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Apple Pie Cinnamon Rolls

Print Recipe
Prep Time 4 hours
Cook Time 30 minutes
Cooling Time: 10 minutes
Total Time 4 hours 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Dough
  • 1 cup 240ml whole milk, warmed to about 110°F
  • ⅔ cup 135g granulated sugar, divided
  • 1½ Tbsp 14g Platinum Yeast from Red Star, equivalent to 2 standard packets
  • ½ cup 113g unsalted butter, softened and cut into 4 pieces
  • 4½ cups 563g all-purpose flour or bread flour, spooned and leveled, plus more only as needed
  • 2 large eggs at room temperature
  • ½ tsp salt
  • 2 tsp neutral oil or softened butter for the bowl
Apple-Cinnamon Filling
  • 2 cups 250g peeled, finely chopped firm baking apples, about 2 medium apples
  • 1 Tbsp 15ml water
  • 6 Tbsp 85g unsalted butter, softened
  • ½ cup 100g packed light or dark brown sugar
  • 1½ Tbsp ground cinnamon
Salted-Caramel Icing
  • 1 cup 120g confectioners’ sugar
  • ½ tsp pure vanilla extract
  • 2 Tbsp 30ml milk
  • 2 Tbsp 30ml prepared salted caramel, warmed

Method
 

  1. Whisk the warm milk, 2 Tbsp sugar, and yeast in a mixer bowl. Cover for 5–10 minutes, until foamy. Mix in the remaining sugar and butter. Add 1 cup (125g) flour, eggs, and salt, then add the remaining flour. Mix until soft and tacky; knead for 5–8 minutes, until smooth and elastic.
  2. Grease a large bowl with the oil or butter. Add the dough, cover, and rise for 1½–2 hours, until doubled. Cook the apples with 1 Tbsp water over medium heat for about 5 minutes, until beginning to soften. Cool slightly. Grease or parchment-line a 9×13-inch glass dish.
  3. Roll the dough into a 12×18-inch rectangle. Spread with 6 Tbsp softened butter. Combine the brown sugar and cinnamon and sprinkle over the butter. Add the apples. Roll into an 18-inch log, cut into 12 rolls, and place in the baking dish.
  4. Cover and proof for about 1 hour, until puffy. Preheat the oven to 350°F. Bake for 26–29 minutes, rotating halfway through. Tent with foil if browning quickly. The tops should be lightly golden and the center dough should register approximately 190°F.
  5. Cool for about 10 minutes. Whisk the confectioners’ sugar, vanilla, milk, and warmed salted caramel until smooth, then drizzle over the warm rolls.