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If you know me, then you know my favorite flavor is cinnamon. That makes cinnamon rolls my favorite of all baked goods – especially when they are homemade from my very own kitchen. Nothing beats homemade, right? There’s just something so satisfying about going through the process to bake something so delicious and getting to sit down and enjoy it with your loved ones. I am so excited to share these Apple Pie Cinnamon Rolls with you, but first, I have a little secret that I want to share. It’s what takes my homemade baked treats (like these cinnamon rolls) to the next level!
Drum roll please…
Fleischmann’s® RapidRise® Yeast
I remember the first time I baked a recipe that called for yeast. I was initially intimidated by the concept of using yeast, but Fleischmann’s® RapidRise® Yeast is so easy to use. Now it’s the only yeast I use when baking. It makes high quality homemade recipes taste amazing and makes baking enjoyable. Speaking of taste, the taste of baked goods made with Fleischmann’s® RapidRise® Yeast is what I value the most. It’s unbeatable!
Long story, short..if you’re new to yeast or a baking veteran, Fleischmann’s® RapidRise® Yeast is the way to go.
Baking with Fleischmann’s® RapidRise® Yeast strengthens the dough. From mixing, to kneading, to rising, to baking, it’s important to have a quality yeast mixed in with your other ingredients to give you the rise and volume you need for a delicious dough made from scratch.
Are you ready to talk Apple Pie Cinnamon Rolls? It’s like apple pie in every swirl. Let’s get started!
*This recipe uses Fleischmann’s Beginner’s Frosted Cinnamon Rolls® the base.
The yeast comes into play from the get-go when you start by mixing your dough ingredients. In a large mixing bowl, add your dry ingredients per the exact instructions in the full recipe below. This is followed by your wet ingredients.
*When microwaving the water and butter be sure to following the instructions exactly as stated. The water should be lukewarm, not hot. It’s important that the temperature of the water and butter mixture reaches 120 degrees F – 130 degrees F. If you do not have access to a thermometer, please note that the water should not be hot and the butter will not be completely melted. If water and butter mixture is too hot, it will kill the yeast.
Once wet ingredients have been mixed with the dry ingredients to from a sticky ball of dough, and dough has been kneaded for several minutes, it’s time to let the dough rest. I placed my dough in a medium mixing bowl then covered with a towel to rise for 10 minutes. Here’s what it should look like after it rests.
So far, so easy, right?! I told you there was no reason to be intimidated by yeast. Let’s continue..
Now it’s time to begin our filling. After all, no good cinnamon roll is complete without an epic filling. While the dough rests, take your Honeycrisp apples and remove the cores, peel and finely dice them. I prefer to bake with Honeycrisp in most of my recipes with apples because of their sweet, yet tart flavor. Other apples that are great for baking include, Braeburn, Jonagold and Granny Smith.
Melt butter in a medium skillet over medium heat, then cook apples. Add cinnamon and brown sugar to carmelize the apples as pictured, then set aside to cool. To complete the filling mixtures, combine remaining cinnamon and sugar in a small mixing bowl, then set aside.
Now your dough has had time to rest and it’s time to prep it for the next step. Here you will be rolling your dough into a 15” x 10” rectangle. Tip: I recommend rolling out your dough on parchment paper with measurements that you have previously marked with a ruler. Next sprinkle your cinnamon sugar mixture, then apples over top the dough.
We’re almost done. See isn’t this fun?!
It’s time to roll the dough as tight as possible, then cut them into 12 even slices. You can use a knife or the (unflavored) floss method. Place each slice into a greased 13” x 9” baking pan. Then you will cover the rolls again with a towel and set them on the counter to rise for 1 hour. In this time, the rolls should double in size.
Next, it’s time to bake! In a preheated 350 degree F oven, bake rolls (uncovered) for 25-30 minutes or until golden brown. Remove from oven and allow to cool for 20 minutes.
Finally, while rolls cool, combine all frosting ingredients in a medium mixing bowl. Beat until creamy and drizzle over top rolls.
Now it’s time to enjoy!
I hope next time you want to tackle a homemade recipe like pizza dough, dinner rolls or these delicious cinnamon rolls, you remember just how simple (and fun) it is to use Fleischmann’s® RapidRise® Yeast. When you taste these Apple Pie Cinnamon Rolls, you’ll know why!
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 (4-1/2 tsp.) packets Fleischmann's® RapidRise® Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter or margarine
- 1 egg
- 1/3 cup sugar
- 1 tablespoon + 2 teaspoons ground cinnamon
- 3 tablespoons butter OR margarine, very soft
- 3 medium Honeycrisp apples
- 2 tablespoons brown sugar
- 2-1/2 cups powdered sugar
- 2 tablespoons butter OR margarine, softened
- 2 to 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- While dough rests, remove core, peel and dice apples. Melt 1 tablespoon butter in medium skillet over medium heat. Add apples to cook for 4-5 minutes, stirring occasionally. Then add 2 tablespoons brown sugar and 1 tablespoon cinnamon. Stir until apples are coated and cooked. Set aside to cool. For remainder of the filling, combine sugar and remaining cinnamon (2 teaspoons) in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Then spread apples evenly on top. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
- Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Drizzle or spread over rolls.