The best of both worlds in this delicious fall pastry : cinnamon rolls with apple pie filling!
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Cinnamon roll lovers, this one’s for you.
Apple pie lovers, this is also for you.
Drew ate one of these and said,
“I think I just ate an apple pie bomb!”
Needless to say, he loved it.
So get ready for the most delicious fall treat because you’re going to want this on your baking list STAT.
Cinnamon Rolls with Apple Pie Filling
This recipe is HEAVEN. It’s essentially like a cinnamon roll apple pie because you have your pie filling on the bottom and then the rolls baked on top.
It’s kind of brilliant, if I do say so myself.
Ingredients You Will Need
- flour – whole wheat pastry or unbleached all-purpose flour both work here. If using whole wheat flour, your rolls won’t be quite as fluffy, but they’re still delish!
- instant yeast – I typically use active or rapid rise yeast. This cuts down on the rise time.
- brown sugar & cinnamon – A must in cinnamon rolls!
- butter – dairy free or coconut oil work as well, but for the most flavor I recommend butter.
- BakeGood No Added Sugar Apple Pie Filling – Using pie filling cuts down on the prep work for this recipe by a ton. And we’re using this delicious product from BakeGood.
BakeGood Apple Pie Filling {no added sugar}
I love that this apple pie filling doesn’t contain any added sugars, so you can sweeten to your liking. Most canned pie fillings come loaded with sugar, but with BakeGood pie filling you can sweeten to taste AND use your preferred sweetener.
Whether you prefer coconut sugar, cane sugar, maple sugar, stevia, etc. this pie filling is made with YOU in mind.
How to Make Cinnamon Roll Cobbler
Step 1 – Make the dough
Start with proofing the yeast by combining the sugar with the yeast and warm milk. Let it sit for about 10 minutes, until the top is foamy.
If the milk mixture did not get foamy, your yeast is not active. So be sure to check the dates on your yeast.
Then you’ll add the rest of your dough ingredients – melted butter or coconut oil, flour and salt.
With the stand mixer running on low, add flour about 1/2 cup at a time. You will likely need about 2 1/2 cups or so. Dough should be elastic and start to pull away from edge of bowl when it is ready.
Now change the stand mixer attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add about another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again until ball forms.
Note: if using all-purpose or bread flour, you may need a little more than 3 cups total.
Step 2 – Let Dough Rise
Next transfer the dough to a lightly oiled heat proof bowl and allow the dough to double in size.
TIP: Set the oven to 170ºF, turn off once it reaches temperature and let the dough rise in the lightly warmed oven until it has doubled in size, about 35 minutes.
Step 3 – Roll Out & Add Filling
Then it’s time to roll out the dough into a large rectangle, about 14 inches long by 9 inches wide.
Spread on softened butter, then sugar and cinnamon.
Roll up the dough into a log and begin slicing into 9 rolls, about 1 3/4″ thick. Ditch the ends since they’re typically small and don’t have as much filling.
TIP: Use the dental floss method to cut the cinnamon rolls by shimmy-ing the floss under the log, pull the floss together towards each other in the center and pull down until you’ve cut the roll.
Step 4 – Second Rise & Bake
Add BakeGood Apple Pie Filling to a greased baking dish. Then carefully place rolls on top of the pie filling, leaving room to rise.
Put pan in a draft-free environment for about 15-20 minutes.
Then bake the apple pie cinnamon roll cobbler in a preheated oven for about 20 minutes.
The Glaze
I went with a simple maple glaze for the icing, because I didn’t want a cream cheese frosting to overpower the apple pie filling and spices.
To make the glaze it’s just 2/3 cup powered sugar mixed with 1/2 tsp maple extract and one tablespoon of liquid – I typically use either a vanilla coffee creamer or whatever milk I have on hand.
You can’t go wrong with this delicious combo.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Apple Pie Cinnamon Roll Cobbler
Ingredients
Dough
- 1 cup non-dairy milk, such as cashew, oat milk, soy, etc.
- 1 packet instant yeast, rapid rise yeast
- 1 TBSP brown sugar or coconut sugar
- 1/4 cup melted & cooled dairy free butter or coconut oil
- 2 1/2 – 3 cups whole wheat pastry flour, or unbleached all-purpose flour
- 1/4 tsp salt
Filling
- 1/4 cup softened dairy free butter
- 1 TBSP ground cinnamon
- 3 TBSP brown sugar or coconut sugar
Apple Pie Filling
- 1 16 ounce jar BakeGood No Added Sugar Apple Pie Filling
- 1/4 cup brown sugar or coconut sugar
Simple Glaze
- 2/3 cup powdered sugar
- 1/2 tsp maple extract, or sub vanilla
- 1 Tbsp milk of choice or water
Instructions
- In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. If your mixture doesn’t get foamy, the yeast did not activate and your yeast is likely bad. Start process over with new yeast.
- Once the milk and yeast mixture is foamy, add melted butter and mix low speed until combined. Add 1/2 cup flour and salt, mixing on low speed. Then add remaining flour about ½ cup at a time. You will likely need about 2 1/2 cups or so. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add about another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again until ball forms. Note: if using all-purpose or bread flour, you may need a little more than 3 cups total.
- Lightly oil large bowl and shape dough into ball, placing dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200ºF then turn off. Place bowl in the warmed oven and allow to rise.
- Add BakeGood Apple Pie filling to bowl with sugar and mix until combined; set aside.
- Grease a 9×9″ baking pan or dish with butter or coconut oil; set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 14×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and cinnamon; gently pat to let sugar absorb into butter slightly. Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Trim off the ends. Use floss method to slice rolls (this video helps for a visual) or a sharp knife to gently cut into about 1 3/4″ width for 9 rolls.
- Add Apple Pie Filling to greased baking dish. Then place rolls on top of filling, leaving room to rise. Put pan in a draft-free environment for about 15-20 minutes. You can use the warm oven tip above. Preheat oven to 350ºF (take rolls out while oven preheats).
- Place baking pan in preheated oven and bake for about 20 minutes, or until tops of cinnamon rolls are lightly golden. Remove from pan and allow to cool.
- Make glaze in small bowl, then pour over slightly cooled cinnamon rolls. Serve and enjoy!
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