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Apple Pie-Cinnamon Rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
175 minutes
Decadent cinnamon rolls with apple pie filling and caramel drizzle - a heavenly dessert mashup!
Ingredients:
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons active dry yeast
  • 1 tablespoon white sugar
  • 0.5 cup melted butter
  • 0.5 cup white sugar
  • 2 eggs
  • 2 teaspoons salt
  • 1.5 cups warm milk
  • 5 cups all-purpose flour, or more as needed
  • 5 apples - peeled, cored, and diced
  • 1 cup white sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 0.5 teaspoon ground cinnamon
  • 6 tablespoons melted butter, divided
  • 0.5 cup brown sugar, divided
  • 2 cups white sugar
  • 0.5 cup water
  • 1 teaspoon light corn syrup
  • 1 cup whipping cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
Instructions:
  • In a small bowl, mix warm water, yeast, and 1 tablespoon of sugar. Allow the mixture to sit for about 5 minutes to activate.
  • In a large mixing bowl, combine butter, 1/2 cup sugar, eggs, and salt. Mix in activated yeast mixture followed by warm milk. Gradually add flour, 1 cup at a time, ensuring thorough mixing.
  • On a generously floured surface, knead dough until not sticky, incorporating flour as needed. Transfer dough to a greased bowl and allow to rise for 1 1/2 to 2 hours.
  • In a large saucepan, mix together apples and sugar, allowing them to sit until the juices begin to release. Cook over medium-high heat, stirring often, until it reaches a boil. Boil vigorously for 1 minute, then add tapioca, lemon juice, and cinnamon. Boil for another minute before removing from heat.
  • Gently deflate dough and divide into 2 portions. Roll out 1 portion into a 9x13-inch rectangle, 1-inch thick. Evenly coat with 3 tablespoons melted butter. Spread half of the apple mixture evenly over dough, then sprinkle 1/4 cup brown sugar. Roll tightly and seal seams. Cut into about 12 rolls. Place rolls in a greased 9x13-inch baking dish. Repeat with second portion of dough. Allow to rise until doubled, 30 minutes to 1 hour.
  • Preheat the oven to 350°F (175°C) for a perfect cooking environment.
  • Bake the rolls in the preheated oven until they turn a beautiful golden brown, which should take about 20 to 22 minutes.
  • In a medium-large saucepan over high heat, combine sugar, water, and corn syrup. Bring to a boil, whisking until sugar dissolves. Boil until caramel-colored, for 5 to 12 minutes, being careful not to burn. Reduce heat to low, then slowly add cream, vanilla extract, and salt. Simmer until thickened, about 1 minute.
  • Take the cinnamon rolls out of the oven and generously drizzle them with warm caramel.

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