The combination of apple pie and cinnamon rolls works really well together since both are full of warming flavors like cinnamon, brown sugar, and nutmeg. As fall approaches these would make a delicious, cozy breakfast on a chilly morning. It may seem like there are a lot of steps to this recipe but most things can be done while you are waiting for the dough to rise and bake. The frosting and filling could also be made a day in advance and stored in the fridge.
Ingredients -
Dough -
1/2 cup milk
3/4 cup buttermilk
1 stick unsalted butter
1 egg plus 1 egg yolk - beaten
1/3 cup sugar
3.5 cups all purpose flour
1/2 tsp salt
2 tsp rapid rise yeast
Filling -
3 apples - peeled and cut into 1/4 inch dice
2 tsp cinnamon - divided
1/4 tsp nutmeg
1/4 tsp all spice
1 cup brown sugar - divided
6 tablespoons unsalted butter
1/4 tsp salt
Frosting -
8 oz cream cheese - softened
4 T butter - softened
1.5 cups powdered sugar
1/3 cup apple cider
1/3 cup maple syrup
To make the dough, combine the milk and butter in a small sauce pan and heat until the butter is melted and the milk is hot but not boiling. Remove the pan from the heat and add the buttermilk, this will cool the milk and butter down to a temperature that is still warm but not hot enough to kill the yeast in your dough. About 105 degrees. In the bowl of a stand mixer, fitted with the dough hook attachment, combine the sugar, flour, yeast and salt. Add in the milk mixture and beaten egg. Mix on medium speed until all the flour is incorporated and the dough is smooth, about 3 minutes. Grease the inside of a large bowl with oil, transfer the dough to the greased bowl. The dough will be sticky, shape it into a rough ball by turning it over in the bowl so all sides are covered with oil. Cover the bowl with a towel or plastic wrap and let the dough rise for about an hour and a half until it is doubled in size.
While the dough is rising make the filling. In a skillet combine the chopped apples, 1/4 cup of the brown sugar, 1 tsp of the cinnamon, nutmeg, allspice, salt and butter. Cook over medium heat, stirring frequently, until the apples are softened slightly but not mushy. About 10 minutes. Set aside to cool completely. Mix the remaining 1 tsp of cinnamon and 3/4 cup brown sugar together in a small bowl and set aside.
When the dough has doubled in size, turn it out onto a large floured surface. Flour a rolling pin and roll the dough out into a rectangle shape about a 1/2 inch thick. Spread the cooled apple filling over the dough in an even layer, leaving a 1/2 inch border all the way around. Sprinkle the cinnamon and brown sugar mixture over the top of the apple filling. Working from the long side of the rectangle roll the dough into a log shape. Gently press the seam together when it is completely rolled up and place seam side down. Cut the roll into 8 even pieces. Place the pieces cut side down in a greased 9x13 baking dish. Cover with a towel or plastic wrap and let the rolls rise for 30 minutes. Preheat the oven to 375 while they are rising. After the rolls have risen a second time, beat 1 egg in a small dish and brush the tops of the rolls with beaten egg. Bake for 30-35 minutes until they are golden brown. Set aside to cool.
When the rolls are baking make the frosting. Add the apple cider and maple syrup to a medium sauce pan. Bring them to a boil then simmer until the mixture is reduced by half and has thickened. Cool slightly. In the bowl of a stand mixer fitted with the paddle attachment combine the butter, cream cheese, reduced cider and syrup, and powdered sugar. Mix on medium speed until smooth. Place the frosting in the fridge to chill for 10 minutes.
When the rolls have cooled down but are still warm cover them with a generous amount of frosting and enjoy with a hot cup of coffee!
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