Using the dough from this ginormous cinnamon roll recipe I created last year, the icing from this miniature cinnamon roll recipe, and the caramel sauce from this delicious breakfast recipe, I present to you my latest hybrid recipe: apple pie cinnamon rolls. A combination of two classic American desserts, this recipe is one that is acceptable to serve year-round, no matter what the occasion. Replace your boring morning cinnamon rolls during those cold winter days, substitute it for a basic apple pie on the Fourth of July, welcome fall with its true to season cinnamon flavors, and indulge in spring because why not. There is never a bad time to eat a cinnamon roll, and this apple pie version is no exception.
While this is technically a time-consuming recipe, the majority of the time is mostly spent just waiting for the dough to rise and the rolls to bake. Other than that, this recipe is far less intimidating than it may seem. The outcome is worth waiting for as the pillowy dough and crisp apple flavor is one heck of a combination. Eat them for breakfast, eat them for dessert, eat them any old time you please. These are too delicious not to try.
For the dough:
- 3 tbsp. unsalted butter
- 1 cup light almond milk (buttermilk will work too!)
- Pinch of salt
- 1 tbsp. granulated sugar
- 1 packet instant yeast
- 2 1/2 cups all-purpose flour
For the filling:
- 1 cup light brown sugar
- 4 tbsp. pure vanilla extract
- 2 tbsp. cinnamon, to taste
- 4 granny smith apples, peeled, cored, and chopped into tiny pieces
- Caramel sauce — save extra to drizzle with icing (1/4 stick butter, 1/2 cup brown sugar, and 1 tbsp. corn syrup)
For the icing:
- 2 cups powdered sugar
- 3 tbsp. butter
- 1 tsp. vanilla extract
- Over low heat, combine butter and milk in a medium saucepan. Stir until the butter is liquid, and then pour the mixture into a large mixing bowl.
- Let the mixture cool for five minutes, or until it's the temperature of warm bath water. Add in yeast, and let activate for 10 minutes.
- Add in one tablespoon of granulated sugar and salt. Stir.
- Add in flour one cup at a time while stirring.
- Place the dough on a lightly floured surface, and knead for one minute. Place the ball of dough into a sprayed mixing bowl, cover with plastic wrap, and place in a warm area to rise until it has doubled in size.
- On a lightly floured surface, flatten dough until it's about half an inch wide and a quarter inch thick.
- In a mixing bowl, combine all filling ingredients and sprinkle them onto the dough. (Make caramel sauce by mixing ingredients in a large skillet over medium heat until smooth.)
- Starting at one end of the dough, roll inwards towards the other end of dough. Once it is in a log shape, slice with a knife or floss into 1.5-inch rolls.
- Preheat the oven to 350 degrees. Line a circular baking dish with cinnamon rolls next to one another. Bake for 25 to 30 minutes, or until golden brown.
- Once rolls have cooled for about five minutes, in a small bowl combine all icing ingredients. Drizzle over cinnamon rolls. Serve and enjoy!
For more ideas, check out Bustle on YouTube.
Images & Recipes: Public Lives, Secret Recipes