Apple Pie Filled Cinnamon Rolls

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These Apple Pie Cinnamon Rolls are soft, gooey, and swirled with spiced apples. They are a cozy Fall twist on a classic treat.

Prep Time15

Cook Time25

Rising Time1 30

Total Time2 10

Course: Breakfast

Cuisine: American

Keyword: apples, cinnamon rolls

Servings: people

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.

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.

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

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

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.

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.

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.