Combine all filling ingredients in a medium saucepan and stir to combine.
2 medium baking apples, 1 teaspoon fresh lemon juice, 4 tablespoon unsalted butter, ¾ cup light brown sugar, ½ teaspoon pure vanilla extract, 4 teaspoon apple pie spice, 1 tablespoon cornstarch, ¼ teaspoon salt, 2 tablespoon water
Heat on medium-high heat until cornstarch and spices dissolve and apples release some of their liquid; allow to come to a low boil.
Simmer 10-15 minutes, stirring occasionally, until mixture is thick and apples are tender.
Remove to a heat-proof container and place in refrigerator to chill.
Prepare Cinnamon Roll Dough
In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm buttermilk and let stand 3 to 5 minutes; stir. The mixture should begin to foam up -- if it doesn't get foamy then your yeast may be too old or your buttermilk may have been too hot.
Add the melted butter, brown sugar, egg, vanilla extract, and salt, mixing after each addition.
6 tablespoon unsalted butter, 1 large egg, ½ cup light brown sugar, 1 teaspoon salt
Add in flour a little at a time until dough pulls away from the sides of the bowl. Dough should still be tacky and still stick to the bottom of the bowl, so don’t add more flour than necessary!
1 teaspoon pure vanilla extract
Knead dough on a floured surface (or in the stand mixer using the hook attachment) for about 2-3 minutes, until soft and smooth. Gently form into a ball.
Spray a large bowl with cooking spray and place dough in it, turning dough over once or twice to coat with cooking spray.
2 ½ cup all-purpose flour
Place bowl in a warm spot and cover with plastic wrap to rise for about 40 minutes, or until the dough has doubled in size.
Roll dough out on a lightly floured surface or a nonstick pastry mat, forming a rectangle that is about 10 inches by 15 inches, with the long side closest to you. The dough should be ¼ inch thick.
Spoon cooled apple pie filling in a thin layer onto dough and spread evenly.
Roll dough away from you into one long roll, with the seam on the bottom. To keep filling from squeezing out, gently lift the edge of the dough around the roll as you roll it.
Cut dough evenly into pieces according to the size of your pan: 7 pieces for a 10-inch cast-iron skillet, 8 pieces for an 11x7" pan, and 9 pieces for a 9x9" pan. Cut the pieces using a serrated knife, or unwaxed dental floss for neater cuts.
Spray a 9×9 baking pan, 10-inch cast-iron skillet, or 7x11 inch baking pan with cooking spray.
2 ½ cup all-purpose flour
Carefully place rolls into prepared skillet or baking pan. Cover with plastic wrap or a towel and allow to rise in a warm place until doubled in size again, approximately another 40 minutes.
Preheat oven to 350°F.
Bake 25-30 minutes, or until rolls are golden brown. Remove rolls from the oven and let cool for 5 minutes.
Prepare Brown Butter Cream Cheese Frosting
Melt cubed butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter to a heat-proof bowl, scraping out brown bits with it. Cool to room temperature.
Beat softened cream cheese and cooled brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and salt.
Gradually add in powdered sugar, mixing on low, until combined. Beat another minute to a smooth and creamy consistency. Mix in milk to achieve desired consistency.
1 teaspoon pure vanilla extract
Spread or pour glaze over warm rolls and serve immediately.
Overnight option: I love making these cinnamon rolls overnight -- it’s so convenient, and the slow rise gives them such a lovely texture! If you're planning to make these cinnamon rolls with apple pie filling for breakfast, it might be a good idea to start the night before! To rise your rolls overnight, first make sure you're using a pan that isn't cast-iron -- sitting overnight might damage your cast iron, so opt for glass or another material. Once you have your cinnamon rolls in your greased pan, just cover the pan with plastic wrap and let them rest in the fridge overnight, or up to 16 hours. In the morning, you'll just need to let the rolls rise in a warm spot until they've doubled in size, which should take about an hour, and then bake them like normal!Apples to use: I used a mixture of Honeycrisp and Gala apples for this recipe, but you can use any baking apples you like to use, such as Golden Delicious, Granny Smith, or Jonagold.If you don't have buttermilk, feel free to use whole milk, replacing a tablespoon of the milk with vinegar. This will create the acidic effect of buttermilk to help your cinnamon rolls come out even more moist and tender.Storebought apple pie filling - just use about 1 ½ - 2 cups of storebought apple pie filling (chop apples to smaller size) and stir in 2 tablespoon melted butter, ½ cup light brown sugar, and 1 tablespoon apple pie spice.Dough consistency: Dough will be sticky, but you shouldn’t need more than 3 ½ cups of flour. Once dough pulls away from sides of bowl, stop adding flour and begin to knead. Add light dustings of flour as needed for kneading and shaping.
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Cinnamon Rolls with Apple Pie Filling posted on September 1, 2021 by Chenée Today at https://cheneetoday.com/cinnamon-rolls-with-apple-pie-filling/