Apple Pie Cinnamon Rolls
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
- Proof the Yeast: Start by proofing the yeast in warm milk.
- Add Wet Ingredients: Once the yeast is frothy, add the sugar, butter, eggs, and salt, and mix well.
- Add the Flour: Gradually add the flour.
- Knead: Knead the dough until smooth.
- Rise the Dough: Set aside the dough in warm place and let it rise until doubled in size.
- 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.
- Make the Cinnamon Sugar: Combine the softened butter, brown sugar, and cinnamon in a bowl.
- 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.
- 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.
- Bake: Bake the cinnamon rolls for 25-30 minutes at 350°F until golden brown.
- 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
- 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.
- 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.
- 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.
- 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.
- Roll Tightly: Roll the dough tightly to ensure the rolls maintain their shape during baking. If the dough is too loose, they may unravel.
- 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.
- 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.
- 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
Apple Pie Cinnamon Rolls
Rich, buttery cinnamon roll dough swirled with cinnamon-sugar apples, topped with a sweet cream cheese glaze that makes them impossible to resist!
Ingredients
For the Dough:
- 2 1/4 teaspoon (7 grams) active dry yeast
- 1 cup (227 grams) warm milk (110°F/45°C)
- 1/3 cup (66 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 1/2 cups (540 grams) all-purpose flour
For the Apple Filling:
- 2 tablespoons (28 grams) unsalted butter
- 2 large apples, peeled, cored, and chopped (260 grams chopped apples)
- 1/3 cup (71 grams) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Cinnamon Sugar Filling:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (213 grams) brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 1/4 cup (56.5 grams) unsalted butter, softened
- 4 ounces (113 grams) cream cheese, softened
- 1 cup (113 grams) confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Proof the Yeast: In a large bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes, until frothy and bubbly.
- Make the Dough: Add the sugar, melted butter, eggs, and salt to the yeastm mixture and mix well. Gradually add the flour, one cup at a time, until the dough starts to pull away from the sides of the bowl. Start by adding 4 cups; add the additional half cup if the dough is too wet or sticky.
- Knead the Dough: Knead the dough on a flowered surface for 5-7 minutes, until it becomes smooth and elastic
- Rise the Dough: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
- Make the Apple Pie Filling: Melt the butter in a medium-sized skillet over medium heat. Add the chopped apples, brown sugar, cinnamon, and nutmeg. Cook for 5-10 minutes, until the apples are tender, the mixture is caramelized, and little liquid remains. Set aside to cool.
- Make the Cinnamon Sugar: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.
- Shape the Dough: Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4-inch thick. Spread the cinnamon sugar filling evenly over the dough, followed by the apple filling.
- Shape the Cinnamon Rolls: Starting from the longer side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.
- Second Rise: Cover the dish with a damp cloth and let the rolls rise at room temperature for another 30 minutes. While the rolls are rising, preheat the oven to 350°F (175°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes, or until golden brown and fully puffed.
- Make the Frosting: In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Add the confectioners' sugar and vanilla extract and continue to beat until the frosting is fluffy.
- Glaze the Rolls: Spread the cream cheese frosting over the still warm rolls, allowing the frosting to slightly melt and fully glaze the top. Drizzle with additional chopped apples or cinnamon, if desired. Serve while still warm and gooey.
Notes
- If using instant yeast instead of active dry yeast, mix the yeast right in with the dry ingredients (skip the proofing step). The dough may rise a little quicker.
- The dough should double in size during the first rise. If your kitchen is cold, use the proof setting on your oven or place the bowl in a slightly warm location (the oven, turned off, or inside a microwave).
- Choose apples that hold their shape when cooked, like Granny Smith or Honeycrisp. This prevents the filling from becoming too mushy.
- 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.
- After the cinnamon rolls are shaped and placed in the 9x13 baking dish, the whole dish can be covered and refrigerated overnight. In the morning, let the rolls come up to room temperature for 30-45 minutes and then 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.
- Recommended Tools: Stand Mixer | Mixing Bowls | Rolling Pin | 9×13 Baking Dish
Recommended Products
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Nutrition Information:
Yield: 12 cinnamon buns Serving Size: 1 cinnamon bunAmount Per Serving: Calories: 570Total Fat: 26.2gCarbohydrates: 78.1gProtein: 7.5g
Oh my gosh! I just made these and they are delicious! I figured today was the official first day of fall so they would be perfect 🤗. Shared with a friend and neighbor and they all loved them as well! Thank you for sharing 🥰. Chris in Texas
Great idea for the first day of fall! So glad you liked them!