Apple Cinnamon Rolls with Apple Pie Filling

 

Ingredients

For the Apple Pie Filling:
2 medium Granny Smith apples, peeled and diced into small pieces
¼ cup apple butter
3 tablespoons granulated sugar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
2 teaspoons water
1 teaspoon cornstarch
For the Tangzhong :
⅔ cup water
¼ cup bread flour
For the Cinnamon Roll Dough:
3 ⅔ cups bread flour, spooned and leveled
⅓ cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
⅓ cup whole milk, at room temperature
⅓ cup heavy cream, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
All of the prepared tangzhong
6 tablespoons unsalted butter, softened to room temperature
For the Cinnamon Sugar Filling:
½ cup unsalted butter, softened to room temperature
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
For the Cream Cheese Frosting:
4 tablespoons unsalted butter, softened to room temperature
2 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2½ tablespoons heavy cream
2 tablespoons apple butter

 

Step-by-Step Instructions

Part 1: Make the Apple Pie Filling

Cook the Apples: In a medium saucepan over medium heat, combine the diced apples, apple butter, granulated sugar, 2 tablespoons of water, lemon juice, cinnamon, vanilla, and salt. Stir to combine and cook for about 12 to 13 minutes, until the apples are tender and have released their juices.

Thicken the Filling: In a small bowl, whisk together the remaining 2 teaspoons of water and the cornstarch until smooth (this is a slurry). Pour the slurry into the apple mixture and stir continuously for about 1 minute, until the filling thickens and becomes jammy with some apple chunks remaining.

Cool the Filling: Remove the saucepan from the heat and transfer the apple pie filling to a clean bowl. Set it aside to cool completely to room temperature before using. This step is crucial, as warm filling can melt the butter in the dough.

Part 2: Make the Tangzhong and Dough

Prepare the Tangzhong: In a small saucepan, whisk together the ⅔ cup of water and ¼ cup of bread flour. Place the pan over medium heat and whisk constantly for 4 to 5 minutes. The mixture will thicken into a paste similar to the consistency of mashed potatoes. Remove from heat and scrape the tangzhong into a small bowl to cool slightly.

Combine Dry and Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the 3⅔ cups of bread flour, granulated sugar, instant yeast, and salt. Add the room-temperature milk, heavy cream, egg, vanilla, and the prepared tangzhong. Mix on low speed for 2 to 3 minutes until a rough, shaggy dough forms.

Knead in the Butter: With the mixer running on low speed, add the softened butter one tablespoon at a time. Ensure each tablespoon is fully incorporated before adding the next. Once all the butter is added, continue kneading on medium-low speed for 8 to 10 minutes, or until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.

First Rest: Remove the dough from the bowl and shape it into a smooth ball by pulling the sides underneath. Place the dough seam-side down back into the mixing bowl. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.

Part 3: Assemble the Rolls

Prepare the Filling: While the dough rests, prepare the cinnamon sugar filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix with a spoon until the mixture is smooth and uniform. Set aside.

Prepare the Pan: Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang on the long sides for easy removal.

Roll Out the Dough: Place the rested dough on a lightly floured work surface. Roll it into a large rectangle, about 15 inches wide and 21 inches long, with the longest side facing you.

Spread the Fillings: Using an offset spatula or the back of a spoon, spread the brown sugar cinnamon filling evenly over the surface of the dough, leaving a ½-inch border clean at the top edge. Gently spread the cooled apple pie filling on top of the cinnamon mixture in the same manner, leaving the top border clean. This clean border is essential for sealing the roll.

Roll and Cut: Starting from the bottom edge closest to you, carefully roll the dough up tightly into a log, finishing with the clean top edge. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal strips, each about 1 ¾ inches wide.

Second Rise: Arrange the rolls cut-side up in the prepared 9×13-inch pan. Cover the pan loosely with plastic wrap and set it aside in a warm, draft-free place to rise for 1 to 2 hours, or until the rolls have doubled in size and are puffy.

Part 4: Bake and Frost

Preheat and Bake: About 20 minutes before the rolls are done rising, preheat your oven to 325°F (162°C). Once the rolls have doubled, remove the plastic wrap and bake for 30 to 40 minutes. The rolls are done when the tops are deep golden brown and the internal temperature of the center rolls reaches 185°F on an instant-read thermometer.

Make the Frosting: While the rolls are baking, make the frosting. In a medium bowl, beat the softened butter and cream cheese with a spoon or electric mixer until smooth. Gradually add the powdered sugar and beat until combined. Stir in the heavy cream and apple butter until the frosting is creamy and spreadable.

Frost and Serve: Allow the rolls to cool in the pan for about 10 minutes. While they are still warm, spread the cream cheese frosting generously over the top, allowing it to melt into the swirls. For an extra boost of apple flavor, swirl a spoonful of additional apple butter on top of the frosting. Serve warm.