Description
Delicious cinnamon rolls filled with spiced apple filling and topped with cream cheese frosting.
Ingredients
Scale
- 2 medium Granny Smith apples, diced
- 1/4 cup (65 g) apple butter
- 3 tablespoons (45 g) 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
- 3/4 cup (155 g) water
- 1/4 cup (32 g) bread flour
- 3 2/3 cups (485 g) bread flour
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup (78 g) whole milk, room temperature
- 1/3 cup (78 g) heavy cream, room temperature
- 1 large egg (55 g), room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons (84 g) unsalted butter, room temperature
- 1/2 cup (113 g) unsalted butter, room temperature
- 2/3 cup (133 g) brown sugar, packed
- 2 teaspoons ground cinnamon
- 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
- In a pot over medium heat, combine diced Granny Smith apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and sea salt. Cook for 12-13 minutes, stirring occasionally, until the mixture becomes thick and jam-like but still retains some apple chunks.
- In a small bowl, mix 2 teaspoons water and cornstarch, then stir into the pot and cook for an additional minute to thicken. Transfer the filling to a bowl and let it cool completely.
- In a small pot, whisk together the water and bread flour until smooth. Cook over medium heat while whisking constantly for 4-5 minutes until the mixture thickens into a paste. Scrape the Tangzhong into a bowl and let it cool.
- In the bowl of a stand mixer fitted with the dough hook, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add whole milk, heavy cream, egg, vanilla extract, and the cooled Tangzhong. Mix on low speed for 2-3 minutes until a rough dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
- Remove the dough from the mixer bowl and shape it into a smooth ball by pulling the edges underneath. Place it seam-side down back into the bowl, cover with plastic wrap, and let it rest for 10 minutes.
- In a medium bowl or mixer bowl, blend softened butter, brown sugar, and ground cinnamon together until smooth and creamy. Set aside.
- Lightly flour a work surface. Roll out the rested dough into a 15×21-inch rectangle, positioning the long side closest to you. Evenly spread the cinnamon sugar filling over the dough, leaving a 1/2-inch clean border along the top edge. Then, spread the cooled apple pie filling evenly over the cinnamon sugar layer, also leaving the border clear.
- Using a pizza cutter or sharp knife, cut the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you to form individual rolls and place them seam-side down into a parchment-lined 9×13-inch metal baking pan.
- Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours, or until they have doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
- Bake the rolls for 30-40 minutes, until they are golden and a thermometer inserted into the center reads 185°F.
- Remove from oven and let cool slightly in the pan while preparing the frosting.
- Combine cream cheese, unsalted butter, and powdered sugar in a bowl and mix until smooth. Whisk in heavy cream and apple butter until the frosting is creamy and pourable.
- Spoon the cream cheese frosting generously over the warm cinnamon rolls. Optionally, drizzle extra apple butter on top for added flavor and swirl. Serve warm and enjoy.
Notes
- For a sweeter frosting, adjust the amount of powdered sugar.
- Make sure the cream cheese and butter are at room temperature for easy mixing.
- These rolls are best served fresh but can be stored in an airtight container for a few days.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg