These apple pie cinnamon rolls combine the soft, gooey texture of classic cinnamon rolls with the warm, spiced flavor of homemade apple pie. Each roll is swirled with a rich apple filling and finished with a sweet vanilla glaze, making them the ultimate comfort bake. Perfect for breakfast, brunch, or dessert, they’re a delightful way to bring two favorite treats into one irresistible creation.
Why You’ll Love This Recipe
These rolls are everything you love about a cozy fall dessert—tender yeast dough, caramelized apples, and a cinnamon-sugar swirl all baked to golden perfection. The apple pie filling is made from scratch with real fruit and warming spices, giving each bite a rich, comforting flavor. Whether you’re hosting a brunch, prepping a weekend breakfast, or just baking for fun, these cinnamon rolls are a showstopping treat that feels both nostalgic and indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 egg
For the apple pie filling:
- 2 cups peeled, diced apples (Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the warm milk, melted butter, sugar, and egg. Sprinkle the yeast on top and let sit for 5 minutes to activate.
- Add the flour and salt to the bowl. Mix and knead by hand or with a dough hook until a soft, elastic dough forms—about 5 to 8 minutes.
- Cover the dough with a clean towel and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the apple pie filling. In a skillet over medium heat, melt the butter and add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–6 minutes, stirring occasionally.
- Stir in the cornstarch and water mixture and cook for an additional minute, until the filling thickens. Remove from heat and let cool completely.
- Once the dough has risen, roll it out on a lightly floured surface into a 10×16-inch rectangle.
- Evenly spread the cooled apple filling across the surface of the dough.
- Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal rolls.
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–40 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden brown and cooked through.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the warm rolls just before serving.
Servings and timing
This recipe yields approximately 12 rolls.
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Baking time: 25 minutes
Total time: 2 hours 20 minutes
Calories per serving: 320 kcal
Variations
- Make-Ahead Option: After placing sliced rolls in the baking dish, cover and refrigerate overnight. Let them come to room temperature and rise before baking in the morning.
- Nutty Addition: Add chopped pecans or walnuts to the apple filling for extra texture and flavor.
- Caramel Topping: Drizzle with caramel sauce instead of glaze for a richer finish.
- Maple Glaze: Substitute maple syrup for milk in the glaze for a warm, fall-inspired twist.
- Mini Rolls: Cut the dough into smaller slices and bake in a muffin tin for individual portions.
Storage/Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, microwave individual rolls for 15–20 seconds or warm in a 325°F (160°C) oven for 8–10 minutes.
You can also freeze the unglazed baked rolls for up to 2 months—thaw overnight and glaze before serving.
FAQs
Can I use active dry yeast instead of instant?
Yes, but you’ll need to proof it first. Dissolve active dry yeast in the warm milk with a bit of sugar and let sit for 10 minutes before proceeding.
What apples are best for the filling?
Granny Smith and Honeycrisp are both excellent choices—they hold their shape well and balance sweetness with tartness.
Can I use canned apple pie filling?
Yes, but homemade filling gives a fresher taste. If using canned, you may want to chop the apples into smaller pieces.
How do I know the dough is kneaded enough?
The dough should be smooth and elastic, and it should bounce back when pressed lightly with your finger.
Can I skip the glaze?
Absolutely. The rolls are still delicious without it, or you can dust with powdered sugar instead.
What’s the best way to slice the rolled dough?
Use unflavored dental floss or a sharp serrated knife to make clean cuts without squishing the dough.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Do I need a stand mixer?
No, the dough can be kneaded by hand. It will just take a bit more effort to achieve a smooth texture.
Can I make these vegan?
Yes, by using plant-based milk, butter, and an egg substitute, you can create a vegan-friendly version.
How do I keep the rolls soft?
Do not overbake them, and be sure to cover them while they cool to retain moisture.
Conclusion
Apple pie cinnamon rolls are the ultimate comfort bake—bringing together the gooey goodness of cinnamon rolls with the nostalgic flavor of warm spiced apples. Perfect for holidays, brunches, or chilly mornings, these rolls are a delicious way to treat yourself and your loved ones. Soft, sweet, and packed with cozy flavor, they’re sure to become a new favorite in your baking rotation.
Print
Apple Pie Cinnamon Rolls
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
These Apple Pie Cinnamon Rolls are the perfect marriage of two classic comfort desserts—featuring a soft, buttery yeast dough filled with warm spiced apples and topped with a sweet vanilla glaze. Gooey, tender, and bursting with apple pie flavor, these rolls are a cozy must-bake for brunch or dessert.
Ingredients
For the dough:
-
3 1/4 cups all-purpose flour
-
1 packet (2 1/4 tsp) instant yeast
-
1/4 cup granulated sugar
-
1/2 teaspoon salt
-
3/4 cup warm milk (110°F)
-
1/4 cup unsalted butter, melted
-
1 egg
For the apple pie filling:
-
2 cups peeled, diced apples (Granny Smith or Honeycrisp)
-
2 tablespoons unsalted butter
-
1/3 cup brown sugar
-
1 teaspoon cinnamon
-
1/4 teaspoon nutmeg
-
1 teaspoon cornstarch mixed with 1 tablespoon water
For the glaze (optional):
-
1 cup powdered sugar
-
1-2 tablespoons milk
-
1/2 teaspoon vanilla extract
Instructions
-
In a large bowl, mix warm milk, melted butter, sugar, and egg. Sprinkle in yeast and let sit for 5 minutes.
-
Add flour and salt, then knead by hand or with a dough hook for 5–8 minutes, until soft and elastic. Cover and let rise for 1 hour, or until doubled in size.
-
Meanwhile, make the apple pie filling: In a skillet, melt butter and cook apples with brown sugar, cinnamon, and nutmeg for 5–6 minutes. Stir in cornstarch slurry and cook 1 more minute until thickened. Let cool.
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Roll risen dough into a 10×16 inch rectangle. Spread apple filling evenly over the dough.
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Roll tightly from the long edge and slice into 12 even rolls. Place in a greased 9×13 inch baking dish.
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Cover and let rise for another 30–40 minutes.
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Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown.
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Mix glaze ingredients and drizzle over warm rolls before serving.
Notes
-
For best results, let the apple filling cool completely before spreading on the dough.
-
You can prep the rolls the night before and bake in the morning.
-
Add chopped pecans or walnuts for extra texture and flavor.
- Prep Time: 25 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
