gooey fluffy apple pie cinnamon rolls
APPLE PIE CINNAMON ROLLS. HELLO?!
Every holiday season for the past two or three years, I’ve shared a new cinnyroll recipe. The festive season and a dish of hot, gooey buns go hand in hand, and I’m of the opinion that in your hand should be a warm roll when you roll out of bed in the morning. One of the unwritten culinary rules of the world.
I made that shit up, but it sounds legit.
Thanksgiving brunch is made complete with Gooey Fluffy Apple Pie Cinnamon Rolls. Warm, soft, and slathered in bourbon maple frosting. Of course you’ll want these on your table. Prep ahead a couple days before and pop in the oven the morning of while your guests yawn awake. I would not complain about that kind of delightfully aromatic wakeup call, no sirree.
This, and a piping hot mug of coffee – nah, make it a Cookie Butter Chai Latte. Mmmm.
Doughboy
My basic brioche-esque dough is used here, as with all my roll recipes. First, proof yeast in warm milk with some maple syrup until bubbly, then whisk in a lightly beaten egg and some melted butter.
Throw in 3 cups of flour and start kneading with the dough hook attachment on your mixer. Or your hands, if you’re going rustic. Add flour 1 tablespoon at a time as needed if the dough is too sticky. You’ll know it’s the right texture when it pulls away from the walls of the bowl and boasts a tacky, cohesive handfeel.
When the dough ball is ready, lightly grease a clean bowl, flip in the dough so both sides are coated, cover, and rise in a warm and wind-free area until doubled. 60 minutes or so should do the trick.
Pie in the Face
Or in your mouth, preferably.
Punch down the dough, lightly flour a clean and flat surface, and roll into a big ole rectangle. Spread with a nice heap of butter.
Grab a little bowl and toss together some brown sugar, cinnamon, allspice, and clove, and sprinkle over the butter. Slice up a couple apples – we’re talking small dice, so 1/2 inch thereabouts – and distribute over the spiced sugar-butter layer. No need to peel the apples, we ain’t taking up more time than we need to, but make sure the seeds are gone.
My preferred method of slicing rolls is to use a sharp knife or pizza cutter to slice 12 individual strips. Roll each strip down the length and pop cut-side down into a greased 9 x 13 inch baking dish. Apples and sugar will spill out – this is part of the game, people – so do your best to gently press the strays back into their spirals. Be ready with plenty of sani wipes and paper towels, too, to wipe up the melty sugar mixture that will inevitably drip onto everything you love.
Cover the dish with a clean towel and set in a warm spot to rise while you preheat the oven to 375 degrees. Alternatively, you can place the dish in the fridge for up to 2 days in advance if you’re planning ahead.
Bake the rolls for 18-20 minutes, or a touch longer if you’re warming them from a fridge proof. Set the pan on a baking sheet to cool for a bit.
Embellish and Relish
The finishing swoop is lots of bourbon maple cream cheese frosting. I always prefer a thicker glaze to a thinner one. Just feels more special to me, and if I’m going to eat a cinnamon roll, I want all the bells and whistles and car alarms and sirens.
Beat softened butter, cream cheese, vanilla, bourbon, and maple until combined, then add powdered sugar until a thick and fluffy mixture develops. You may need up to 2 cups of sugar, but start with 1 1/2. I usually err on the side of a more substantial texture.
Spread the frosting over the rolls, oooh and aaah over it melting into the cracks and crevices, then dive right in and ENJOY.
Leftover rolls can be kept in the fridge for three days before the humidity of the chiller inevitably breaks down the structure, or they can be frozen for up to three months. Keep the latter in mind if you wish you hide a bun away for a future crisis.
Happy baking!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Roll the dice:
Extra Fluffy Carrot Cake Cinnamon Rolls
Easy Fluffy Eggnog Chai Cinnamon Rolls
gooey fluffy apple pie cinnamon rolls
Ingredients
- 1 cup warm milk
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup maple syrup
- 4 tbsp butter, melted
- 1 large egg, at room temperature, lightly whisked
- 3 – 3 1/2 cups all purpose flour
apple pie filling
- 2/3 cup dark brown sugar
- 1 tbsp cinnamon
- 1 tsp allspice
- 1/2 tsp cloves
- 6 tbsp butter, softened
- 2 medium apple, sliced
bourbon maple cream cheese frosting
- 4 oz cream cheese, softened
- 4 tbsp butter, softened
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, maple syrup, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter and beaten egg.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with the butter, leaving about 1/2 inch border. Toss together the brown sugar, cinnamon, allspice, and cloves, and spread over the butter, then evenly sprinkle the sliced apples.
- Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. This shit WILL BE MESSY, no getting around that. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the maple syrup, vanilla, and bourbon. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
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