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Try this easy homemade Cinnamon Rolls with Apple Pie Filling recipe with a creamy glaze – perfect for breakfast or dessert!
Ready to give your morning a twist of delight? Try this easy homemade Cinnamon Rolls with Apple Pie Filling recipe with a creamy glaze – perfect for breakfast or dessert! are just the ticket to turn any breakfast into a cozy celebration. Infused with the warm spices of cinnamon and dotted with sweet, tender apples, each bun is a hug wrapped in dough just waiting to happen. And that glaze? Oh, the crowning glory – a smooth, rich cascade of buttery sweetness- it will make you want to lick the spoon (and the plate!). So, tie on your apron, and let’s get baking – your kitchen is about to smell like a dream!
If you love these breakfast rolls, why not try my Homemade Cinnamon Rolls or Classic Sticky Buns?
Why This Recipe Works
- This recipe combines cinnamon’s comforting warmth and fresh apples’ natural sweetness, creating a delightful contrast between the spice and fruitiness in every bite.
- Unlike other buns, these are crafted with a special touch of homemade glaze, a blend of melted butter, brown sugar, and a hint of vanilla, offering a rich, caramel-like coating that pairs perfectly with the fluffy dough.
- The dough, made with hot milk, is designed to rise to soft, pillowy perfection, providing a tender texture that melts in your mouth, distinguishing these buns from the denser, store-bought varieties.
Ingredient Notes
Hot Milk: Use whole milk for its richness, which lends the dough a tender texture. A good substitute for a dairy-free option would be almond milk or soy milk.
Instant Dry Yeast: Opt for a reputable brand to ensure a good rise. It’s available in the baking aisle. Active dry yeast can be used as a substitute; remember to activate it in warm water first.
Egg: Use a large egg. A flax egg can be a substitute for a vegan option.
Butter: Use unsalted butter to control the saltiness of your buns. For a substitute, margarine can work, though it may alter the flavor slightly.
Flour: A high-quality brand of All-Purpose Flour will give you consistent results. A substitute like bread flour can be used for a chewier bun texture.
Salt: Sea salt, kosher salt, or table salt are all good choices for this recipe.
Light Brown Sugar: Choose one that’s moist and has a rich molasses flavor. Dark brown sugar can be used as a substitute for a deeper flavor.
Ground Cinnamon: Go for a freshly ground or organic option for the best flavor. In a pinch, pumpkin pie spice could add a unique twist.
Apples: Fresh, organic apples such as Granny Smith offer a tart contrast and hold up well during baking. They are available in the produce section. As a substitute, pears can provide a similar texture and a slightly different sweetness.
Vanilla: Vanilla Bean paste or Pure vanilla extract will give more flavor than imitation vanilla. If unavailable, a dash of bourbon or maple syrup could be an interesting alternative.
Step By Step Instructions
Warming The Milk & Butter
Start by warming 1¼ cups (300 ml) of milk in a small saucepan over low heat. Ideally, you’ll want the milk warm but not boiling, around 110°F (43°C). Add 2 ounces (56 g or about 4 tablespoons) of butter, stirring until it’s completely melted.
Once melted, remove the pan from the heat and dissolve ¼ cup (50 g) of granulated sugar into the warm milk and butter mixture. Allow it to cool slightly if it’s too hot to ensure it’s the right temperature for the yeast.
Activating The Yeast
Take your warm milk mixture and sprinkle 2¼ teaspoons (7 g) of instant dry yeast over the surface. Let it sit undisturbed for 2 to 3 minutes until you see it starting to foam—a sign that your yeast is active and ready to help your dough rise.
In a large mixing bowl, pour in the foamy yeast mixture. Crack in 1 large egg at room temperature and whisk these together until everything is nicely combined.
Making The Dough with a Stand Mixer
Attach the dough hook to the mixer, then add half of the flour to the bowl with the milk mixture.
Start the mixer on a low speed to combine the ingredients. Increase the speed as the flour is incorporated. Add the remaining flour, a quarter cup (120 g) at a time, while continuing to mix until the mixture forms a dough ( you may not need all of the flour).
