Apple Pie Cinnamon Rolls Recipe
Imagine waking up to the heavenly aroma of warm cinnamon, sweet apples, and buttery dough wafting through your kitchen. Now imagine that irresistible scent wrapped up in one perfect, flaky, gooey roll that tastes like your favorite apple pie and cinnamon roll had a delicious baby. That’s exactly what Apple Pie Cinnamon Rolls deliver — the best of both worlds in every bite.
Cinnamon rolls have long been a staple of cozy breakfasts, brunches, and special occasions. Their soft, pillowy dough swirled with cinnamon-sugar and drizzled with sweet glaze is an iconic comfort food. Apple pie, meanwhile, holds a cherished place as America’s classic dessert — tender, spiced apples baked inside a flaky crust, bursting with warmth and nostalgia.
By combining these two timeless favorites, Apple Pie Cinnamon Rolls create a show-stopping treat that’s both familiar and innovative. Each roll is generously filled with tender, cinnamon-spiced apple chunks and swirls of brown sugar and cinnamon, baked to golden perfection, and finished with a luscious glaze or cream cheese frosting. The result is a perfect balance of tart and sweet, soft and gooey, with layers of flavor and texture.
Whether you’re baking for a holiday brunch, a cozy weekend breakfast, or an indulgent dessert, apple pie cinnamon rolls are sure to impress family and friends. They’re surprisingly easy to make at home, with step-by-step instructions that guide you through the dough-making, apple filling prep, rolling and shaping, baking, and glazing.
Step 1: Prepare the Cinnamon Roll Dough
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In a small bowl, warm 1 cup of whole milk to about 110°F (warm to the touch but not hot).
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Sprinkle 2 1/4 teaspoons (one packet) of active dry yeast over the milk and let it sit for 5-10 minutes until foamy. This proves the yeast is active.
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In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 teaspoons ground cinnamon. Mix well.
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Add 1/3 cup softened unsalted butter and 2 large eggs to the yeast mixture. Stir to combine.
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Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or dough hook attachment on a stand mixer until a sticky dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead with a mixer for 6-8 minutes.
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Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Step 2: Prepare the Apple Filling
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Peel, core, and finely chop 3 large apples (preferably a firm variety like Granny Smith or Honeycrisp).
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In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat.
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Add the chopped apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt.
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Cook, stirring frequently, for about 8-10 minutes until the apples are tender but not mushy and the mixture thickens slightly.
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Remove from heat and allow the filling to cool completely.
Step 3: Roll Out the Dough
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Once the dough has doubled in size, punch it down gently to release air.
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Transfer the dough to a lightly floured surface and roll it out into a rectangle approximately 16 inches by 12 inches and about 1/4 inch thick.
Step 4: Assemble the Rolls
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Brush the surface of the dough with 4 tablespoons of melted butter.
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Evenly sprinkle 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon over the buttered dough.
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Spread the cooled apple filling evenly over the cinnamon sugar layer, leaving about a 1/2-inch border on one long edge.
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Starting from the long edge opposite the border, tightly roll the dough into a log shape, sealing the edge by pressing gently.
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Using a sharp knife or dental floss, cut the roll into 12 equal slices.
Step 5: Proof the Rolls
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Place the slices in a greased 9×13-inch baking pan, spaced slightly apart to allow room for rising.
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Cover loosely with a kitchen towel or plastic wrap and let rise for 45 minutes to 1 hour until puffy.
Step 6: Bake the Rolls
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Preheat your oven to 350°F (175°C).
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Bake the cinnamon rolls for 25 to 30 minutes until golden brown and cooked through.
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If the rolls brown too quickly, tent them loosely with foil for the last 10 minutes of baking.
Step 7: Prepare the Glaze or Frosting
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For a simple glaze: whisk together 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
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For cream cheese frosting: beat 4 ounces softened cream cheese with 1/4 cup softened butter, 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 8: Finish and Serve
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Remove the rolls from the oven and allow them to cool for 10-15 minutes.
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Drizzle the glaze or spread the cream cheese frosting generously over the warm rolls.
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Serve warm and enjoy the comforting blend of cinnamon, apples, and tender dough.
Apple Pie Cinnamon Rolls Recipe
Imagine waking up to the heavenly aroma of warm cinnamon, sweet apples, and buttery dough wafting through your kitchen. Now imagine that irresistible scent wrapped up in one perfect, flaky, gooey roll that tastes like your favorite apple pie and cinnamon roll had a delicious baby. That’s exactly what Apple Pie Cinnamon Rolls deliver — the best of both worlds in every bite.
Ingredients
- For the Dough:
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
- For the Apple Pie Filling:
- 2 medium apples, peeled, cored, and finely chopped
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- For the Cinnamon Sugar:
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
- For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (to thin, if needed)
Instructions
1. Make the Dough:
- In a large bowl, sprinkle yeast over the warmed milk and let it sit 5–10 minutes until foamy.
- Stir in sugar, melted butter, eggs, salt, and 2 cups flour. Mix until smooth.
- Gradually add remaining flour, 1/2 cup at a time, until dough is soft but not sticky.
- Knead on a floured surface for 5–7 minutes until elastic.
- Place in greased bowl, cover, and let rise in a warm spot until doubled (~1 hour).
2. Prepare the Apple Filling:
- In a small pan, melt butter over medium heat.
- Add chopped apples, sugar, cinnamon, nutmeg, and lemon juice.
- Cook, stirring often, until apples are softened but not mushy (~5 minutes). Remove from heat and cool.
3. Assemble Rolls:
- Punch down dough and roll out on a floured surface to a 16x12-inch rectangle.
- Spread softened apple filling evenly over dough.
- Mix brown sugar and cinnamon, sprinkle evenly over apples.
- Starting from the long side, tightly roll dough into a log.
- Cut into 12 equal slices.
4. Bake:
- Place rolls cut side up in a greased 9x13-inch baking pan.
- Cover and let rise 20–30 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until golden brown.
5. Make Frosting & Serve:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; mix well.
- Thin with milk if needed.
- Spread frosting on warm rolls before serving.
Notes
- Use tart apples like Granny Smith for best flavor balance.
- Dough can be made the night before and refrigerated overnight (let come to room temp before rolling).
- For extra crunch, sprinkle chopped walnuts or pecans on the filling layer.
- Leftover rolls store well in an airtight container for 2 days, reheat gently.