These fresh-baked Apple Cinnamon Rolls are made with a warm apple pie filling and topped with cream cheese frosting for the most delicious breakfast. The filling is a mix of brown sugar, real apples, and cinnamon, and the rolls are baked until delightfully hot and gooey. The whole family is going to love these!
What’s in Cinnamon Rolls with Apple Pie Filling?
Fall is just around the corner, and there’s no better way to celebrate than making homemade cinnamon rolls with a warm filling that tastes just like apple pie!
- Warm Water: Activates the yeast and hydrates the dough.
- Granulated Sugar: Feeds the yeast and sweetens the dough!
- Active Dry Yeast: Helps the dough rise.
- All-Purpose Flour: Gives the dough structure.
- Kosher Salt: Enhances the flavor of the dough and helps to offset the sweet filling and icing.
- Unsalted Butter: Adds richness to the dough and forms the base of the filling and frosting.
- Eggs: Give the dough structure and add richness.
- Vanilla Extract: Adds a warm, sweet flavor to the dough.
- Warm Milk: Hydrates the dough and makes it tender.
- Brown Sugar: Sweetens the filling, giving it a caramelly taste.
- Cinnamon + Nutmeg: Add a warm, spicy flavor to the filling that perfectly complements the apples.
- Apples: The star of the apple pie inspired filling. I like using Granny Smith for a crisp texture and strong apple flavor.
- Cream Cheese: Adds tanginess to the frosting and makes it super creamy.
- Powdered Sugar: Sweetens the frosting without making it gritty.
Pro Tip: Make the sure water and milk are warmed to 105-110 degrees F to activate the yeast.
Variations on Apple Pie Cinnamon Rolls
You can change up the filling for these cinnamon rolls to include dried fruits, chopped nuts, or even chocolate chips! You can also add a bit of caramel sauce or some cinnamon and nutmeg to the frosting to make it even more flavorful!
A sweet roll may contain just about any filling; whereas cinnamon rolls always contain cinnamon!
If your yeast does not froth after standing for 5 minutes, it may be dead or the milk may have been too hot and killed the yeast. To test the temperature of the milk without a thermometer, stick a clean pinky finger halfway into the milk. If you are not able to leave your finger in the milk for at least 5-8 seconds, it is too hot and will kill the yeast.
Brown sugar has a great caramelly flavor that pairs perfectly with warming cinnamon! You can use regular granulated sugar, but I think brown sugar gives it that extra something!
No! You don’t want to roll the dough too tight; otherwise, you risk the filling bursting out of the rolls as they bake. This could also lead to dense cinnamon rolls since the dough itself won’t have enough room to expand!
How to Store
Store leftover apple cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Enjoy at room temperature or gently reheated in the microwave.
How to Freeze
These apple pie cinnamon rolls freeze beautifully! For best results, individually wrap unfrosted rolls in plastic wrap and place into an airtight container. Freeze for up to 3 months. Thaw in the refrigerator and heat before icing and serving.
Serving Suggestions
These rolls are one of my favorite fall apple recipes, perfect brunch or breakfast. For a little something extra, drizzle some warm caramel sauce over these cinnamon rolls just before serving alongside a piping hot cup of salted caramel eggnog or caramel apple cider. Or go for a frosty caramel macchiato or apple crisp macchiato.
Apple Cinnamon Rolls Recipe
Ingredients
For the Dough
- ½ cup water 114 grams, warm (105-110°F)
- 1 teaspoon granulated sugar 4 grams
- 2¼ teaspoons active dry yeast 7 grams (1 packet)
- 5 cups all-purpose flour 600 grams
- ⅓ cup granulated sugar 67 grams
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- 2 large eggs 100 grams, room temperature and lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup milk 170 grams, warm (105-110°F)
For the Filling
- ⅓ cup brown sugar 71 grams
- 1 tablespoon ground cinnamon 9 grams
- ½ teaspoon ground nutmeg
- 3 tablespoons unsalted butter 42 grams, room temperature (⅜ stick)
- 2 apples 400 grams; any variety, diced
For the Cream Cheese Frosting
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- 4 ounces cream cheese 113 grams, room temperature (½ brick)
- 1½ cups powdered sugar 170 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Dough
- Add the warm water, 1 teaspoon of sugar, and yeast to a small bowl. Let it sit for 5-10 minutes or until the top forms a layer of foam.½ cup water, 1 teaspoon granulated sugar, 2¼ teaspoons active dry yeast
- In a large mixing bowl, whisk the flour, sugar, and salt together.5 cups all-purpose flour, ⅓ cup granulated sugar, ⅛ teaspoon kosher salt
- Add the softened butter, lightly beaten eggs, vanilla, warm milk, and the yeast mixture.¾ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, ¾ cup milk
- Mix together with a spoon until a dough forms.
- Cover and leave in a warm place to rise for 45 minutes.
- Punch down the dough, and transfer to a floured surface. Roll the dough out into a large rectangle about 15×20 inches.
For the Filling
- In a small mixing bowl, combine the brown sugar, cinnamon, and nutmeg⅓ cup brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg
- Spread the soft butter over the dough, and evenly cover with the cinnamon sugar.3 tablespoons unsalted butter
- Evenly distribute the chopped apples over top.2 apples
- Roll into a log, starting from the shorter side.
- Grease a 9×13-inch baking pan.
- Cut the dough into 12 equal rolls and place into the baking pan.
- Cover and leave in a warm place for 30 minutes or until the rolls double in size.
- While the rolls rise, preheat the oven to 350°F.
- Bake for 25-30 minutes or until golden. Remove from the oven and allow them to cool while making the frosting.
For the Cream Cheese Frosting
- In a medium mixing bowl, using a hand mixer, beat the butter and cream cheese until smooth and creamy.4 tablespoons unsalted butter, 4 ounces cream cheese
- Gradually add the powdered sugar until completely combined.1½ cups powdered sugar
- Frost the rolls while still warm. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use room temperature ingredients as they will be easier to mix and allow for optimal yeast activity.
- If your dough is not rising quickly enough, preheat the oven to 170°F. Once the oven reaches the right temperature, turn it off and place the dough into a heatproof bowl and into the oven with the door propped an inch to allow it to proof. Be sure to watch that the dough does not over-rise and spill over the sides of the bowl.
- Bake the cinnamon rolls immediately after slicing. If the rolls rise for an additional amount of time, they will overflow and stick together when they bake.
Nutrition Information
Becky, I clicked on your chicken thighs recipe and got Apple Cinnamon Roles. Never found the chicken thighs recipes. Was I in the wrong “pew”?
Hi Gary, I’m sorry to hear that! Which recipe are you looking for? I can provide you with a direct link!
I’m a big fan of cinnamon rolls and apple pie..so, I will make this recipe. I have one question. Do the apples get cooked enough in the rolls? Thanks. Love your recipes.
Yes! Because they’re such small pieces, they cook through quickly!