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Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls are the most irresistible autumn treat! A gluten free dough with an apple pie filling and topped with a maple icing!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rise time 1 hour
Total Time 2 hours
Course bread, Dessert, Snacks
Cuisine gluten free

Ingredients
  

Microwave Apple Puree for the Dough

  • 150 g apple sauce, thinly sliced 2 small apples
  • 2 tsp water

For the Filling

  • 3 small to medium apples peeled and diced
  • 30 g butter
  • 80 g brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp lemon juice
  • 1 tsp corn starch

For the Dough

  • 55 g buckwheat flour
  • 50 g brown rice flour
  • 70 g sorghum flour
  • 45 g potato starch
  • 45 g tapioca starch
  • 60 g oat flour
  • 8 g yeast
  • 30 g brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 6 g salt
  • 100 g water
  • 120 g milk, room temperature
  • 6 g whole psyllium husk powder
  • White rice flour as needed for dusting
  • Filling
  • Cook covered on low heat for 15 minutes

For the Maple Icing

  • 50 g butter, soft
  • 150 g cream cheese at room temperature
  • 30 g maple syrup
  • 85 g icing sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions
 

For the microwave apple puree

  • Place the apple and water in a microwave safe dish and cook for 3 to 4 minutes until soft enough to puree with an immersion blender.

For the Apple Pie Filling

  • In a medium size saucepan melt the butter on medium to low heat and add the sugar, spices, and prepared apples. Mix the lemon juice and cornstarch into a paste and add the paste into the saucepan with the apple mixture.
  • Cook while continually stirring, on low heat for about 5 minutes, and then set the apple mixture aside to cool.

For the Dough

  • Into a large mixing bowl whisk the buckwheat flour, brown rice flour, sorghum flour, potato starch, tapioca starch, oat flour, yeast, brown sugar, spices and salt.
  • In a medium bowl whisk together the water, milk, microwaved apple puree, and psyllium husk until combined. Use an immersion blender to completely mix in the psyllium husk powder.
  • Pour the psyllium mixture into the middle of the flour blend and stir with a spoon to create a shaggy dough.
  • Place the dough on a lightly floured work surface, knead and and shape the dough until it forms a ball.
  • Place a large sheet of parchment paper on the work surface, and dust the paper generously with flour. With a rolling pin, roll out the dough to a rectangle that's roughly 12 inches by 9 inches.
  • With a spatula, evenly spread the apple pie filling on top of the rolled out dough, leaving a small gap around the edges.
  • Use the parchment paper to roll up the dough, but without having the paper rolled up inside. Slice the dough roll into 8 pieces.
  • Cover the rolls with a damp tea towel and leave them to rise in a warm place for about an hour to rise. This time will depend on the room temperature.
  • Preheat the oven to 425ºF and bake for 15 minutes at 425℉ Reduce the heat to 375℉, and bake for a further 15 minutes or until golden brown and risen. Remove the rolls from the oven and place them on a wire rack to cool for 10 minutes

For the Icing

  • In a small bowl, beat all of the ingredients together until smooth, and spread the icing over the top of the rolls.
  • These apple pie rolls are best enjoyed the same day, but they will reheat in the oven at 350℉ for 10 minutes.
  • Store any rolls that may be left over in a covered container for 1-2 days in the fridge.
Keyword Apple Cinnamon Rolls, Apple Pie Cinnamon Rolls, Cinnamon Rolls with Apple Pie Filling, Gluten Free Apple Pie Cinnamon Rolls, Gluten Free Cinnamon Rolls