Mix on a low setting for 3 to 4 minutes. Assess the texture and, if needed, incorporate additional flour. Aim for a dough that’s tender and slightly damp without it being tacky to the touch.
Continue kneading at a low speed for an additional five minutes or until the dough pulls away cleanly from the edges of the bowl.
Remove the dough from the bowl, and on a lightly floured surface, knead the dough by hand for about 30 seconds.
Making The Dough By Hand
Stir in as much flour as possible with a wooden spoon. Then, transfer the dough to a floured surface and knead for about 8-10 minutes, adding additional flour as needed until the dough is smooth and elastic.
First Rise
Grab a bowl and lightly oil it with a bit of butter or cooking spray. Place your dough ball into the bowl, turning it once to coat it with oil. This helps prevent the dough from drying out during its rise.
Cover the bowl with a clean kitchen towel and find a warm, draft-free spot for it to rest. The dough needs to rise until it’s doubled in size, typically taking about 2 to 3 hours.
Preparing The Pan
Prepare your baking dish by buttering a 13×9 inch (33×22 cm) pan. This will prevent the buns from sticking and give them a slightly buttery crust.
Rolling The Dough
Take the risen dough and roll it out on a lightly floured surface until it forms a 15×9 inch (38×23 cm) rectangle. This will be the base for your apple cinnamon filling.
Preparing The Filling
For the filling, brush 1.5 ounces (42 g or 3 tablespoons) of melted butter over the surface of the dough.
Then, in a small bowl, combine ¼ cup (50 g) of light brown sugar with another ¼ cup (50 g) of granulated sugar and 2 teaspoons (5 g) of ground cinnamon. Sprinkle this sweet cinnamon mixture evenly over the buttered dough.
Scatter 2 cups (about 300 g) of chopped apples over the sugar layer. The apples can be peeled or unpeeled based on your preference.
Assembling The Apple Cinnamon Buns
Carefully roll up the dough from one of the longer sides to form a log. Make sure to do this tightly so that your buns have a good spiral shape. Once rolled, pinch the seam closed to seal all your filling inside.
The Second Rise
With a sharp knife, cut the log into 12 equal slices. These will be your buns. Arrange the slices cut-side up in your prepared baking dish, leaving a little space between each for them to expand.
Cover the dish with the towel once more and let the buns have their second rise. This should take about 45 minutes to an hour. They should almost double in size and look puffy.
Baking The Apple Cinnamon Buns
When it’s time to bake, preheat your oven to 375°F (190°C). Pop the Cinnamon Rolls With Apple Pie Filling into the oven and let them bake for about 20 to 30 minutes. They should turn a delicious golden brown on top.
Making The Glaze
While the buns are baking, you can prepare the glaze. In a saucepan, melt 6 ounces (170 g or 12 tablespoons) of butter over medium heat. Stir in 1 cup (220 g) of packed brown sugar and keep stirring for about a minute. Then add ½ cup (120 ml) of milk and 2 teaspoons (10 ml) of vanilla extract.
Bring this to a gentle boil and allow it to cook for 2 more minutes, stirring constantly. The glaze should thicken slightly but will thicken more as it cools.
For more detailed information on making the glaze, see my post for Caramel Icing Glaze.
Finishing the Buns
Once the buns are baked, let them cool slightly. Drizzle the glaze over the warm buns before serving.
These Cinnamon Rolls with Apple Pie Filling are best served warm and fresh.
Make ahead and Freezing Instructions
To make ahead: Prepare the Cinnamon Rolls with Apple Pie Filling as directed. Then, after cutting the rolls and placing them in the pan, cover the pan and put it in the fridge for up to 12 hours (instead of letting them rise a second time).
When ready to use, take the buns from the fridge and place them in a cold oven. Set the oven temperature and bake for 40 to 45 minutes. By the time the oven gets to baking temperature, the buns will have their second rise.
To Store: Keep these buns in an airtight container at room temperature for up to two days.
Freezing: Freeze the rolls without or without the glaze in a freezer-safe container for up to three months. Defrost in the fridge overnight and warm in the oven to serve.
