Real Recipes From Real Home Cooks ®

apple stuffed cinnamon rolls

(2 ratings)
Recipe by
Lynne Hawkins
Lusby, MD

It's apple season and I put together two family favorites; Apple Pie and Cinnamon Rolls! Then I topped it off with Cream Cheese frosting and YUM! It was an instant hit with my guys! If your family likes raisins or nuts, they would be good added to the filling. The tricky part was that just as the dough got good and mixed up, my bread machine died! First thing I did was get on JAP and ask friends about using my Kitchen Aid dough hook. Got an instant reply and finished my dough just as pretty as you please! Thank you JAP Friends!

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 35 Min

Ingredients For apple stuffed cinnamon rolls

  • 1 c
  • 2 Tbsp
  • 1
    egg, beaten
  • 1/4 c
    butter flavored crisco, melted
  • 2 tsp
    bread machine yeast
  • 1/2 c
    granulated sugar
  • 4 c
    bread flour
  • 3/4 tsp
  • 1/2 c
    dark brown sugar - not packed
  • 1 Tbsp
  • 1/8 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 6 Tbsp
    butter, melted or very soft
  • 2 md
    rome apples (or your favorite), peeled and diced
  • 2 Tbsp
    butter, melted
  • 4 oz
    cream cheese, softened
  • 1 tsp
  • 2 c
    confectioner sugar

How To Make apple stuffed cinnamon rolls

  • 1
    For the dough; Add yeast, sugar, salt and flour to the bread machine pan.
  • 2
    I a medium bowl, combine milk, egg,and Crisco
  • 3
    Add the milk mixture to the dry ingredients in the bread machine pan.
  • 4
    Turn the machine on to the dough setting for 1 1/2 pound loaf. Check after a few minutes to make sure all flour is being incorporated and if more flour or water is needed (I needed about 2 more tablespoons)
  • 5
  • 6
    Mix all of the dry ingredients in the large bowl of stand mixer.
  • 7
    Combine the wet ingredients in a medium size bowl.
  • 8
    Add wet ingredients to dry ingredients and mix with paddle beater until all flour is incorporated.
  • 9
    Change the paddle beater for the dough hook and process for 8-10 minutes.
  • 10
    When the dough leaves the sides of the bowl and is "crawling" up the dough hook, remove it from mixer and put it in a greased bowl, turning once to grease all sides.
  • 11
    Put in warm draft free place to rise until doubled in size. (I use my oven by turning the heat on for 15 seconds and turning it back off)
  • 12
    When doubled, remove from bowl, punch down and roll into a 12 X 24 rectangle. I use a bit of vegetable oil on my hands, counter top, and rolling pin instead of flour to prevent sticking. It's more effective and less messy.
  • 13
    Spread the melted/softened butter over the entire rectangle of dough.
  • 14
    For the Filling; In medium bowl mix the brown sugar, cinnamon, nutmeg, cloves, and salt.
  • 15
    Spread brown sugar mixture evenly over buttered dough to the edge of the top and sides but leaving a 1 inch sugar free edge along the bottom wide edge. This is so it will seal when you roll it.
  • 16
    Sprinkle the chopped apples evenly over brown sugar mixture.
  • 17
    Beginning with the wide side at the top, roll dough and filling jelly roll fashion, sealing the bottom edge.
  • 18
    Using dental floss, cut 2 inch slices and put them into a 9 X 13 inch pan, cut side down (except for the ends, put them uneven side down). There should be 12 slices.
  • 19
    Return the pan to warm draft free area and let rise until it has doubled in size. (Again, I use my oven, then-without opening the oven door, I just turn it on when it is time to start baking. This has never effected how they turn out.)
  • 20
    Bake at 350 degrees for 35 - 40 minutes, until golden.
  • 21
    For the Frosting; Combine all frosting ingredients intil smooth, adjusting the amount of confectioner sugar to your desired consistency.
  • 22
    Frost while the rolls are still warm so the frosting will melt and ooze into the ridges.