These Apple Pie Cinnamon Rolls are one of those recipes that feel like home to me. They take the cozy sweetness of apple pie and wrap it up in the soft, fluffy layers of a cinnamon roll, two of my favorite comfort bakes rolled into one.
I love making these on slow weekend mornings, especially in the fall when apples are in season and the air is crisp. The smell of cinnamon, apples, and buttery dough baking together fills the whole kitchen and makes my family wander in asking, “When are they ready?”
I think of these Apple Pie Cinnamon Rolls as the kind of bake that makes any gathering feel extra special. They’re a natural fit for Thanksgiving morning, when you want something sweet and comforting before the big meal, or for Christmas brunch, where they feel just as festive as a pie on the table.
They’re also wonderful for cozy fall weekends, when apple season is at its best and you want to fill the kitchen with warm, spiced aromas. I’ve even made them for a casual Saturday breakfast, and they disappeared faster than I could pour the coffee.
If you loved these Apple Pie Cinnamon Rolls, you should try my Pumpkin Cinnamon Rolls for a fall-inspired variation, my Sourdough Cinnamon Rolls for a tangy twist, or my Banana Cinnamon Rolls for a fruity, soft roll that feels like comfort in every bite.
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Ingredients
Dough
whole milk
instant yeast
granulated sugar
eggs
unsalted butter
salt
all-purpose flour
Apple Pie Filling
apples
unsalted butter
lemon juice (optional)
cornstarch
water
nutmeg
cinnamon
Cinnamon Spread
unsalted butter, softened
dark brown sugar
ground cinnamon
Glaze
powdered sugar
milk or cream
vanilla extract
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make dough: Knead soft yeast dough, rise 1–1 ½ hours.
Step 2: Cook filling: Sauté apples in butter, spices, and cornstarch until softened and glossy.
Step 3: Assemble: Roll out dough, spread butter-sugar mixture, add apples, roll up starting at the short ends, slice into 12 pieces.
Alternatively, you can cut the rolled-out dough (pictured) into 12 1-inch strips with a pizza cutter and roll up individually (my preferred method).
Step 4: Bake & glaze: Rise 30 minutes, bake 30-35 minutes, drizzle glaze on warm rolls.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Apples: Use pears or peaches for a different fruit filling.
- Butter: Swap with plant-based butter for a dairy-free option.
- Flour: A 1:1 gluten-free blend can be used if needed.
- Sugar: Light brown sugar works in place of dark brown sugar.
Variations
- Caramel drizzle: Replace the glaze with salted caramel sauce for an extra-indulgent finish.
- Nut topping: Add chopped pecans or walnuts to the apple filling for crunch.
- Mini rolls: Slice smaller pieces and bake in a muffin tin for individual rolls.
- Extra spice: Add cardamom or allspice for deeper fall spice flavor.
Equipment
- Kitchen scale
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- 9x13-inch baking dish
- Sharp knife or bench scraper
- Wire cooling rack
Storage
These sweet rolls are best the day they’re baked, but can be stored covered at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days and reheat before serving.
They also freeze well—wrap baked, cooled rolls tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before glazing.
Overnight Instructions
- Prepare the rolls as directed through the shaping step: mix the dough, let it rise, make the filling, roll up, cut, and arrange in the greased 9×13-inch pan.
- Cover tightly with plastic wrap or a reusable cover, then refrigerate overnight (8–16 hours). The slow, cold rise will develop flavor and keep the dough from over-proofing.
- The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 45–75 minutes until noticeably puffy. If your kitchen is cool, it may take closer to the full 75 minutes.
- Preheat oven to 350°F (175°C) during the last 20 minutes of proofing.
- Bake as directed for 30-35 minutes, until lightly golden on top.
- Frost and serve while warm for the softest, gooeyest rolls.
Audrey's Tip
If you like an even more caramelized filling, let the apples cook an extra 2–3 minutes until lightly golden before cooling and spreading on the dough. It makes the rolls taste like apple pie in cinnamon roll form.
