The first chilly morning of fall had just crept in. My son had pulled out a bag of apples from the pantry that we’d forgotten about after a weekend trip to the orchard. Some were bruised, a few still shiny and firm. I had no plan in mind, just the tugging curiosity of combining two comfort food classics into one: apple pie and cinnamon rolls.

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Chopping apples on a quiet morning while coffee brews brings a calm kind of joy that’s hard to describe. I melted butter in the skillet, let the cinnamon bloom, and soon the house smelled like someone had been baking for hours. I didn’t expect the apple mixture to taste that good—sticky and soft, with hints of nutmeg and brown sugar caramelizing in the pan.

Rolling it up inside pillowy dough and smothering the whole thing in tangy cream cheese frosting felt indulgent, but so worth it. These Apple Pie Cinnamon Rolls became more than just a breakfast treat; they became my go-to bake for cozy weekends, for sharing, for slowing down.

Short Description

Apple Pie Cinnamon Rolls combine the gooey goodness of classic cinnamon rolls with the warm, spiced filling of apple pie. These rolls are soft, buttery, and topped with a luscious cream cheese frosting—perfect for fall mornings or festive brunch tables.

Key Ingredients

For the Dough:

2 1/4 teaspoons active dry yeast
1 cup warm milk (110°F/45°C)
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour
1 teaspoon salt

For the Apple Pie Filling:

2 large apples, peeled, cored, and diced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

For the Cinnamon Roll Filling:

1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/2 cup unsalted butter, softened

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1–2 tablespoons heavy cream (to adjust consistency)

Tools Needed

Large mixing bowl
Whisk
Rolling pin
9×13-inch baking dish
Stand mixer (optional but helpful)
Skillet
Sharp knife or dough cutter
Clean towel or plastic wrap

Cooking Instructions

Step 1: Activate the Yeast
In a small bowl, combine the warm milk (110°F), sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. If the mixture doesn’t foam, your yeast may be expired or the milk too hot.

Step 2: Prepare the Dough
In a large bowl or stand mixer, add the yeast mixture, softened butter, vanilla extract, and eggs. Mix briefly. Slowly add flour and salt, mixing until the dough forms a sticky but workable ball. Knead by hand on a floured surface for 5–7 minutes until smooth and elastic. If dough sticks too much, sprinkle in more flour, 1 tablespoon at a time.

Step 3: First Rise
Transfer dough to a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.

Step 4: Make the Apple Pie Filling
In a skillet, melt 1 tablespoon butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally until apples are tender. Stir in flour to thicken. Remove from heat and cool.

Step 5: Prepare the Cinnamon Sugar Filling
In a bowl, mix together brown sugar and cinnamon. Set aside.

Step 6: Roll Out the Dough
After the first rise, punch down the dough and roll it into a 12×18-inch rectangle on a floured surface.

Step 7: Fill and Roll
Spread softened butter over the dough. Evenly sprinkle the cinnamon-sugar mixture, then spoon the cooled apple mixture over the top.

Step 8: Slice and Second Rise
Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls and place in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes until slightly puffy.

Step 9: Bake
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and the centers are cooked through. If the tops brown too quickly, tent with foil for the last 10 minutes.

Step 10: Make the Frosting
While the rolls bake, beat together the cream cheese, powdered sugar, softened butter, and vanilla extract until smooth. Add heavy cream 1 tablespoon at a time to reach desired consistency.

Step 11: Frost and Serve
Let the rolls cool for about 10 minutes before spreading the cream cheese frosting generously over the top. Serve warm.

Why You’ll Love This Recipe

– Combines two iconic desserts into one

– Warm, spiced apple filling in every bite

– Perfect for brunch, dessert, or holiday mornings

– Soft, fluffy dough with a gooey center

– Easily made ahead and freezer-friendly

– Customizable and fun to bake with kids

Mistakes to Avoid & Solutions

1. Dough doesn’t rise
Ensure your milk is warm (not hot) and that your yeast is fresh. A cool kitchen? Place the bowl near a warm oven.

2. Filling leaks out while slicing
Chill the apple mixture before spreading. This helps it stay put and not squish out when rolling.

3. Overbaking
Check the rolls at 25 minutes. The tops should be golden, and the centers just firm. Overbaking will make them dry.

