Apple Pie Cinnamon Rolls

Name: Apple Pie Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 31/2 cups flour; 4 tbsp butter; 2 tbsp sugar; 1/2 tsp cinnamon; 1/4 tsp salt; 3/4 cup milk; 2 tsp yeast; 1/2 cup warm water; 1 tbsp sugar; 5 tbsp butter; 5 tbsp brown sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; 2 granny apples (peeled and finely diced); 1 tsp cinnamon; 1/4 tsp nutmeg; 1 tbsp brown sugar; 1/2 cup powdered sugar; 2 drops vanilla extract; 2 -4tbsp tbsp milk; 4 tbsp heavy cream

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If you’ve ever been torn between baking a classic apple pie or a batch of gooey cinnamon rolls… I’m here to tell you that you no longer have to choose. These Apple Pie Cinnamon Rolls marry the warm spice of cinnamon buns with the buttery apple filling we all love in a good slice of pie.

They’re pillowy – so, so pillowy. They’re sticky. They will make your whole house smell like a warm hug. And honestly? They’re everything. As soon as September entered, and we got the season’s first rainfall that lasted 8 full hours, I officially entered the Fall spirit.

Let’s walk through how you can recreate this dreamy dessert in your own kitchen.

ALSO TRY THESE HOT CROSS BUNS!

What You’ll Need to Make These Rolls

These cinnamon rolls come together in layers, quite literally — we’ve got a soft yeasted dough, a classic cinnamon filling, and a fresh apple layer that brings everything to life.

Here’s what each part is made of:

For the pillowy soft dough
- All-purpose flour for that soft, chewy base.
- Butter and warm milk for richness.
- A mix of yeast, warm water, and sugar to bring the dough to life.
- Just a pinch of salt and cinnamon for extra depth.

I divided the filling into two parts just so it’s easier to layer and spread. First, we have our cinnamon filling, followed with the apple pie filling.

For the apple filling
- Granny Smith apples — their tartness balances the sweetness beautifully.
- Brown sugar and cinnamon with a hint of nutmeg — classic apple pie flavors.
For the cinnamon filling
- Softened butter
- Brown sugar
- Spices

And then finally for the beautiful icing on top, I went with a sugar glaze instead of cream cheese.

Sugar glaze
- Powdered sugar
- Vanilla extract
- Just a little milk (depending on how thick or drizzly you would like it)

ALSO TRY THIS FLUFFY FUDGY CHOCOLATE BABKA!

Step-by-Step: How to Make Apple Pie Cinnamon Rolls

Let’s break it down into steps so you don’t miss out on anything.

1. Activate the Yeast

In a cup, mix 2 tsp instant yeast, half a cup of warm water, and 1 tbsp sugar. Let it sit for 5–10 minutes until it gets bubbly and foamy on top. This step makes sure your rolls rise nice and fluffy.

2. Make the Dough

Combine 3 1/2 cups of flour, 4 tbsp melted butter, 2 tbsp sugar, 1/2 tsp cinnamon (yes, in the dough), 1/4 tsp salt, the yeast mixture you prepared, and about 3/4 cup of warm milk. If you’re not using a dough mixer (I do not either), gently mix and knead your dough until it comes together into a soft, slightly sticky ball.

Cover and let it rise in a warm place for 40–60 minutes, or until doubled in size. On rainy and overcast days like today, I heat up the oven at 30-40°C and place the covered dough in there. If you do this, make sure to use an oven-safe bowl.

3. Prepare the Fillings

While the dough is rising, prep your fillings.

For the apple filling: peel and finely dice 2 Granny Smith apples. In a bowl, toss them with a tablespoon of brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
For the cinnamon spread: mix 5 tbsp of softened butter with 5 tbsp brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg.

4. Assemble the Rolls

Once the dough has risen, roll it out into a large rectangle. Spread the cinnamon mixture evenly over the surface. Now, layer the apple filling on top until it is evenly spread.

Roll up the dough into a tight log and slice into rolls. I use a very thin knife to get perfect cuts. However, you can also use dental floss or a fine thread.

5. Final Proof + Bake

In a baking dish, pour in about 4 tablespoons of cream (this keeps the bottoms soft, sticky and indulgent). Arrange your rolls over the cream, cover, and let them proof again for about 20 minutes. They should just about double in size.

Now it’s time to bake them at 180°C (350°F) for 25–30 minutes or until golden on top.

6. Make the Icing + Serve

In a bowl, whisk together half a cup of powdered sugar, a couple of drops of vanilla essence, and 2-4 tbsp milk (depending on how thick or drizzly you want the icing to be).

Once the rolls are fully baked, remove them from the oven and drizzle with icing while they are hot.

Try not to eat three in one go (I dare you; I had 4 in one go).

Tips for Perfect Rolls Every Time

Don’t skip the second proof. This helps the rolls turn out super fluffy and not dense.
Use tart apples. Granny Smiths work best because they balance out the sweetness from the cinnamon and sugar.
Don’t let the apple filling sit for too long. The apples will start releasing their juices, resulting in soggy rolls. We want the apples to retain their juices so they can add a nice juiciness to your rolls even after baking.
Make them ahead. You can prep the rolls up to the second rise and refrigerate overnight. Just make sure to bring them to room temp before baking.