If you love fluffy, homemade, fresh out of the oven cinnamon rolls, you will love these Apple Pie Cinnamon Rolls all fall long! Rich, buttery cinnamon roll dough swirled with cinnamon-sugar apples, topped with a sweet cream cheese glaze that makes them impossible to resist!

Is it even fall if we’re not baking with apples and cinnamon? Apple cakes, apple pie, apple bread – now let’s add apple pie cinnamon rolls to your fall baking list! You get the best of both worlds wit these: the sweet and spicy apple filling of a pie, wrapped up in soft, fluffy cinnamon dough. And while you can take shortcuts and use premade pie filling or cinnamon roll dough, I’m going to talk you through how to make an entirely homemade version!

Another plus? This recipe is extra versatile! Prep the dough the night before and have freshly baked cinnamon rolls ready in the morning for breakfast or bunch. Make them the same day and top the still-warm rolls with a scoop of vanilla ice cream for a fall dessert. the You can bake them all at once, or prep the dough the night before and have freshly baked rolls ready in the morning for breakfast or lunch. Not into apples? Try pears. Love crunch? Add a handful or two of chopped pecans. No matter how you make them, these cinnamon rolls are a guaranteed crowd-pleaser!

These cinnamon rolls are easy to make than you might think. If you’ve made cinnamon rolls before, you’ll find the process pretty straightforward. And if you haven’t, don’t worry—I have all the tips you need to get them just right.

Ingredients and Substitutions

• Yeast: This recipe is written for active dry yeast, but instant works just as well (no need to proof beforehand and the rise may be even quicker!)
• Milk: Any milk variety works for these, including soymilk or oatmilk.
• Sugar: We’ll use both granulated and brown sugar in this recipe, but if you only have granulated sugar on hand, use it in the apple pie filling as well.
• Butter: Melt the butter and let it cool down to room temperature before using.
• Eggs
• Flour
• Apples: Firm apples like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape when cooked and provide a nice balance of sweetness and tartness.
• Fall Spices: I suggest cinnamon and nutmeg, but feel free to use your own favorite spices you’d add to an apple pie. Cloves or cardamom are also delicious in these cinnamon rolls!
• Cream Cheese
• Confectioner’s Sugar
• Vanilla Extract

How to Make Apple Pie Cinnamon Rolls

1. Proof the Yeast: Start by proofing the yeast in warm milk.

2. Add Wet Ingredients: Once the yeast is frothy, add the sugar, butter, eggs, and salt, and mix well.

3. Add the Flour: Gradually add the flour.

4. Knead: Knead the dough until smooth.

5. Rise the Dough: Set aside the dough in warm place and let it rise until doubled in size.

6. Prep the Apples: Cook the chopped apples, brown sugar, cinnamon, nutmeg, and butter until the apples are soft and tender. Make sure the apple filling is not too wet by cooking it until most of the liquid evaporates. Set aside to cool.

7. Make the Cinnamon Sugar: Combine the softened butter, brown sugar, and cinnamon in a bowl.

8. Roll Out the Dough: Once the dough has doubled in size, punch it down and roll it into a large rectangle, about 12 x 18 inches and 1/4-inch thick. Spread the cinnamon sugar on the surface, followed by the apple pie filling.

9. Roll and Slice: Roll the dough into a tight log, starting with the log end. Slice the log into 12 even pieces and add them to a greased baking dish. Cover the rolls and let them rise for another 30 minutes, until puffy.

10. Bake: Bake the cinnamon rolls for 25-30 minutes at 350°F until golden brown.

11. Glaze: Mix together the remaining butter and cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until fluffy. Spread the cream cheese over the warm rolls before serving.

Butter in Enriched Doughs

If you’re new to baking with yeast, or have only made traditional bread, you might be surprised to see melted butter is an ingredient in this cinnamon dough. Butter is one of the key ingredients that turns a basic dough into what’s known as enriched dough. Unlike lean doughs, which are made with just flour, water, yeast, and salt (think baguettes or pizza crusts), enriched doughs incorporate ingredients like butter, eggs, sugar, and milk. These additional ingredients change the texture, flavor, and structure of the final product, resulting in softer, richer baked goods like brioche, challah, and, of course, cinnamon rolls.

(If you followed along with my Babka of the Month series in 2019, then you’re already a pro with enriched doughs!)

Kitchen Chemistry

When butter is added to dough, it coats the flour particles, reducing the formation of gluten – the stretchy strands of protein that give dough its structure. Gluten is important in bread doughs for creating a chewy texture, but in enriched doughs, too much gluten can make the finished product tough. The fat in butter helps to tenderize the dough by shortening the gluten strands, which is why cinnamon rolls are so soft and light.

Another feature of enriched dough is that it takes longer to rise than lean dough because the fat and sugar slow down yeast activity. While yeast feeds on sugar, large amounts of sugar can actually dehydrate the yeast, delaying the fermentation process. This is why enriched doughs often require longer proofing times or warmer environments to rise properly. But that slower rise isn’t a bad thing—it allows for a more gradual development of flavor and an even softer texture in the final baked product.

Make Ahead Cinnamon Rolls

Unlike some other recipes, cinnamon rolls take several hours to make because the dough has to rise. If you’re short on time or looking to split the project up into multiple days, it’s easy to do this!

• Overnight Cinnamon Rolls: After placing the cinnamon rolls in the baking dish, cover and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking.
• Freeze Ahead Cinnamon Rolls: If you’re making one batch of cinnamon rolls, why not make two and save the second batch for later? Place the cut rolls in the baking dish, cover tightly, and freeze. Thaw overnight in the refrigerator, let them rise at room temperature for 30-45 minutes, then bake as directed.

Tips and Tricks for the Best Apple Pie Cinnamon Rolls

1. Instant vs Active Dry Yeast: You can use either instant or active dry yeast in this recipe. If you’re using instant yeast, mix it right in with the dry ingredients. If you’re using active dry yeast, make sure to proof the yeast first.
2. Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time, until the dough is easy to handle.
3. Rising: The dough should double in size during the first rise. If your kitchen is cold, place the dough in a slightly warm oven (turned off) or use the proof setting on your oven, if available.
4. Best Apples for Baking: Choose apples that hold their shape when cooked, like Granny Smith or Honeycrisp. This prevents the filling from becoming too mushy.
5. Roll Tightly: Roll the dough tightly to ensure the rolls maintain their shape during baking. If the dough is too loose, they may unravel.
6. Use Dental Floss to Cut the Rolls: For clean, precise slices without squishing the dough, use unflavored dental floss to slice through the log. Slide the floss under the roll, cross the ends over the top, and pull through for a perfect cut.
7. Storage: These cinnamon rolls are best enjoyed warm, so I recommend eating them as soon as they’re baked! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat them in the microwave or oven before serving.
8. Recommended Tools: Stand Mixer | Mixing Bowls | Rolling Pin | 9×13 Baking Dish

More Apple Recipes

• Best Jewish Apple Cake
• Caramel Apple Cake
• Fall Broccoli Salad with Apples and Pecans
• Apple Cider Donut Cake
• Honey Apple Babka
• Caramel Apple Cheesecake
• Apple Bread with Cinnamon Crumble