Apple Cinnamon Rolls
What could be better than warm Apple Cinnamon rolls with a hint of pumpkin spice on a crisp fall morning?
When temps start dropping, it’s time for cups of hot cocoa, mittens and scarves, and pumpkin spice lattes on the menu at Starbucks!
But don’t let Starbucks have all the fun! That pumpkin spice is delicious in so many ways, and these Pumpkin Apple Cinnamon rolls are one of my favorites!
Perfect for breakfast, you can prepare these the night before and refrigerate so they are ready to pop in the oven.
Easy to warm up once prepared, this would also make a great afternoon snack with a cup of cocoa or a tall glass of cold milk. Either way, you will watch them disappear!
Anytime is the perfect time for this better than Cinnabon cinnamon roll recipe!
Ingredients for Pumpkin Apple Cinnamon Rolls
Gather your ingredients first to make sure you have everything to make these Pumpkin Apple Cinnamon rolls. There’s nothing worse than realizing someone use one of your ingredients before you had a chance to make the recipe you bought it for!
You’ll need whole milk, unsalted butter, rapid rise yeast, flour, regular granulated sugar and confectioners’ sugar, an egg, pumpkin puree, an apple, salt, brown sugar, cinnamon, and cream cheese.
Instructions
Lightly brush a large bowl with butter, and set aside.
Heat milk and 3 tablespoons of butter in a small saucepan over medium heat until the butter is
melted and the mixture is warm.
Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast on
immediately. Let stand until it’s a little foamy (about 5 minutes).
Add flour, granulated sugar, egg, apple, pumpkin and 1 teaspoon of salt.
Mix on medium-low speed, scraping the sides and bottom of the bowl once, until the dough is
smooth and elastic (about 7 minutes).
Transfer to a bowl and cover tightly with plastic wrap. Let it rise in a warm place until doubled
in size (about 1-2 hours)
Brush a 9×13 baking dish with butter, and set aside.
In a medium bowl, stir together the remaining stick of melted butter, brown sugar, cinnamon
and a large pinch of salt until smooth and fluffy. Set aside.
Transfer dough to a lightly floured work surface.
Roll out to a 15×12 inch rectangle.
Spread the butter mixture over the dough, leaving a ¼ inch border.
Starting at a long edge, roll up the dough like a jelly roll, then cut crosswise into 15 pieces.
Place pieces in a pan, cut-side up, spaced evenly.
Cover tightly with plastic wrap and let rise in a warm place until Pumpkin Apple Cinnamon rolls are almost doubled in size (about 45-60 minutes)
Preheat oven to 350 degrees. Bake rolls until golden brown and the topping is bubbling around the
sides of the pan (about 17-20 minutes).
Let cool in a pan on a wire rack (10 minutes)
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy (2 minutes), scraping down the sides of the bowl as needed.
Add confectioner’s sugar, a pinch of salt, and 2 tablespoons of milk and beat until combined, about 1 minute.
Spread half the glaze over the slightly cooled Pumpkin Apple Cinnamon rolls.
Serve warm with additional glaze if desired.
Tips for Making Cinnamon Rolls
To make your dough rise quicker, cover with plastic wrap, roll up in a blanket, and put it in the sun.
For people who like a bit more spice, add 2 pinches of cayenne pepper to the mix.
Apple can be grated or pureed (whichever texture you prefer).
If the glaze is too thick to drizzle, add more milk, 1 teaspoon at a time.
For those who don’t eat cream cheese, add evaporated milk to confectioner’s sugar, vanilla, white/brown sugar and a good amount of butter for a different type of glaze.
Want to see more pumpkin deliciousness? Check out these Peanut Butter and Pumpkin Spice cookies and these festive Pumpkin Oreo Pops.
If you’re looking for a breakfast idea that is less sweet, check out these sausage breakfast rolls.
Below is a printable version so you’ll have the ingredients when you head to the store
Pumpkin Apple Cinnamon Rolls
Ingredients
For the Cinnabon Rolls
- ½ cup whole milk
- 3/4 C unsalted butter room temperature. 1/4 C is for brushing dough
- 2 ¼ teaspoons rapid-rise yeast
- 3 ½ cups all purpose flour
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 2/3 cup pure pumpkin puree from 15 ounce can
- 1/3 cup apple
- coarse salt
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 4 ounces cream cheese room temperature
- ½ cup confectioner’s sugar
- 2-3 tablespoons whole milk
Instructions
To Make the Cinnabon Rolls
- Lightly brush a large bowl with butter, and set aside.
- Heat milk and 3 tablespoons of butter in a small saucepan over medium heat until the butter is melted and the mixture is warm to the touch (about 120 degrees).
- Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast on immediately.
- Let stand until it is a bit foamy (about 5 minutes).
- Add flour, granulated sugar, egg, apple, pumpkin and 1 teaspoon of salt.
- Mix on medium-low speed, scraping the sides and bottom of the bowl once, until the dough is smooth and elastic (about 7 minutes).
- Transfer to a bowl and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size (about 1-2 hours)
- Brush a 9×13 baking dish with butter, and set aside.
- In a medium bowl, stir together the remaining stick of melted butter, brown sugar, cinnamon and a large pinch of salt until smooth and fluffy. Set aside.
- Transfer dough to a lightly floured work surface.
- Roll out to a 15×12 inch rectangle.
- Spread the butter mixture over the dough, leaving a ¼ inch border.
- Starting at a long edge, roll up the dough like a jelly roll, then cut crosswise into 15 pieces.
- Place pieces in a pan, cut-side up, spaced evenly.
- Cover tightly with plastic wrap and let rise in a warm place until the buns are almost doubled in size (about 45-60 minutes)
- Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around the sides of the pan (about 17-20 minutes).
- Let cool in a pan on a wire rack (10 minutes)
To Make the Glaze
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium high speed until light and fluffy (2 minutes), scraping down the sides of the bowl as needed.
- Add confectioner's sugar, a pinch of salt, and 2 tablespoons of milk and beat until combined (1 minute).
- Spread half the glaze over slightly cooled rolls.
- Serve warm with additional glaze if desired.
