Apple Pie Cinnamon Rolls
This post may contain affiliate links. Read our disclosure policy.
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 taste of a sweet, spiced apple pie filling.
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, each roll offers a deliciously comforting bite of fall flavors. I can’t wait for you to try them!
When I set out to create the perfect Apple Pie Cinnamon Rolls, I started by researching recipes online for inspiration. Some recipes used raw apples in the filling, while others cooked the apples first.
Right away, I knew I wanted to cook the apples to achieve 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, about 8-10 minutes. Sprinkle the apples with cornstarch and apple pie spice, stirring to combine. Cook for a few more minutes, until the mixture thickens. Once ready, remove the skillet from the 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 activate the yeast. 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 on low speed for about 2 minutes, then increase to medium-high 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 dough.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, then layer the cooled apple pie filling on top.
Starting from the long side, roll the dough tightly into a log. Pinch the ends 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 golden brown on top.
Frost the Cinnamon Rolls
While the rolls bake, prepare the frosting by beating 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?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them in the microwave or oven before serving to restore 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.
Tips and Tricks
- Cook the apples before adding them to the rolls. Sautéing the apples first gives them that soft, caramelized apple-pie texture. It also allows the cornstarch to thicken the juices so the filling is less likely to run out of the rolls.
- Let the apple filling cool before assembling. Adding hot filling to the dough can soften the butter and make the dough harder to roll. Give the apples time to cool while you prepare the dough.
- Watch the texture of the dough, not just the flour measurement. The dough should be soft and pliable and pull away from the sides of the bowl. If it feels too sticky, add a little flour; if it seems dry, add a small amount of milk.
- Roll the dough tightly and pinch the ends closed. A snug roll helps create those pretty cinnamon swirls and keeps more of the apple filling inside. Pinching the ends also helps prevent the filling from escaping while you slice and bake the rolls.
- Frost the rolls while they are still slightly warm. Let them cool for about 10 minutes, then spread on the frosting. The warmth will soften the frosting just enough to melt into the tops without completely disappearing.
FOR MORE RECIPES LIKE THIS, TRY:
Apple Pie Cinnamon Rolls
Real Mom Kitchen
Ingredients
Apple Filling:
- 5 Tbsp butter
- 4 apples peeled and diced
- ½ cup sugar
- ½ apple pie spice
- 2 tsp cornstarch
Dough:
- 1 cup warm milk
- 1 Tbsp active dry yeast
- 2 Tbsp brown sugar
- 1 tsp salt
- 3 Tbsp softened butter
- 1 egg
- 3 cups flour
Additional Filling Ingredients:
- 2 Tbsp softened butter
- 1 cup brown sugar
- 2 Tbsp ground cinnamon
Frosting:
- ¼ cup softened butter
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk
Instructions
Start by making the apple filling:
- In a skillet, melt the 5 Tbsp of butter. Once melted, add the sugar and apples. Sauté until the apples caramelize and soften.
- Sprinkle with the cornstarch and apple pie spice. Stir together and cook for a few more minutes to thicken. Remove from the heat and allow to cool while you make the dough.
For the dough:
- In a stand mixer bowl, add the warm milk, yeast, and sugar. Whisk lightly, then allow it to sit for 6 minutes to activate the yeast.
- Add the egg, salt, and butter. Whisk to combine, mainly to break up the egg.
- Place the dough hook in the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High and knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
- Cover with plastic wrap and allow to rest for 10 minutes.
- Meanwhile, preheat the oven to 200 degrees.
- Before rolling out the dough, spray the area where you plan to roll it out with non-stick cooking spray. Roll the dough 12″x18″ rectangle, about 1/4″ thick.
- Spread 2 Tbsp of softened butter evenly over the dough.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough. Then pour the apple pie filling over the brown sugar layer.
- Roll up the dough tightly from the long side. Pinch the ends of the rolled dough to keep the filling from escaping.
- Cut the cinnamon rolls into 1 1/2″ – 2″ thick slices with a serrated knife. Place in a lightly greased 9×13-inch baking dish. Cover with plastic wrap.
- Your oven should be at 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise for 20 minutes.
- After 20 minutes, REMOVE the Saran Wrap. Then place it back in the oven uncovered.
- Leave them in the oven. Turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
For the frosting:
- In a mixing bowl, beat all the ingredients together until well combined.
- Allow the rolls to cool for 10 minutes after baking. Place a dollop of the frosting on top of each roll. Then carefully spread the frosting out to evenly cover the rolls. Serves 12.
