Apple Pie Cinnamon Rolls
These Apple Pie Cinnamon Rolls are ultra soft and easy enough to make for beginners. These rolls can be made in roughly an hour and have the most delicious gooey bottoms. The rolls are filled with plenty of brown sugar cinnamon filling and homemade apple pie filling that takes just minutes to make. The rolls are topped with a creamy vanilla icing for the most delicious breakfast or brunch treat. These rolls freeze well, so you can make them in advance, or save some for later.
I was going to wait until September to begin sharing all of my fall recipes, butttt these apple pie cinnamon rolls are just divine and I couldn’t wait to share them! And honestly September is only a week away. I don’t know how! Like, where did this summer go?
These apple pie cinnamon rolls are one of my favorite fall bakes. Soft cinnamon roll dough is stuffed with plenty of brown sugar cinnamon filling and an easy and delicious apple pie filling. Of course no cinnamon roll is complete without icing, and the vanilla icing on these is the perfect finishing touch.
These rolls only require one 30 minute rise, then a shorter 10-15 minute rise while your oven preheats. The rolls can be made in roughly an hour, and I promise they are beginner friendly!
Here is what you will love about these apple pie cinnamon rolls
- Easy to make – trust me! They truly are. This recipe uses instant yeast, which means the yeast does not need an activation time. You can simply mix the yeast in with the other ingredients. Just make sure your milk is between 108-112F. While the instant yeast does not need an activation time, the warm milk helps the yeast to rise and this temperature range is the sweet spot for helping the yeast to rise without killing it (from being too hot).
- The perfect fall treat – is there anything more cozy than apples and cinnamon? I love making these apple pie cinnamon rolls on cozy fall mornings.
- You can make these in roughly an hour, so if you are planning a brunch, you can easily make these the morning of.
Storage
Cover leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. You can also freeze these cinnamon rolls for up to 3 months.
Here are a few other cinnamon roll recipes you may enjoy
- 1-hour Soft Cinnamon Rolls
- Overnight Cinnamon Rolls
- Jumbo Cinnamon Rolls (like Cinnabon)
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Apple Pie Cinnamon Rolls
- Total Time: 1 hour 20 minutes
- Yield: 9 1x
Description
These Apple Pie Cinnamon Rolls are ultra soft and easy enough to make for beginners. These rolls can be made in roughly an hour and have the most delicious gooey bottoms. The rolls are filled with plenty of brown sugar cinnamon filling and homemade apple pie filling that takes just minutes to make. The rolls are topped with a creamy vanilla icing for the most delicious breakfast or brunch treat. These rolls freeze well, so you can make them in advance, or save some for later.
Ingredients
Dough
- 1 cup warm whole milk
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 3 cups bread flour (or all-purpose flour)
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
Filling
- 6 tablespoons unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
Apple Pie Filling
- 2 medium apples, peeled and chopped (I used Honeycrisp, but you can use Granny Smith, Pink Lady, Fuji or Braeburn)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 2 teaspoons cornstarch + 2 teaspoons cold water
Vanilla Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
Instructions
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add all the ingredients for the dough. Mix on medium-low speed for 4 minutes. Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray. Cover with plastic wrap.
2. Allow the rolls to rise in a warm spot for 30 minutes. If you don’t have a warm spot in your kitchen, you can preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place the covered dough in the warm oven and allow to rise for 30 minutes.
3. Meanwhile, make the apple pie filling. In a small bowl, whisk together the cornstarch and water. Then, add all ingredients for the filling to a medium size saucepan. Cook over medium heat, just until the sugar is dissolved and mixture is thickened.
4. Make the Brown Sugar Cinnamon Filling. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat together the softened butter, cinnamon and brown sugar until combined. Set aside.
5. Punch the dough down, then place on a lightly floured surface. Roll the dough into a 12×18 inch rectangle. Spread the Brown Sugar Cinnamon Filling over the dough, spreading all the way to the edges. Place the apple pie filling on top, and spread over the filling, spreading all the way to the edges.
6. Roll the dough into a log, starting at the short edge. Using a piece of unflavored dental floss, or serrated knife, cut into 9 rolls. To use the unflavored dental floss, slide the floss under the dough log, then take the edges of the floss and cross over top of the dough. Pull to cut through the dough. The floss will yield the best cut rolls, as it does not squish the dough. Because this dough is soft, the serrated knife has a tendency to squish the dough. Place the rolls in a 9×9 inch pan.
7. Allow the rolls to rise while the oven preheats. Preheat oven to 350F.
8. Once the oven reaches temperature, bake the rolls for 20-25 minutes, or until the rolls are golden brown in color. Allow the rolls to cool for 10 minutes.
9. In a medium sized bowl, or the bowl of a stand-mixer fitted with the paddle attachment, beat together the ingredients for the icing until smooth and creamy. Spread the icing over the rolls. Enjoy!
Notes
- Cover leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. You can also freeze these cinnamon rolls for up to 3 months.
- Prep Time: 15
- Rise Time: 45
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
I’ve made these for years accept I put the apple or peach pie filling on the bottom of the pan and put the cinnamon rolls on top. Once baked I put a plate on top of the pan and carefully flip it over and remove the pan. No icing needed.
Bobbie,
I love that idea! Almost like an upside down version, sort of! I will definitely have to try that version next time :).
-Jolene
Ohhh, my Goodness! If you love apple pie and cinnamon rolls, this is a treat for you! They’re soft, warm, oohey with flavor 😋
Hi Michelle!
I am so happy to hear you loved these apple pie cinnamon rolls! Thank you so much for making them 🙂
-Jolene
Look delicious and I will make them. However Many people don’t know the best apples for i.e. baking, sauces, roasting, enjoying raw sliced etc. You don’t mention the type of apples you use. All apples are not the same when it comes to baking.
Hi Maggie! Thanks so much for pointing that out! That’s a great point. I used Honeycrisp apples as they hold their shape well when baked and provide a nice balance of sweetness and tartness. I have updated the recipe, and included the apple variety I used as well as some other apple varieties you can use in the recipe. Thanks again! I hope you enjoy these :).
-Jolene
Do you have a recipe for a caramel topping? I think that would turn it into more of a dessert treat.
I look forward to making these soon.
Hi Lisa! Yes I do! Here is the caramel sauce recipe. I used it in combination with the apple cobbler. The recipe is at the bottom of the page. If you have trouble getting it, let me know, I will type it out in the comments here. I do love that idea of caramel sauce on these rolls! Sounds delicious.
Hope you enjoy these!
-Jolene
Use the paddle or dough hook when mixing the dough?
Hi Ann! Sorry about that. Use the dough hook. I updated the recipe now to include that. I hope you enjoy these!
-Jolene