Homemade apple cinnamon rolls with warm apple pie filling flavored with cinnamon and brown sugar baked until golden brown, and topped with a generous drizzle of caramel glaze.
Course Breakfast
Cuisine American
Diet Vegetarian
Keyword Cinnamon Buns Recipe, Cinnamon Buns With Apple Pie Filling, Homemade Cinnamon Buns
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 13x9 inch baking dish with butter.
Once risen, roll the dough into a 15x9 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.
Notes
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?