Cinnamon Rolls with Apple Pie Filling

Cinnamon rolls with apple pie make such a cozy fall breakfast. Maple syrup, cinnamon, vanilla, and pecans pair perfectly with caramelized apples and a maple icing for an autumn treat you’re sure to love.

One of my favorite things about fall is getting to enjoy all the fresh apples! Growing up in the apple capital of the world, I’ve definitely developed a great appreciation for all kinds of apples. While they of course taste wonderful just by themselves, apples also make some of the best baked treats. Although there are so many lovely apple treats, there’s something about apple pie that is just irresistible.

What if you could enjoy all the flavors of apple pie, but for breakfast? If that idea calls your name, you have to try making these cinnamon rolls with apple pie filling! Soft sourdough is spread with a cozy apple and pecan filling and drizzled with a maple syrup icing. What’s not to love?

How do you know when cinnamon roll dough has risen enough?

For the first proof, the dough should nearly double in size. Because it’s an enriched dough, it may not completely double in size, but you should see a noticeable change in volume.

For the second proof, the rolls should spread out a bit and become puffy. The rolls should still have their shape but will have increased in size so that their sides touch each other. If the dough is under-proofed, the cinnamon rolls won’t be very large or fluffy. If the dough is over-proofed, the cinnamon rolls will be too spread out and won’t rise in the oven.

Tips for making these Apple Pie Cinnamon Rolls

• The dough for the cinnamon rolls will be a bit sticky, which can make it hard to work with. To help with this, I recommend using a stand mixer with a dough hook attachment to knead the dough. If you don’t have a stand mixer, though, you can knead the dough by hand. Sprinkle your hands with a little extra flour to help prevent sticking.
• To give the cinnamon rolls a bit of oven-spring, refrigerate them for at least 1 hour before baking them. You can also refrigerate them overnight and bake them in the morning for breakfast.
• These cinnamon rolls are best if enjoyed within 3 days. Store at room temperature and cover to keep them fresh.

Tools you will need:

To make these apple pie cinnamon rolls, you’ll need a stand mixer with paddle and dough attachments, a rolling pin, parchment paper, a skillet, and a large pan to bake the cinnamon rolls in.

Ingredients you will need:

For the cinnamon roll dough:

• 2 1/2 cups flour – All-purpose flour works best for this.
• 1/2 cup sourdough starter – Make sure it’s bubbly and active.
• 2 tbsp maple syrup – You can also use honey, but maple syrup works well with apples.
• 2 tbsp butter – You can also use coconut oil if you need to make this dairy-free.
• 1/2 cup milk – You can use whole, 2%, whatever you have on hand.
• 1 egg – If you have time, leave it out on the counter for a few hours to warm up to room temperature
• 1 tsp salt – Kosher salt works well for this
• 1 tsp vanilla
• 1 tsp cinnamon

For the filling:

• 2 apples – Granny Smith or Honeycrisp apples will work well for this.
• 1/4 cup maple syrup – Again, you can use honey too, but maple syrup makes these rolls so cozy!
• 2 tbsp butter – You can also coconut oil instead.
• 1/2 cup pecans –

For the icing:

• 1/2 cup powdered sugar
• 1 tbsp milk – Use whatever kind of milk you want!
• 1 tsp maple syrup

How to make Cinnamon Rolls with Apple Pie Filling

For the dough:

In the bowl of a stand mixer, place the maple syrup, egg, vanilla, sourdough starter, milk, vanilla, cinnamon, and salt.

Use a paddle attachment to combine the ingredients. Add in the flour 1/2 a cup at a time, mixing between each addition.

Cut the butter into 2 pieces, and add in to the dough one at a time, mixing between each addition.

Switch the paddle attachment to a hook attachment. Mix the dough on medium speed for 5 minutes. The dough should form a ball around the dough hook and become elastic.

Cover the dough and let rise for 12 hours, or until doubled in size.

For the filling:

Peel the apples and cut them into small chunks. Preheat a skillet to medium heat.

Add the butter, maple syrup, and apples to the skillet. Stir occasionally, and cook until the apples are softened. This will take about 10 minutes.

Remove from heat, let cool, and set aside until the dough has proofed.

To shape the dough:

Chop the pecans into small pieces, then set them aside.

On a sheet of parchment paper, roll out the dough into a long rectangle.

Spread the apple filling on top of the dough, leaving about 1/2″ empty around all the edges.

Roll the dough lengthwise, keeping the roll tight.

Place the roll seam side down on the parchment paper.

Use a knife to cut the dough into 12 rolls.

Grease a baking pan and place the rolls in the pan to proof.

Cover with a towel and let rise for 4-6 hours, until puffy and doubled in size.

Refrigerate the rolls once they have risen for the second time.

To bake:

Preheat the oven to 350 degrees Fahrenheit.

Bake the rolls for 25 minutes, until golden brown.

While the rolls are baking, mix the powdered sugar, milk, and 1 tsp of maple syrup in a small bowl to make an icing.

Once the rolls have cooled for at least 5 minutes, drizzle the icing over the top of the rolls.

Looking for more fun sourdough recipes?

If so, make sure to head over to the Kitchen Counter for more baking ideas. Here are a few recipes to get you started:

• Sourdough Discard Cinnamon Rolls
• Sourdough Pumpkin Bread
• Carrot Cake Muffins with Sourdough
• Sourdough Scones with Cinnamon
• Sourdough Cinnamon Donuts

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.