Irresistibly soft and fluffy cinnamon rolls filled with homemade apple pie filling and topped with a luscious cream cheese glaze. These Apple Pie Cinnamon Rolls combine two beloved classics into one heavenly treat!
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Why You’ll Love These Apple Pie Cinnamon Rolls
- Indulgent flavor fusion: The classic comfort of apple pie meets the irresistible charm of cinnamon rolls.
- Perfectly soft texture: The dough recipe creates pillowy, tender rolls that stay fresh longer.
- Versatile treat: Perfect for breakfast, brunch, dessert, or afternoon tea.
- Crowd-pleaser: The aromatic blend of cinnamon and apples will have everyone asking for seconds!
- Make-ahead friendly: Can be prepared the night before and baked fresh in the morning.
Expert Baking Tips
Weigh your ingredients: For the most accurate results, use a kitchen scale to measure ingredients by weight rather than volume. I’ve included both measurements, but grams will give you the most consistent results.
Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for the best incorporation. Cold ingredients don’t mix well and can affect your dough’s texture.
Be patient with the yeast: Give your yeast enough time to activate properly. The foamy appearance confirms it’s alive and ready to work its magic!
The windowpane test: To check if your dough is properly kneaded, take a small piece and gently stretch it. If it forms a thin membrane that light can pass through without tearing, it’s ready.
A note on rising times: The environment matters for dough rising. Ideally, aim for a warm (but not hot) spot around 75°F/24°C. The dough should roughly double in size during the first rise.
Ingredients For Apple Pie Cinnamon Rolls
Dough
- All-purpose flour: Provides structure for the rolls. While bread flour works too, all-purpose creates a perfectly tender crumb.
- Active dry yeast: The leavening agent that makes the rolls rise. Instant yeast works as an alternative (see recipe notes).
- Whole milk: Adds richness and tenderness to the dough. The fat content helps create that soft, melt-in-your-mouth texture.
- Granulated sugar: Feeds the yeast and adds sweetness. We’ll divide it, using some to activate the yeast.
- Unsalted butter: Adds richness and flavor to the dough. Room temperature is crucial for proper incorporation.
- Eggs: Provide structure, color, and richness to the dough.
- Salt: Enhances flavor and regulates yeast activity for proper rise.
Apple Pie Filling
- Fresh apples: Honeycrisp, Granny Smith, or Golden Delicious work best for their texture and flavor.
- Brown sugar: Adds caramel notes that complement the apples perfectly.
- Cinnamon and nutmeg: The classic warm spices that give apple pie its signature flavor.
- Cornstarch: Thickens the filling so it doesn’t make the rolls soggy.
Cinnamon Butter Filling
- Butter: Creates the rich base for the filling.
- Brown sugar: Melts into the butter for that gooey, caramelized texture.
- Cinnamon: The star spice that defines these rolls.
Cream Cheese Glaze
- Cream cheese: Provides tangy richness that balances the sweetness.
- Butter: Adds creaminess and stability to the glaze.
- Powdered sugar: Sweetens the glaze while keeping it smooth.
- Vanilla extract: Enhances the flavor with its warm aroma.
- Salt: A pinch balances the sweetness and brings out the other flavors.
How To Make Apple Pie Cinnamon Rolls
Preparing The Dough
- Activate the yeast: Warm the milk to about 110°F (43°C) – it should feel warm to the touch but not hot. Add 2 tablespoons of sugar and the yeast, stir gently, and let it sit for 5-10 minutes until foamy.
- Combine wet ingredients: Once the yeast mixture is foamy, add the remaining sugar, room temperature butter, and whisked eggs. Mix briefly – it won’t look fully incorporated yet.
- Add dry ingredients: Add 5 cups of flour and salt to the mixture. Mix until you have a shaggy dough that’s starting to come together.
- Knead the dough: Using a stand mixer with the dough hook attachment, knead on low speed for 8-10 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 12 minutes. Add the remaining flour only if needed – the dough should be tacky but not sticky. It’s ready when it feels smooth and elastic, and passes the windowpane test.
- First rise: Shape the dough into a ball and place it in an oiled bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 2 hours, until doubled in size.
Making The Apple Pie Filling
While the dough rises, prepare the apple filling:
- Prep the apples: Peel and chop the apples into small, uniform pieces. Smaller pieces will distribute better throughout the rolls.
- Cook the apples: In a saucepan, combine the chopped apples, brown sugar, cinnamon, nutmeg, salt, and water. Bring to a boil over medium heat, then reduce to a simmer.
- Thicken the filling: Cook for 10-15 minutes until the apples have softened. Mix cornstarch with a tablespoon of water until dissolved, then add to the apple mixture. Cook for another 1-2 minutes until thickened.
- Cool the filling: Transfer to a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and let cool completely before using.
Assembling The Rolls
- Prepare the cinnamon butter: Mix room temperature butter with brown sugar and cinnamon until smooth and spreadable.
- Roll out the dough: After the first rise, gently punch down the dough to release excess air. On a lightly floured surface, roll it into a 20×12-inch rectangle.
- Add the fillings: Spread the cinnamon butter mixture evenly over the dough, then distribute the cooled apple filling on top in an even layer.
- Roll and slice: Starting from the long edge, roll the dough tightly into a log. Use unflavored dental floss to slice the log into 12 equal pieces (this gives you cleaner cuts than a knife).
- Second rise: Place the rolls in a greased 9×13-inch baking pan, leaving some space between them. Cover and let rise again for about 1 hour, until puffy.
- Preheat and bake: Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown around the edges and fully baked in the center.
