Apple Pie Cinnamon Rolls
There’s something magical about the combination of apple and cinnamon, and swirled into a gooey, doughy roll they are the perfect cozy fall treat. I love baking these on a weekend morning so my family can wake up to the scent of warm cinnamon, brown sugar, and apple pie filling in our house. They just smell the best! These Apple Pie Filled Cinnamon Rolls are the perfect blend of two classic desserts, resulting in sweet, delicious rolls with gooey centers that will be your new favorite fall treat.
Ingredients for Apple Pie Cinnamon Rolls
To make Apple Pie Cinnamon Rolls, you’ll need the following:
- All Purpose Flour
- Active dry yeast
- Whole milk
- Egg
- Butter
- Sugar
- Brown Sugar
- Apples
- Cinnamon
- Nutmeg
- Cloves
- Lemon
- Cream Cheese
- Powdered Sugar
Supplies needed For Apple Pie Cinnamon Rolls:
- Large mixing bowl or Stand Mixer with Dough hook attachment
- Sharp knife
- Wooden Spoon for mixing
- Small bowl for filling
- Rolling Pin
How to Make Apple Pie Filled Cinnamon Rolls
Step 1: Make the Dough
- For the dough combine flour, yeast and sugar in a large mixing bowl. Add an egg, warm milk, melted butter and some lukewarm water. Knead until smooth adding a touch more flour as needed.
- Cover dough with a clean tea towel or plastic wrap and let proof in a warm place for about 20 minutes.
Step 2: Make the Apple Filling
- While your dough is rising, prepare the apple filling. In a large saucepan over medium heat, cook diced apples with butter, brown sugar, spices, and a touch of lemon juice. Stir until the apples begin to soften. Set this mixture aside to cool slightly.
Step 3: Roll Out the Dough
- Once your dough has proofed a bit turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a 9 x12 inch rectangle. Brush butter over the dough and then sprinkle on brown sugar and cinnamon. Sprinkle the apple mixture on top and press in a bit.
Step 4: Roll and Cut
- Starting from the long side of the rectangle, cut the dough into 12 equal strips. (I find this easier than tightly roll the dough into a log.) Roll each strip up carefully and transfer to a 9×13 in pan.
Step 5: Second Rise and Bake
- Allow your apple pie cinnamon rolls to have a second rise in a warm oven or warm place for about 45 minutes. This ensures they bake up into fluffy cinnamon rolls. They should be doubled up at this point. Bake at 350°F for about 20-25 minutes until golden brown.
Step 6: Frosting:
While the rolls are baking, prepare a cream cheese icing. Combine powdered sugar, butter, cream cheese, vanilla extract, and a little heavy cream for the perfect consistency. Once the rolls are out of the oven, drizzle the glaze over them.
Overnight Apple Pie Cinnamon Rolls
Want to make these rolls the night before? This recipe can easily be adapted into Overnight Apple Pie Cinnamon Rolls. After rolling and slicing the dough, place the rolls into your casserole dish, cover with plastic wrap, and store in the fridge overnight. The next morning, let the rolls come to room temperature to finish proofing and bake as directed.
Pro Tips for the Perfect Apple Pie Cinnamon Rolls
- Sticky Dough: If your dough is too sticky, gradually add the remaining flour until it’s manageable, but still soft.
- Rise Time: Allowing the dough to rise properly is key to achieving that soft, fluffy texture in your cinnamon rolls.
- Rolling Sometimes when I roll the dough into a log and then slice it all my filling oozes out. I prefer to cut the dough into strips and then roll them individually.
Serving Suggestions
These cinnamon rolls are perfect for Christmas morning or any fall or winter breakfast. The combination of apple filling and rich dough highlight each other perfectly. Pair them with a hot cup of coffee or tea for a cozy breakfast or snack.
Leftovers:
You can also store leftovers in an airtight container and warm them up the next time you’re craving something sweet.
Other favorite recipes:
Apple Pie Stuffed Cinnamon Rolls
Ingredients
Dough:
- 3/4 cup milk
- 1/4 cup butter
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
Filling:
- 1 cup plus 2 tablespoons packed brown sugar, divided
- 1 tablespoon plus 1 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- pinch of cloves
- 1/4 cup plus 1 tablespoon of butter, divided
- 2 large apples peeled and diced (I used honeycrisp)
- Juice of half a lemon
Frosting:
- 2 tablespoons softened butter
- 4 oz cream cheese
- 1 tsp vanilla extract or paste
- 2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
For the Dough:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm. (You can also heat milk in the microwave if you prefer.)
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
- Cover the dough with a damp cloth and let rest on the counter for 20 minutes.
For the Filling:
- Meanwhile, melt 1/4 cup of butter (1/2 a stick,) and set aside while you prep the apples.
- In a small saucepan combine the diced apples, 1 tablespoon of butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, nutmeg, and cloves and lemon juice. Cook over medium heat for 5-10 minutes or until apples are slightly softened.
- Combine 1 cup brown sugar and 1 tablespoon cinnamon in a small bowl.
- On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.
- Sprinkle the apple mixture evenly over the brown sugar and press it in lightly.
- Use a pizza cutter or knife to cut the dough into 12 equal strips. Roll them up one by one and place into a 9x13 baking dish.
- Cover and let the rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees F.
- Bake in the preheated oven for 20-23 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
- To make the frosting:
- Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable, adding milk or cream as needed.