Hello and welcome, I’m so happy you’re here! After many years of wanting to start a blog, Heart of a Hostess officially has a home on the internet and I couldn’t be more excited. If you want to learn a little more about my hopes for the blog and a few fun facts you can hop on over to the Meet the Hostess page for more. Rumor has it that I love peanut butter and my grandmothers.
Now, let’s get to the reason we’re here and talk about these Apple Pie Cinnamon Rolls.
It’s the end of apple picking season here in Indiana, and while everyone else has been sipping on pumpkin spice this-or-that I’ve been thinking of how we could get away with eating warm apple pie for breakfast before Thanksgiving. My late grandpa, affectionately known as PopPop, loved it when I made him apple pie and would most certainly approve of these rolls. Warm, fruity, fluffy and sweet they are the best parts of their namesake swirled into a delicious breakfast pastry.
It’s time to make PopPop proud, let’s roll!
Rolls: Makes 9-10 Large Rolls
- 3/4 C. warm almond milk (lukewarm but not boiling; 110 degrees)
- 1 package active dry yeast (1/4 oz.)
- 1/4 C. maple syrup (grade A light)
- 1 egg
- 1/4 C. melted coconut oil or vegan butter, plus a little extra for coating the bowl and baking dish ( I love Myokos brand)
- 1 1/2 Cups Bread Flour
- 1 1/2 Cups Unbleached All-Purpose Flour
- 1/2 tsp Salt
- 1 C. store bought or homemade apple butter (recipe follows)
Apple Butter: Makes Approx. 2 Cups
- 3 Lbs. Golden Delicious Apples, washed, cored and cut into 1/4 inch slices
- 1/4 C maple syrup (grade A light)
- 1/4 C + 2T Water, divided
- 2 T orange juice
- 1 tsp cinnamon
- 1/4 tsp powdered ginger
- 1 tsp vanilla extract
Note: If you are using your own homemade Apple Butter, make sure you blend it after it’s cooled to achieve a super smooth consistency. Don’t forget to stir-in the enhancements above (cinnamon, ginger and vanilla) to your apple butter selection. They truly make all the difference!
Glaze: Makes enough glaze for 9-10 rolls
- 2 C powdered sugar
- 1 T coconut oil or vegan butter, melted
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 4-6 T almond milk
- Place a large pot on the stove and add the apples, maple syrup, 1/4 C water and orange juice. Bring the heat up to medium and cover with the lid to keep the steam inside.
- Stir the mixture every 15-20 minutes for about an hour until most of the liquid has been released from the apples and they look soggy and light brown in color.
- Turn the heat down to low and continue to stir every 15 minutes for an additional hour until the apples have completed reduced down and you can’t tell the skins from the flesh of the fruit. The mixture will be a deep brown color and jammy in consistency.
- Turn off the heat to let the mixture cool and add the vanilla, cinnamon, ginger and remaining 2 T of water to the pot. Stir to combine and continue to let cool.
- Place the mixture in a food processor or high-powered blender and blend for 1-2 minutes until completely smooth and “buttery.”
- Use 1 Cup for these cinnamon rolls and the rest on top of toast, oatmeal, as a spread with crackers or mix with your favorite barbecue sauce for a fabulous condiment. The options are endless and the apple butter will keep for 2 weeks in the fridge.
Cinnamon Rolls & Glaze
- Bring all ingredients to room temperature on the counter for about 30 minutes before baking
- In the bowl of a stand mixer, dissolve the yeast in the warmed almond milk and let sit for 5 minutes. Meanwhile, in a small bowl mix the maple syrup, egg and cooled melted coconut oil. Once the yeast begins to foam (this means your yeast is alive and ready to go!) add the maple syrup mixture and stir to combine with a spoon or spatula.
- Next, add both flours and salt to the bowl with the rest of the ingredients and stir until a shaggy dough starts to form.
- Attach the dough hook to your mixer and set a timer for 9 minutes. Turn the mixer on low-medium speed for 8 minutes and then bump the speed up to medium-high for one additional minute at the end. *If you don’t have a stand mixer, knead dough on lightly floured surface for 8 to 10 minutes.*
- Remove the dough and place in a well-oiled bowl, cover and let rise in a warm spot until it has doubled in size. This usually takes about 1 to 1 1/2 hours.
- When doubled in size, remove the dough from the bowl and punch it down. Roll the dough out on a floured surface into a 14 by 9-inch rectangle. Spread apple butter all over dough leaving a 1/2 inch border on all-sides. Beginning at the 9-inch side, role up the dough and pinch the edge together at the end to seal. Cut the long roll of dough into 9-10 even slices.
- Coat the bottom of your baking dish with coconut oil or vegan butter and place the roll slices close together in the pan. Cover with plastic wrap and a towel and let rise for 30 minutes in a warm spot.
- While the rolls rise for the second time, preheat the oven to 350 degrees F and place the rack in the center of the oven.
- Once the rolls have doubled in size, place them in the oven and bake for 25-28 minutes until golden brown on top. *Remember that some ovens run hotter/colder than others, so take them out at the 25 minute mark to see how they are doing. Then add more time as needed.*
- While the rolls bake, mix the melted coconut oil, powdered sugar, vanilla and cinnamon. Add the almond milk 1 tablespoon at a time until the glaze reaches your desired consistency. Use less almond milk for a thicker glaze and more for a thinner glaze.
- Once the rolls are golden and beautiful, remove them from the oven and glaze to your hearts content.
Congratulations, you just made Apple Pie Cinnamon Rolls for you and 8 of your friends. (I call the middle piece!) Now invite them over, pour the coffee and enjoy.
If you try this recipe or have any comments, questions or notes please leave them below.