These Apple Pie Cinnamon Rolls combine two beloved comfort desserts into one irresistible treat.
Every bite is like a cozy hug, with tender apples nestled in a swirl of cinnamon, all topped with a cream cheese glaze.
The aroma alone will have everyone gathering in the kitchen, waiting for that moment when they emerge golden and gooey from the oven.
If you’re looking for a new favorite indulgence, this is it!
Why You’ll Love These Apple Pie Cinnamon Rolls
Soft, Fluffy Texture: These cinnamon rolls are perfectly pillowy, with a melt-in-your-mouth softness that pairs beautifully with the sweet filling.
Rich Apple Pie Flavor: The spiced apple filling brings the comforting taste of homemade apple pie to every bite.
Easy Make-Ahead Option: Prep them the night before and bake fresh for a hassle-free breakfast or brunch.
Perfect for Gatherings: With their impressive presentation and irresistible flavor, these rolls are a hit for any occasion.
Ingredients
- Apples: I suggest Granny Smith or Honeycrisp varieties as they provide the perfect balance of flavor while maintaining their structure when cooked.
- Warming Spices: Cinnamon adds classic warmth, nutmeg brings nutty depth, and allspice contributes a complex peppery-sweet note that enhances the apple filling.
- Vanilla Extract: Adds depth and enhances the overall sweetness of both the filling and glaze.
- Cornstarch: A thickening agent for the apple filling, creating a glossy, pie-like consistency.
- Active Dry Yeast + Warm Milk: The combination activates the yeast at 110°F, creating a tender, fluffy dough through fermentation.
- Sugar: Granulated sugar feeds the yeast and sweetens the dough, while brown sugar adds moisture and caramel notes to the filling.
- Unsalted Butter: Provides richness and tenderness to the dough, creates a spreadable base for the filling, and adds creaminess to the glaze.
- Eggs: Add structure and richness and help create a tender crumb in the dough.
- All-Purpose Flour: Creates the perfect structure and chewiness for soft, pillowy rolls.
- Salt: Enhances all flavors and controls yeast growth for proper fermentation.
- Cream Cheese Glaze: A smooth combination of cream cheese, butter, powdered sugar, vanilla, and heavy cream.
How to Make Apple Pie Cinnamon Rolls
These apple pie cinnamon rolls combine two beloved comfort treats into one irresistible treat.
And sure, they take a bit of TLC to get right. But I promise it’s so worth it!
1. COMBINE 3 cups of flour with the sugar, yeast, and salt in the bowl of a stand mixer.
2. WHISK the milk, melted butter, and eggs in a separate bowl until smooth.
3. MIX the wet ingredients into the dry on medium speed with a dough hook until combined.
4. SCRAPE the bowl and add the remaining flour gradually. Mix until the dough is smooth, elastic, and slightly tacky (8–10 minutes).
5. TRANSFER the dough to a well-oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
6. BEAT 1/2 cup butter, 1/4 cup brown sugar, and cinnamon in a medium bowl until soft and spreadable.
7. COOK the diced apples, brown sugar, cinnamon, nutmeg, allspice, and butter in a skillet over medium-low heat until tender. Thicken with a cornstarch slurry. Remove from heat and cool.
8. ROLL the risen dough onto a floured surface into an 18×12-inch rectangle. Spread the cinnamon butter over the dough, then top with the cooled apple filling. Roll into a log.
9. PREPARE a 9×13-inch dish by spreading 1/4 cup butter and sprinkling 1/4 cup brown sugar in the bottom. Arrange the rolls on top. Cover and let rise for 30 minutes.
10. BAKE at 350°F for 25–30 minutes until golden. Cool slightly, then invert onto a serving plate before frosting.
11. BEAT cream cheese, butter, powdered sugar, vanilla, and cream until smooth. Adjust as needed for consistency.
12. SPREAD the glaze over the warm rolls, serve, and enjoy!
Tips For the Best Apple Pie Cinnamon Rolls
Made from scratch with love, each swirl is packed with caramelized apples, warming spices, and brown sugar.
They’re perfect for cozy autumn mornings or holiday brunches.
If you’ve never made yeast dough before, check out these handy tips:
- Warm the milk. It should be around 110°F to properly activate the yeast. If you don’t have a thermometer, test it by dipping a clean finger into the milk—it should feel warm but not so hot it’s uncomfortable to keep your finger there.
- Room temperature ingredients. Get everything out of the fridge early for the best dough texture and even mixing.