Making The Cream Cheese Glaze
- Beat the base: In a medium bowl, beat the room temperature cream cheese and butter until smooth and creamy.
- Add sugar: Gradually add the powdered sugar and mix until fully incorporated.
- Flavor: Mix in the vanilla extract and a pinch of salt to enhance the flavor.
- Frost the rolls: Spread the glaze over the warm (not hot) rolls. The residual heat will help the glaze melt slightly into the crevices.
Recipe Q&A
Can I make these rolls ahead of time? Absolutely! You can prepare the rolls through the assembly stage, place them in your baking pan, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 1-2 hours before baking.
What’s the best type of apple to use? Granny Smith provides nice tartness that balances the sweetness, while Honeycrisp or Golden Delicious offer a sweeter profile. Feel free to use a mix of apples for more complex flavor!
Can I use instant yeast instead of active dry? Yes! If using instant yeast, you can skip the activation step and simply add it directly to your dry ingredients. Reduce the total rise time by about 15 minutes.
How do I know when the dough has risen enough? The dough should roughly double in size. You can also do the “poke test” – gently poke the dough with your finger. If the indentation slowly springs back but leaves a slight mark, it’s ready. If it springs back completely, it needs more time.
How should I store leftover rolls? These rolls are best enjoyed the day they’re baked. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Gently warm before serving.
Can I freeze these rolls? Yes! You can freeze them either before or after baking. For unbaked rolls, freeze after slicing and before the second rise. For baked rolls, freeze without the glaze. Thaw overnight in the refrigerator before proceeding with the recipe.
Variations
- Caramel drizzle: Instead of (or in addition to) the cream cheese glaze, drizzle with homemade caramel sauce.
- Nutty addition: Sprinkle chopped pecans or walnuts over the apple filling for extra crunch.
- Fruit swap: Try pears or peaches instead of apples for a different flavor profile.
- Spice it up: Add a pinch of cardamom or ginger to the apple filling for a more complex flavor.
- Maple glaze: Replace some of the powdered sugar in the glaze with pure maple syrup for a seasonal twist.
These Apple Pie Cinnamon Rolls combine the best of two beloved desserts into one irresistible treat. With their pillowy soft texture, warm spiced apple filling, and creamy glaze, they’re perfect for special breakfasts, holiday mornings, or anytime you want to fill your home with the comforting aroma of cinnamon and apples.
Whether you’re serving them for a weekend brunch or enjoying them with your afternoon coffee, these rolls are sure to become a new favorite. The blend of tender dough, spiced apples, and sweet glaze creates a harmonious combination that’s simply irresistible.
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Apple Pie Cinnamon Rolls
Description
Fluffy cinnamon rolls filled with warm apple pie filling and topped with creamy glaze.
The perfect cozy treat for any time of day!
Ingredients
Dough
- 1¼ cups (300ml) whole milk
- ⅓ cup (66g) granulated sugar, divided
- 1½ tablespoons (14g) active dry yeast
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 large eggs, whisked
- 5½ cups (701g) all-purpose flour
- ½ teaspoon salt
Apple Pie Filling
- 4 cups (600g) chopped apples (about 4 medium apples)
- ½ cup (110g) brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup water
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
Cinnamon Butter Filling
- ½ cup (113g) unsalted butter, room temperature
- ¼ cup (55g) brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 1 cup (226g) cream cheese, room temperature
- 6 tablespoons (84g) unsalted butter, room temperature
- 1¾ cups (218g) powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Dough
- Warm milk to 110°F (43°C). Pour into a large bowl or stand mixer bowl.
- Add 2 tablespoons of sugar and yeast to the milk. Stir and let sit for 5-10 minutes until foamy.
- Add remaining sugar, butter, and whisked eggs. Mix briefly (about 30 seconds).
- Add 5 cups of flour and salt. Mix until combined into a shaggy dough.
- Knead with dough hook for 8-10 minutes (or 12 minutes by hand), adding remaining flour only if needed. The dough should be tacky but not sticky.
- Form dough into a ball and place in an oiled bowl. Cover and let rise in a warm spot for about 2 hours until doubled.
Apple Pie Filling
- Combine chopped apples, brown sugar, cinnamon, nutmeg, salt, and ¼ cup water in a saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 12-15 minutes until apples are soft.
- Mix cornstarch with 1 tablespoon water until dissolved.
- Add cornstarch mixture to apples, stir continuously for 1-2 minutes until thickened.
- Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
Assemble Rolls
- Grease a 9×13-inch baking pan.
- After first rise, punch down dough and roll out to a 20×12-inch rectangle on a floured surface.
- Mix butter, brown sugar, and cinnamon to make cinnamon butter filling. Spread evenly over dough.
- Spread cooled apple filling over the cinnamon butter layer.
- Roll dough tightly from the long side into a log.
- Cut into 12 equal pieces using floss or a sharp knife.
- Place rolls in prepared pan, cover, and let rise for about 1 hour until puffy.
- Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes until golden brown.
- Let cool for 20 minutes before glazing.
Cream Cheese Glaze
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar and mix until incorporated.
- Add vanilla and salt, mix to combine.
- Spread over rolls while still warm but not hot.
- Let sit for 10 more minutes before serving.
Notes
- For faster rising, place dough near a warm oven, but watch carefully to prevent over-proofing.
- To use instant yeast: Skip the proofing step and add yeast directly with other ingredients.
- Make ahead: Assemble rolls, refrigerate overnight, and let sit at room temperature for 1-2 hours before baking.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked rolls for up to 1 month. Thaw overnight and warm before serving.