Apple Crisp Cinnamon Rolls

Happy fall, y’all!

The weather is getting cooler, the leaves are changing, and the Redskins just earned another WIN against Tampa Bay. It’s a great day to share another recipe!

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I came across this recipe a few weeks ago when looking for a dessert to make for the Redskins’ team Bible study, as I do most Thursdays. It give me a great excuse to bake. 😊 Cinnamon rolls are one of my favorite desserts to make, so I was instantly drawn to this recipe. The streusel adds a bit of a crunch, and the apples bring in just the right touch of tart flavor, adding a nice seasonal twist to a classic.

Since discovering this wonderful mix of flavors and textures, I have made it for a few different groups of people. The rolls have been a hit with all of them! I have made a few adjustments based on taste and personal experience, but the original recipe can be found on The Recipe Rebel’s website here.

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Apple Crisp Cinnamon Rolls with Maple Glaze
Makes 18 – 20 rolls

For the dough:

• 1/2 c. butter, at room temperature
• 1/4 c. (60g) sugar
• 2 eggs, at room temperature
• 1 c. warm milk (place in microwave for about 45 seconds)
• 3/4 tsp. salt
• 4-1/2 c. + 1/8 c. (670 g) flour
• 3 tsp. (11 g) instant yeast, a bit less than two packets

For the streusel:

• 1/4 c. butter, cold
• 1/4 c. (35 g) flour
• 1/2 c. (135 g) brown sugar
• 1/2 tsp. cinnamon
• 1 c. (105 g) old-fashioned oats

For the filling:

• 6 tbsp. butter, softened
• 2 tsp. cinnamon
• 3/4 c. (205 g) brown sugar
• 1 Granny Smith apple, finely diced

For the glaze:

• 2 tbsp. butter, melted
• 1/3 c. + 1 tbsp. pure maple syrup
• 1-1/2 c. (180 g) powdered sugar
• 1 tbsp. milk

1. In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, beat 1/2 cup softened butter and sugar until combined. Add eggs, mixing until combined. Add milk and stir again; mixture will be lumpy.
2. Using the dough hook attachment or a wooden spoon, stir in salt, flour, and yeast. Knead dough for 5 minutes on medium speed (or for 10 minutes by hand).
3. Dust the top and bottom of the dough with flour and place back in the bowl. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour.
4. Meanwhile, in a medium-size bowl, combine 1/4 cup cold butter, 1/4 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon with a fork.
5. Using your hands, press in oats. The mixture will be crumbly. Place streusel in the refrigerator until ready to use.
6. When dough has finished rising, use a rolling pin to roll out a rectangle that is about 2 feet in width by 1 foot in length.
7. With a rubber spatula, spread 6 tablespoons softened butter over the dough. In a small bowl, mix 3/4 cup brown sugar with 2 teaspoons cinnamon; use a spoon to sprinkle over dough as evenly as possible. Spread diced apples over the cinnamon-sugar mixture.
8. Beginning with the long side, roll dough as tightly as possible into a log shape.
9. Cut dough roll into 18 to 20 slices, each about 1-1/4 inches wide. Arrange rolls in one 9×13 pan and one 8×8 pan, each lightly greased.
10. Sprinkle streusel over rolls. Cover pans with plastic wrap, and let rise again for another 45 minutes to 1 hour.
11. Near the end of the rising time, preheat oven to 350˚F.
12. Place rolls in preheated oven. Bake for 25 – 32 minutes. The larger pan may take longer to bake than the smaller pan.
13. Once rolls are finished baking, mix together glaze ingredients. Pour over hot rolls; glaze will harden slightly as it cools.

Cinnamon rolls are always a bit of a project, but trust me – they are always worth it! I hope you guys enjoy this variation as much as I did.

Happy baking!

<3 Meg