Best Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls - soft, spiced apple cinnamon rolls stuffed with a homemade apple pie filling, brown sugar swirl, and a cinnamon streusel crumble on top.

August is knocking on the door and honestly, I am not ready. But instead of mourning summer I decided to do what I always do when I don't want to deal with my feelings, which is bake something ridiculous. These Apple Pie Cinnamon Rolls are spice and everything nice, and they are exactly the kind of recipe that eases you into fall without forcing you to accept that pumpkin spice season has technically already begun. Think of it as a warm up lap.

If you are on an apple kick with me right now (no judgment, it is a whole personality trait for a few months a year), you will also want to check out my apple pie cookies, my caramel apple cake, and my apple crisp cheesecake. Consider this the start of your apple era.

Why You'll Love These Apple Pie Cinnamon Rolls

These are not your average cinnamon roll recipe, and they are definitely not your average apple dessert. This one lives at the intersection of both, and it does not apologize for it.

• The dough is soft, pillowy, and gets an overnight cold proof, which means better flavor and zero rushing on baking day
• The apple pie filling is made completely from scratch, so no canned filling sliding around in there
• A brown sugar cinnamon layer underneath the apples means you get depth, not just sweetness
• The streusel on top adds crunch, because a cinnamon roll with zero texture contrast is a missed opportunity
• They reheat beautifully, so leftovers (if you have them, which is unlikely) are just as good the next morning

Ingredient Overview - Apple Pie Cinnamon Rolls

Nothing here is complicated or hard to find, you just need a little patience and a stocked pantry. Here is what you will need to pull this off.

• Bread flour for the dough, which gives you that slightly chewy, sturdy roll structure that all-purpose flour cannot quite deliver
• Instant yeast to get the dough rising without an extra proofing step
• Whole milk, eggs, and softened butter for a rich, tender dough
• Granny Smith apples, peeled and diced small, for the apple pie filling. I use medium Granny Smith apples because they hold their shape and their tartness balances all that sugar
• Brown sugar, granulated sugar, and cinnamon doing double duty in both the filling and the dough
• Cornstarch to thicken the apple mixture into something that actually stays put instead of running off the dough
• Cream cheese and powdered sugar for the frosting, because a naked cinnamon roll is a sad cinnamon roll
• All-purpose flour, brown sugar, and melted butter for the streusel topping

How to Make Cinnamon Roll Dough

Cinnamon roll dough is not scary, it just wants you to be patient with it. Here is the rundown.

• Warm your milk until it is lukewarm, not hot, and whisk it with sugar and instant yeast, then let it sit until foamy
• Add the rest of your ingredients and knead using the dough hook attachment in the bowl of a stand mixer on medium speed until the dough is smooth and elastic
• Let the dough rise at room temperature for an hour, then do one stretch and fold
• Move the covered dough to the fridge for at least two hours, or up to overnight, for a cold proof that builds flavor while you sleep
• While the dough chills, make your apple pie filling so it has time to cool completely before it touches any dough

Common Mistakes

I have made every one of these mistakes at least once so you do not have to.

• Using warm apple filling straight off the stove, which just slides right off the dough instead of staying put
• Overworking the dough, which makes for a tough roll instead of a soft one
• Skipping the cold proof because you are impatient, which I understand, but the payoff in flavor is worth the wait
• Rolling the dough too tightly, which restricts the rise and gives you dense, sad centers
• Cutting uneven strips, which means uneven rolls and some sections finishing before others

How to Fill and Roll Your Dough

Once your dough has chilled and your apple filling is fully cooled, roll the dough into a rectangle on a lightly floured surface, aiming for about a 12x16 inch rectangle. Spread your brown sugar cinnamon mixture evenly over the dough, all the way to the edges, then spoon on about three quarters of your apple pie filling, saving the rest for topping later.

Starting from the long side farthest from you, cut the dough into twelve even strips with a pizza cutter. Roll each strip up loosely into a spiral, tucking in any filling that tries to make a run for it, then arrange the rolls cut side up in a parchment lined dish. Cover with plastic wrap and let them rise in a warm place until puffy, which usually takes about an hour to ninety minutes.

Tips and Tricks - Apple Pie Cinnamon Rolls

• Pour warmed heavy cream over the rolls right before they go in the oven, it soaks down into the layers and keeps everything tender
• Bake at a higher temperature for the first ten minutes, then drop it down so the centers cook through without the tops burning
• You will know they are done when the tops are deep golden brown and the dough springs back when touched
• If you do not have a pot handy, a large skillet works fine for cooking down your apple mixture on medium heat.
• Let the rolls cool at least twenty minutes before frosting or the frosting will slide right off and pool in the pan, patience is the whole secret to these Apple Pie Cinnamon Rolls.
• Serve warm with a scoop of vanilla ice cream on top if you are feeling like this needs to officially become dessert instead of brunch.

Frequently Asked Questions

A few things people always ask me about this apple cinnamon roll recipe, answered here so you do not have to scroll through a hundred comments to find them.

