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Apple Pie Cinnamon Rolls

Soft apple pie cinnamon rolls filled with warm spices, brown sugar, and tender apples, topped with creamy frosting for the perfect fall treat.
Prep Time30 minutes
Cook Time25 minutes
Rising Time1 hour 25 minutes
Course: Breakfast, Brunch, Dessert

Equipment

  • Stand mixer with dough hook attachment
  • Measuring Cups and Spoons
  • Small and medium mixing bowls
  • Whisk
  • Rubber Spatula
  • Serrated Bread Knife
  • 9″x13″ baking dish
  • Cutting board
  • Knife
  • Apple corer

Ingredients

Cinnamon Roll Dough:

  • 195 g warm whole milk ¾ cup
  • 60 g granulated sugar ¼ cup
  • 9 g active dry yeast 2¼ tsp
  • 85 g salted butter room temperature (6 tbsp)
  • 2 large eggs room temperature
  • 5 g vanilla extract 1 tsp
  • 535 g all-purpose flour 3¾ cups
  • 2 g apple pie spice ½ tsp
  • 3 g salt ½ tsp

Cinnamon Filling:

  • 97 g brown sugar packed (½ cup)
  • 6 g apple pie spice 2 tsp
  • 113 g salted butter room temperature (8 tbsp)

Apple Filling:

  • 2 Granny Smith apples
  • 2 Honeycrisp apples
  • 4 cups cold water
  • 3 tbsp lemon juice

Cream Cheese Frosting:

  • 43 g salted butter room temperature (3 tbsp)
  • 4 oz cream cheese room temperature
  • 5 g vanilla extract 1 tsp
  • 200 g powdered sugar 1¾ cups

Instructions

Prepare the Dough:

  • In the bowl of your stand mixer, combine warm milk, sugar, and yeast. Let sit for 3-5 minutes until foamy.
  • Add room-temperature butter, eggs, and vanilla. Mix briefly; the mixture will look lumpy.
  • Gradually add flour, apple pie spice, and salt. Mix on medium speed for 5 minutes, or until a smooth dough forms. If too sticky, add up to 31g (¼ cup) more flour.
  • Cover the dough with plastic wrap and let it rise in a warm spot for 45-60 minutes, until doubled in size.

Make the Cinnamon Filling:

  • In a small bowl, mix together brown sugar, apple pie spice, and butter until well combined. Set aside.

Prepare the Apples:

  • Core and thinly slice the apples.
  • Place the apple slices in a microwave-safe bowl with the cold water and lemon juice.
  • Microwave for 6 minutes, stirring halfway through, until the apples are flexible and slightly softened. This helps them roll easily without breaking.
  • Drain the apples and pat them dry with a paper towel.

Assemble the Rolls:

  • Lightly grease a 9″x13″ baking dish.
  • Once the dough has risen, roll it out on a lightly floured surface into a 10″x16″ rectangle.
  • Spread the cinnamon filling evenly over the dough, leaving a ½″ border on one long side.
  • Layer the apple slices evenly on top of the filling.
  • Starting from the long side closest to you, roll the dough tightly into a log, ending at the bare edge. Pinch to seal.
  • Trim the ends of the roll, then cut the log into 12 equal pieces (about 1" each).
  • Place the rolls in the prepared baking dish, cover with plastic wrap, and let rise for 25 minutes.

Bake the Rolls:

  • Preheat the oven to 350°F (175°C).
  • Bake the cinnamon rolls on the middle rack for 25-30 minutes, or until golden brown.

Make the Frosting:

  • In a medium bowl, beat together butter, cream cheese, and vanilla extract until smooth.
  • Gradually add powdered sugar, mixing until fully combined. For a fluffier texture, use a stand mixer with the whisk attachment to whip the frosting.

Frost & Serve:

  • Let the rolls cool in the pan for 5-10 minutes.
  • Frost while warm for a melty glaze, or wait until the rolls have cooled for a thicker frosting.
  • Serve and enjoy!

Notes

For Larger Rolls: Cut the log into 8 rolls instead of 12 for bigger cinnamon rolls.
Make-Ahead Option: Shape the rolls, place them in the pan, and refrigerate overnight. Bring them to room temperature for 45-60 minutes before baking.
Freezing Instructions: Freeze shaped rolls before their second rise. Thaw overnight in the fridge, then allow them to rest at room temperature for 45-60 minutes before baking. Alternatively, thaw on the counter for 3-4 hours and bake as directed.