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Apple Crumble Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 23 reviews
  • Author: Ivy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious Apple Crumble Cinnamon Rolls feature a tender, buttery yeasted dough filled with spiced sautéed apples, cinnamon, and brown sugar, topped with a buttery crumble and a smooth vanilla glaze. Perfect for a sweet breakfast or dessert, these rolls combine warm cinnamon flavors with a delightful crunchy topping and luscious glaze for a cozy treat.

Ingredients

Dough Ingredients

  • 1 cup warm milk (about 115 degrees F, 8 ounces)
  • 2 1/2 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (at room temperature)
  • 1/2 cup salted butter (melted or softened, 4 ounces)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon salt (6 grams)
  • 4 1/2 cups all-purpose or bread flour (divided, 585 grams)

Apple Filling

  • 8 large Granny Smith apples (peeled, cored, and diced, about 6 cups)
  • 3 tablespoons salted butter (42 grams)
  • 1/3 cup light brown sugar (70 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1 1/2 tablespoons ground cinnamon (12 grams)

Filling Spread

  • 5 tablespoons salted butter (almost melted, 70 grams)
  • 3/4 cup packed light brown sugar (150 grams)
  • 1 tablespoon ground cinnamon (8 grams)

Crumble Topping

  • 3/4 cup all-purpose flour (98 grams)
  • 1/2 cup light brown sugar (100 grams)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup salted butter (melted, 2 ounces)

Assembly and Baking

  • 1/2 cup heavy cream (warmed, for pouring over risen rolls)

Glaze

  • 1 cup powdered sugar (130 grams)
  • 3-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate the yeast: Pour the warm milk into the stand mixer bowl and sprinkle the instant dry yeast over it. Allow to sit briefly to let the yeast activate.
  2. Mix wet ingredients: Add the eggs, softened butter, and granulated sugar to the yeast mixture. Mix until combined thoroughly.
  3. Add dry ingredients: Incorporate salt and 4 cups of flour into the mixture using the beater blade just until combined, then let rest for 5 minutes to hydrate the flour.
  4. Knead the dough: Remove the beater blade and attach the dough hook. Knead on medium speed, gradually adding up to 1/2 cup more flour if needed, for 5-7 minutes until the dough becomes elastic and tacky, sticking slightly to the bowl.
  5. First rise: Transfer dough to a greased large bowl, cover with a towel or plastic wrap, and place in a warm environment (such as an oven briefly warmed and turned off) for about 30 minutes or until nearly doubled. Do not over-rise.
  6. Prepare apple filling: Peel, core, and dice apples. In a high-sided pan or cast iron skillet, melt butter and stir in sugars and cinnamon. Add diced apples and cook on low-medium heat for 12-14 minutes until softened, stirring regularly. Set aside to cool.
  7. Roll out dough: Generously flour a pastry mat and rolling pin. Turn the dough out and sprinkle additional flour on top. Roll the dough into approximately a 24x15 inch rectangle.
  8. Spread butter and apple filling: Smooth the almost melted butter evenly over the dough. Spread the cooled apple mixture over the butter, then sprinkle the light brown sugar and cinnamon on top.
  9. Form rolls: Starting from the long edge, roll the dough tightly like a jelly roll. Cut into 12 even slices and arrange them into a greased 9x13 inch glass baking dish. Cover and let rise for 20 minutes.
  10. Prepare crumble topping: In a small bowl, mix flour, brown sugar, cinnamon, and melted butter. Allow the butter to harden slightly so you can create small crumbly bits.
  11. Preheat oven and prepare rolls for baking: Preheat the oven to 375ºF. Warm the heavy cream until it's just warm to the touch, not hot. Pour it evenly over the risen rolls to soak in.
  12. Add crumble and bake: Sprinkle the crumble topping over the rolls. Bake for 27-30 minutes, checking at 20 minutes to prevent over-browning. Cover with foil if needed. Rolls should be golden brown and cooked through.
  13. Prepare glaze and finish: Once cooled, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle the glaze over the cinnamon rolls and serve.

Notes

  • If using active dry yeast instead of instant yeast, sprinkle yeast into the warm milk with a teaspoon of sugar and let it activate for 5-10 minutes until foamy before mixing with other ingredients.
  • Do not over-flour the dough during kneading to keep it tender; it should remain slightly tacky.
  • Allowing the dough to rise in a warm but not hot environment speeds up the rising process without killing the yeast.
  • Cooking the apple filling ahead softens the apples and reduces excess moisture in the rolls.
  • The crumble topping should be made with slightly hardened butter to provide texture and crunch.
  • Check rolls early to avoid burning; adjusting baking time may be necessary depending on oven and pan used.

Find it online: https://ivysrecipes.com/apple-crumble-cinnamon-rolls-recipe/