Apple Pie Cinnamon Rolls are soft and fluffy, filled with apple pie filling to make the ultimate twist for your table!
No waiting overnight for dough to rise! Also, no need to wait ALLLLL DAY! This is THE cinnamon roll recipe you all loved when I first posted it here last year. Adding apple pie to the inside is just an added bonus! I have no doubt in my mind you will love these Apple Pie Cinnamon Rolls, and anyone who eats them will be asking for tray filled of rolls to take home.
Cinnamon Rolls
If that’s not enough, they are drizzled in a beautiful thick and creamy cream cheese frosting. With or without frosting, these rolls are so addictive. Proceed with caution.
Apple Pie
As always, there are options with the recipe. You can either cheat and use canned apple pie filling, cutting the slices into square pieces to better fit these rolls. OR you can make your own from scratch. During recipe testing, we found both to taste the same, with a similar ‘gooey’ texture in the middle. I decided I preferred making my own pie filling since I was going to the trouble of making my own rolls from scratch. However, it is completely up to you!
Can I just say how happy I am that I live in one of the coldest parts of Australia and I can keep pretending it’s winter, because it still IS when I walk out the door. All that’s missing is the snow! Equally just as happy to wake up to these babies on a cold morning with a steaming hot cup of Nutella Hot Chocolate.
YES I SAID IT AND I WENT THERE.
I’m hoping you can see how fluffy these rolls are in these pictures. PLUS the filling! Apple Pie Cinnamon Rolls for the WIN!
Apple Pie Cinnamon Rolls With Cream Cheese Frosting
Ingredients
- 1 cup milk warmed to the touch (NOT HOT -- temp at 110°F or 45°C)
- 2-1/2 teaspoons quick-rise yeast, or look for instant or rapid-rise yeast
- 1/3 cup granulated sugar
- 1/3 cup melted butter
- 1 large egg lightly whisked
- 3 1/2 cups all purpose or plain flour
- 1/4 teaspoon salt
- Cooking oil spray
FILLING:
- 3/4 cup loosely packed brown sugar
- 2 tablespoons butter melted
- 1 teaspoon ground cinnamon
- 1 can (21-ounces | 600 grams) apple pie filling
TO MAKE YOUR OWN APPLE PIE FILLING:
- 5 apples, peeled, cored and diced
- 1/3 cup white sugar
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract (optional)
FROSTING:
- 2 ounces (60 grams) cream cheese, at room temperature
- 2 tablespoons butter
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1 cup powdered sugar (add more if needed)
Instructions
- Heat oven to 200°F | 100°C.
FOR THE YEAST:
- Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl. Allow to stand for 10 minutes until frothy.
FOR THE ROLLS:
- Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour, the remaining sugar and salt, and mix until a soft dough forms (the dough will be really sticky). Turn out onto a lightly floured surface (I use 1/4 cup of flour to lightly dust my bench top). Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
- Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
- While dough is resting, dice the apples FROM THE CANNED apple pie filling into 1/2-inch cubes. Alternatively, make your own!Heat a large pot over medium heat. Add the apples, sugar, butter, cinnamon and vanilla; stir until butter is melted and apples are fully covered in all of the ingredients. Cover; reduce heat and allow to simmer gently, until apples are softened.
Allow to cool slightly before using. - Roll out dough onto a lightly floured surface, into a 21-inch x 14–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Sprinkle the apple pie mixture evenly over the cinnamon (it won’t be completely covered, but that’s ok). Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12x 2-inch slices.
- Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
- While dough is rising, preheat oven to 175°C | 350°F.
- Uncover rolls; bake for 35-40 minutes, or until lightly golden. Cool slightly before frosting.
FOR THE FROSTING:
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.
Amber says
How do you store them after they’re made? I just finished a batch and I’m not sure if I can leave them on the counter or if I should put them in the fridge.
D says
I have about 10 pounds of fresh picked apples and have been baking like mad. I was looking for something away from the typical pies, turnovers and cakes I had already made this week when I stumbled on your recipe. First off, I just made these and they’re heaven! I’d also like to complement you on your structured recipe, clear instructions and the tips peppered throughout. I have poor luck with yeast and generally dislike making breads. My father was a wonderful cook and baker and when I would attempt some yeast oriented recipe I would always have to call him for help. He would troubleshoot the situation and usually could get me back on track to salvage whatever I was working on. Since he passed away I find myself avoiding yeast recipes all together. It’s just another reminder of all those little things we take for granted but are then exacerbated in grief. I felt your recipe covered all the bases and I could attempt it without assistance. Everything turned out beautifully, no flat dough and no weird yeasty taste or smell! It sounds silly but I think I may be able to try some other bread recipes now that I have a bit of confidence. Thank you so much for a wonderful recipe, you have a new fan!
Anna says
These look incredible! I know it’s an old post but I just discovered your blog. Yum!
I wonder if they would freeze at all? (Hoping that I don’t eat the whole batch in one go!).
Tymeron Smith says
AWE! Thanks so much! I haven’t tried freezing them but I think they would still taste just as delicious!
Diego Lopes says
I can’t believe this recipe, it’s so amazing!! Tho I’m already a fan of cinnamon rolls and apple pie, so loving the combo of the two shouldn’t be much of a surprise, but still: LOVE IT!
Linda Bass says
Oh my they look so good. I think I can smell them through the computer screen. 🙂 I’m going to have to share these. Hugs, Linda on Poinsettia Drive poinsettiadr.com
Makos(@thehungrybites) says
Hey, Karina!
You had me at apple pie! And cinnamon. And frosting…. 🙂
Tee says
I have my apple pie cinnamon rolls in the oven as I type. It’s a rainy day here in Colorado, but my house smells wonderful with apple and yeast in the air! Perfect for the start of fall. I also grated my apples ( on the large side) just so they would roll up smoother in the log with less fall out! Great recipe! ?