If you like cinnamon rolls (who doesn’t) and you like apple pie (again, who doesn’t), you HAVE to try this recipe. Yes it takes time since you are making them from scratch, but boy is the end product worth it! When we were at my mom’s making these the first time, the kids stayed in the kitchen to help her the whole time. But when I make them at home, there are too many distractions. They know when they are coming out of the oven – they flood the kitchen with their friends to gobble them up while they are hot and fresh!

 

Ingredients

For the dough:

1 package yeast (about 2 & ¼ teaspoons)

½ cup lukewarm water

½ cup sugar

½ cup warm milk

⅓ cup melted butter

1 egg, room temperature

1½ teaspoons salt

4¼ cups all-purpose flour

Apple pie filling:

5 granny smith apples, peeled and diced

Coupons

½ cup sugar

5 tablespoons melted butter

2 tablespoons butter, room temperature

1 cup brown sugar

2 tablespoons ground cinnamon

½ teaspoon apple spice (optional)

Cream Cheese Icing:

4 tablespoons butter, room temperature

¼ cup cream cheese, softened

1½ cups powdered sugar

½ teaspoon vanilla extract

 

Instructions

For the dough:Combine lukewarm water, ¼ cup sugar and yeast in a small bowl for 8-10 minutes or the mixture begins to bubble and the yeast has begun to active, set aside. In a large bowl whisk the melted butter, egg, warm milk, and salt. Add the yest mixture and then slowly whisk in 1 cup of flour then another cup. The mixture will begin to thicken, switch from the whisk to a wooden spoon, gradually add the rest of the flour and continue mixing until the flour is fully combined. The turn the dough onto turn dough to a floured surface and knead for 5 minutes. Place the dough in a greased bowl and cover with plastic wrap, place in the microwave or oven ( turned off) for 90 minutes. Begin working on apple filling.

When dough has risen, remove cover and punch it down then remove from the bowl. Roll out on a floured surface into a 16×24 inch rectangle. Spread the 2 tablespoons of butter at room temperature evenly over the dough keeping ½ inch from the edges. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 12 cinnamon rolls or 3 inch slices for 8 big cinnamon rolls. Line a 9×13 baking pan with parchment paper and place the rolls on the paper about 1 inch apart. Cover with plastic wrap and allow to rise for 1 hour. About 20 minutes before the rolls are done rising heat the oven to 375 degrees. Bake the rolls for 20 minutes or until the edges are golden in color. Allow the rolls to cool for at least 15 minutes then top with cream cheese frosting and serve warm!

Apple pie Filling:

While the dough is rising begin working on the apple filling. Heat a large skillet to medium/high heat and add 5 tablespoons of butter and stir until melted. Add the apples and sugar and saute until the apples are lightly caramelized. Remove the skillet from heat and set aside until you are ready to use.

Cream Cheese Frosting:Mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed until the icing is light and fluffy.

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Quick tip: Instead of icing, put a scoop of vanilla ice cream on top for dessert.

Recipe and image courtesy of Gimme Delicious.