These rolls have an apple pie fillings, they are fantastic and perfect for any time of the year. Add active dry years to a little warm water with sugar the let that sit aside for a few minutes until the yeast has proof. Add all your dry ingredients to the bowl of a stand mixer and once the yeast mixture has proof, add it to the dry ingredients mixture and add other ingredients including little vanilla extract and knead it until the dough is smooth.

Place the dough into an oiled bowl and cover with a plastic wrap then let it rise until it has doubled in size. While the dough is rising, work on the apple filling, slice and peel your apple into about quart inch this. In a saucepan, add a tablespoon of butter, to that add apple and a little bit of water and wait until the water starts to boil the pop the lid on and reduce the heat to medium-low then let it simmer for ten minutes.

Drain the apples then let them sit until your dough is ready. Once your dough has risen, dump it onto a floured surface and knead it for a second then roll your dough to a rectangle shape. Mix together the sugar and the spices the stir your apples with a little bit of flour. Spread butter on the dough and take half of the sugar mixture and sprinkle it evenly on the dough and then place your apples over the dough and add the rest of the sugar.

These rolls are really fantastic for either breakfast, dessert or when you are having people over your home in the afternoon. Grate an orange over the apple mixture then starting on one end, roll the dough and when you get to the end, seal the dough then take a knife and cut it into 16 equal pieces.

Line them on the baking sheet then loosely cover them with a plastic wrap and let them rest for about half an hour. Bale them in a preheated oven for 20 to 25bminutes or until they are golden brown ad let them cool, completely before glazing them.


For the Dough;

  • 1/4 cup of Warm Water, about 110 degrees
  • 2-1/4 tsp of Active Dry Yeast
  • 4 cups of All-Purpose Flour
  • 1/4 cup of Granulated Sugar plus 1 tsp
  • 1 tsp of Salt
  • 1 Egg
  • 1/2 cup of Unsalted Butter, melted
  • 3/4 cup of Whole Milk
  • 1 tsp of Vanilla Extract

For the Apple Mixture:

  • 4 Apples, peeled, cored and thinly sliced
  • 1 Tbsp of Unsalted Butter
  • 1/2 cup of Water or Apple Cider
  • 1 Tbsp of All-Purpose Flour

For the Cinnamon Sugar Filling;

  • 1/3 cup of Granulated Sugar
  • 1/3 cup of Brown Sugar
  • 2 tsp of Ground Cinnamon
  • 1/3 tsp of Ground Allspice
  • 1/3 tsp of Ground Nutmeg
  • 4 Tbsp of Unsalted Butter softened at room temperature
  • Zest of 1/2 of an Orange

For the Glaze;

  • 1/4 cup of Softened Cream Cheese
  • 1-1/4 cup of Confectioner Sugar
  • 1 tsp of Vanilla Extract
  • 4 to 5 Tbsp of Whole Milk


  1. Start by making the dough. Add the yeast and 1 tsp of sugar to the warm water and set aside for a few minutes to proof.
  2. In the bowl of a standing mixer, add the flour, salt and sugar and in a separate small bowl, whisk together the milk, egg, butter and vanilla, set aside until the yeast and water are ready then add all of the wet ingredients into the dry, turn the speed on medium and knead for about 3 to 4 minutes or until the dough comes together.
  3. Add the dough to a greased bowl, cover with plastic wrap and set it aside for a couple of hours to rise until doubled in size, this takes up to 2 hours so be patient.
  4. Next, work on the apple mixture. In a medium saucepan, add the butter, apples and water, bring to a boil over medium-high heat then reduce the heat to medium-low, cover with a lid, simmer for 10 minutes.
  5. Drain the apples through a sieve over a bowl making sure to save all the apple juices and any leftover liquid and let them sit at room temp lightly covered with a cloth until the dough is ready.
  6. Next, prep the filling and your pans. Grease a 9×13 inch baking pan and an 8×8 baking pan with a bit of softened butter and set it aside.
  7. In a bowl, add the drained apples and mix them with about 1 tablespoon of flour, set aside. In a separate small bowl, mix together both kinds of sugar and cinnamon, set that aside as well. Now you are ready to rock and roll.
  8. Dump the dough on a floured surface, deflate it and roll it into a 16×8 inch rectangle, spread the softened butter all over the surface of the dough, sprinkle half of the cinnamon-sugar mixture evenly over that, then scatter the apples over the sugar followed by the remaining sugar mixture and finally, grate the orange zest all over as evenly as possible.
  9. Starting on the side closest to you, start rolling the dough into a large cigar shape making sure to seal the very edge then cut them into 16 even rolls and place 12 in the 9×13 buttered pan and 4 in the smaller 8×8 pan.
  10. Lightly cover the rolls with some plastic wrap, place them somewhere warm to rise and rest for about half an hour, in the meantime, preheat your oven to 350 degrees.
  11. Bake the rolls for about 30 minutes or until lightly golden brown on top and around the edges, set aside to cool a bit.
  12. To make the glaze, mix together the cream cheese and sugar in a large bowl using a spatula, then slowly start adding the milk one tablespoon at a time until you reach your desired consistency.