Ultimate Apple Cinnamon Rolls
Soft, fluffy cinnamon rolls filled with spiced apple pie filling and topped with tangy cream cheese frosting. Made with the tangzhong method for extra tenderness.
Ingredients
- Apple Pie Filling
- 1⅔ cups diced Gala apple peeled and diced small
- ¼ cup apple butter
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 teaspoons water
- 1 teaspoon cornstarch
- Tangzhong
- ¾ cup water
- ¼ cup bread flour
- Cinnamon Roll Dough
- 3⅔ cups bread flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- ⅓ cup whole milk room temperature
- ⅓ cup heavy cream room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- Tangzhong from recipe above
- 6 tablespoons unsalted butter room temperature
- Cinnamon Sugar Filling
- ½ cup unsalted butter room temperature
- ⅔ cup brown sugar packed
- 2 teaspoons ground cinnamon
- Cream Cheese Frosting
- 4 tablespoons unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 1 cup powdered sugar
- 2½ tablespoons heavy cream
- 2 tablespoons apple butter
Instructions
- Make the apple filling: In a medium saucepan, combine diced apples, apple butter, granulated sugar, 2 tablespoons water, lemon juice, cinnamon, vanilla, and salt. Cook over medium heat for 8-10 minutes until apples are tender. Mix cornstarch with 2 teaspoons water to create a slurry. Add to apple mixture and cook 2-3 minutes until thickened. Cool completely.
- Make the tangzhong: In a small saucepan, whisk together ¾ cup water and bread flour until smooth. Cook over medium heat, whisking constantly, for 2-3 minutes until mixture thickens to mashed potato consistency. Cool for 10 minutes.
- Prepare the dough: In stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and salt. Add milk, heavy cream, egg, vanilla, and cooled tangzhong. Mix with dough hook on low speed until shaggy dough forms. Increase to medium-low and add butter one tablespoon at a time. Knead 8-10 minutes until smooth and elastic.
- First rise: Shape dough into a ball and place in oiled bowl. Cover with plastic wrap and rise in warm place for 1 hour until doubled.
- Prepare filling: Cream together butter, brown sugar, and cinnamon until light and fluffy.
- Assembly: Punch down dough and roll into 16x12-inch rectangle. Spread cinnamon sugar mixture evenly, leaving 1-inch border at top. Distribute apple filling over cinnamon sugar. Roll tightly from bottom edge and pinch seam to seal. Cut into 12 equal pieces.
- Second rise: Arrange rolls in greased 9x13-inch pan. Cover and rise 45-60 minutes until doubled.
- Bake: Preheat oven to 350°F (175°C). Bake 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Make frosting: Beat butter and cream cheese until fluffy. Gradually add powdered sugar, heavy cream, and apple butter until smooth and spreadable.
- Finish: Spread frosting over warm rolls immediately after baking.
Notes
All dairy ingredients should be at room temperature for best results
Don't skip the tangzhong step - it creates exceptionally soft, long-lasting rolls
Use spoon-and-level method when measuring bread flour to avoid dense rolls
Rolls can be prepared through cutting stage and refrigerated overnight for next-day baking
Store covered at room temperature for up to 3 days or freeze for up to 3 months
For dairy-free version, substitute coconut milk for dairy and use plant-based butter alternatives
Don't skip the tangzhong step - it creates exceptionally soft, long-lasting rolls
Use spoon-and-level method when measuring bread flour to avoid dense rolls
Rolls can be prepared through cutting stage and refrigerated overnight for next-day baking
Store covered at room temperature for up to 3 days or freeze for up to 3 months
For dairy-free version, substitute coconut milk for dairy and use plant-based butter alternatives