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Ok, let’s be honest, is there anything better than a hot cup of coffee and a warm gooey cinnamon roll? We can’t think of a better way to start the day.
This updated version of the classic dessert combines two of the best cold weather treats, apple pie and, of course, cinnamon rolls. Delicious apple pie filling snuggled up in a warm doughy blanket.
These cinnamon rolls are so easy peasy. You just combine your ingredients in a bowl, add your wet ingredients, and then mix until a ball forms! Knead your dough ball on a floured surface until it is smooth and elastic. Just follow the short and easy instructions on the yeast packet. Let rest for up to 10 minutes and you’re good to go!
Yeast dough can be intimidating to make, trust us we know. But we speak from experience when we say that practice makes perfect and we promise that you can do it! With Fleischmann’s Rapid Rise Yeast the process has never been easier.
Once your dough has doubled in size, you want to roll it out so it is a nice rectangular shape. Spread your filling ingredients all over the rectangle and then roll into a log! One tip we would highly recommend is cutting your log into 12 smaller rolls with unflavored dental floss. Just slide the floss under the log and cross the 2 ends to cut the roll. This ensures that the rolls retain their shape. If you try to cut them with a knife, they will flatten out and all the good stuff inside will ooze out.
Place your 12 rolls in a greased pan and let rise for an hour!
If you are finding that your dough is not rising, there could be two possible reasons. The first is that your yeast is expired. Make sure to check the package to ensure it is not outdated! Another reason could be that the water you used was too hot. The water you are adding to your yeast mixture should be lukewarm but not hot. You can test it with a thermometer to make sure it is between 120-130 degrees F, but if you don’t have a thermometer, just test it with your hands. It should be warm to the touch but not at all hot. Water that is too hot will kill your yeast, and dead yeast cannot rise. Microwave your water in 30-second increments until it is the right temperature.
Once your rolls are baked it is time for the main event: the icing. Drizzle or generously smear your icing all over the rolls while they are warm.
Other cinnamon rolls do not compare to the taste of homemade cinnamon roll dough with Fleischmann’s® RapidRise® Yeast. Once you taste the difference, you will never want to buy store bought again! With Fleischmann’s 150 years of experience, you can trust that you can bake quality recipes that you’re proud to share with your family and friends. Because what’s better than feeding your loved ones with something you prepared with love yourself?
Happy baking!
Apple Pie Cinnamon Rolls
Ingredients
for the dough
- 4 1/2-5 cups flour
- 1/3 cup granulated sugar
- 2 packets (4 1/2 tsp) Fleischmann's RapidRise Yeast
- 1 tsp salt
- 1 1/2 cups water
- 6 TBS butter room temperature
- 1 egg
For the apple filling
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 3 TBS butter melted
- 5 Granny smith apples peeled and cut into cubes
For the dry filling
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 3 TBS butter melted
for the frosting
- 1 TBS maple syrup
- 2 1/2 cups powdered sugar
- 2 TBS butter softened
- 2-3 TBS milk
Instructions
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
- Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch. (Butter won’t melt completely)
- Add to flour mixture with the egg.
- Beat 2 minutes at medium speed , scraping bowl occasionally.
- Add 1 cup flour and beat 2 minutes at high speed, scraping bowl occasionally.
- Stir in just enough remaining flour so that the dough forms into a ball.
- Kneed on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
- Cover with a towel; let rise for 10 minutes.
For the apple filling
- Add all of the filling ingredients into skillet and cook at medium heat until apples are thick and sauce gets thick, about 10 minutes.
- After dough has risen for 10 minutes roll into a 15×10 inch rectangle using a rolling pin
- Spread 3 tablespoons of butter over dough stopping at least 1/2 inch from the edges of on the long sides.
- In a small bowl combine 1/3 c sugar and 2 tsp ground cinnamon.
- Sprinkle mixture on top of rolled out dough.
- Add cooked apple mixture on top. Use a slotted spoon to spoon the apples onto the dough. This will get rid of some of the extra liquid.
- Starting at the long end of the rectangle, roll up tightly. Pinch seams to seal. Some of the filling might ooze out. This is ok. You can spoon the filling that oozed out over the top of the rolls once you have cut them and put them in the pan.
- Cut into 12 equal pieces.
- Place, cut sides down, in greased 13×9 inch baking pan.
- Cover with towel; let rise in warm place until doubled in size, about 1 hour.
- Bake in preheated 350 F oven for 25 to 30 minutes or until rolls are golden brown.
- Cool on wire rack for at least 20 minutes.
- Combine all frosting ingredients and mix until smooth and creamy.
- Add more milk if you need to get a drizzle consistency.
- Drizzle over rolls.