Apple Pie Cinnamon Rolls

Warm, gooey, and filled with spiced apple goodness, apple pie cinnamon rolls are one of those treats that can easily become a household favorite. Think of them as the perfect mash-up between a classic apple pie and those soft, bakery-style cinnamon rolls we all love. They’re sweet, cozy, and just the right kind of indulgence to enjoy with a cup of coffee or tea on a cool afternoon.

Homemade apple cinnamon rolls are especially perfect during the fall months when apples are at their peak and the craving for warm, comforting baked goods really kicks in. But honestly? They’re just as good any time of year. The apples bring a fresh, fruity twist to the traditional cinnamon roll, while the cinnamon-sugar swirl and soft dough keep that familiar, comforting vibe intact. It’s like having the best of both worlds in one bite.

What makes these fall cinnamon rolls stand out from other apple dessert recipes is the way the apples are cooked down until tender, then layered inside the rolls with brown sugar and cinnamon. As the rolls bake, the apples caramelize slightly, blending with the cinnamon filling to create an irresistible apple cinnamon dessert that’s both rich and cozy. Top them with a simple glaze or cream cheese frosting, and you’ve got a dessert that feels just as special for a holiday gathering as it does for a lazy Sunday morning.

The best part? These rolls aren’t difficult to make, and the results are so rewarding. Whether you’re serving them as a brunch centerpiece, bringing them along to a family get-together, or simply treating yourself at home, apple pie cinnamon rolls are guaranteed to bring smiles (and maybe even requests for seconds). They capture the essence of apple pie but in a softer, fluffier, and more sharable form.

Why You’ll Love It

• Two desserts in one – You get all the cozy flavors of apple pie wrapped up in the soft, gooey texture of cinnamon rolls. It’s the ultimate mash-up.
• Perfect for fall – These fall cinnamon rolls are packed with warm spices and apples, making them a seasonal favorite for chilly mornings or autumn gatherings.
• Great for sharing – Whether it’s brunch with friends, a family breakfast, or a holiday dessert table, apple cinnamon rolls are always a crowd-pleaser.
• Customizable sweetness – You can top them with a light glaze for just a touch of sweetness or go all-in with cream cheese frosting for a decadent finish.
• Make-ahead friendly – Prep the rolls the night before, and all you have to do is pop them in the oven the next day for fresh, bakery-style apple dessert rolls.

Ingredient List

For the Dough

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk (about 110°F)
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter, softened
• 2 large eggs
• ½ tsp salt

For the Apple Filling

• 3 medium apples (peeled, cored, diced)
• 2 tbsp unsalted butter
• ½ cup brown sugar (packed)
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp lemon juice

For the Cinnamon-Sugar Layer

• ½ cup brown sugar (packed)
• 2 tsp ground cinnamon
• ¼ cup unsalted butter, softened

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk (or cream)
• ½ tsp vanilla extract

Ingredient Notes

• Apples – Go for crisp, slightly tart varieties like Granny Smith or Honeycrisp. They hold up beautifully and balance the sweetness.
• Yeast – Make sure it’s fresh! Expired yeast won’t let your dough rise properly.
• Butter – Unsalted is best so you can control the saltiness of the rolls.
• Brown sugar – Dark brown sugar gives a deeper, molasses flavor, but light brown works too.
• Cinnamon – Use a good-quality cinnamon since it’s the star of the flavor here.
• Powdered sugar glaze – Keep it light for a subtle sweetness, or swap for cream cheese frosting if you want something richer.

Kitchen Equipment Needed

• Large mixing bowl – For combining the dough ingredients. I love using a glass bowl so I can easily see the dough rising.
• Stand mixer with dough hook (optional) – Makes kneading so much easier, but you can also do it by hand.
• Rolling pin – Essential for rolling the dough into an even rectangle before filling.
• Sharp knife or bench scraper – For slicing the cinnamon rolls cleanly without squishing them.
• 9×13 baking dish – Perfect size for holding the rolls while they bake and expand.
• Small saucepan – To cook down the apple filling until tender and caramelized.
• Wooden spoon or spatula – Handy for stirring the filling and spreading the cinnamon-sugar mixture.
• Measuring cups and spoons – Accuracy makes a big difference in baking.
• Whisk – For making a smooth glaze without lumps.

