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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, which means no need to wait ALLLLL DAY! It’s based on the same soft cinnamon roll dough everyone fell in love with a few years ago, and adding apple pie to the inside is just an added bonus! I have no doubt in my mind you will love this apple pie cinnamon rolls recipe, and anyone who eats them will be asking for a tray filled with rolls to take home.
Why This Recipe Work
During recipe testing, my main goal was to get that perfect gooey texture right 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, and it makes all the difference in the world.
If that’s not enough, they are drizzled with a beautiful, thick, and creamy cream cheese frosting. With or without frosting, these rolls are so addictive. Proceed with caution. Whether you serve them for a weekend breakfast or as a sweet dessert, apple cinnamon rolls with cream cheese frosting are always a huge hit.
What Goes Into Apple Pie Cinnamon Rolls
- Apple pie filling: You need a good, thick filling so the juices do not leak everywhere while baking. I prefer making my own pie filling since I am already making the dough from scratch, but you have options here (see the subs below!).
- Instant yeast: This is the secret to why there is no waiting overnight for the dough to rise! Instant or rapid-rise yeast gets the job done fast while keeping the dough incredibly soft.
- All-purpose flour: I stick to regular all-purpose flour for this dough. I have tried bread flour in the past, but all-purpose keeps the rolls perfectly tender and light rather than heavy or chewy.
- Cream cheese: For that beautiful thick and creamy frosting, make sure you use full-fat block cream cheese softened to room temperature. The spreadable kind in a tub will make your frosting way too runny.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Substitutions & Variations
- The Apple Filling: As always, there are options with the recipe. You can either cheat and use canned apple pie filling, cutting the apple slices into smaller square pieces to better fit these rolls. OR you can make your own from scratch. As I mentioned before, during the recipe testing, I found both to TASTE THE SAME, with a similar gooey texture in the middle. However, it is completely up to you!
- Baking Style: If you bake these snug in a round baking dish, they puff up and merge together, practically turning into a delicious cinnamon roll pie.
- Spices: If you want to add a little extra flavor, a pinch of nutmeg or even a little allspice in the dough works perfectly alongside the cinnamon.
- Nuts: Chopped pecans or walnuts folded directly into the apple mixture add a great crunch if you like a bit of texture in your homemade apple pie cinnamon rolls.
How To Make Apple Pie Cinnamon Rolls
Figuring out how to make the dough is surprisingly straightforward, especially since we skip the long rise times. Start by activating your yeast in warm milk and sugar until frothy. Once you mix in the flour, butter, and egg, turn the dough onto a floured surface and gently knead until smooth. You do not need to treat it like a delicate pie crust. This is a sturdy, forgiving dough.
How To Roll Them Up
Roll the dough into a large rectangle and spread a generous layer of butter over the surface. Here is the best technique to get those perfect swirls:
- Make sure your cooked apples have cooled slightly so they do not melt the butter underneath.
- Spread the apple pie filling all the way to the edges so every slice gets plenty of flavor.
- Roll the dough up tightly starting from the long end, keeping the apples tucked inside. You will end up with what looks like one giant apple pie cinnamon roll log!
Use unscented dental floss or a sharp knife to slice the log into even pieces. I like to arrange them in a buttered pie dish so they bake up closely together, keeping the edges soft. The smell from the oven will easily convince you this is the absolute best recipe for apple pie cinnamon rolls.
Tips For Making Apple Pie Cinnamon Rolls
- Use warm milk, not hot. I always make sure the milk is just warm to the touch, too hot and it’ll kill the yeast before it even has a chance to work its magic.
- Knead just enough. About two minutes of kneading is all you need. If the dough feels soft and stretchy, you’re golden. Overdoing it will only make the rolls a little too firm.
- Cool the apple filling slightly. Trust me on this one. Adding it while it’s too hot will make your dough slippery and hard to roll, so let it cool for a few minutes first.
- Slice evenly. I like using unflavored dental floss for this—just slide it under the log and pull. It gives you perfect, round rolls every time.
What To Serve With These Rolls
These rolls are quite sweet and filling on their own, so when I serve them for a weekend brunch, I like to balance the sweetness with a savory main. They pair beautifully next to a batch of protein-packed egg cups or a simple spinach and cheese quiche. If you want something lighter, a refreshing fruit salad tossed in a bright citrus dressing adds the perfect fresh contrast to the warm, gooey apple filling.
For drinks, you can never go wrong with a strong cup of coffee or an iced latte. If you are making these during the colder months or as a holiday treat, you can go all out and serve them alongside a warm mug of creamy hazelnut hot cocoa. I also highly recommend having a few salty side options on the table, like crispy bacon or breakfast sausages, to cut through the sugar.
Recipe FAQ’s
Make sure your yeast is active and your milk is warm, not hot. A cozy spot in your kitchen, like near a window or oven, usually helps.
Once cooled, store them in an airtight container or cover with foil. Reheat gently before serving to bring back that just-baked softness.
I like to pop one in the microwave for 15–20 seconds or warm them in a low oven until soft and gooey again.
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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
- 1 spray cooking oil
FILLING:
- 3/4 cup brown sugar loosely packed
- 2 tablespoons butter melted
- 1 teaspoon ground cinnamon
- 1 can 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 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 9×13-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, milk and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s 2021 and this recipe looks delicious.! I made hot cross buns a few days ago as it’s Easter.
But I want to make something different, something exactly like this recipe! Must go out and buy some apples I can cook up and some cream cheese.
Can’t wait!
They are sooo good! Will definitely make again.
These turned out amazing!! I used oat milk instead and they are so light and fluffy!! But of a process, but definitely worth it 🙂
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.
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!
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!).
AWE! Thanks so much! I haven’t tried freezing them but I think they would still taste just as delicious!
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!
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
Hey, Karina!
You had me at apple pie! And cinnamon. And frosting…. 🙂
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! ?