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Apple pie cinnamon rolls are the perfect fall breakfast or brunch treat!

There’s something you should know about me: I love fall. Everything about it. The weather gets cooler, the leaves change, college football season starts, bonfires, hoodie weather, my birthday, Halloween, apple pie, pumpkin spice everything. Fall is my happy place as long as I can casually forget that it brings me that much closer to winter.

So it’s no surprise that I love to take apple pie and put it into as many things as I possibly can. Right? Apple pie bites, scones, pie filling, cheesecake shooters…all the apple pie things!! I’ve got dessert covered {although I have a couple ideas on their way so keep an eye out} but those scones are lonely hanging out over at the breakfast table all by themselves so I had to make some cinnamon rolls to keep them company.

The base recipe for these cinnamon rolls is so good. I ask Nicole to make them for me at least once a month although I’ve only had them twice since moving here. I’ll obviously need to fix that…We make these in the bread machine because the only thing I can make with yeast in my stand mixer is pizza dough. One day I’ll try these outside of the bread machine but today is not that day. If you need a non-bread machine recipe try this one from Goodie Godmother.

I cut Nicole’s recipe in half because truthfully we never eat them all and a few stale ones usually end up in the garbage after a week or so. But if you’re feeding a crowd or want to freeze the leftovers for a quick breakfast another time by all means make the full recipe! They’re pretty perfect every time. I love the addition of the apple pie filling in here {obviously} especially because we canned it ourselves! If you’re using store bought filling you might want to strain out some of the goo that it comes in to make them easier/less messy to roll.

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Apple Pie Cinnamon Rolls

Yield: 8 rolls

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours 30 minutes

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Ingredients

For the Rolls:

• 1 1/2 Tbs melted butter
• 1 1/2 tbsp sugar
• 1 tsp salt
• 1/2 cup + 2 Tbs warm water
• 2 cups bread flour
• 1/2 tbsp active dry yeast

For the Filling:

• 1/4 cup melted butter
• 2 Tbs sugar
• 2 Tbs brown sugar
• 1/2 Tbs cinnamon
• 1 cup apple pie filling, roughly chopped

For the Icing:

• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• Milk to thin

Instructions

1. Put all the dough ingredients into your bread machine in the order recommended by the manufacturer and set on the dough setting.
2. Allow to rise in the machine* for 1-2 hours once the cycle finishes, or until doubled in size.
3. Punch dough down and roll it out into a long 1/4" thick rectangle. Brush with melted butter and sprinkle with sugar, brown sugar, and cinnamon. Spoon apple pie filling in an even layer over the dough leaving about 1 inch of space on all sides to allow for spreading as you roll.
4. Roll dough tight, trying to keep the filling from squeezing out, and pinch the seam closed. Cut dough in half and repeat with each section until you have 8 equal sized rolls.
5. Lay cut rolls in a greased or lined baking dish and cover with a clean dish towel. Allow to rise for an hour until doubled in size.
6. Bake at 350 degrees for 25-30 minutes or until golden brown.
7. While the rolls are baking prepare the icing, using milk to reach your desired thickness.
8. Ice rolls while still warm but not hot and serve warm.

Notes

*If you're making a full batch I recommend allowing the dough to rise in a clean, buttered bowl in a warm spot. But a half batch rises perfectly in the machine!

For more amazing fall recipes, crafts, and tutorials check out these awesome posts!

Pumpkin Patch Pudding Cups, No Bohn’s About It

Painted Fall Leaf Sugar Cookies, Goodie Godmother

Apple Pie Cinnamon Rolls, Cook. Craft. Love.

Pumpkin Spice Apple Pie, An Aiming High Wife

Prepping Skills to Work on for Fall, Little Blog on the Homestead