Apple Cinnamon Rolls
These Apple Pie Cinnamon Rolls turn two cozy favorites into one irresistible breakfast treat! Soft, fluffy homemade cinnamon rolls are layered with buttery brown sugar cinnamon filling, tender spiced apples, and a rich cream cheese icing that melts into every swirl. They’re perfect for fall mornings, holiday brunches, or anytime you’re craving a warm, bakery-style sweet roll fresh from the oven.
Servings: 12
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 9x13-inch baking dish with the melted butter. Turn the risen dough onto a lightly floured surface and roll it into approximately a 15x14-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.
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.