This post contains affiliate links. Please see our disclosure policy.
For a cozy fall twist on a classic treat, make these Apple Cinnamon Rolls. They’re soft, gooey, and filled with warm, spiced apples.
Recipe Tips
These cinnamon rolls are soft and fluffy, just like a cinnamon roll should be. But what sets these rolls apart from the rest is the layers of buttery apples that take them to the next level. Here are my top tips for making them.
- Wait about 5 minutes for the yeast to become frothy. If it does not, start again with fresh yeast to ensure the dough rises correctly.
- Do not add the flour all at once. You may not need all of the flour, so add it gradually until the dough becomes soft and slightly tacky.
- Cook the apples just until slightly tender. They will continue cooking in the oven, so you don’t want them to become mushy.
Ingredients
Below is a list of everything you need to make these cinnamon rolls, along with a few substitution recommendations.
- ¼ oz packet of active dry yeast: Helps the dough rise. You can use instant yeast instead; no proofing is needed.
- 1 cup milk: Adds richness to the dough. You can use warm water instead.
- ½ cup granulated sugar: Helps activate the yeast.
- ⅓ cup unsalted butter: Creates a soft texture. Use salted butter as an alternative; just decrease the added salt.
- 1 teaspoon salt: Enhances the overall flavor.
- 2 eggs: Binds the ingredients together.
- 4 cups of all-purpose flour: The base of the dough.
- ⅓ cup heavy cream: The secret ingredient that makes the rolls super moist and extra rich. Use half-and-half or whole milk as a substitute.
- 2 large Granny Smith Apples: Adds the tart taste. You can use another type of apple, like Honeycrisp or Fuji, for a less sour taste.
- 1 Tablespoon plus 1 teaspoon cinnamon: Coats the apples in a warm spice. Use pumpkin pie spice as a substitute.
- ½ cup plus 2 Tablespoons salted butter: Adds a rich flavor to the filling.
- 1 cup brown sugar: Creates the caramel-like filling.
- ½ cup salted butter: Helps to create a creamy frosting.
- 4 oz cream cheese: The tangy base of the frosting that balances the sweetness of the filling.
- 1 ¾ cups powdered sugar: Adds a sweet flavor to the frosting that balances the cream cheese.
- 1 teaspoon vanilla extract: Adds a warm flavor. Use almond extract as a substitution.
- ⅛ teaspoon salt: Enhances the flavor of the frosting. Use kosher or sea salt.
- ½ teaspoon apple pie spice: Creates a classic Fall flavor in the frosting. Some nutmeg, cinnamon, and allspice will give a similar taste.
How To Make Apple Pie Cinnamon Rolls
You will make and rise the yeast dough, then fill it with buttery cinnamon, brown sugar, and sautéed apples. After a second rise, pour heavy cream over the rolls, bake until golden, and cover the warm rolls with apple pie cream cheese icing.
- Activate Yeast: Warm the milk slightly. Dissolve the yeast in the milk, cover with plastic wrap, and let it sit for 5 minutes until frothy.
- Make Dough: Combine the frothy yeast mixture, sugar, butter, salt, and eggs in a large bowl. Add the flour one cup at a time until a dough forms.
- Knead and Rise: Knead the dough for 2 to 5 minutes until smooth. Cover it with plastic wrap and let it rise for 1 hour.
- Cook Apples: Add the diced apples, 1 teaspoon of cinnamon, and 2 tablespoons of butter to a skillet over medium-high heat. Cook for 4 to 5 minutes until the apples soften.
- Mix Sugar Spread: Mix the softened butter, brown sugar, and 1 tablespoon of cinnamon in a separate bowl.
- Roll and Fill: Roll the dough on a floured surface into a 21-by-16-inch rectangle. Spread the butter and sugar mixture evenly over the dough. Sprinkle the cooked apples on top.
- Shape and Cut: Tightly roll the dough into a log starting from the 21-inch side. Cut the log into 12 rolls measuring approximately 1 ½ inches wide.
- Transfer Rolls: Place the rolls in a prepared 9-by-13-inch pan.
- Second Rise: Cover with plastic wrap and let them rise for 30 minutes.
- Bake: Preheat the oven to 400°F. Pour the heavy cream evenly over the rolls. Bake for 20 to 25 minutes, until golden brown.
- Make Icing: Cream the butter and cream cheese in an electric mixer until smooth. Gradually mix in the powdered sugar, vanilla extract, salt, and apple pie spice.
- Finish and Serve: After the rolls cool for 5 minutes, spread the icing over them. Serve.
Baking at High Altitude Adjustments
At higher elevations, yeast dough can rise faster since lower air pressure allows gases in the dough to expand more easily.
Check the dough earlier during both rises. Rather than waiting for an exact amount of time, move on to the next step once the dough reaches the visual cues described in the recipe.
At elevations around 5,000 feet, start checking the first rise 10 to 15 minutes early and check the second rise after about 20 minutes.
If your dough regularly feels dry at altitude, hold back a small amount of flour during mixing and add it only as needed.
For baking, start checking the center rolls at the lower end of the baking range. A thermometer inserted into the dough portion of a center roll can help confirm doneness. Aim for approximately 190°F.
Baking at High Altitude Adjustments
At higher elevations, yeast dough can rise faster since lower air pressure allows gases in the dough to expand more easily.
Check the dough earlier during both rises. Rather than waiting for an exact amount of time, move on to the next step once the dough reaches the visual cues described in the recipe.
At elevations around 5,000 feet, start checking the first rise 10 to 15 minutes early and check the second rise after about 20 minutes.
If your dough regularly feels dry at altitude, hold back a small amount of flour during mixing and add it only as needed.
