Apple Crumble Cinnamon Rolls
Soft, fluffy Apple Crumble Cinnamon Rolls filled with cinnamon brown sugar and sweet-tart apples, topped with buttery oat crumble and vanilla glaze.
Ingredients
Brioche Dough
- 1 cup Whole Milk warmed to 110F
- 2 teaspoon Active Dry Yeast
- ⅓ cup Granulated Sugar
- 2 large Whole Eggs
- 3 ¾ cup Bread Flour 480g
- 6 tablespoon Unsalted Butter room temperature
- 2 teaspoon Sea Salt
Brown Sugar Cinnamon Filling:
- 4 ounces Unsalted Butter Room Temp
- 1 tablespoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 cup Brown Sugar
- pinch Sea Salt
Apple Filling:
- 4 cups Granny Smith Apples peeled diced small ( 4 to 5 medium apples)
- ¼ cup Granulated Sugar
- 1½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 2 tablespoon Lemon
- ¼ teaspoon Salt
- ¼ cup water
- ½ teaspoon vanilla extract
- 2 tablespoon Cornstarch
- 3 tablespoon Water
Cinnamon Crumb Topping
- ½ cup All Purpose Flour
- ½ cup Dark Brown Sugar
- 3 tablespoon Quick or rolled oats
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 4 tablespoon Unsalted butter melted cooled
Vanilla Glaze
- 1 cup Powdered Sugar
- 3 tablespoon Unsalted Butter room temperature
- 4 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Pour Over
- ½ cup Heavy Cream
Instructions
Brioche Dough
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk (110°F or below) and active dry yeast. Let sit for 5 minutes, until foamy.
- Add sugar and eggs and mix on low until combined. Add the flour and salt and mix until a shaggy dough forms.
- With the mixer running on low, gradually add the softened butter 1–2 tablespoons at a time, allowing each addition to fully incorporate before adding more. Knead for 10–15 minutes, until the dough is smooth, elastic, and passes the windowpane test.
- Transfer to a lightly greased bowl, cover, and refrigerate overnight.
- If you are making the dough and baking the same day, I would recommend letting the dough rise until almost double and then place in fridge for at least 2 hours. This will make rolling the dough much easier.
Brown Sugar Cinnamon Filling
- Using the paddle attachment, beat the softened butter, dark brown sugar, salt, nutmeg and cinnamon on medium speed for 2–3 minutes, until light and fluffy. Set aside.
Apple Filling
- Peel and dice the apples into 1-inch cubes. Add them to a saucepan with the water, sugar, lemon juice, spices, water and vanilla. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples begin to soften.
- Mix the cornstarch and water together to make a slurry. Stir it into the apples and cook until the filling thickens. Remove from the heat and let cool completely before using.
Apple Filling can be made 7 days ahead of time store in fridge.
Oat Crumble
- Mix together the flour, dark brown sugar, cinnamon, salt, and oats. Stir in the melted butter until coarse crumbs form.
Glaze
- Whisk together the powdered sugar, melted butter, vanilla extract and heavy cream until smooth.
Assemble
- Remove the chilled dough and roll it into a 12×20-inch rectangle, about ¼-inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border at the top. Spoon the cooled apple pie filling evenly over the cinnamon layer.
- Cut the dough into 2-inch-wide strips and roll each strip tightly into a cinnamon roll.
- Line a 9×13-inch pan with parchment paper and arrange the rolls with a little space between them. Spoon about 1 tablespoon of the remaining apple filling into the center of each roll.
- Cover and let rise for 45–60 minutes, or until doubled in size.
Bake
- Preheat the oven to 350°F.
- Pour over the Heavy Cream and generously sprinkle the crumble over the top.
- Bake for 35–40 minutes, or until golden brown and the centers reach 200°F. Let cool for about 10 minutes.
- Drizzle the glaze over the apple crumble cinnamon rolls, serve and enjoy!
Storage
- Store leftover Apple Crumble cinnamon rolls in an airtight container in the refrigerator for 4–5 days. Reheat individual rolls in the microwave for 15–20 seconds or until warmed through.
Tried this recipe?Let us know how it was!