Easy Apple Pie Cinnamon Rolls recipe with a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. You will love these fall-inspired cinnamon rolls!
4 1/2-5 cups all purpose flour
1/3 cup sugar
2 packets Fleischmann’s® RapidRise Yeast
1 teaspoon salt
1 1/2 cups water
6 tablespoons butter
1 large egg
3 fuji apples, peeled and diced very small
5 tablespoons butter, softened divided
1/4 cup sugar
1/2 cup + 2 tablespoons brown sugar divided
2 teaspoons cinnamon divided
1 teaspoon apple pie spice
1/2 cup butter
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 teaspoon vanilla
2 cups powdered sugar
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.
In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
Roll dough into a 15×10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
Roll up dough tightly and cut into 12 equal-sized pieces. Place cut-side-up in a greased 9×13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.
Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.