Rich, homemade desserts are some of my favorite recipes to make (and eat!). If you’re looking for more sweet baked goods, try Bakery Style Blueberry Muffins, scrumptious! Or use up your apples and make some Apple Crumble Cake.
Apple Pie Cinnamon Rolls From Scratch
Making apple pie cinnamon rolls from scratch is well worth the extra time. The soft, buttery yeast dough bakes up pillowy and tender, creating the perfect base for all those sweet cinnamon swirls and warm apple pie flavors.
The filling starts with a mix of tart Granny Smith apples and sweet Fuji apples. They are cooked with brown sugar, cinnamon, allspice, ginger, cardamom, vanilla, and a little lemon juice until tender and glossy, so every bite tastes like a spoonful of homemade apple pie filling.
To finish, the warm rolls are topped with a creamy spiced cream cheese icing that melts into the nooks and swirls. Serve these homemade apple cinnamon rolls for a special weekend breakfast, fall brunch, Thanksgiving morning, or a comforting dessert with a hot cup of coffee.
Recipe Ingredients
- Milk: Use whole milk that you’ll warm up.
- Yeast: It’s best to use active dry yeast.
- Sugar: Sweeten with granulated sugar.
- Eggs: You will need one whole egg and one egg yolk. Bring them to room temperature.
- Butter: You want to use unsalted butter. It will be used in the dough, the filling, and softened for the frosting.
- Vanilla: Make sure to use vanilla extract
- Flour: You will need all-purpose flour.
- Seasonings: All of the spices used are salt, cinnamon, allspice, ground cloves, and ground ginger.
- Apples: I like to use a combination of granny smith apples and gala apples.
- Lemon: Goes in the apple filling.
- Heavy Cream: Is used on top of the rolls for baking to give a great texture and in the frosting.
- Cream Cheese: Full fat cream cheese in the brick goes in the frosting.
- Powdered Sugar: This makes the frosting sweet.
How to Make Apple Pie Cinnamon Rolls Recipe
Here are the basic instructions to make homemade apple pie cinnamon rolls. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Use room-temperature ingredients: Let the egg, egg yolk, cream cheese, and butter come to room temperature for about 1 1/2 hours before starting. They will mix more smoothly into the dough and icing for a softer, more even texture.
- Cool the apple filling completely: Warm apple filling can melt the cinnamon butter and make the dough difficult to roll. Spread it onto a shallow plate or bowl so it cools faster before assembling the rolls.
- Pour in the heavy cream before baking: Slowly pour the heavy cream around the rolls just before they go into the oven. It keeps the rolls extra soft, gooey, and bakery-style without making the tops soggy.
Recipe Variations
- Add chopped nuts: Sprinkle ½ to ¾ cup of chopped pecans or walnuts over the apple filling before rolling up the dough. They add a toasty crunch that pairs beautifully with the soft apples and warm spices.
- Use a caramel drizzle: Replace part of the cream cheese icing with warm caramel sauce, or drizzle caramel over the frosted rolls just before serving for a caramel apple cinnamon roll twist.
- Try a maple icing: Swap the vanilla extract in the icing for ½ teaspoon of maple extract, or replace the heavy cream with maple syrup for a sweet, cozy maple flavor that is especially delicious during fall.
Frequently Asked Questions
What are the best apples for apple cinnamon rolls? A combination of tart and sweet apples gives the filling the best flavor. Granny Smith apples hold their shape well and add a bright, tangy contrast to the brown sugar filling, while Fuji apples bring natural sweetness. Honeycrisp, Braeburn, Pink Lady, or Jonagold apples can also work well.
Why did my cinnamon rolls turn out dry? Dry cinnamon rolls are often caused by adding too much flour, over-kneading the dough, or baking them too long. The dough should feel soft and a little tacky rather than stiff. Begin with 3 cups of flour and add more only a tablespoon at a time if the dough is overly sticky, then remove the rolls from the oven once they are lightly golden and cooked through.
How to Store & Reheat
How to store it? Let the cinnamon rolls cool completely, then cover the baking dish tightly with plastic wrap or transfer individual rolls to an airtight container. Store them in the refrigerator for up to 3–4 days. For the best soft, fresh-baked texture, keep any extra icing separate and add it after reheating when possible. Refrigerate leftovers within 2 hours of baking.
How to reheat it? For one cinnamon roll, place it on a microwave-safe plate and warm it in 15-second intervals until soft and heated through. You can cover it loosely with a damp paper towel to help prevent it from drying out.
To reheat several rolls, place them in a baking dish, cover with foil, and warm in a 300°F oven for 10–15 minutes, or until heated through. Add a fresh swipe of cream cheese icing or a small drizzle of heavy cream before warming if the rolls seem a little dry. For leftover-food safety, heat refrigerated rolls to 165°F.
