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Overhead picture of a hand holding an apple pie cinnamon roll with more cinnamon rolls in the background.

Apple Pie Cinnamon Rolls

Audrey Grubb
Apple Pie Cinnamon Rolls are fluffy rolls filled with buttery cinnamon sugar and spiced apples, finished with a sweet glaze. They’re cozy, festive, and perfect for holidays, brunch, or fall baking.
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Prep Time 30 minutes
Cook Time 35 minutes
rest time 2 hours
Total Time 3 hours 5 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 540 kcal

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

Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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.
Storage: Apple Pie Cinnamon 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.

Nutrition

Calories: 540kcalCarbohydrates: 81gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 212mgPotassium: 175mgFiber: 3gSugar: 35gVitamin A: 568IUVitamin C: 1mgCalcium: 62mgIron: 3mg
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