Apple Pie Cinnamon Rolls bring together the best of two classic treats in one yummy bite. Soft, fluffy rolls are swirled with cinnamon sugar and filled with chunks of sweet, tender apples, giving you that warm apple pie feeling with every mouthful. The icing on top adds just the right touch of sweetness to make these rolls extra special.
I love making these rolls when I want a cozy treat that’s a little different from the usual cinnamon roll. The apples inside give them a fresh twist that makes the kitchen smell amazing while they bake. Plus, they’re not too messy—perfect for sharing with family or friends over breakfast or brunch.
My favorite way to enjoy Apple Pie Cinnamon Rolls is warm from the oven with a cup of coffee or hot tea. They’re great for slow weekend mornings when there’s time to sit down and savor something comforting. These rolls always bring smiles and a bit of fall magic, no matter the time of year.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and gives those soft rolls a nice fluffy texture. If you prefer, you can use instant yeast—it works faster and can be mixed right into the flour without proofing.
Apples: I like Granny Smith for their tartness and firmness, which hold up well in the filling. Honeycrisp is sweeter and softer. If you want a softer filling, peel and chop the apples finely; for more texture, chunk them a bit larger.
Butter: Used in both dough and filling, it adds richness. Unsalted butter is best to control salt levels, but if that’s all you have, reduce added salt slightly.
Spices: Cinnamon is key for classic flavor, while nutmeg and ginger add warmth. Feel free to omit ginger if you don’t like it or can’t find it—cinnamon and nutmeg alone still taste great.
Flour: All-purpose flour is the main ingredient for dough structure. If you want lighter rolls, some people mix in bread flour or replace a bit with cake flour for softness.
How Do You Get Soft and Fluffy Dough for Cinnamon Rolls?
Soft dough is the base for these rolls, so take your time with rising and kneading. Here’s what helps:
- Warm Milk & Proofing Yeast: Make sure your milk is warm, not hot. Around 110°F is perfect to wake the yeast without killing it. Let it froth for 5-10 minutes to confirm active yeast.
- Kneading: Knead the dough until smooth and elastic. This helps develop gluten for structure and chewiness. If it feels sticky, dust with a little flour, but keep it soft.
- Rising: Let the dough rise in a warm spot until doubled—about 1 to 1.5 hours. This slow fermentation develops flavor and softness. Avoid rushing this step.
- Punching Down & Second Rise: After rolling and cutting, letting the rolls rise again until puffy keeps them tender and light after baking.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise without making a mess.
- Rolling pin – helps you roll the dough evenly into a rectangle for easy spreading and rolling.
- Sharp knife or dental floss – great for cutting the dough log into even rolls without squishing them.
- 9-inch round baking pan – fits all the cinnamon rolls snugly so they bake evenly and keep their shape.
- Whisk – makes mixing the glaze smooth and quick with no lumps.
- Kitchen towel or plastic wrap – covers the dough while rising to keep it warm and moist.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches in the filling for a different fruity twist with a similar soft texture.
- Add chopped walnuts or pecans along with the apples for a nice crunch and nutty flavor.
- Stir in a teaspoon of ground cardamom or ginger in the spice mix to add warm, spicy notes that pair well with apples.
- Use cream cheese frosting instead of glaze for a richer, tangy finish that complements the sweet rolls.
How to Make Apple Pie Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm whole milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
For the Apple Pie Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 2 tablespoons unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Time Needed
This recipe takes about 2 hours and 45 minutes in total. That includes around 15 minutes for preparing the dough and filling, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise after rolling and cutting, plus 25-30 minutes to bake the rolls. Lastly, allow 10 minutes to cool before glazing.
Step-by-Step Instructions:
1. Make the Dough:
Start by warming the milk to about 110°F (warm to the touch, but not hot). Pour it into a large mixing bowl, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it’s frothy and bubbly, meaning the yeast is alive and ready.
Now, stir in the sugar, melted butter, salt, and eggs until everything is combined. Gradually add the flour, one cup at a time, mixing well after each addition. When it becomes hard to stir with a spoon, turn the dough onto a floured surface and knead for 8-10 minutes, until your dough feels smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, until it has doubled in size.
2. Prepare the Filling:
While the dough is rising, mix the chopped apples with the brown sugar, cinnamon, nutmeg, and optional ginger in a medium bowl. Set this aside ready for spreading.
3. Shape the Rolls:
Once your dough has doubled, gently punch it down and turn it out onto a floured surface. Roll the dough into a rectangle roughly 16 by 12 inches. Spread the softened butter evenly over the surface.
Sprinkle your apple and spice mixture evenly across the buttered dough.
Starting with the longer side, carefully roll the dough into a tight log.
Use a sharp knife or dental floss to cut this log into 9 even slices, about 1.5 inches thick each.
Arrange the slices cut side up in a greased 9-inch round pan or similar baking dish. Leave a little space between them for rising.
Cover the pan with a towel and let the rolls rise again for 30-45 minutes until they look puffy.
4. Bake and Glaze:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown and cooked through.
While the rolls bake, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Add more milk a little at a time if it’s too thick for drizzling.
When rolls are out of the oven, let them cool for about 10 minutes. Then drizzle the glaze generously over the warm rolls for the perfect finishing touch!
5. Enjoy!
Serve the Apple Pie Cinnamon Rolls warm and enjoy the delicious combination of soft cinnamon-swirled dough, sweet spiced apples, and creamy glaze. Perfect for breakfast or a cozy snack!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that can make the rolls soggy. Pat them dry with paper towels before mixing with the sugar and spices.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls up to the second rise, then cover and refrigerate them overnight. When ready, let them come to room temperature, finish the rise, and bake as usual.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Milk or Butter?
You can use dairy-free milk (like almond or oat milk) and dairy-free butter alternatives if needed. Just make sure the milk is warm, and the butter substitute is softened for spreading.
