Homemade Apple Pie Cinnamon Rolls

Instructions

1. Prepare the Dough: In a small saucepan, heat the milk and apple cider over medium-low heat until it reaches 110°F (43°C). Pour the warm liquid into the bowl of a stand mixer fitted with a dough hook.

2. Activate Yeast: Add 2 tablespoons of the granulated sugar and the entire packet of yeast to the bowl. Gently stir and let the mixture sit for 5-7 minutes until it becomes foamy.

3. Mix Wet Ingredients: Add the remaining sugar, softened butter, and the egg. Mix on low speed for about 1 minute until just combined.

4. Incorporate Dry Ingredients: Add the flour and salt to the bowl. Mix on low speed until the dough comes together, about 2-3 minutes. Increase the speed to medium and knead for another 5 minutes. The dough should be soft and slightly tacky but should not stick to the sides of the bowl. If it’s too sticky, add an additional teaspoon of flour at a time until it pulls away from the sides.

5. First Rise: Shape the dough into a ball. Place it in a large bowl that has been lightly greased with 1 tablespoon of vegetable oil. Turn the dough to coat it in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 ½ to 2 hours.

6. Prepare Pan: Grease the bottom and sides of a large (12-inch) cast-iron skillet or a 9×13-inch baking dish. Set aside.

7. Roll Out Dough: Punch the risen dough down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a ½-inch thick rectangle, roughly 12×18 inches.

8. Make Filling: In a small bowl, mix together the finely chopped apples, brown sugar, and cinnamon.

9. Assemble Rolls: Spread the 6 tablespoons of softened butter evenly over the entire surface of the dough. Sprinkle the apple-sugar mixture evenly over the butter, leaving a ½-inch border along one long edge (this will help seal the roll).

10. Roll and Cut: Starting from the long end opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or piece of dental floss, cut the log into 12 equal pieces.

11. Second Rise: Arrange the rolls cut-side up in the prepared skillet or baking dish. Loosely cover with plastic wrap and let them rise for 30 minutes.

12. Bake: While the rolls rise, preheat your oven to 375°F (190°C). Once risen, bake the rolls for 28-30 minutes, or until they are puffed and lightly golden brown on top.

13. Make Frosting: While the rolls bake, prepare the frosting. In a medium bowl, use an electric mixer to beat the softened butter and cream cheese together until smooth and creamy (about 2 minutes). Beat in the milk and vanilla extract. Gradually add the powdered sugar, mixing on low speed until combined, then beat on high until the frosting is smooth and fluffy.

14. Frost and Serve: Let the cinnamon rolls cool in the pan for 10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.

Enjoy!