• Can I make the dough ahead of time? Yes, that overnight cold proof in the fridge is built in for exactly that reason
• Do I have to use Granny Smith apples? I recommend them for the tartness and the way they hold their shape, but any firm baking apple will work
• Can I skip the streusel? You can, but you would be robbing yourself of texture, and I do not recommend it
• Why is my apple pie filling too thin? Your cornstarch slurry probably needs another minute over medium heat, it thickens quickly once it gets going
• Can I use a stand mixer on low speed for the frosting instead of medium speed? You can start there to avoid a powdered sugar cloud in your kitchen, then move up once it is incorporated

Storing and Freezing

To store your apple pie cinnamon rolls, place any leftovers in an airtight container and keep them in the fridge for up to three days. A quick reheat in the microwave brings back that fresh baked softness, just add a few extra seconds if you are reheating a fully frosted roll straight from the fridge.

I will save you the trouble of finding out the hard way, these do not freeze well. Between the cream soaked into the dough, the apple filling, and the cream cheese frosting, freezing turns the texture soft and a little sad on the reheat. My advice is to bake these fresh, share them, and let people fight over the pan instead of trying to stash some away for later.

FOR MORE RECIPES LIKE THIS ONE, HERE ARE SOME YOU SHOULD TRY!

• The Best Fall Inspired Apple Crumb Cookies
• The Best Apple Cheesecake Cookies
• Cinnamon Caramel Apple Cake
• Delicious Caramel Apple Cheesecake Bars Recipe
• Mini Apple Cake With Brown Butter Frosting

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Recipe

Apple Pie Cinnamon Rolls

Molly Murphy

soft, spiced apple cinnamon rolls stuffed with a homemade apple pie filling, brown sugar swirl, and a cinnamon streusel crumble on top.

5 from 4 votes

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 rolls

Ingredients

  

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 1 ½ teaspoons instant dry yeast 7g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113g
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ¼ cup heavy whipping cream 60g

For the apple filling

• 5 large apples peeled and small diced cut them into pea size I used granny smith
• 1 tablespoons lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• pinch of salt
• 4 tablespoons corn starch
• ¼ cup cold water

For the brown sugar Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Cinnamon Streusel Topping

• ½ cups all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoons ground cinnamon
• 4 tablespoons unsalted butter melted and cooled
• Pinch of salt

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 7g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is rising, make the apple filling.

For the Apple Filling

• In a large bowl, combine all ingredients except the corn starch and water. Toss until evenly combined.
  5 large apples peeled and small diced, 1 tablespoons lemon juice, ½ cup granulated sugar, ¾ teaspoon ground cinnamon, pinch of salt
• Transfer the apple mixture to a medium-large pot over medium-high heat. Slowly bring to a boil, stirring with a rubber spatula. Make your slurry by adding the cold water to the corn starch; set aside.
  4 tablespoons corn starch, ¼ cup cold water
• As the apples begin to cook, they'll release liquid. About 5 minutes. Once the apples have softened slightly, add the slurry to the mixture, stirring constantly. It should start to thicken after about 30 seconds - if it hasn't, make a little more slurry.
• Remove the apple mixture and transfer to a container. Refrigerate until completely cooled. Filling can be stored in an airtight container in the fridge for up to 1 week.

Filling and Shaping Instructions

• Line a 9x13 baking pan with parchment paper, leaving overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Make sure the apple filling is fully cooled, not warm - if it's warm, it will slide off the dough.
• In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the brown sugar, 2 tablespoons cinnamon, and butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches. Try to keep the edges even so the rolls bake uniformly.
• Spread the brown sugar filling evenly over the dough, using an offset spatula to reach the edges.
• Spread ¾ of the apple filling on top of the cinnamon sugar filling (reserve the rest for topping later).
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter - about 1⅓ inches wide and 12 inches long. Take your time to keep the cuts straight.
• Working one at a time, roll each strip into a loose spiral, starting from the bottom edge and rolling upward. Gently tuck in any escaping filling and keep light, even pressure so each roll stays compact. Pinch the end seam lightly to seal.
• Arrange the rolls cut-side up in the prepared pan, 3 across and 4 down. Leave a little space between them - they'll puff into each other as they rise and bake.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let rise for 60-90 minutes in a warm spot, until puffy and nearly doubled. While the rolls rise, make the streusel.

Cinnamon Streusel Instructions

• Preheat your oven to 350°F. Line a sheet pan with parchment paper.
• In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  ½ cups all-purpose flour, ½ cup packed light brown sugar, 1 teaspoons ground cinnamon, Pinch of salt
• Pour in the cooled melted butter and mix with a fork until clumps form - you want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.
  4 tablespoons unsalted butter melted and cooled
• Spread evenly on the prepared pan and bake for 8-10 minutes, until golden and set. Let cool completely, then break into large pieces.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F (it will need a few minutes to come back up to temp after the streusel).
• Warm the heavy whipping cream just until it loses its chill (about 15-20 seconds in the microwave). Gently pour it evenly over the tops of the risen rolls, letting it soak down into the layers.
  ¼ cup heavy whipping cream 60g
• Bake at 375°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until deep golden brown on top. These rolls take a while to bake since they need time to absorb the cream.
• If the rolls brown too quickly, loosely tent with foil for the last 10 minutes.
• Remove from the oven and let cool for at least 20 minutes before frosting. While cooling, make the cream cheese frosting.

Cream Cheese Frosting

• In the bowl of a stand mixer, beat the butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese softened, ½ cup unsalted butter softened
• With the mixer on low, add the powdered sugar, then the vanilla, cinnamon, and salt. Mix until combined.
  3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Increase to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Once the rolls have cooled slightly, spread or pipe the cream cheese frosting evenly over the tops.
• Drizzle the remaining apple filling on top.
• Generously sprinkle with the streusel crumble. Serve warm or at room temperature.

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