To wrap up Apple Week, I’m excited to share a new recipe I created for Apple Pie Cinnamon Rolls. The results were simply fantastic! These rolls combine classic cinnamon rolls’ soft, pillowy texture with the tastes of sweet and spiced filling of an apple pie.

Imagine warm, gooey cinnamon rolls filled with tender apples and topped with a sweet sugary glaze—it’s the perfect fusion of two favorite fall treats. Whether you’re serving them for breakfast or dessert, they offer a deliciously comforting bite of fall flavors in every roll. I can’t wait for you to try them!

When I set out to create the perfect Apple Pie Cinnamon Rolls, I began by researching different recipes online to gather inspiration. Some recipes used raw apples in the filling, while others opted to cook the apples first.

Right away, I knew I wanted to cook the apples, aiming for a classic apple pie’s tender, soft texture. Cooking the apples beforehand would allow them to soak up sugar, ensuring they were perfectly sweet and melt-in-your-mouth delicious by the time the rolls came out of the oven.

For the frosting, I wanted something different from the usual cream cheese icing commonly used with cinnamon rolls. Instead, I envisioned a glaze-like frosting that would melt over the warm rolls. I opted for a buttercream-based frosting without any cream cheese so it could melt beautifully over the warm rolls, creating a rich, slightly glossy glaze. The combination of warm, tender apples and this glaze gives the rolls a comforting, autumnal vibe, perfect for cozy mornings or gatherings.

Ingredients to Make Apple Pie Cinnamon Rolls

• BUTTER
• APPLES
• SUGAR
• APPLE PIE SPICE
• CORNSTARCH
• MILK
• ACTIVE DRY YEAST
• LIGHT BROWN SUGAR
• SALT
• EGG
• ALL-PURPOSE FLOUR
• CINNAMON
• POWDERED SUGAR
• VANILLA EXTRACT
• MILK

How to Make Apple Pie Cinnamon Rolls

Prepare the Homemade Apple Pie Filling

Melt 5 tablespoons of butter in a skillet over medium heat. Once melted, add the diced apples and sugar, stirring occasionally. Sauté the apples until they caramelize and soften, which should take 8-10 minutes. Sprinkle the apples with cornstarch and apple pie spice, stirring to combine. Cook for an additional few minutes until the mixture thickens. Once ready, remove the skillet from heat and let the apple filling cool while you prepare the dough.

Make the Dough

Combine the warm milk, yeast, and sugar in a stand mixer bowl. Lightly whisk the mixture and let it sit for 6 minutes to allow the yeast to activate. Once foamy, add the egg, salt, and softened butter, whisking briefly to break up the egg.

Attach the dough hook to your stand mixer, and slowly add the flour. Knead the dough at a low speed for about 2 minutes, then increase to medium-high speed for an additional 5 minutes. The dough should be soft and pliable. If it’s too dry, add a bit of milk; if it’s too sticky, add a little more flour. Once the dough pulls away from the sides of the bowl, cover it with plastic wrap and let it rest for 10 minutes.

Roll, Slice, Rise, and Bake the Cinnamon Rolls

Preheat your oven to 200°F. Lightly spray your work surface with non-stick cooking spray, and roll the dough into a 12×18-inch rectangle about 1/4 inch thick. Spread 2 tablespoons of softened butter evenly over the surface of the dough.

In a small bowl, mix brown sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough, then layer the cooled apple pie filling on top.

Starting from the long side, tightly roll up the dough into a log. Pinch the ends of the dough to help seal in the filling. Using a serrated knife, slice the rolled dough into 1 1/2 to 2-inch thick slices. Place the rolls into a greased 9×13-inch baking dish, ensuring they are evenly spaced.

Turn off your preheated oven. Cover the cinnamon rolls with plastic wrap and place them in the warm oven for 20 minutes to rise. After 20 minutes, remove the plastic wrap.

With the cinnamon rolls still in the oven, turn the oven back on and increase the temperature to 375°F. Bake the rolls for 18-20 minutes or until they are golden brown on top.

Frost the Cinnamon Rolls

While the rolls are baking, prepare the frosting by beating together all the frosting ingredients in a mixing bowl until smooth and creamy.

Once the cinnamon rolls are out of the oven, allow them to cool for about 10 minutes. Spread a generous dollop of frosting on each roll and let it melt slightly before spreading evenly. Serve warm and enjoy! This recipe makes 12 rolls.

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?
Absolutely! You can prepare the rolls the night before and store them in the refrigerator after rolling and slicing. Let them rise in the fridge overnight, and bake them in the morning. Allow the rolls to come to room temperature for about 20-30 minutes before baking to ensure even rising.

How should I store leftover cinnamon rolls?
Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can reheat them in the microwave or oven before serving to bring back their softness.

What kind of apple should I use for the filling?
Granny Smith apples are a popular choice because they hold their shape well and offer a nice tartness. However, you can use other apple varieties like Honeycrisp, Fuji, or Gala for a sweeter filling. I happen to use Ambrosia apples.

Why do I need to bake the cinnamon rolls at two different temperatures?
Starting the rolls in a warm oven (200°F) allows them to rise faster. Once they’ve risen, increasing the temperature to 375°F ensures they bake evenly and develop a golden brown color without overcooking the filling.

Can I use a different frosting instead of buttercream?
Yes, you can use a classic cream cheese frosting for a tangier flavor or a simple powdered sugar glaze if you want something lighter. Both options complement the apple pie filling nicely.

FOR MORE RECIPES LIKE THIS, TRY:

• Apple Pie Egg Rolls
• Apple Pie Bars
• Instant Pot Apple Pie Filling
• Apple Pie Puffs