Related
Looking for other recipes like this? Try these:
Apple Pie Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 240 g whole milk 1 cup, warmed to 110°F
- 2 ¼ teaspoon instant yeast 1 packet
- 50 g granulated sugar ¼ cup
- 2 large eggs room temperature
- 113 g unsalted butter ½ cup, softened
- 1 teaspoon salt
- 690 g all-purpose flour 5 ¾ cups, divided
Apple Pie Filling
- 3 medium apples peeled, cored, and finely diced (~2 cups)
- 30 g unsalted butter 2 tbsp
- 1 tablespoon lemon juice optional, keeps apples bright
- 1 teaspoon cornstarch helps thicken apple juices
- 2 teaspoon water to make cornstarch slurry
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
Cinnamon Sugar Filling
- 113 g unsalted butter ½ cup, softened. Salted would work fine too.
- 200 g dark brown sugar 1 cup
- 1 tablespoon ground cinnamon
Vanilla Glaze
- 120 g powdered sugar 1 cup, sifted
- 2–3 tablespoon whole milk or cream
- ½ teaspoon vanilla extract
Instructions
- Make the dough: In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy. Mix in eggs, softened butter, and salt. Add flour gradually, mixing on medium speed with a dough hook until a soft dough forms (5–7 minutes). The dough should be slightly tacky but not sticky. Place in a greased bowl, cover, and rise 1–1 ½ hours until doubled.
- Sauté the apples: In a skillet over medium heat, melt 2 tablespoon butter. Add diced apples and lemon juice (if using). Cook 5–7 minutes, stirring occasionally, until apples soften slightly and release their juices. Stir in cornstarch, cinnamon, and nutmeg. Cook 1–2 more minutes until juices thicken. Remove from heat and let cool while dough rises.
- Prepare the filling base: In a small bowl, mix the softened butter and brown sugar into a spreadable paste.
- Shape the rolls: Punch down dough and roll into a 12x18-inch rectangle on a floured surface. Spread the brown sugar-butter mixture evenly over dough.Spoon the cooled sautéed apples evenly on top. Roll up tightly from the long side into a log and cut into 12 even rolls.Alternatively, you can cut the rolled-out dough (pictured) into 12 1-inch strips with a pizza cutter and roll up individually (my preferred method).
- Second rise: Arrange rolls in a greased 9x13-inch baking dish. Cover and rise again 30–40 minutes, until puffy. Meanwhile, preheat oven to 350°F (175°C).
- Bake: Bake rolls for 30–35 minutes, until golden brown and bubbling around the apples. If they brown too quickly, tent with foil.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.
Notes
-
Prepare the rolls as directed through the shaping step: mix the dough, let it rise, make the filling, roll up, cut, and arrange in the greased 9×13-inch pan.
-
Cover tightly with plastic wrap or a reusable cover, then refrigerate overnight (8–16 hours). The slow, cold rise will develop flavor and keep the dough from over-proofing.
-
The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 45–75 minutes until noticeably puffy. If your kitchen is cool, it may take closer to the full 75 minutes.
-
Preheat oven to 350°F (175°C) during the last 20 minutes of proofing.
-
Bake as directed for 30-35 minutes, until lightly golden on top.
-
Frost and serve while warm for the softest, gooeyest rolls.
Cecily Marwood says
Lovely recipe — clear and cozy. Quick question: when you roll the dough into 12 pieces by cutting into strips, do you find the texture different than rolling from the short end? Also, any tip for preventing the apple filling from leaking during the final rise? Thanks!
Audrey says
Hi Cecily! No, I don't notice a difference in the final result's texture when I cut them into strips, however it does make for "neat" rolls with minimal squishing/smearing. You can do it either way, whichever you prefer will be great. The apple filling might leak a little during the rise, but I minimize that by rolling it up tightly. to hold it in there. Some of the juices will inevitably come out especially during baking but that makes for a yummy caramelized bottom!