Introduction

Apple Pie Cinnamon Rolls combine the warm spice of cinnamon rolls with the comforting flavors of apple pie. These soft, tender rolls are filled with a spiced apple compote and topped with a crumbly oat crisp and cream cheese frosting, perfect for a special breakfast or dessert treat.

A white baking dish holds nine cinnamon rolls arranged in three rows of three. The rolls have a golden-brown spiral dough base with dark cinnamon filling. Five rolls in the middle and top layers are thickly covered with white icing and topped with chunky brown streusel, and some apple pieces are visible in the topping. Four rolls around the edges remain uncovered, showing the smooth spiral texture. The bottom right roll is cut, with a silver serving spatula placed under it. Bright red apples with green leaves are scattered around, placed on a white marbled surface. A white cloth is loosely spread near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Apple Filling & Topping: 7 large apples (peeled & diced, about 11 cups), 1/4 cup salted butter (56 grams), 1/2 cup light brown sugar (110 grams), 1 tbsp lemon juice, 2 1/2 tsp cinnamon (6 grams), 1 tsp nutmeg (3 grams), 1/2 tsp ground cloves, 1/4 tsp allspice, pinch of salt, 1/2 tsp vanilla extract, 2 tsp corn starch, 2 tsp water
For the Cinnamon Roll Dough: 1/2 cup salted butter, melted (113 grams, 115℉), 1 cup warm milk (240 mL, 115℉), 2 large eggs (lightly beaten, room temperature), 1/3 cup granulated sugar (70 grams), 2 1/2 tsp instant yeast (9 grams), 3/4 tsp salt, 4 cups + 1 tbsp all-purpose flour (528 grams)
For the Crisp Topping: 1/4 cup all-purpose flour (33 grams), 1/2 cup old-fashioned whole rolled oats (52 grams), 1/4 cup light brown sugar (55 grams), 1/8 tsp salt, 1/2 tsp cinnamon, 1/4 cup salted butter, cold (56 grams)
For the Caramel Apple Cider Sauce: 1/2 cup salted butter, very softened (113 grams), 3/4 cup dark brown sugar (165 grams), 2 tsp cinnamon, pinch of salt, 2 tbsp boiled apple cider, 1 tsp vanilla extract, 2 tbsp heavy cream
For the Cinnamon Filling: 1/2 cup salted butter, softened (113 grams), 3/4 cup light brown sugar (165 grams), 2 tbsp cinnamon, 1/4 tsp nutmeg, pinch of salt, 1/2 tsp vanilla extract, 1/3 cup heavy cream (80 grams, for pouring over rolls, not mixed)
For the Frosting: 6 ounces cream cheese, softened (170 grams), 1 cup powdered sugar (115 grams), 1 tsp vanilla extract, pinch of salt, 1/8 tsp cinnamon (adjust to taste), 2-3 tbsp milk or heavy cream

Instructions

Step 1: Make the apple filling and topping by combining all apple filling ingredients in a medium pan over medium-high heat. Cook for 8–10 minutes, stirring frequently until apples reach desired tenderness. If the liquid evaporates, add a splash of cider or water. Thicken by mixing cornstarch and water, then stirring into the filling and cooking for 30–60 seconds. Set aside.
Step 2: Prepare the dough by whisking melted butter, warm milk, eggs, sugar, yeast, and salt in a stand mixer bowl. Add flour and mix on low until flour disappears. Rest dough for 5 minutes, then knead on low speed for 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
Step 3: While the dough rises, preheat oven to 350℉ and prepare the crisp topping by mixing flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into the mixture until crumbly. Spread on parchment-lined sheet pan and bake for 12–16 minutes, stirring halfway, until golden. Set aside to cool.
Step 4: Make the caramel apple cider sauce by beating butter, brown sugar, cinnamon, salt, boiled cider, vanilla extract, and heavy cream until combined. Spread evenly in a greased 9×13 inch pan.
Step 5: Prepare the cinnamon filling by beating butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until creamy. Set aside.
Step 6: After dough has risen, flour a counter and roll dough to about 14×22 inches. Spread cinnamon filling evenly over dough, then dot 1 1/2 cups of the apple filling on top. Cut the dough into strips about 1 3/4 inches thick, roll each strip into a roll, and arrange them in the prepared pan over the caramel sauce. Cover loosely and let rise until puffy and indent holds when poked (30–40 minutes).
Step 7: Once risen, pour warmed heavy cream evenly over the rolls. Bake at 350℉ for 40–46 minutes until golden and cooked through. Use an instant-read thermometer to check for 205–210℉ in the center. If underdone, bake a few minutes longer.
Step 8: Make the frosting by beating cream cheese, powdered sugar, vanilla, salt, cinnamon, and milk or cream until smooth and creamy. Thin with additional milk if desired.
Step 9: Frost warm rolls immediately, then top with remaining apple filling and a sprinkle of crisp topping. Serve and enjoy!

Tips & Variations

Make the apple filling up to 3 days ahead and store it in the fridge for convenience.
Use a roasting apple like Granny Smith or Honeycrisp for the best texture and flavor in the filling.
For a quicker option, roll the dough into a log and slice rolls instead of cutting strips.
If the dough seems sticky, lightly flour your work surface but avoid adding too much flour to keep the rolls soft.
Adjust cinnamon and nutmeg amounts in the filling and frosting to suit your spice preference.

Storage

Store leftover apple pie cinnamon rolls in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or oven to restore softness. These rolls are best enjoyed fresh but reheat well and retain their flavor when warmed up.

How to Serve

The image shows a close-up of a thick slice of cinnamon roll on a white plate, placed on a white marbled surface. The cinnamon roll has multiple layers starting with a soft, fluffy dough base that is light beige with dark cinnamon swirls inside. There is a creamy, slightly melted icing layer on top, which is thick and off-white in color. On top of the icing, there are generous chunks of caramelized apple in a rich brown sauce with a slightly glossy texture, along with a crunchy sprinkle of brown crumb topping. A silver fork rests on the plate, partially under the roll. The background is softly blurred with red apples and green leaves visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

Fresh apples are best for texture, but thawed, drained frozen apples can work in a pinch. Just make sure to remove excess moisture before cooking to avoid a watery filling.

How do I know when the dough has risen enough?

The dough should double in size and hold an indent when you gently press your fingertip into it. If the dough springs back quickly, it needs more time to rise.