4. Dense rolls
Don’t skip the second rise. It gives the dough time to relax and expand for that tender texture.

5. Frosting melts off
Wait until the rolls are just warm—not hot—before frosting so it sticks instead of sliding off.

Serving and Pairing Suggestions

– Serve warm as a breakfast centerpiece with hot coffee or chai

– Pair with spiced cider for fall gatherings

– Add a scoop of vanilla ice cream for a dessert twist

– Perfect for brunch buffets or festive holiday mornings

– Serve family-style, directly from the baking dish

Storage and Reheating Tips

Refrigerator: Store cooled rolls in an airtight container for up to 4 days

Freezer: Freeze unfrosted rolls in a sealed container for up to 2 months

Reheat: Microwave individual rolls for 20–30 seconds or warm in the oven at 300°F for 8–10 minutes

Frosting tip: If reheating frosted rolls, cover loosely with foil to avoid melting the frosting into a puddle

FAQs

1. Can I make these the night before?
Yes! Assemble and place the rolls in the pan, then cover and refrigerate overnight. Let them come to room temp and rise for 30–45 minutes before baking.

2. What apples work best for the filling?
Firm apples like Granny Smith or Honeycrisp hold their shape and give a nice tart contrast to the sweet dough.

3. Can I use instant yeast instead of active dry?
Yes, but reduce rise times slightly. Instant yeast activates faster, so check after 40–45 minutes.

4. How can I make these dairy-free?
Swap the butter for plant-based margarine, use almond or oat milk, and skip or replace the cream cheese frosting with a simple glaze made from powdered sugar and non-dairy milk.

5. My dough is too sticky—what should I do?
Add flour 1 tablespoon at a time while kneading until the dough is manageable but still soft.

Tips & Tricks

– Roll dough on parchment for easy cleanup and rolling

– Use dental floss or thread to slice rolls cleanly without squishing them

– Add chopped pecans or walnuts to the apple mixture for crunch

– Lightly butter the edges of the rolls before baking for golden color

– For a bakery-style finish, brush rolls with melted butter right out of the oven

Recipe Variations

Caramel Apple Rolls: Swap brown sugar for caramel sauce in the apple mixture. Drizzle extra caramel on top before serving.

Maple Glazed Rolls: Replace vanilla in the frosting with maple extract and add 1 tablespoon maple syrup for deeper flavor.

Pumpkin Apple Rolls: Add 1/4 cup pumpkin puree and 1 teaspoon pumpkin spice to the dough. Use pumpkin pie spice in place of cinnamon in both fillings.

Gluten-Free Version: Use a gluten-free all-purpose flour blend with xanthan gum. Add 1 extra egg to help bind the dough and handle gently.

Mini Rolls: Divide dough in half and make 24 smaller rolls. Bake 5–7 minutes less and serve as bite-sized treats.

Final Thoughts

Apple Pie Cinnamon Rolls hit that sweet spot between indulgence and nostalgia. They’re soft, sticky in the best way, and layered with textures from tender apples to creamy frosting.

This isn’t the kind of recipe you make in a rush—it’s for slow mornings, shared moments, and the joy of watching something golden rise in the oven. They’re a guaranteed crowd-pleaser. You’ll bake them once—and crave them forever.

Apple Pie Cinnamon Rolls

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Ingredients

For the Dough:

2 ¼ teaspoons active dry yeast
1 cup warm milk 110°F/45°C
½ cup granulated sugar
¼ cup unsalted butter softened
1 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour
1 teaspoon salt

For the Apple Pie Filling:

2 large apples peeled, cored, and diced
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

For the Cinnamon Roll Filling:

1 cup brown sugar packed
2 tablespoons ground cinnamon
½ cup unsalted butter softened

For the Cream Cheese Frosting:

4 ounces cream cheese softened
2 cups powdered sugar
2 tablespoons unsalted butter softened
1 teaspoon vanilla extract
1 –2 tablespoons heavy cream to adjust consistency

Instructions

Activate Yeast – Mix warm milk, sugar, and yeast. Let it sit until foamy.
Make Dough – Combine yeast mixture with butter, vanilla, eggs, flour, and salt. Knead until smooth.
First Rise – Let the dough rise in a greased bowl for 1 hour, until doubled in size.
Cook Apple Filling – Sauté apples with sugar, cinnamon, and nutmeg. Thicken with flour and cool.
Make Cinnamon Filling – Mix brown sugar and cinnamon in a bowl.
Roll Dough – Punch down dough and roll into a 12x18-inch rectangle.
Add Fillings – Spread butter, sprinkle cinnamon-sugar, and top with apple mixture.
Roll and Slice – Roll into a log, cut into 12 rolls, and place in a baking dish. Let rise 30 minutes.
Bake – Bake at 350°F for 25–30 minutes until golden. Cover with foil if browning too fast.
Make Frosting – Beat cream cheese, powdered sugar, butter, vanilla, and cream until smooth.
Frost and Serve – Cool rolls slightly, frost generously, and serve warm.