Instructions

1. Prep & Proof the Yeast (5–10 minutes)

1. Warm the milk to 105–110°F (40–43°C)—it should feel pleasantly warm, not hot.
2. Pour the milk into a large mixing bowl, sprinkle in the yeast, and stir in 1 teaspoon of the measured granulated sugar (this helps wake up the yeast).
3. Let it sit 5–10 minutes until foamy on top.
   Pro Tip: If there’s no foam, your yeast may be expired or the milk was too cool/hot—start over for a reliable rise.

2. Make the Dough (3–4 minutes)

1. Add the remaining granulated sugar, eggs, and softened butter to the yeast mixture; whisk or mix until mostly smooth.
2. Add flour and salt. Start mixing with a spatula (or stand mixer with a dough hook) until a shaggy dough forms.
   Pro Tip: The dough should be soft and slightly tacky, not wet. If it’s sticking heavily to your hands, dust in 1–3 tablespoons more flour—just enough to handle.

3. Knead the Dough (8–10 minutes)

1. Knead by hand on a lightly floured surface or on medium-low in a stand mixer.
2. Stop when the dough is smooth, elastic, and bounces back when gently pressed.
   Pro Tip: Do a quick windowpane test—stretch a small piece; if it thins without tearing and light peeks through, you’re there.

4. First Rise (60–90 minutes)

1. Lightly oil a clean bowl. Place the dough inside, turning once to coat.
2. Cover with a towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size (about 60–90 minutes).

5. Cook the Apple Filling (10–12 minutes + cool)

1. In a small saucepan over medium heat, melt butter.
2. Stir in diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
3. Cook, stirring often, until the apples are tender and the mixture is thick and glossy, about 10–12 minutes.
4. Transfer to a plate to cool completely (warm filling can melt the butter in the dough).
   Pro Tip: Keep cooking until most of the liquid evaporates—a thick filling prevents soggy rolls.

6. Mix the Cinnamon-Sugar Layer (1 minute)

1. In a small bowl, combine brown sugar and cinnamon; set aside.
2. Make sure the softened butter is ready for spreading.

7. Roll Out the Dough (2–3 minutes)

1. Punch down the risen dough and turn it onto a lightly floured surface.
2. Roll into a 12×18-inch (30×45 cm) rectangle, about ¼ inch (6 mm) thick, with the long side facing you.

8. Fill the Dough (2–3 minutes)

1. Spread the rectangle with the softened butter, leaving a ½-inch border on the far long edge.
2. Sprinkle the cinnamon-sugar evenly over the butter.
3. Distribute the cooled apple filling in a thin, even layer.
   Pro Tip: Keep the apples in an even layer—thick mounds make rolling uneven and can cause gaps.

9. Roll It Up (1–2 minutes)

1. Starting from the long edge closest to you, roll the dough tightly into a log.
2. Pinch the seam to seal and turn the log seam-side down.
   Pro Tip: Use the rolling pin or parchment under the dough to help lift and roll evenly for tight, uniform spirals.

10. Slice the Rolls (2–3 minutes)

1. Trim the uneven ends if needed.
2. Slice into 12 equal pieces (about 1½ inches each).
   Pro Tip: Use unflavored dental floss—slide it under the log, cross the ends, and pull to cut clean slices without squishing.

11. Second Rise (30–45 minutes)

1. Arrange the slices in a greased 9×13-inch baking dish, leaving just a bit of space between each.
2. Cover and let rise until puffy and touching, about 30–45 minutes in a warm spot.

12. Bake (22–28 minutes)

1. Preheat the oven to 350°F (175°C) while the rolls finish rising.
2. Bake on the middle rack until the tops are light golden and the centers are set, 22–28 minutes.
3. If the tops brown too quickly, tent loosely with foil for the last few minutes.
   Pro Tip: A center roll should register around 190°F (88°C) on an instant-read thermometer—done but still soft.

