Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Roll on a plate with a bite taken out of it.

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These Apple Pie Cinnamon Rolls are gooey, packed with apple pie filling, and are so delicious! This is the perfect brunch recipe for Fall and Winter. And you only need 8 simple ingredients to make them.

Prep Time30

Cook Time30

Proofing Time2

Total Time3

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cinnamon Rolls

Calories: 411kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Stand Mixer with Dough Hook Attachment
1 Deep Dish Pie Plate See Note
1 Rolling Pin
1 10" Skillet

Ingredients

For the Cinnamon Roll Dough

¾ Cup Non-Dairy Milk
2 tablespoon Light Brown Sugar, packed
1 ¼ teaspoon Active Dry Yeast
3 tablespoon Non-Dairy Butter
2 Cups All Purpose Flour Plus more for dusting your countertop
½ teaspoon Kosher Salt

For the Apple Pie Filling

1 Medium Granny Smith Apple, peeled, cored and chopped into ¼" cubes
6 tablespoon Light Brown Sugar, packed
¾ teaspoon Cinnamon
¼ Cup Water
2 teaspoon Cornstarch
2 tablespoon Non-Dairy Butter

For the Cinnamon Roll Filling

2 tablespoon Non-Dairy Butter, melted and cooled
6 tablespoon Light Brown Sugar, packed
1 ½ teaspoon Cinnamon

Instructions

First Make the Cinnamon Roll Dough

In the bowl of your stand mixer, combine non-dairy milk, brown sugar, and active dry yeast. Stir to combine and set aside until the yeast is frothy, 5-10 minutes.
¾ Cup Non-Dairy Milk, 2 tablespoon Light Brown Sugar, packed, 1 ¼ teaspoon Active Dry Yeast
Add melted non-dairy butter, flour, and salt to the bowl and mix on low using the dough hook attachment until no streaks of flour remain. Then, turn the speed up to medium and mix until the dough is smooth and elastic, about 4 minutes.
3 tablespoon Non-Dairy Butter, 2 Cups All Purpose Flour, ½ teaspoon Kosher Salt
Place the dough into a well-oiled bowl and cover with a tea towel. Place in a warm area until doubled in size, 1 ½-2 hours.

Make the Apple Pie Filling

Meanwhile, make the apple pie filling. Combine water and cornstarch in a small bowl. Mix well and set aside.
¼ Cup Water, 2 teaspoon Cornstarch
Combine chopped apple, brown sugar, and cinnamon in a large skillet over medium heat. Cook, stirring occasionally until the sugar has melted and the apples begin to soften, 5 minutes. Then, add the water and cornstarch mixture and cook until the mixture has thickened, 1 minute.
1 Medium Granny Smith Apple, peeled, cored and chopped into ¼" cubes, 6 tablespoon Light Brown Sugar, packed, ¾ teaspoon Cinnamon
Immediately remove from heat and add the non-dairy butter. Stir until the butter has melted and is combined. Then, pour the mixture into a greased deep-dish pie plate. Then, place the pie plate in the refrigerator until ready to use.
2 tablespoon Non-Dairy Butter

Shape the Cinnamon Rolls

In a small bowl, combine brown sugar and cinnamon. Mix well to combine and set aside.
6 tablespoon Light Brown Sugar, packed, 1 ½ teaspoon Cinnamon
Once the cinnamon roll dough has doubled in size, flour your work surface and turn the dough out onto it. Use your hands or a rolling pin to roll or pat the dough into an 8" by 11" rectangle with the short side running parallel to the countertop.
Brush the dough with melted non-dairy butter, then evenly scatter the brown sugar cinnamon mixture on top. Next, roll the dough into a tight log that is about 9 inches long.
2 tablespoon Non-Dairy Butter, melted and cooled
Cut the log into 6 even pieces. Then, remove the pie plate with the apple pie filling in it from the refrigerator and place the cinnamon rolls, evenly spaced, on top of the apple mixture. You should have 5 rolls around the perimeter and one in the middle. Cover the pie plate and allow the rolls to proof for 30 minutes.

Bake the Cinnamon Rolls

While the cinnamon rolls proof, preheat the oven to 350*F. Place a baking sheet at the bottom of the oven just in case your apple filling bubbles over. It shouldn't, but better safe than sorry.
Once the rolls have proofed, place them on the middle rack of a 350*F oven for 30-33 minutes or until the cinnamon rolls are golden brown.
While the cinnamon rolls are still hot, carefully flip them onto a rimmed serving plate. Serve warm.

Notes

Your pie plate needs to be a deep dish pie plate for this recipe or the apple pie filling will likely bubble out of the pan.

Be sure to flip the Apple Pie Cinnamon Rolls onto a serving platter that has a rim to catch any of the gooey apple pie filling.

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