Apple Pie Cinnamon Rolls are a delightful mix of two classic treats rolled into one—soft, fluffy cinnamon rolls filled with sweet, spiced apple pie filling. Each bite brings together the warmth of cinnamon, the tender apples, and that irresistible gooey swirl all wrapped up in soft dough.
I love making these when I want something a little extra special for breakfast or brunch. They fill the house with the smell of apple and cinnamon, which instantly makes everything feel cozy and welcoming. Plus, the apple filling inside keeps each roll nice and moist, making them a favorite for both kids and adults.
My favorite way to enjoy these is fresh out of the oven with a drizzle of cream cheese glaze on top. It adds just the right touch of sweetness without overpowering the delicious apple and cinnamon flavors. These rolls are perfect for sharing at holiday mornings or any weekend when you want to treat yourself and those you love.
Key Ingredients & Substitutions
Yeast: Active dry yeast is what I use for fluffy dough. If you don’t have that, instant yeast works too—just add it directly to the flour without proofing.
Apples: Granny Smith or Honeycrisp apples are my favorites because they hold their shape when cooked. If you want a softer filling, go with Fuji or Gala.
Brown Sugar & Spices: Brown sugar adds that deep sweetness, and cinnamon is the soul of these rolls. Nutmeg is optional but adds warmth. You can skip nutmeg if you’re not a fan.
Butter: Melted butter in dough gives softness, and softened butter spreads easily on the dough for the filling. Use plant-based butter as a dairy-free option.
Nuts: Walnuts or pecans add crunch but are optional. You can leave them out or swap for chopped almonds or skip the nuts for nut allergies.
Glaze: The glaze adds a sweet touch. Cream cheese glaze is my favorite—it gives a slight tang. You can keep it simple with powdered sugar and milk if you prefer.
How Do I Get Soft, Fluffy Rolls with Perfect Apple Filling?
Start by proofing your yeast in warm milk (not too hot) until foamy—that means your yeast is active and ready. Knead the dough well on a floured surface for 8-10 minutes until it’s smooth and elastic; this develops gluten, which helps rolls rise and stay soft.
Cook your apples just until tender, not mushy, so they keep some texture inside the rolls. Let the filling cool before spreading so it doesn’t make the dough soggy.
When rolling, keep the dough close but don’t squeeze the filling out. Cut the rolls evenly and give them a second rise; this extra resting makes them puff beautifully in the oven.
- Use warm milk (110°F/43°C) to activate yeast properly.
- Knead dough well to build elasticity and softness.
- Cook apples gently to keep their bite and flavor.
- Let filling cool before assembling to avoid sogginess.
- Give rolls a second rise for fluffier texture.
- Bake until golden, then add glaze while warm for best flavor.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise.
- Wooden spoon or stand mixer with dough hook – makes kneading easier and less messy.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- 9-inch square baking pan – holds the rolls snugly while they rise and bake evenly.
- Small saucepan – for cooking the apple filling gently on the stove.
- Whisk or fork – great for mixing the glaze until smooth.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches for a different fruity twist that’s still soft and sweet.
- Add raisins or dried cranberries to the filling for bursts of tartness and texture.
- Stir in chopped caramel bits or drizzle caramel sauce over the rolls before baking for extra indulgence.
- Try adding a pinch of ground ginger or cardamom to the cinnamon mixture for a warm, cozy spice variation.
Apple Pie Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm whole milk (around 110°F/43°C)
- ¼ cup granulated sugar
- 4 tbsp unsalted butter, melted and cooled
- 1 large egg, room temperature
- 3 cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
For the Apple Pie Filling and Cinnamon Swirl:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Optional: 2 oz cream cheese, softened (for a cream cheese glaze)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise, and 25-30 minutes for baking. Including cooling and glazing, plan for around 2.5 to 3 hours total. It’s perfect to start in the morning to enjoy warm rolls by brunch!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm milk and let it sit for 5 minutes until bubbly. In a big bowl, mix sugar, melted butter, egg, and salt. Add the yeast mixture, then slowly add flour until a sticky dough forms. Knead it well on a floured surface for about 8-10 minutes until smooth. Place the dough in a greased bowl, cover it loosely, and let it rise in a warm spot until doubled—about 1 to 1.5 hours.
2. Prepare the Filling:
While the dough rises, gently cook the diced apples with a bit of butter, brown sugar, cinnamon, nutmeg, and vanilla in a pan over medium heat. Stir often until apples are soft and the mix thickens, about 5-7 minutes. Let this cool.
3. Assemble the Rolls:
When the dough is ready, punch it down and roll it out into a 12×16-inch rectangle on a floured surface. Spread softened butter over the dough, then sprinkle a cinnamon sugar mixture (or use the leftover from the filling prep), followed by the cooled apple filling. Add nuts if you like. Carefully roll the dough into a tight log, then cut into 9 equal slices.
4. Second Rise and Baking:
Place the rolls cut side up in a greased 9-inch square pan. Cover and let rise for 30-45 minutes until puffy. Heat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden and cooked through.
5. Make and Add the Glaze:
Mix powdered sugar, milk, and vanilla in a small bowl until smooth. For cream cheese glaze, beat softened cream cheese first before adding the other ingredients. Drizzle this glaze over warm rolls.
6. Serve and Enjoy:
Let the rolls cool for a few minutes after baking, then enjoy their soft, warm, and delicious apple pie flavor wrapped in a cinnamon roll!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen diced apples! Just thaw them completely and drain any excess liquid before cooking to avoid soggy rolls.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Bring it to room temperature before rolling out and assembling the rolls.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute Nuts or Leave Them Out?
Yes, nuts are optional! You can swap walnuts or pecans for almonds or skip them entirely if you have allergies or don’t prefer nuts.