13. Make the Glaze (1–2 minutes)

1. In a bowl, whisk powdered sugar, vanilla, and 2 tablespoons milk until smooth.
2. Adjust: add a few drops more milk for a drizzle consistency or a little powdered sugar for thicker.
   Pro Tip: Whisk continuously to prevent lumps and a grainy finish.

14. Finish & Serve (5–10 minutes)

1. Let rolls cool 10 minutes in the pan so the glaze doesn’t melt away.
2. Drizzle or spread the glaze over warm rolls.
3. Serve warm and enjoy those cozy layers of apple-cinnamon goodness.

Tips and Tricks for Success

• Use fresh yeast – Always check the date; old yeast won’t give you that fluffy rise.
• Warm spot hack – If your kitchen is cool, place the covered dough in an off oven with just the light on—it creates the perfect proofing environment.
• Cool the apple filling – Adding hot filling will melt the butter layers and make the dough hard to roll.
• Roll evenly – Apply gentle, even pressure with the rolling pin to keep the dough uniform in thickness.
• Don’t overcrowd – Space rolls slightly apart in the pan so they can expand and bake evenly.
• Glaze timing – Glaze while warm (not hot) for a pretty drizzle that doesn’t completely melt away.

Ingredient Substitutions and Variations

• Apples – Swap Granny Smith with Honeycrisp or Fuji for a sweeter filling.
• Flour – Use bread flour for chewier rolls or half whole wheat for a slightly nutty flavor.
• Sugar – Substitute coconut sugar for a more caramel-like sweetness.
• Spices – Add cardamom, cloves, or pumpkin pie spice for a deeper fall flavor.
• Glaze – Switch to cream cheese frosting for a richer, tangier finish.
• Add-ins – Mix in chopped pecans or walnuts with the apple filling for crunch.
• Caramel version – Drizzle with warm caramel sauce instead of glaze for extra indulgence.
• Mini rolls – Slice thinner and bake in a muffin tin for bite-sized apple cinnamon desserts.

Serving Suggestions

• Weekend brunch centerpiece – These homemade apple cinnamon rolls shine alongside scrambled eggs, bacon, and fresh fruit for a cozy weekend spread.
• Coffee pairing – I love enjoying one warm with a cup of strong coffee or a chai latte—it feels like a café treat at home.
• Holiday breakfast – Serve these fall cinnamon rolls on Thanksgiving or Christmas morning with orange juice and a festive fruit salad.
• Dessert twist – Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent apple cinnamon dessert.
• Afternoon snack – A warm roll with a cup of tea is the perfect pick-me-up on chilly afternoons.

Storage and Reheating Instructions

• Room temperature – Store cooled rolls in an airtight container for up to 2 days.
• Refrigerator – Keep covered in the fridge for up to 5 days; best if reheated before serving.
• Freezer – Freeze baked (and cooled) rolls individually wrapped in plastic, then placed in a freezer bag for up to 2 months.
• Reheating (microwave) – Warm a roll for 20–30 seconds for soft, gooey goodness.
• Reheating (oven) – Place rolls in a covered dish, warm at 300°F (150°C) for about 10 minutes to revive freshness without drying.

Frequently Asked Questions

Can I make these apple pie cinnamon rolls ahead of time?

Yes! You can prepare the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking.

What’s the best apple to use?

Granny Smith is my go-to because it’s tart and holds its shape well, but Honeycrisp or Fuji add a sweeter twist if that’s what you prefer.

Do I need a stand mixer to make the dough?

Not at all. A stand mixer makes kneading easier, but you can absolutely knead by hand—it just takes a little extra arm power.

Can I freeze the rolls before baking?

Yes. After slicing the rolls and placing them in the dish, freeze until solid, then wrap tightly. When ready to bake, thaw overnight in the fridge, let rise, and bake as directed.

How do I stop my rolls from turning out dry?

Don’t overbake—check them around the 22-minute mark. Pull them when they’re golden on top and still a little soft in the center.

Can I use store-bought dough instead?

Yes! If you’re short on time, you can use refrigerated crescent dough or pizza dough as a shortcut. It won’t be as fluffy as homemade, but still tasty.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!