Tips & Variations
- To use Quick Rise Yeast, skip adding the yeast to the warm milk and add the yeast directly to the bowl instead.
- Use warm milk, not hot (it should be about 110°F/43°C). If it’s too hot it will kill the yeast, and if it’s too cold, the yeast won’t activate.
- Be sure to use a room-temperature egg: Using cold eggs in yeast dough could affect the yeast activating.
- Flour your kneading and rolling surface as well as the rolling pin to prevent the dough from sticking.
- Sprinkle the finished rolls with chopped nuts.
- Add raisins to the apple for extra flavor.
- If you don’t want to cover these buns in caramel glaze why not try a cream cheese glaze instead?
FAQs
Should you cook apple pie filling before baking?
Pre-cooking the apple in this cinnamon bun with an apple pie filling recipe is unnecessary.
What’s the difference between cinnamon rolls and cinnamon buns?
There really isn’t a difference between cinnamon rolls and cinnamon buns; some believe it’s whether they’re frosted or glazed. They still taste good, whatever they’re called, don’t they?
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Recipe
Cinnamon Rolls with Apple Pie Filling
Ingredients
Dough:
- 1¼ cups milk
- 4 tablespoons butter
- ¼ cup granulated sugar
- 2¼ teaspoons instant dry yeast
- 1 large egg (room temperature)
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour
Filling:
- 3 tablespoons butter (melted)
- ¼ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 cups chopped apples (about 2 medium apples)
Glaze:
- 12 tablespoons butter
- 1 cup brown sugar (packed )
- ½ cup milk
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, combine the milk and butter. Heat on low until the butter is melted and the mixture is warm (about 110°F/43°C). Remove from heat, stir in the granulated sugar until dissolved, and allow to cool slightly if needed.
- Sprinkle the yeast over the milk mixture. Let it sit for 2-3 minutes until it starts to foam.
- In a large bowl, whisk the yeast mixture with the egg until well blended.
- If using a stand mixer, attach the dough hook and add 3 cups (360 g) of flour and salt to the bowl. Start the mixer on a low speed to combine the ingredients. Increase the speed as the flour is incorporated and knead for about 5 minutes. Add more flour as needed, up to 1 additional cup (120 g), until the dough is smooth and slightly sticky.For hand kneading, stir in as much flour as you can with a wooden spoon. Then, transfer the dough to a floured surface and knead for about 8-10 minutes, adding additional flour as needed until the dough is smooth and elastic.
- Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 2-3 hours.
- Grease a 13×9 inch baking dish with butter.
- Once risen, roll the dough into a 15×9 inch rectangle on a floured surface.
- Spread the melted butter for the filling over the dough. Mix the brown and granulated sugars with cinnamon, and sprinkle over the buttered dough. Evenly distribute the chopped apples over the surface.
- Roll the dough tightly from the long side and pinch the seam to seal. Cut into 12 slices and place in the prepared baking dish.
- Cover with a towel and let rise until nearly doubled, about 45 minutes to 1 hour.
- Preheat the oven to 375°F (190°C). Bake the buns for 20-30 minutes until golden brown. If necessary, cover with foil to prevent over-browning.
- While buns bake, melt butter for the glaze in a saucepan. Add brown sugar and cook, stirring, for 1 minute. Add milk and vanilla, bring to a boil, stirring, for 2 minutes. Set aside to cool.
- Drizzle the glaze over the cooled buns and serve.
Tips
- To use Quick Rise Yeast, just skip adding the yeast to the warm milk and add the yeast directly to the bowl instead.
- Use warm milk not hot (it should be about 110°F/43°C). If it’s too hot it will kill the yeast and if it’s too cold, the yeast won’t activate.
- Be sure to use a room temperature egg: Using cold eggs in yeast dough could affect the yeast activating.
- Flour your kneading and rolling surface as well as the rolling pin to prevent the dough from sticking.
- Sprinkle the finished rolls with chopped nuts.
- Add raisins with the apple for extra flavor.
- If you don’t want to cover these buns in caramel glaze why not try a cream cheese glaze instead?
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