How to freeze it?
For best results, freeze the baked cinnamon rolls without the icing. Let them cool completely, then wrap each roll individually in plastic wrap and place them in a freezer-safe zip-top bag or airtight container. You can also freeze the whole pan tightly wrapped in plastic wrap followed by foil. Freeze for up to 2 months for the best flavor and texture.
Thaw individual rolls overnight in the refrigerator or at room temperature, then warm them in the microwave or oven and finish with fresh spiced cream cheese icing.
Try these other recipes!
- Baked Cinnamon Apples
- Pumpkin Apple Pie in an Iron Skillet
- Pecan Pie Brownies
- Apple Turnovers
- Cream Cheese Bars
If you’ve tried this apple cinnamon roll recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
NEVER MISS A RECIPE
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Apple Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 3/4 cup whole milk, warmed to 105 – 110°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 4 tablespoons unsalted butter, melted but cooled to 105 – 110°F
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
Apple Filling
- 2 medium granny smith apples, peeled, cored, and diced into ¼-inch pieces
- 2 medium gala apple, peeled, cored, and diced into ¼-inch pieces
- 3 tablespoons unsalted butter
- 1/3 cup light brown sugar, packed
- 3/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Cinnamon Filling
- 6 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
For Baking
- 2 tablespoons unsalted butter, melted, for the pan
- 1/4 cup heavy cream
Spiced Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- pinch salt
Instructions
Make Cinnamon Roll Dough
-
Pour the warm milk into the bowl of a stand mixer, stir in 1 tablespoon of the sugar. Then sprinkle the yeast over the milk. Let it stand for 5-10 minutes, until foamy.
-
Add the remaining sugar, egg, egg yolk, cooled melted butter, vanilla, and salt. Mix with the paddle attachment until combined. Add 3 cups of flour and mix with the dough hook on low speed until the dough comes together.
-
Knead on medium-low speed for 5-7 minutes. The dough should be soft and slightly tacky but should pull away from the sides of the bowl. Add additional flour, 1 tablespoon at a time, only if the dough is excessively sticky. You may not need the entire additional ½ cup.
-
Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free place for about 1-1½ hours, or until doubled in size.
Make Apple Filling
-
While the dough rises, melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, cinnamon, allspice, ginger, flour, lemon juice, vanilla, and salt.
-
Cook for 10-15 minutes, stirring frequently, until the apples are beginning to soften and the juices have thickened into a syrupy coating. Take off heat to cool completely.
Make Cinnamon Filling
-
In a small mixing bowl mix the softened butter, brown sugar, cinnamon, and salt together until smooth and evenly combined.
Assemble the Rolls
-
Grease a 9×13-inch baking dish with the melted butter. Turn the risen dough onto a lightly floured surface and roll it into approximately a 15×14-inch rectangle.
-
Spread the cinnamon filling evenly over the dough, leaving about ½ inch around the edges. Then spoon the cooled apple filling evenly over the cinnamon mixture.
-
Starting with one of the long sides, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut-side up in the prepared baking dish, spacing them fairly evenly.
-
Cover loosely and let rise for 30-45 minutes, or until the rolls are noticeably puffy.
Bake the Rolls
-
Preheat the oven to 350°F. Just before baking, slowly pour the heavy cream around the rolls, avoiding pouring it directly over the tops.
-
Bake for 25-30 minutes, until the rolls are lightly golden and the centers are cooked through. But be sure not to over bake. Let the rolls cool in the pan for about 10-15 minutes before icing.
Make the Spiced Frosting
-
Beat the cream cheese and softened butter together until smooth.
-
Add the powdered sugar, heavy cream, vanilla, cinnamon, allspice, ginger, and salt. Beat until smooth and creamy. If the icing is too thick, add another teaspoon of cream at a time until it reaches a spreadable consistency.
-
Spread the icing over the warm cinnamon rolls.
Recipe Notes
- Add chopped nuts: Sprinkle ½ to ¾ cup of chopped pecans or walnuts over the apple filling before rolling up the dough. They add a toasty crunch that pairs beautifully with the soft apples and warm spices.
- Use a caramel drizzle: Replace part of the cream cheese icing with warm caramel sauce, or drizzle caramel over the frosted rolls just before serving for a caramel apple cinnamon roll twist.
- Try a maple icing: Swap the vanilla extract in the icing for ½ teaspoon of maple extract, or replace the heavy cream with maple syrup for a sweet, cozy maple flavor that is especially delicious during fall.
- Leftover cinnamon rolls will last 3-4 days in an airtight container in the refrigerator.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Did you make this recipe?
Please let me know how it turned out
Leave a Reply