For baking, start checking the center rolls at the lower end of the baking range. A thermometer inserted into the dough portion of a center roll can help confirm doneness. Aim for approximately 190°F.
Save this recipe for your next fall breakfast or holiday brunch. If you make these Apple Pie Cinnamon Rolls, leave a comment and let us know how they turned out.
Apple Pie Filled Cinnamon Rolls
Equipment
- mixing bowls
- measuring cups and spoons
- whisk
- wooden spoon
- Rolling Pin
- Saucepan
- Sharp Knife
- 9×13-inch baking pan
- Electric mixer (hand or stand)
- Rubber spatula
- Cooling rack
Ingredients
DOUGH:
- 2 ¼ teaspoons active dry yeast
- 1 cup milk, warmed to 90-100°F
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
- ⅓ cup heavy cream
APPLE PIE FILLING:
- 2 large Granny Smith Apples, diced
- 1 Tablespoon plus 1 teaspoon cinnamon
- ½ cup salted butter plus 2 tablespoons
- 1 cup brown sugar plus 1 Tablespoon
APPLE PIE CREAM CHEESE ICING
- ½ cup salted butter, softened
- 4 oz cream cheese
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon apple pie spice
Instructions
MAKE THE DOUGH:
- Warm the milk slightly. Dissolve the yeast in the warm milk. Cover with plastic wrap and let it sit for 5 minutes, or until it becomes frothy.2 ¼ teaspoons active dry yeast, 1 cup milk
- Combine the frothy milk and yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl.½ cup granulated sugar, ⅓ cup unsalted butter, 1 teaspoon salt, 2 large eggs
- Add the flour, one cup at a time, mixing until a dough forms.4 cups all-purpose flour
- Knead the dough for 2-5 minutes until smooth.
- Cover the dough with plastic wrap and let it rise for 1 hour.
- On a lightly floured surface, roll the dough into a 21×16-inch rectangle.
MAKE THE FILLING:
- While the dough is rising, in a medium pan over medium-high heat, add the apples, one teaspoon of cinnamon, and 2 tablespoons of butter, and cook for 4-5 minutes, until the apples are soft.2 large Granny Smith Apples, 1 Tablespoon plus 1 teaspoon cinnamon, ½ cup salted butter plus 2 tablespoons
- Mix in a medium bowl the softened butter, brown sugar, and one tablespoon of cinnamon.1 cup brown sugar plus 1 Tablespoon
- Spread the butter, cinnamon, and sugar mixture evenly over the dough, and then sprinkle the cooked apples on top.
SHAPE AND BAKE THE ROLLS:
- Starting from one of the long sides (21 inches), tightly roll the dough into a log.
- Using a sharp knife, cut the log into 12 rolls, each approximately 1 ½ inches wide.
- Place the cut rolls in the prepared baking pan.
- Cover the pan with plastic wrap and let the rolls rise for 30 minutes.
- While the rolls are rising, preheat the oven to 400°F (200°C).
- Once the rolls have risen, pour the heavy cream evenly over and around them.⅓ cup heavy cream
- Bake for 20-25 minutes, or until golden brown
MAKE THE CREAM CHEESE ICING:
- While the cinnamon rolls are baking, prepare the icing.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth and well combined.½ cup salted butter, 4 oz cream cheese
- Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated.1 ¾ cups powdered sugar
- Add the vanilla extract, salt, and apple pie spice, and cream, mixing until the icing is smooth and well combined.1 teaspoon vanilla extract, ⅛ teaspoon salt, ½ teaspoon apple pie spice
TO FINISH:
- Once the cinnamon rolls are baked, let them cool for 5 minutes.
- Spread the icing evenly over the warm cinnamon rolls before serving.
Notes
Make Ahead Instructions
- Dough: Shape the rolls in the baking pan, cover tightly, and refrigerate overnight. In the morning, let the rolls warm up and puff. Pour the heavy cream over them right before baking.
- Filling: Prepare the apple mixture, let it cool completely, and store it in a covered container in the refrigerator. Bring the filling near room temperature before spreading it over the dough.
- Icing: Keep the prepared frosting in an airtight container in the refrigerator. Let it soften at room temperature before using.
Storage and Reheating
- Refrigerator: Keep frosted rolls covered in the refrigerator for up to three days.
- Microwave: Heat individual rolls on a microwave-safe plate in short intervals until warm.
- Oven: Cover the rolls loosely and warm them at 300°F until heated through.
Freezing Instructions
- For the best results, freeze baked rolls without the cream cheese icing.
- Let the cinnamon rolls cool completely, wrap them tightly, and place them in a freezer-safe container for up to two months.
- Thaw the rolls overnight in the refrigerator, warm them in a low oven, and apply the fresh icing before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Apple Pie Cinnamon Rolls Recipe FAQs
Homemade sautéed apples give you better control over the size and amount of filling. Canned filling can make the rolls harder to shape since it contains more sauce. If using canned apple pie filling, chop the apples into smaller pieces and use mostly fruit rather than excess syrup.
After forming the dough into rolls, cover tightly with plastic wrap and place in the fridge overnight. Remove the rolls from the refrigerator to come to room temperature before baking.
This could happen because the yeast has expired, or the milk was not the correct temperature. The yeast should get frothy in 5-10 minutes. If this doesn’t happen, try again and ensure the yeast is not expired and that the milk is at the correct temperature. This should correct the issue.
You can, but I do not recommend it. This step is one of the best parts of the recipe. It really helps create moist and gooey rolls.
Heavy cream adds richness and combines with some of the butter and brown sugar as the rolls bake. This helps create a softer, gooier filling around the bottom and between the dough spirals.
