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Apple Pie Filling

Apple Pie Filling
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★★★★★

5.2 from 27 reviews

This Apple Pie Filling Cinnamon Rolls recipe combines the classic sweetness of apple pie filling with soft, fluffy cinnamon rolls. The rolls are filled with a spiced apple and cinnamon sugar mixture, baked until golden, and topped with a rich cream cheese and apple butter glaze. Perfect for a cozy breakfast or dessert, these rolls boast a tender, flavorful dough enhanced by a tangzhong starter for extra softness.

Ingredients

Scale

Apple Pie Filling

  • 1 2/3 cups diced Gala apple
  • 1/4 cup apple butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons water (for slurry)
  • 1 teaspoon cornstarch

Dough (Tangzhong and Main Dough)

  • Tangzhong (see notes)
  • 3 2/3 cups bread flour (divided usage)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (room temperature, for dough)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon

Glaze

  • 4 tablespoons unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream
  • 2 tablespoons apple butter

Instructions

  1. Make the Apple Filling: In a pot over medium heat, combine diced Gala apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and fine sea salt. Cook the mixture for 12 to 13 minutes, stirring occasionally. When the fruits soften, mash the mixture slightly to achieve a jammy consistency with some apple chunks remaining. In a small bowl, mix 2 teaspoons water and 1 teaspoon cornstarch until smooth, then stir this slurry into the pot. Cook for 1 more minute until thickened. Transfer to a bowl and let cool completely.
  2. Prepare the Tangzhong: In a small pot, whisk together water and bread flour for tangzhong. Heat over medium heat, whisking constantly for 4 to 5 minutes until the mixture becomes thick and paste-like. Scrape it into a bowl and let it cool.
  3. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, add 3 2/3 cups bread flour, granulated sugar, instant yeast, and fine sea salt. Add heavy cream, whole milk, egg, vanilla extract, and the cooled tangzhong to the dry ingredients. Mix on low speed for 2 to 3 minutes until a rough dough forms.
  4. Incorporate Butter: With mixer running on low, add 6 tablespoons of softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for an additional 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. First Proof: Remove dough from the bowl, fold edges underneath to form a smooth ball, and place seam-side down back into the bowl. Cover with plastic wrap and let rest for 30 minutes at room temperature.
  6. Make Cinnamon Sugar Filling: In a medium bowl, combine 1/2 cup softened unsalted butter, 2/3 cup packed brown sugar, and 2 teaspoons ground cinnamon. Mix until smooth and homogeneous. Set aside.
  7. Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
  8. Roll Out and Fill Dough: Lightly flour a clean surface and roll the rested dough into a 15×21-inch rectangle with the longest side facing you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge. Then spread the cooled apple pie filling over the cinnamon sugar layer in a similar manner, also leaving the top border clean.
  9. Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch-wide strips lengthwise. Starting from the edge closest to you, roll each strip tightly away from you into a spiral shape. Place each rolled strip upright into the prepared baking pan.
  10. Second Proof: Cover the pan with plastic wrap and let the rolls rise in a warm place for 1 to 2 hours, or until they have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake: Bake the cinnamon rolls for 30 to 40 minutes, until the center rolls reach an internal temperature of 185°F (85°C) and the tops are golden brown. Remove from oven and allow to cool slightly while preparing the glaze.
  12. Prepare Glaze: In a bowl, mix 4 tablespoons softened butter, 2 ounces cream cheese, and 1 cup powdered sugar until smooth. Whisk in 2 1/2 tablespoons heavy cream and 2 tablespoons apple butter until light and creamy.
  13. Glaze and Serve: Spoon the glaze over the warm rolls generously. Optionally, swirl additional apple butter on top for enhanced flavor and presentation. Serve warm for best taste.

Notes

  • Measuring Bread Flour: For accuracy, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing and excess flour.
  • Tangzhong Method: This is a cooked flour-water paste that helps retain moisture, resulting in softer, fluffier bread.
  • Room Temperature Ingredients: Ensure milk, cream, and egg are at room temperature to help proper yeast activation and smooth dough formation.
  • Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
  • Make Ahead: The dough can be prepared and refrigerated overnight after the first kneading step; allow it to come to room temperature and rise before rolling out.

Nutrition

Keywords: apple pie filling, cinnamon rolls, apple butter, cream cheese glaze, homemade cinnamon rolls, breakfast pastries

Find it online: https://deliciousdishspot.com/apple-pie-filling/