This could not be better – cinnamon rolls meet apple pie. The combination is awesome!
For the dough:
1 cup (240ml) milk
1/4 cup (60g) butter
1/4 cup (50g) sugar
1/2 tsp. salt
2 1/4 tsp. active dry yeast
1 large egg
3 1/2 cups (450g) all-purpose flour (plus more if needed)
For the cinnamon roll filling:
1/3 cup (75g) butter, at room temperature
1/2 cup (100g) brown sugar
2 tsp. ground cinnamon
1 tsp. all-purpose flour
For the apple pie filling:
5 medium-sized apples (e.g. Granny Smith)
1-2 tsp. lemon juice
1/2 cup (100g) sugar
1 tsp. cinnamon
1 tbsp. cornstarch
For the frosting:
2 tbsp. cream cheese
3 tbsp. butter, softened
1/4 tsp. vanilla extract
pinch of salt
1/2 cup (60g) confectioners’ sugar
1/2 tbsp. heavy cream (optional)
1. Add the milk and butter to a saucepan and heat up until the butter has melted (you can also do that in a bowl in the microwave). Add the mixture to a large mixing bowl, add the sugar and salt and mix. Let cool down until only lukewarm. Add the dry yeast and egg and mix until well combined. Add the flour and knead until you get a nice smooth dough – takes about 5-8 minutes. If the dough is too sticky, add some more flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour until doubled in size.
2. Mix the butter with the brown sugar, cinnamon, and flour until well combined. Set aside. Roll out the dough into a rectangle of about 14×10 inches. Spread the butter mixture evenly on top of the dough and roll up tight from the longer side to get a tightly rolled log. Cut into 16 slices with a sharp knife – place next to each other on a baking sheet lined with some paper, cover with a kitchen towel and let rise for another 40-50 minutes.
3. Preheat the oven to 350°F (180°C). Peel, quarter, and core the apples. Cut into thin slices and place in a bowl. Mix the sugar, cinnamon, and cornstarch, add to the bowl and mix until all of the apples are covered. Set aside. Grease a 9-inch pie dish and set aside.
4. When the cinnamon rolls have risen enough, take half of them and place them on a floured surface. Use a rolling pin to flatten them so they get thin and larger in size. Place them a bit overlapping in the pie dish and press together so you get a pie crust without any holes. Bake for about 6 minutes. Take out of the oven and let cool down a bit. If the cinnamon rolls moved during baking, bring them back into position, then add the sliced apples. Roll out the remaining cinnamon rolls the same way and place on top of the apples – press the edges together and bake for about 45 minutes. Check after 30 minutes and cover with some aluminum foil if the top gets too dark. Take out of the oven and let cool down completely.
5. For the icing mix the cream cheese, butter, vanilla extract, and salt in a small bowl. Add the confectioners’ sugar and mix in. If the icing is too thick, add some heavy cream. Drizzle over the cooled pie and serve.
Keywords: apple, pie, cake, cinnamon, rolls, hybrid