Apple Pie Cinnamon Rolls bring together two of my favorite treats in one warm, sweet package. Imagine soft, fluffy cinnamon rolls swirled with a gooey apple pie filling, complete with tender apple chunks and a touch of cinnamon spice. These rolls are a delightful mix of doughy goodness and classic apple pie flavors, perfect for breakfast or a cozy snack.
I love making these cinnamon rolls when I want something extra special but still homey and comforting. The cinnamon and apple combo always fills the kitchen with the most inviting smell, and I swear it makes everyone smile before they even take a bite. One tip I have is to make sure the apple filling is a bit thick so it doesn’t get too runny while baking—this helps keep each roll nice and neat without losing that luscious apple touch.
My favorite way to enjoy these apple pie cinnamon rolls is fresh out of the oven with a drizzle of sweet glaze on top. They pair perfectly with a cup of coffee or a glass of cold milk for a simple but satisfying treat. Whenever I bring these to gatherings, they’re always the first to disappear, and I love how they make any morning feel extra cozy and cheerful.
Key Ingredients & Substitutions
All-purpose flour: This is great for a soft, tender dough. For a healthier twist, you can try half whole wheat flour, but keep an eye on the dough texture—it may be a bit denser.
Apples: I like using Granny Smith for their tartness and firmness, which hold up well when cooked. Fuji or Honeycrisp are sweeter options. If fresh apples aren’t available, you can use frozen diced apples—just thaw and drain well.
Yeast: Active dry yeast is common and easy to find. Instant yeast or bread machine yeast works too. Just adjust rising times slightly if using instant yeast; it works faster.
Cinnamon & sugars: Brown sugar adds moisture and depth of flavor to the swirl. If you don’t have brown sugar, white sugar with a pinch of molasses or maple syrup can work. Use ground cinnamon for warm spice, or mix in a little ground nutmeg for variety.
Butter: Unsalted butter gives the best flavor control, but you can use salted if that’s all you have—just skip the added salt in the dough or reduce it a bit.
Glaze: Powdered sugar-based glaze is classic, but you can swap milk for cream for a richer glaze. For a dairy-free option, use almond or oat milk.
How Do I Make the Perfect Soft and Fluffy Dough?
Getting soft, fluffy cinnamon roll dough starts with yeast and kneading:
- Milk temperature: Make sure the milk is warm (about 110°F/43°C). Too hot will kill the yeast; too cold won’t activate it well.
- Yeast activation: Let the yeast bloom in warm milk until foamy. This confirms it’s alive and ready to work.
- Kneading: Knead the dough on a floured surface for 8-10 minutes. The dough should become smooth and slightly elastic.
- Rising: Let it rise in a warm place, covered, until doubled in size. This can take 1-1.5 hours depending on room temperature.
- Second rise: After shaping rolls, allow another rise so the rolls get soft and puffy before baking.
Patience during rising times and gentle handling will make your rolls beautifully soft and tender every time.
Equipment You’ll Need
- Mixing bowls – handy for making dough and mixing fillings without mess.
- Whisk or fork – great for blending wet ingredients and the glaze smoothly.
- Rolling pin – helps you roll out the dough evenly to the right size and thickness.
- Sharp knife or dental floss – to cut the rolled dough into neat, even slices.
- Skillet or saucepan – for cooking the apple filling until thick and tender.
- Baking dish or pan – fits the rolls comfortably while they bake and rise.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches for a different fruity twist that’s just as sweet and juicy.
- Add chopped pecans or walnuts to the filling or sprinkle on top for extra crunch and nutty flavor.
- Stir a pinch of ground nutmeg or cardamom into the cinnamon sugar to brighten the spices.
- Try cream cheese frosting instead of glaze for a richer, tangy topping that pairs great with apple.
Apple Pie Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
For the Apple Filling:
- 2 medium apples (e.g., Granny Smith or Fuji), peeled, cored and finely diced
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter
- 1 tsp lemon juice (optional)
- 1 tbsp cornstarch
For the Cinnamon-Sugar Swirl:
- 1/3 cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp softened unsalted butter
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 2.5 to 3 hours total, including about 20 minutes active preparation, 1 to 1.5 hours for the first dough rise, 30-45 minutes for the second rise, and 25-30 minutes baking time. Plus, a few minutes to cook the apple filling and prepare the glaze.
Step-by-Step Instructions:
1. Make the Dough:
Start by mixing the yeast into warm milk and let it sit for 5-10 minutes until it’s bubbly. Then, in a large bowl, combine the flour, sugar, and salt. Add the egg, melted butter, and the yeast mixture. Stir everything together until you get a sticky dough.
2. Knead and Let Dough Rise:
Turn your dough onto a floured surface and knead it for 8-10 minutes, until it’s smooth and elastic. Place it into a greased bowl, cover it, and leave it to rise in a warm spot until it doubles in size – about 1 to 1.5 hours.
3. Prepare the Apple Filling:
While the dough rises, cook the diced apples with butter, sugar, cinnamon, and lemon juice in a skillet over medium heat. Cook for 5-7 minutes until the apples soften. Stir in cornstarch until the mixture thickens, then remove from heat and let it cool.
4. Roll Out the Dough:
After your dough has risen, punch it down gently. Roll it out on a floured surface to a large rectangle, about 16 by 12 inches.
5. Add Cinnamon Sugar and Apple Filling:
Spread softened butter evenly onto the dough. Sprinkle the cinnamon sugar mixture over the butter, then spread the cooled apple filling on top.
6. Roll and Cut the Dough:
Carefully roll the dough tightly from the long edge into a log. Cut this log into 9 to 12 slices of equal size.
7. Let the Rolls Rise Again:
Place the rolls in a greased or parchment-lined pan with some space between them. Cover and let them rise for 30-45 minutes until they puff up nicely.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown and cooked all the way through.
9. Prepare and Add Glaze:
While the rolls bake, whisk together powdered sugar, milk, and vanilla into a smooth glaze. When the rolls come out of the oven, drizzle the glaze over them generously while they’re still warm.
10. Serve and Enjoy:
Serve warm and enjoy the cozy mix of sweet cinnamon, tender apples, and soft dough in these delicious apple pie cinnamon rolls!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen diced apples! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a soggy filling.
How Can I Make These Cinnamon Rolls Ahead of Time?
You can prepare the rolls up to the second rise, then cover and refrigerate overnight. The next morning, let them come to room temperature and rise a bit before baking as directed.
What’s the Best Way to Store Leftover Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them gently in the microwave or oven before serving.
Can I Substitute the Milk in the Dough and Glaze?
Absolutely! You can use any milk substitute like almond, oat, or soy milk. Just keep the temperature warm for activating yeast and to thin the glaze properly.
