I’m excited to share my Apple Pie Cinnamon Roll Bake, with layers of tender dough wrapped around spiced apples and a ribbon of caramel that makes each slice a little mystery.

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I make Apple Pie Cinnamon Rolls when I want something a little rebellious. They begin with Homemade Bread Dough and fold in pockets of tender apple that surprise you in every bite.

The dough has the chew of all purpose flour and the filling gets that deep sweetness from brown sugar, but it’s not just saccharine, theres a bright edge that keeps it interesting. It’s like a Cinnamon Roll And Apples mashup that somehow looks like it could sit in a bakery display yet really came from my messy kitchen.

Sometimes they’re lopsided, sometimes perfect, but each roll begs one more bite.

Ingredients

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Apples add fresh sweetness, fiber and vitamin C, slightly tart if you use Granny Smith
Cinnamon brings warm spice, low calories, may help blood sugar, tastes cozy and sweet
Brown sugar adds caramel notes and moisture, mostly simple carbs and empty calories
Flour is the structure, mostly carbs and some protein, not very nutrient dense
Butter gives rich flavor and tender dough, high in fat so use sparingly
Yeast leavens the dough, adds lightness and a bit of flavor, not a nutrient source
Cream cheese icing is tangy and rich, adds sweetness and calories, very indulgent

Ingredient Quantities

3 to 3 1/2 cups (360 to 420 g) all purpose flour, plus extra for rolling

1/4 cup (50 g) granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast or instant yeast

1/2 teaspoon salt

1/2 cup (120 ml) whole milk, warmed to about 100 to 110 F

1/4 cup (60 ml) warm water

1/4 cup (55 g) unsalted butter, melted and cooled

1 large egg, room temperature

2 tablespoons unsalted butter, softened for spreading

2 to 3 medium apples (about 2 cups diced, ~300 g), peeled cored and diced

1 tablespoon lemon juice

1/2 cup (110 g) packed brown sugar

3 tablespoons granulated sugar

1 1/2 to 2 tablespoons ground cinnamon

1/4 teaspoon ground nutmeg (optional)

2 tablespoons all purpose flour or cornstarch to thicken the apples

Pinch of salt

1 cup (120 g) powdered sugar for glaze

2 to 3 tablespoons milk or cream for glaze

1/2 teaspoon vanilla extract for glaze

Pinch of salt for glaze

Optional cream cheese icing: 4 oz (115 g) cream cheese, softened

Optional cream cheese icing: 2 tablespoons (28 g) unsalted butter, softened

Optional cream cheese icing: 1 cup (120 g) powdered sugar

Optional cream cheese icing: 1/2 teaspoon vanilla extract

Optional cream cheese icing: 1 to 2 tablespoons milk if needed

1 large egg beaten with 1 tablespoon water for egg wash

1 to 2 tablespoons butter or nonstick spray for greasing the pan

How to Make this

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1. Proof the yeast: warm the milk to about 100 to 110 F, mix with the warm water and a pinch of the granulated sugar; sprinkle the active dry yeast on top and let it sit 5 to 10 minutes till foamy. If using instant yeast you can skip proofing and add it to the dry ingredients.

2. Make the dough: in a bowl whisk 3 to 3 1/2 cups flour with 1/4 cup granulated sugar and 1/2 tsp salt (and instant yeast if using). Add the foamy milk mix (or warmed milk/water), 1/4 cup melted cooled butter and 1 large room temp egg. Stir then knead 6 to 10 minutes until smooth and elastic, adding a little extra flour if it’s too sticky.

3. First rise: put the dough in a greased bowl, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. Don’t rush it, warmth helps flavor.

4. Prepare the apple filling: toss 2 to 3 medium peeled diced apples with 1 tbsp lemon juice, 1/2 cup packed brown sugar, 3 tbsp granulated sugar, 1 1/2 to 2 tbsp ground cinnamon, 1/4 tsp nutmeg if using, 2 tbsp flour or cornstarch and a pinch of salt. Cook in a skillet over medium heat 4 to 7 minutes until the apples soften and the mixture thickens, then cool completely so it doesn’t make the dough soggy.

5. Roll and butter the dough: punch down the risen dough, roll on a lightly floured surface into about a 12×16 inch rectangle (use extra flour for rolling). Spread the 2 tbsp softened butter evenly over the dough.

6. Add filling and roll up: spread the cooled apple filling over the butter leaving a 1/2 inch border. Roll tightly from the long side, pinch the seam closed, trim ragged ends and cut into 12 to 15 rolls (use unflavored dental floss or a serrated knife for cleaner cuts).

