Apple Pie Cinnamon Rolls From Scratch

Add the flour, sugar, and salt, followed by the eggs to the bowl. Mix on low speed until the dough comes together, then scrape down the sides of the bowl. Continue mixing for about 5 minutes. The dough should get smoother and pull away from the sides of the bowl. Scrape the bottom of the bowl well then mix for another 30 seconds to a minute until the dough is smooth and only slightly sticky.

First Rise: Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour. Alternatively, you can let the dough rise in the fridge overnight, which will make it easier to work with.

Apple Pie Filling: Peel and core the apples, then dice into small ¼” cubes. In a medium saucepan, melt the butter, then add the apples, brown sugar, lemon juice, cinnamon, and vanilla. Combine the ingredients and place the saucepan over medium-low heat. Simmer until the apples are tender, about 10 minutes.

Combine the water and cornstarch separately in a small bowl. Once the apples are soft and the mixture is bubbling, stir in the water and cornstarch mixture. Continue to stir while the mixture thickens and becomes glossy, about 30 seconds to a minute.

Remove the apple filling from the heat, transfer to a heatproof container, and set aside to cool to room temperature.

Brown Sugar Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Set aside.

Assembly & Shaping: Line a 9” x 13” rectangle baking pan with parchment paper. Once the dough has risen, press out any excess air and transfer it to a lightly floured surface.

Use a rolling pin to roll out the dough into a rectangle measuring approximately 12” x 18”. Spread the cinnamon filling evenly across the dough. Add the apple filling and spread out evenly over the top of the cinnamon filling.

Roll the dough tightly into a log starting on the long side. Place the seam side down and use a sharp knife to trim off the ends. Slice the log into 12 equal-sized pieces, each measuring about 1½” wide. Place the pieces cut-side up into the prepared baking pan.

Second Rise: Loosely cover the rolls with plastic wrap and allow them to rise in a warm spot until slightly puffed, about 30- 45 minutes. Preheat oven to 350°F.

Baking: Once the rolls have puffed, bake for about 32 minutes or until golden brown and the center of the rolls reach an internal temperature of 190°F. Let them cool for at least 15 minutes. While the rolls cool, make the frosting.

Maple Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, melted butter, maple syrup, milk, and vanilla until well combined. Drizzle the glaze over the cooled apple cinnamon rolls then serve and enjoy!