- Kneading. If you don’t have a mixer, combine the dough in a mixing bowl, then knead on a lightly floured surface for about 10 minutes.
- Cool the filling. If you add it warm, the rolls might come out soggy.
- Tight rolling. Roll the dough tightly into a log to ensure even baking and a consistent spiral pattern in each roll.
- Dental floss slicing. Slide it under the dough log, cross the ends over the top, and pull tightly for clean cuts.
- Baking time. Bake until golden brown, checking at 25 minutes to avoid overbaking. The internal temperature should be 190–200°F (88–93°C).
How to Store
Cinnamon rolls are always best enjoyed the day they’re made. As with most yeast-based doughs, they will begin to go stale after 1 day.
That said, you can store leftovers if you have them.
To Store: Place unglazed rolls in an airtight container at room temperature for up to 2 days. Refrigerate glazed rolls for 3-4 days. Warm before serving.
To Freeze: Wrap individual unglazed rolls tightly in plastic wrap followed by aluminum foil, place in an airtight container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: For best results, wrap the roll in a damp paper towel and microwave for 30 seconds, or warm in the oven at 350°F covered with foil for 10-15 minutes.
To Make Ahead: Prepare the rolls the night before and refrigerate after shaping. Let them come to room temperature and complete the second rise before baking.
More Cinnamon Roll Recipes You’ll Love
Cinnamon Roll Cookies
Cinnamon Roll Poke Cake
Cinnamon Roll Pancakes
Cinnamon Roll Cupcakes
Apple Pie Cinnamon Rolls
12
servings2
hours30
minutes250
kcalThese soft and fluffy apple pie cinnamon rolls with tangy cream cheese glaze combine the cozy flavors of apple pie into an indulgent breakfast treat.
Ingredients
- Cinnamon Roll Dough
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
1 1/2 cups warm milk (about 110°F)
1/4 cup unsalted butter, melted and cooled
2 large eggs
- Cinnamon Roll Filling
3/4 cup unsalted butter, divided
1/2 cup brown sugar, divided
1 tablespoon ground cinnamon
- Apple Pie Filling
4-5 large apples, peeled and diced
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Cream Cheese Glaze
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
- Make the Dough: In the bowl of a stand mixer, combine 3 cups of flour with the sugar, yeast, and salt. Set aside.
- In a separate bowl, whisk the milk, melted butter, and eggs until smooth. Pour into the dry ingredients and mix on medium speed with a dough hook until combined.
- Scrape the bottom and sides of the bowl and then continue mixing, adding the remaining flour a little at a time until the dough is smooth, elastic, and slightly tacky but not overly sticky (about 8-10 minutes).
- Transfer the dough to a large, well-oiled bowl, cover, and leave to rise in a warm place for about an hour or until doubled in size.
- Make the Fillings: In a medium bowl, beat 1/2 cup of softened butter with 1/4 cup of brown sugar and the cinnamon until soft and spreadable. Set aside.
- In a medium skillet, combine the diced apples, brown sugar, cinnamon, nutmeg, allspice, and butter. Cook and stir over medium-low heat until the butter melts and the apples are fork-tender.
- Add the vanilla and cornstarch slurry and cook until the syrup is thick. Remove from the heat and set aside to cool.
- Assemble: When the dough has doubled in size, turn it onto a lightly floured surface. Roll into a long rectangle, about 18×12 inches.
- Spread the cinnamon butter evenly over the surface, then spoon and spread the cooled apple filling over the top.
- Starting from one of the long sides, tightly roll the dough into a long log. Slice into 12 equal pieces using a sharp knife or dental floss.
- Spread the remaining 1/4 cup of butter in a 9×13-inch baking dish. Sprinkle the remaining 1/4 cup of brown sugar over the butter, then arrange the cinnamon rolls on top. Cover and let them rise for 30 minutes.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25–30 minutes or until golden brown. Let them cool slightly, then invert onto a serving plate before glazing.
- Make the Glaze: In a mixing bowl, beat cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla, and heavy cream, and beat until smooth. Adjust with more cream or sugar until the desired consistency is reached.
- Spread or drizzle the glaze over the warm rolls. Serve immediately and enjoy the gooey, apple-cinnamon goodness!
Notes
- Use room temperature ingredients for the best dough texture.
- Ensure the filling is completely cool before spreading it onto the dough to avoid making the dough soggy or difficult to roll.
- Use 1 standard can of apple pie filling (or any flavor you like!) as a quick alternative to homemade filling.
