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Apple Pie Cinnamon Rolls Recipe

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★★★★★

4.9 from 73 reviews

These Apple Pie Cinnamon Rolls combine the comforting flavors of classic cinnamon rolls with a luscious apple pie filling and topping. Soft, fluffy dough is layered with a spiced cinnamon filling, juicy cooked apples, and finished with a crisp oat topping and creamy frosting, making the perfect treat for breakfast or dessert.

Ingredients

Scale

Apple Filling & Topping

  • 7 large apples, peeled & diced (about 11 cups or 1130 grams)
  • 1/4 cup salted butter (56 grams)
  • 1/2 cup light brown sugar, packed (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

Cinnamon Roll Dough

  • 1/2 cup salted butter, melted and warmed to 115℉ (113 grams)
  • 1 cup warm milk, 115℉ (240 mL)
  • 2 large eggs, lightly beaten and at 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)

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, packed (55 grams)
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup salted butter, cold (56 grams)

Caramel Apple Cider Sauce

  • 1/2 cup salted butter, very softened (113 grams)
  • 3/4 cup dark brown sugar, packed (165 grams)
  • 2 tsp cinnamon
  • Pinch of salt
  • 2 tbsp boiled apple cider
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Cinnamon Filling

  • 1/2 cup salted butter, softened (113 grams)
  • 3/4 cup light brown sugar, packed (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 the rolls, warmed

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, up to 1/2 tsp)
  • 2–3 tbsp milk or heavy cream

Instructions

  1. Make the Apple Filling & Topping: Add all apple filling ingredients except corn starch and water to a medium pan over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until apples are tender. If liquid evaporates too much, add a splash of cider or water. To thicken, dissolve 2 tsp corn starch in 2 tsp water, stir into filling, and cook 30-60 seconds until thickened. Remove from heat and set aside.
  2. Make the Dough & First Rise: In a stand mixer bowl, whisk together melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Switch to paddle attachment and add flour, mixing on low speed until flour is incorporated and dough is shaggy. Let rest 5 minutes. Replace paddle with dough hook and knead on low speed (1-2) for 5-7 minutes until dough is smooth and elastic but slightly slack. Transfer dough to a spray-coated bowl, cover loosely, and let rise in a warm place for about 1 hour until doubled and indent holds when poked.
  3. Make the Crisp Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. In a bowl, whisk flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into cubes and cut into dry mix with pastry blender or forks until crumbly. Spread mixture evenly on pan and bake 12-16 minutes, stirring halfway through and pushing edges toward center to avoid burning. Remove and cool.
  4. Make the Caramel Apple Cider Sauce: In a medium bowl, beat butter, brown sugar, cinnamon, salt, boiled apple cider, vanilla extract, and heavy cream until well combined. Spray a 9×13 inch pan with nonstick spray and evenly spread the sauce on the bottom.
  5. Make the Cinnamon Filling: In a medium bowl, beat softened butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract on medium-high speed until creamy and well combined.
  6. Assemble the Rolls: Once dough has risen, generously flour a counter and roll dough into approximately 14×22 or up to 15×24 inches rectangle. Evenly dot cinnamon filling over dough surface and gently spread to edges. Top with 1 1/2 cups of the apple filling. Slice dough lengthwise into 1 3/4 inch strips. Roll each strip into a cinnamon roll and place in the prepared 9×13 pan over the caramel sauce. Use smaller pieces from ends to roll into a final cinnamon roll and place in center. Cover loosely with a kitchen towel and let rise 30-40 minutes until rolls have puffed and indent holds when poked. Preheat oven to 350℉.
  7. Bake: Pour warmed heavy cream over and between the rolls. Bake 40-46 minutes until golden brown and centers set. An instant-read thermometer inserted in center should register 205-210℉. If dough sticks to thermometer, bake a few minutes longer.
  8. Make the Frosting: Beat softened cream cheese, powdered sugar, vanilla, salt, and cinnamon in a bowl on medium-high speed until creamy. Thin with 2-3 tablespoons milk or heavy cream as desired, mixing less if a thicker frosting is preferred.
  9. Serve and Store: Immediately frost warm rolls, top each with a generous spoonful of apple topping, and sprinkle with crisp topping. Serve fresh. Store leftovers in airtight container in fridge for 2-3 days; gently reheat before serving.

Notes

  • Use warm milk and melted butter at about 115℉ for optimal yeast activation.
  • The apple filling and topping can be made up to 3 days ahead and stored in the fridge.
  • Rolling dough into strips and rolling individually is easier than rolling into a log and slicing.
  • Adjust frosting cinnamon amount to taste; adding more cinnamon enhances apple pie flavor.
  • Reheat leftover rolls gently to preserve texture; best enjoyed fresh.
  • Temperature and rise times may vary depending on room temperature; dough should double and hold indent when poked.

Keywords: apple pie cinnamon rolls, apple cinnamon rolls, cinnamon roll recipe, apple filling cinnamon rolls, breakfast rolls, sweet rolls

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