Fall baking is my favorite and I am so excited to share these Apple Pie Cinnamon Rolls with you guys! I know that the apple vs pumpkin debate is one that people feel strongly about … personally I feel like they have an equal place in fall baking but tend to bake with apples more in September and pumpkins more in October! I think it’s the appropriate transition from late summer stone fruits to go to apples, just because my fridge is typically so stocked up still at the beginning of fall!
Regardless though, incorporating fall flavors is something that I *have* to do, and that usually shows up first with breakfast-y foods! I’ve already made a few different breakfast foods using apples but these are 👏🏼 the 👏🏼 best 👏🏼
I adapted my go-to Cinnamon Rolls recipe to give them a seasonal spin, and I strongly suggest you do yourself a favor and try them because homemade Cinnamon Rolls are pretty much the best.
Apple Pie Cinnamon Rolls
For the Dough:
1 cup warm milk
2 1/2 tsp instant dry yeast
2 large eggs at room temperature
1/3 cup Wellsley Farms unsalted butter (melted but not too hot or it will kill the yeast! Even partially melted is fine).
1 tsp salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)
For the Filling:
1/2 cup Wellsley Farms Salted Butter
½ cup packed brown sugar
½ cup granulated sugar
2 tbsp Wellsley Farms Organic Saigon Cinnamon
½ tsp Ground Nutmeg
4 Wellsley Farms Organic Gala Apples, chopped
1/2 cup heavy cream*** (for pouring over the risen rolls)
For the Icing:
6 oz Wellsley Farms Cream Cheese
4 tbsp Wellsley Farms Salted Butter
2 cups powdered sugar
2 tsp vanilla
1 tsp cinnamon (optional)
Set up your stand mixer with the beater blade. Pour milk in the bowl and sprinkle the yeast on top. Gently stir and wait 5 minutes. Then add the eggs, butter, sugar and salt.
Add in 4 cups of flour and mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes – this gives the flour time to soak up liquids! Then scrape the dough off the beater blade and replace it with the dough hook.
Beating the dough on medium speed, add up to 1/2 cup more flour. Knead for 5-7 minutes. At this point the dough will still be sticking to the sides of the bowl (don’t add more flour!) but if you get it on your fingers it will come off easily.
Remove the dough from the bowl and spray the bowl with cooking spray. Place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 30 minutes or until doubled in size.(cont. in comments)
While that’s rising, make the filling!
In a medium bowl, combine the butter, sugars,cinnamon and nutmeg, mixing until well combined. Set aside with the chopped apples.
Generously grease a 9×13 inch baking dish with butter.
At this point, unwrap your bowl of dough. Flour your surface and your rolling pin and roll the dough to about a 24×15″ rectangle. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Scatter the apples over the filling. Then starting on the long end, roll the dough up tightly. Trim the ends and then cut into 12 slices. Place in your prepared baking dish.
Preheat your oven to 375 and let your cinnamon rolls double in size, covered, for at least 20 minutes.
Once risen, pour the heavy cream over the cinnamon rolls and place in the oven for 20-25 minutes.
Meanwhile, make the icing. In a medium bowl, beat together the cream cheese, butter and vanilla until fluffy. Add the powdered sugar and cinnamon (if using) and beat until combined.
Once the cinnamon rolls are cooked through, let them cool for at least 10 minutes before icing them to prevent the icing from melting. Now you can either spread the icing on the warm rolls or wait until room temp (if you prefer a thicker frosting) and enjoy!
*my Instagram post was sponsored by BJ’s Wholesale. This blog post was not required by the terms of that agreement.*