Easy Apple Pie Cinnamon Rolls
These easy apple pie cinnamon rolls are soft, gooey, and filled with tender, spiced apples and topped with homemade caramel sauce.
Servings 12 rolls
Equipment
- medium saucepan
- large mixing bowl or stand mixer fitted with a dough hook attachment
- Rolling Pin
- 9x13 inch baking pan (23x33cm)
- pizza cutter (optional)
Ingredients
For the Dough
- 2 ½ - 3 cups all-purpose flour, plus 1-3 tablespoons more if needed (313-375g)
- 2 ¼ teaspoons instant yeast (7g) *See Notes below on using different kinds of yeast
- ⅓ cup granulated sugar 70g
- 1 teaspoon salt
- ¾ cup milk + 1 tablespoon lukewarm (200ml)
- 2 tablespoons unsalted butter, melted (30g)
- 1 beaten egg at room temperature
- ⅓ cup heavy cream (83ml)
For the Apple Pie Filling
- 3-4 medium apples (500–700g / 1–1½ pounds), peeled, cored, and finely diced (weight measured before peeling and coring)
- 2 ½ tablespoons unsalted butter (40g)
- ⅓ cup granulated sugar (70g) If you’re using tart apples, like Granny Smith, or if you prefer a sweeter filling, add 1–2 tablespoons (15–30g) more sugar.
- 1 ¼ teaspoons ground cinnamon
- 2 ½ teaspoons lemon juice
- 2 ½ teaspoons cornstarch
- 1 teaspoon vanilla extract
- 3 tablespoons water
For the Cinnamon Sugar Filling
- ¼ cup unsalted butter, very soft (not melted) (60g)
- ½ cup light brown sugar (100g)
- 1 ½ teaspoons ground cinnamon
Caramel Sauce (see full post here for more tips)
- 1 cup sugar (200g)
- 1 cup heavy whipping cream (250ml)
- 4 tablespoons unsalted butter, cubed (60g)
- Optional for salted caramel: ½ teaspoon salt or more to taste
Instructions
Make the dough
- In a large bowl, whisk together the flour, sugar, salt, and yeast.2 ½ - 3 cups all-purpose flour, plus 1-3 tablespoons more if needed , 2 ¼ teaspoons instant yeast, ⅓ cup granulated sugar, 1 teaspoon salt
- In a separate bowl or large measuring cup, warm the milk and butter together — it’s fine if the butter doesn’t melt completely.¾ cup milk + 1 tablespoon, 2 tablespoons unsalted butter, melted
- Add the beaten egg and stir together with a fork or whisk.1 beaten egg
- Pour the wet mixture into the dry ingredients. Stir to combine, then knead for 8–10 minutes, until smooth and elastic. You may need to add a little more flour. If using a stand mixer, the dough should pull away from the sides of the bowl and cling to the dough hook.
- Place the dough in a lightly greased bowl, cover, and let it rest for about 10 minutes.
- Meanwhile, preheat the oven to 140°F / 60°C for a few minutes, then turn it off. Place the covered bowl inside the warm (but turned-off) oven and let it rise until doubled in size, about 1–1½ hours.
Make the Apple Pie Filling
- Peel, core, and finely dice the apples.
- In a skillet, melt the butter over medium heat.2 ½ tablespoons unsalted butter
- Add the diced apples, sugar, cinnamon, lemon juice, vanilla, and cornstarch, and stir well.⅓ cup granulated sugar, 1 ¼ teaspoons ground cinnamon, 2 ½ teaspoons lemon juice, 1 teaspoon vanilla extract, 2 ½ teaspoons cornstarch
- Add the water and cook for 5–7 minutes, until the apples soften and the mixture thickens slightly.3 tablespoons water
- Remove from heat and let it cool before using. (I like to spread it on a large plate to speed it up.)
Make the Cinnamon Sugar Filling
- In a small bowl, combine the softened butter, brown sugar, and cinnamon until smooth and well blended.¼ cup unsalted butter, very soft (not melted), ½ cup light brown sugar, 1 ½ teaspoons ground cinnamon
Roll, Fill, Slice & Bake
- Roll out the dough on a lightly floured surface into a rectangle (about 14x18 inches / 36x46 cm).
- Spread the cinnamon-sugar filling evenly over the surface, then spread the cooled apple filling on top.
- Use a pizza cutter to cut 12 even strips.
- Starting from the bottom, roll up each strip into rolls and arrange them in a greased 9x13-inch (23x33 cm) baking pan.
- Cover with plastic wrap and let rise again until puffy (about 30–45 minutes).
- Preheat the oven to 350°F / 180°C.
- Remove the plastic wrap, warm the cream slightly, pour it over the rolls, and bake for 25–30 minutes, or until golden on top.⅓ cup heavy cream
Make the caramel sauce
- Heat the cream (don’t boil) and keep it by the stove with the other ingredients.1 cup heavy whipping cream
- Place the sugar in a saucepan over medium heat, but don't stir it right away. After about 3 minutes, it will start melting around he edges. Gently whisk or swirl the pan until all the sugar has melted.
- When it begins to foam and small bubbles form, slowly add about one-third of the cream while whisking constantly. Don't add it all at once - it will bubble and steam. Keep whisking, then gradually add the remaining cream in small additions.
- Remove the saucepan from the heat, whisk in the butter until smooth, then stir in the salt (if using). Let it cool for a few minutes, then taste and add more salt if you prefer it saltier.4 tablespoons unsalted butter, cubed, Optional for salted caramel: ½ teaspoon salt or more to taste
- Let the caramel cool in a bowl for a few minutes before transferring it to clean, sterilized jars.
- Drizzle some caramel sauce over the cinnamon rolls before serving.
- Enjoy!
Notes
Make-Ahead Option
Assemble the rolls, cover, and refrigerate overnight (up to 16 hours). Let them rise at room temp for 1–1½ hours the next day before baking.
Storing & Reheating Caramel Sauce
Store in a sterilized jar or airtight container in the fridge for up to 3 weeks. Caramel thickens as it cools, especially in the refrigerator. Reheat gently in the microwave (about 10 seconds), stirring in between, or set the jar in hot water for a few minutes, until it's smooth again.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
