Apple Cinnamon Rolls

Apple Cinnamon Rolls created by lilsweetie

This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • To prepare apple filling:

  • In medium saucepan, combine apples, flour sugar and butter.
  • Bring to a boil over medium high heat.
  • Cook 3 minutes.
  • Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
  • Stir in cinnamon and nutmeg.
  • Cool completely.
  • While filling cools, prepare dough.
  • In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
  • Heat 1/2 cup water with milk and butter until very warm (120-130°F).
  • Gradually add to dry ingredients.
  • Beat 2 minutes at medium speed, scraping bowl occasionally.
  • Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
  • Stir in enough remaining flour to make a soft dough.
  • Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
  • Cover and let rest 10 minutes.
  • Divide dough into 2 equal parts.
  • Roll each part into a 12x8 inch rectangle.
  • Spread cooled apple filling evenly over dough.
  • Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
  • Pinch seams to seal.
  • Cut each roll into 12 equal pieces.
  • Place, cut sides up, in two greased 9 inch round pans.
  • Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
  • While dough is rising, prepare cinnamon-sugar topping.
  • Stir together sugar, cinnamon, and nutmeg until well blended.
  • After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
  • Bake in 375°F oven for 25-30 minutes or until done,.
  • Remove from pan, serve warm.
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RECIPE MADE WITH LOVE BY

@KCShell
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@KCShell
Contributor
"This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!"

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  1. Colleen B.
    I increased the apple filling by a third after reading other reviews. Otherwise made these exactly as stated. They were okay but after taking them out of the oven, I decided additional tweaks were necessary. The dough itself was good and rose nicely for me. But even with the increase in filling, they still weren’t very “appley”. The fact that the cinnamon and sugar topping gets sprinkled over it just before baking gave it a dry sandy top, rather than the gooey glazed outcome that’s actually shown in the featured photo for this recipe. The first one I tried was a lot like a warm bread roll with a few apple bits in it and a bunch of loose cinnamon sugar on top. I actually ended up carefully dumping much of the topping back off and making a caramel glaze in the hopes that it would seep down into the rolls a bit and lend additional flavor/ moisture. Next time, I would either increase the apple filling more dramatically- at least double- or add some butter to the cinnamon/sugar mix and roll it up inside along with the apples, like a traditional cinnamon roll. Topping with the caramel glaze was an easy way to salvage this. I also decided to add some toasted pecan pieces for texture and they still turned out tasty. Oh, and I think I would roll them from the short end of the rectangle and have each roll yield six bigger buns than twelve small ones and adjust the baking time/temp accordingly.
  2. Matti W.
    Apple Cinnamon Rolls Created by Matti W.
  3. Matti W.
    These turned out amazing! I used three apples instead of two, and used bread flour for a nice fluffy bun. I also used almond milk and vegan butter because I am very allergic to dairy. It did not alter the texture or flavour at all.
  4. cyn t.
    Amaaaaaazing recipe.i got a bunch of compliments from family and friends. I used white sugar caramel topping for it (1/4 cups butter, 2/4 cups sugar, 1 tbls sweet yogurt/or heavy cream n let it boil and bubble a bit). Absolutely fantastic. Thanks Chef!!
  5. kelley211
    These came out wonderfully! Don't think I'll ever make them without apple again :) I used traditional icing rather than the crumbles. I would also recommend upping filling to 1 & 1/2 or doubling
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