Apple Pie Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (About 105–110°F / 40–43°C)
• 1 packet Active dry yeast (One standard 2¼-tsp packet)
• 0.25 cup Granulated sugar (For the dough)
• 1 Egg (Room temperature)
• 1 Egg yolk (Room temperature)
• 0.25 cup Unsalted butter (Melted, for the dough)
• 3.5 cup All-purpose flour (Plus more for rolling, if needed)
• 0.75 tsp Salt (For the dough)
• 4 Apples (Peeled, cored, and cut into relatively large chunks)
• 0.25 cup Unsalted butter (For cooking the apple filling)
• 0.5 cup Brown sugar (For the apple filling)
• 2 tsp Ground cinnamon (For the apple filling)
• 0.25 tsp Ground nutmeg (Optional apple-pie spice)
• 1 tsp Vanilla extract (For the filling or glaze)
• 1.5 cup Powdered sugar (For the vanilla glaze)
• 2 tbsp Milk (For loosening the glaze; adjust to desired consistency)
• 1 tsp Vanilla extract (For the vanilla glaze)

Steps

1. 1

   Warm the milk until it is lukewarm, about 105–110°F / 40–43°C. Pour it into a large mixing bowl, sprinkle the active dry yeast over the surface, and let it stand for 5–10 minutes until foamy, indicating that the yeast is active.

2. 2

   Add the granulated sugar, room-temperature egg, room-temperature egg yolk, and melted butter to the yeast mixture. Whisk until evenly combined.

3. 3

   Add the flour and salt. Stir until a shaggy dough forms, then knead by hand or with a dough hook for about 6–8 minutes, until the dough is smooth, elastic, and only slightly tacky.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a clean towel and let it rise in a warm, draft-free place for about 60–90 minutes, until doubled in size.

5. 5

   While the dough rises, peel, core, and cut the apples into relatively large chunks so they remain visibly pie-like inside the rolls.

6. 6

   Melt the butter for the filling in a large skillet over medium heat. Add the apple chunks, brown sugar, cinnamon, and nutmeg. Cook for 6–10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices have thickened slightly.

7. 7

   Remove the skillet from the heat and stir in the vanilla extract. Let the apple filling cool until warm or room temperature; hot filling can make the dough difficult to roll and may overproof it.

8. 8

   Grease a 9-by-13-inch baking dish. Turn the risen dough onto a lightly floured surface and roll it into a rectangle approximately naN inches thick.

9. 9

   Spread the cooled apple filling evenly over the dough, leaving a small border along one long edge so the seam can seal.

10. 10

    Starting from the filled long edge, roll the dough into a firm log. Pinch the seam closed, then cut the log into 12 evenly sized rolls using a sharp knife or unflavored dental floss.

11. 11

    Arrange the rolls cut-side up in the prepared baking dish, leaving a little space between them. Cover and let them rise again for 30–45 minutes, until puffy.

12. 12

    Preheat the oven to 350°F / 175°C. Bake the rolls for 25–30 minutes, until golden brown on top and cooked through in the center.

13. 13

    While the rolls bake, whisk the powdered sugar, milk, and vanilla extract in a bowl until smooth. Add milk a few drops at a time if necessary to create a thick but pourable vanilla glaze.

14. 14

    Let the baked rolls cool for 10–15 minutes, then drizzle the vanilla glaze over the warm rolls. Serve warm, ideally while the apple filling and glaze are still soft and fragrant.

Notes

The post provides definitive quantities for the cinnamon-roll dough but does not provide the apple-filling or glaze measurements or the preparation steps. Those components and instructions are reconstructed from the description and transcript and should be treated as estimates. The creator specifically says the apples were cut on the larger side and that vanilla frosting was used instead of cream cheese frosting.

Nutrition per serving

• dessert
• baked
• cinnamon rolls
• apple pie
• fall baking
• vegetarian
• sweet breakfast
• make-ahead