These cinnamon rolls are so fluffy, with the perfect amount of gooey cinnamon apple mixture. I do not think there is anything better than waking up to the smell of warm cinnamon rolls. As a kid we normally only had the canned Pillsbury cinnamon rolls, which are still pretty good. I always thought they needed to be thinker and fluffier. They also have a kind of have a processed taste to them, do not get me wrong they are still pretty good cinnamon rolls. Especially, when you are in a pinch and want cinnamon rolls, they are very quick and easy. These cinnamon rolls are so much more tempting and delicious though and are more unique with an apple filling and caramel cream cheese frosting.

One of my favorite fall time activities is going apple picking, it’s kind of a family tradition. As a kid I would go with brother and sister, parents, my cousins, aunt and uncle and grandparents. We would eat almost as many apples as we picked and then would go and have a little picnic. It is become less of a tradition now with us all being grown but I still go every year, unfortunately I always go a little overboard. I end up picking more apples than I can ever eat before the go mushy and are not much good. So, I thought I would try making a new recipe with some of the delicious and fresh apples I picked.

This recipe did not disappoint! These cinnamon rolls are the perfect thing to make on a Saturday morning for the family. The dough is nice and fluffy, and the filling is ooey and gooey. The caramel cream cheese frosting is a perfect way to top them off!

Prep Time: 40 minutes        Cook Time: 20 mins       Total Time: 5 hours

Apple Cinnamon Rolls

Dough:
1 cup milk
1 Tablespoon active yeast
4 Tablespoons butter
2 Tablespoons sugar
1 teaspoon salt
2 eggs
4 cups flour

Filling:
4 cups apples, sliced, cored, and peeled
2/3 cup sugar
1 Tablespoon cinnamon
½ teaspoon nutmeg
2 Tablespoons butter, unsalted

Icing:
6 ounces cream cheese
1 Tablespoon vanilla
2 Tablespoon caramel sauce
5 cups powdered sugar
¼ cup milk
¼ tsp salt

Directions:
1. First scald the milk in a saucepan, on low to medium heat.
2. Pour the milk into the mixing bowl and add the butter and the sugar to cool the milk a little.
3. Once the milk is lukewarm add the active yeast, if you add it too soon you will kill the yeast. Let rest for 5 minutes until it has bubbled and doubled in size.
4. Add the eggs and mix until combined.
5. Then add the flour and the salt. Mix until it comes away from the side of the bowl.
6. If you want, you can keep it kneading in the bowl for another 5 minutes or you can knead it by hand. I personally like to knead it by hand it takes a little longer to get the gluten to form but I find it therapeutic. Once you can stretch it and it gets thin, but does not rip, it has been kneaded enough. Now use some oil to coat the mixing bowl and place the dough and cover with plastic wrap, place in dark, warm place. Leave for 2 hours or until doubled in size.
7. Roll the dough out in a large rectangle.
8. Once the apples are peeled, cored, and cut into pieces add to a saucepan with the butter and the brown sugar, nutmeg, and cinnamon.
9. When the filling starts to look sticky and gooey take it off the heat. Let cool and then spread it onto the dough. Roll it up and slice into about 2-inch pieces, place in a 9×13 greased pan. Cover with plastic wrap and leave in a warm space for an hour and a half, or until proofed or puffed up for the second time.
10. Bake at 350 for 20-25 minutes. Once they have a little more color, golden and they are harder on top they are done.
11. Let cool while you make the frosting.
12. Add the softened cream cheese, vanilla, caramel sauce, and milk together until creamed.
13. Then add the powdered sugar until you get a nice creamy texture that is a little thick.
14. Put the icing on the cinnamon rolls and do not wait another minute! Dig in!