Easy Apple Pie Cinnamon Rolls

Homemade cinnamon rolls are one of the most comforting bakes you can make, and this apple pie version takes them to the next level.

They're soft, fluffy, and filled with a delicious apple pie filling. They're incredible straight out of the oven and taste even better with a drizzle of caramel sauce on top.

Love apple desserts? Try my Oatmeal Apple Cake, my Easy Apple Rose Tart with Dulce de Leche, or these delicious Apple Pie Tartlets!

💕 Why you'll love this recipe

• Full of flavor: Cinnamon rolls and apples are amazing together!
• Simple ingredients: Nothing hard to find, just simple pantry staples and apples.
• Extra gooey filling: The apples cook down with cinnamon and sugar, so every bite is flavor-packed.
• Make-ahead friendly: You can prep them the night before and bake them in the morning.
• Versatile: Use a variety of toppings and glazes. A streusel topping like the one from my Cinnamon Streusel Muffins would also be delicious with these cinnamon rolls.

What you'll need

Ingredients for the dough

• Flour: You'll need all purpose flour.
• Yeast: I use instant yeast because you don't have to proof it.
• Milk: Warm milk adds richness and helps the yeast bloom. You can use dairy-free milk if you prefer.
• Egg: It enriches the dough for a softer texture.
• Butter: Adds moisture and tenderness.
• Sugar: Just a bit to feed the yeast and sweeten the dough.
• Salt: It really enhances the overall flavor.
• Heavy cream (optional): You can pour warm heavy cream over the rolls right before baking. It makes them extra soft and gooey.

📌 Working with active dry yeast? Check out the "Using Different Types of Yeast" section below for details.

Ingredients for the homemade apple pie filling & brown sugar cinnamon filling

• Apples: I use Gala apples because they're sweet, but you could use any apples you like.
• Butter: It gives a richer flavor to the filling and the caramel sauce.
• Sugar: I use granulated sugar for the apple filling, but for a deeper, caramelized flavor, you could use light brown sugar. For the cinnamon sugar spread, I use light brown sugar.
• Cinnamon: The classic spice that is perfect with apples.
• Vanilla extract: It adds a lot of flavor to the apples.
• Cornstarch: This thickens the filling perfectly.
• Lemon juice: It helps balance the sweetness.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• medium saucepan (for the filling)
• large mixing bowl or stand mixer fitted with a dough hook attachment
• rolling pin
• 9x13 inch baking pan (23x33cm)
• pizza cutter (optional)

Using different types of yeast

• Instant or quick-rise yeast: Add it straight to the dry ingredients, no proofing needed.
• Active dry yeast: This one needs to be dissolved first.

1. Warm the milk to 105-115°F (40-46°C). It should feel warm, not hot.
2. Stir in the yeast with a teaspoon of sugar.
3. Let it sit for 5-10 minutes, until it's foamy and bubbly. Then add it to the dough as directed.

💡 Pro Tip: Check the date on your yeast before using it, expired yeast won't rise properly.

How to make apple pie cinnamon rolls

There are 4 parts to this recipe:

1. Make the dough and let it rise.
2. Cook the apple pie filling and let it cool.
3. Roll out the dough, spread the filling, and cut into rolls.
4. (Optional) Pour warm cream over the rolls, then bake until they're golden.

Step-by-step Instructions

First make the cinnamon roll dough.

Step 1

Warm the milk and butter together. Make sure it's warm, not hot.

Step 2

Mix in the beaten egg.

Step 3

Add the flour, yeast, sugar, and salt to a bowl and combine.

Step 4

Add the wet ingredients and knead for 10-12 minutes, until the dough is smooth, soft, and slightly tacky. If it's too sticky, work in 1-3 tablespoons of extra flour.

Step 5

Place the dough in a lightly oiled bowl, turning it once to coat it all over.

Step 6

Cover the bowl with plastic wrap and a towel, and let it rise until it's doubled in size, about 1 to 1½ hours.

Then make the apple pie filling.

Step 1

Peel, core, and finely dice the apples.

Step 2

Melt the butter in a skillet.

Step 3

Add the diced apples, vanilla, sugar, cinnamon, lemon juice, and cornstarch and cook for about 5-7 minutes.

Step 4

The mixture will thicken and the apples will soften a bit.

💡 Pro Tip: Letting the filling cool completely before assembling the rolls prevents soggy dough. I like to spread it on a large plate to cool faster.

Next, roll out the dough, spread the filling and cut into rolls.

Step 1

Mix the softened butter, brown sugar, and cinnamon in a bowl until it's smooth and spreadable.

Step 2

Roll out the dough into a rectangle on a lightly floured surface and spread the cinnamon-sugar mixture evenly over the surface.

Step 3

Spoon the cooled apple filling evenly on top.

Step 4

Using a pizza cutter, slice the dough into 12 even strips.

Step 5

Starting from the bottom, roll up each strip and place them into a greased baking pan.

Step 6

Cover and let the rolls rise for about 30 minutes, until they get puffy. Then pour warm cream on top. This is optional, but it makes them extra soft.

Step 7

Bake until they're golden.

Recipe notes

Substitutions

• Apples: Swap Gala with Granny Smith, Fuji, or Honeycrisp.
• Milk: Use any dairy or non-dairy milk (like almond, oat, or soy).
• Butter: Swap with margarine or a plant-based butter for a dairy free option.

Make-ahead options

Assemble the rolls in the pan, then cover and refrigerate overnight (up to 16 hours). The next day, let them rise at room temperature for 1-1½ hours, or speed things up by placing them in a preheated 100°F (38°C) oven that's been turned off. They're ready when they look nice and puffy.

Storage Tips & Freezing Instructions

• Store leftovers in an airtight container for up to 2 days at room temperature.
• Fridge: Keeps well for about 4 days. Warm them up before serving.
• Freezer: Freeze baked (without glaze or sauce) for up to 2 months.
• Reheating frozen, fully baked cinnamon rolls. Thaw the rolls in the refrigerator overnight. When ready to serve, loosely cover them with foil (so they don't burn and dry out) and warm them in a preheated oven at 300°F (150°C) for about 15 minutes, or until they're heated through.

Variations 

• Nutty: Add some chopped pecans or walnuts to the filling or topping.
• Glaze: Skip the caramel sauce and drizzle the rolls with a simple glaze instead.
• Vegan version: Follow my Eggless Cinnamon Rolls recipe as a base. For this apple pie version, just swap the butter in the filling with vegan butter or margarine.