For the Cinnamon Drizzle: In a small bowl combine the 1/4 cup melted butter, 1/4 cup brown sugar, and 1 tablespoon of cinnamon. Add milk 1 tablespoon at a time until a pourable or spreadable consistency is reached. Remove dish from the fridge and preheat oven to 350 degrees F. Slowly mix in powdered sugar until incorporated and smooth. While those are baking, prepare the frosting by creaming together cream cheese, butter, and vanilla until smooth. If you are preparing 10 apples, cut 10 sections, etc) Place cinnamon roll sections swirly-side-up inside each of the apples.īake apples in preheated oven for about 25 minutes or until tops are lightly golden and rolls are cooked through. Cut remaining dough into 1½ inch wide sections (cut as many sections as you need for your apples. Trim the ends with a sharp knife or pizza cutter and discard. Tightly roll one long end (the 15-inch of the rectangle) toward the other long end so you have a long log-shape. Sprinkle generously with cinnamon-sugar mixture. 5 from 1 vote Print Pin Rate Prep Time: 35 minutes Cook Time: 25 minutes 0 minutes Total Time: 1 hour Servings: 12 servings Ingredients 4-12 large apples - (1 apple per person. Spread softened butter (from filling ingredients) over the surface of the dough. Fluffy cinnamon rolls made from scratch with an easy 30 minute dough, stuffed and baked inside juicy apples and topped with rich cream cheese frosting.

Place hollowed apples on a greased baking sheet and preheat oven to 350.Īfter 10 minutes of rest time, roll the dough into a 9×15 (approximate) inch rectangle (make sure the surface is well-floured and use a sharp knife or pizza cutter to trim any uneven sides of the rectangle of dough – discard trimmings) Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired. In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). (Don’t do anything with the butter yet).Ĭhop off the tops of the apples and scoop out the insides. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, 35 to 45 minutes. While dough is resting, prepare the filling by whisking together sugars and cinnamon in a bowl. Transfer dough to a lightly floured surface and allow to rest for 10 minutes. Increase speed to medium-low and knead for 2-3 minutes longer until dough is more smooth. Turn the mixer on low and mix until all ingredients come together. Allow to rest for 5 minutes (mixture will rise and foam).Īdd flour and salt to yeast mixture. In the bowl of a stand mixer fitted with a dough attachment (*see notes for alternate method) add water, yeast, and honey and stir with a spoon to combine. Round, wide apples work best with this recipe if you can find some) 4-12 large apples (1 apple per person.

Stuffed cinnamon roll bake fromscratch