Apple Crumb Cinnamon Rolls adds a whole new twist to this classic cinnamon roll recipe! They're soft, delicious, and well worth the wait! Filled with diced apples, and topped with a crumb topping, it's the perfect blend of two breakfast sweets - crumb cake and cinnamon rolls!
I absolutely love the autumn months, because that means the stores are filled with pumpkins, cranberries, and apples! Which basically means cozy blankets, flannel, and fall scented candles! Everything somehow feels nostalgic and right. And another things that great about apple season, is all the fall baking! Literally my favorite time of the year.
Making them is quite easy. Once you get through the recipe instructions, assembling them only take about 10 minutes! Here are easy to follow steps to make these cinnamon rolls, or just look at the pictures lol.
Combine 3 cups flour, sugar, yeast, and salt into a bowl of your stand mixer fitted with a paddle attachment. In a medium bowl, heat together milk and butter for 2-3 minutes, or until it's very warm. (120 F. to 130 F.) Add the milk mixture to the flour mixture and mix for 2 minutes on medium speed, scraping down the sides.
Add the eggs and 2 more cups of flour and mix for another minutes. Stir in another cup of flour to make a soft dough. You may not even need the last cup of flour. Replacing the paddle attachment with the hook attachment, mix on medium speed for 3-5 minutes until smooth. Cover for 30 minutes, until it's doubled in size.
While the dough is resting, prepare your filling. In a large bowl, combine sugars, flour, and cinnamon. Stir. Add in the melted butter and mix until combined.
Once your dough has doubled in size, divide it evenly. Roll out one half of the dough, evenly spread half of your filling and sprinkle half of your apples on top of the rolled out dough. Roll up of the dough tightly from the long side and slice into 1 1/2 inch 12 portion pieces.
Repeat with the other half of the dough. Coat two 9 X 13 or 8 x 8 baking dishes with oil. Place the rolls into the pans. Cover and let it rise for 30 minutes, or until doubles in size.
In a medium bowl, mix flour, sugar, cinnamon, salt, and butter. Using your hands, combine the mixture until it looks or resembles crumbs. Sprinkle all over the rolls.
Bake at 350 F. for 30 minutes, or until lightly golden. Allow to cool slightly before icing.
In a medium bowl, mix powdered sugar, butter, and vanilla. Whisk in the cream until smooth. Drizzle icing on the slightly cooled rolls. Serve warm or at room temperature. Enjoy!
If you have leftovers and they're cooled off completely, store them inside an airtight container. They will keep for about a week in the fridge before they start drying out and becoming stale. They will store at room temp for about 3 days.
Yes, you absolutely can! You can store them in a freezer proof airtight container, raw. And once you're ready to bake, just assemble them neatly on your baking tray and bake, following the directions above.