow it to cool slightly if it’s too hot to ensure it’s the right temperature for the yeast.
Activating The Yeast
Take your warm milk mixture and sprinkle 2¼ teaspoons (7 g) of instant dry yeast over the surface. Let it sit undisturbed for 2 to 3 minutes until you see it starting to foam—a sign that your yeast is active and ready to help your dough rise. In a large mixing bowl, pour in the foamy yeast mixture. Crack in 1 large egg at room temperature and whisk these together until everything is nicely combined.
Making The Dough with a Stand Mixer
Attach the dough hook to the mixer, then add half of the flour to the bowl with the milk mixture. Start the mixer on a low speed to combine the ingredients. Increase the speed as the flour is incorporated. Add the remaining flour, a quarter cup (120 g) at a time, while continuing to mix until the mixture forms a dough ( you may not need all of the flour). Mix on a low setting for 3 to 4 minutes. Assess the texture and, if needed, incorporate additional flour. Aim for a dough that’s tender and slightly damp without it being tacky to the touch. Continue kneading at a low speed for an additional five minutes or until the dough pulls away cleanly from the edges of the bowl. Remove the dough from the bowl, and on a lightly floured surface, knead the dough by hand for about 30 seconds.
Making The Dough By Hand
Stir in as much flour as possible with a wooden spoon. Then, transfer the dough to a floured surface and knead for about 8-10 minutes, adding additional flour as needed until the dough is smooth and elastic.
First Rise
Grab a bowl and lightly oil it with a bit of butter or cooking spray. Place your dough ball into the bowl, turning it once to coat it with oil. This helps prevent the dough from drying out during its rise. Cover the bowl with a clean kitchen towel and find a warm, draft-free spot for it to rest. The dough needs to rise until it’s doubled in size, typically taking about 2 to 3 hours.
Preparing The Pan
Prepare your baking dish by buttering a 13×9 inch (33×22 cm) pan. This will prevent the buns from sticking and give them a slightly buttery crust.
Rolling The Dough
Take the risen dough and roll it out on a lightly floured surface until it forms a 15×9 inch (38×23 cm) rectangle. This will be the base for your apple cinnamon filling.
Preparing The Filling
For the filling, brush 1.5 ounces (42 g or 3 tablespoons) of melted butter over the surface of the dough. Then, in a small bowl, combine ¼ cup (50 g) of light brown sugar with another ¼ cup (50 g) of granulated sugar and 2 teaspoons (5 g) of ground cinnamon. Sprinkle this sweet cinnamon mixture evenly over the buttered dough. Scatter 2 cups (about 300 g) of chopped apples over the sugar layer. The apples can be peeled or unpeeled based on your preference.
Assembling The Apple Cinnamon Buns
Carefully roll up the dough from one of the longer sides to form a log. Make sure to do this tightly so that your buns have a good spiral shape. Once rolled, pinch the seam closed to seal all your filling inside.
The Second Rise
With a sharp knife, cut the log into 12 equal slices. These will be your buns. Arrange the slices cut-side up in your prepared baking dish, leaving a little space between each for them to expand. Cover the dish with the towel once more and let the buns have their second rise. This should take about 45 minutes to an hour. They should almost double in size and look puffy.
Baking The Apple Cinnamon Buns
When it’s time to bake, preheat your oven to 375°F (190°C). Pop the Cinnamon Rolls With Apple Pie Filling into the oven and let them bake for about 20 to 30 minutes. They should turn a delicious golden brown on top.
Making The Glaze
While the buns are baking, you can prepare the glaze. In a saucepan, melt 6 ounces (170 g or 12 tablespoons) of butter over medium heat. Stir in 1 cup (220 g) of packed brown sugar and keep stirring for about a minute. Then add ½ cup (120 ml) of milk and 2 teaspoons (10 ml) of vanilla extract. Bring this to a gentle boil and allow it to cook for 2 more minutes, stirring constantly. The glaze should thicken slightly but will thicken more as it cools. For more detailed information on making the glaze, see my post for Caramel Icing Glaze.
Finishing the Buns
Once the buns are baked, let them cool slightly. Drizzle the glaze over the warm buns before serving. These Cinnamon Rolls with Apple Pie Filling are best served warm and fresh. When ready to use, take the buns from the fridge and place them in a cold oven. Set the oven temperature and bake for 40 to 45 minutes. By the time the oven gets to baking temperature, the buns will have their second rise. To Store: Keep these buns in an airtight container at room temperature for up to two days. Freezing: Freeze the rolls without or without the glaze in a freezer-safe container for up to three months. Defrost in the fridge overnight and warm in the oven to serve. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