7. Arrange for second rise: place the rolls seam side down in a greased 9×13 pan (use 1 to 2 tbsp butter or nonstick spray), leaving a little space between them. Cover and let rise 30 to 45 minutes until puffy; meanwhile preheat oven to 350 F.

8. Egg wash and bake: brush rolls with the egg wash (1 large egg beaten with 1 tbsp water) to get a nice shine, then bake 25 to 30 minutes until golden and cooked through. If the tops brown too fast tent with foil.

9. Make the glaze or cream cheese icing: for simple glaze whisk 1 cup powdered sugar with 2 to 3 tbsp milk or cream, 1/2 tsp vanilla and a pinch of salt until pourable. For optional cream cheese icing beat 4 oz softened cream cheese with 2 tbsp softened butter, 1 cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk if needed to thin.

10. Finish and serve: let rolls cool 10 to 15 minutes so filling sets, then drizzle glaze or spread cream cheese icing. Serve warm. Tips: if dough is sticky add flour a little at a time, pre-cook the apples so rolls don’t get soggy, and don’t overwork the dough or they’ll be tough.

Equipment Needed

1. Large mixing bowl for making the dough and letting it rise
2. Measuring cups and spoons (dry and liquid) for accurate amounts
3. Instant-read thermometer to warm the milk to about 100–110 F
4. Whisk plus a wooden spoon or silicone spatula for mixing and the filling
5. Rolling pin and extra flour for rolling the dough flat
6. 10-inch skillet or small saucepan to cook the apple filling
7. Pastry brush and a small bowl for the egg wash
8. 9×13-inch baking pan (greased with butter or nonstick spray)
9. Serrated knife or unflavored dental floss for cutting the rolls, and a wire cooling rack for finishing

FAQ

Q: How long should the dough rise and how do I know when its ready? A: Let it rise in a warm draft free spot until doubled in size, usually 1 to 1 1/2 hours. It should look puffy and when you poke it gently the indentation springs back slowly, not disappear right away.

Q: What apples are best and how do I keep the filling from getting soggy? A: Use firm tart-sweet apples like Granny Smith, Honeycrisp or Braeburn. Cook the diced apples with the sugars, lemon and spice until most juices are reduced, and stir in the 2 Tbsp flour or cornstarch to thicken. Let the filling cool before spreading so it doesnt soak the dough.

Q: Can I swap ingredients if I dont have everything? A: Yes. Instant yeast can be mixed with dry ingredients, active dry should be proofed in the warm liquid for 5-10 min till foamy. Use any milk (dairy or unsweetened plant milk) warmed to 100-110 F. Butter gives best flavor, but neutral oil can work. For egg, a flax egg or commercial replacer works though rolls may be a touch less tender.

Q: Can I make these ahead or freeze them? A: Yes. After assembling the rolls place them in the pan, cover and freeze flat, up to 1 month. To bake, thaw in the fridge overnight, let come to room temp and finish rising before baking. You can also freeze fully baked rolls up to 2 months, thaw and warm before serving.

Q: Glaze or cream cheese icing which should I use and when do I add it? A: Glaze is simple, sweet and sets firmer, good if you want a lighter finish. Cream cheese icing is richer and tangy, better for serving warm. Add either while rolls are still slightly warm so it melds in, but if you like neat lines chill the rolls fully first then spread.

Q: How do I reheat leftovers so they taste fresh? A: Warm a single roll 12-20 seconds in the microwave or reheat a batch in a 300 F oven for about 10-12 minutes covered loosely with foil. If using microwave dont overdo it or it gets chewy.

Apple Pie Cinnamon Rolls Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour at a 1 to 1 measure for a nuttier, slightly denser roll. Or use a gluten free 1 to 1 all purpose blend that contains xanthan gum, same amount. If the dough seems dry add a splash more warm milk, about 1 to 2 tablespoons.
Whole milk: use unsweetened almond milk or oat milk warmed to the same temp and quantity. If the nondairy milk is very thin, stir in 1 tablespoon melted butter or neutral oil to mimic the richness of whole milk.
Unsalted butter: replace melted butter with a neutral oil like canola or vegetable, same volume, or use melted refined coconut oil if you don’t want coconut flavor. For a vegan swap use vegan stick butter cup for cup and the dough behaves very similarly.
Large egg: make a flax egg with 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes, or use 1 quarter cup unsweetened applesauce for a softer crumb. For the egg wash try milk, cream, or aquafaba instead of the beaten egg, works great for shine.

Pro Tips

1) Get the yeast and dough feel right, not just the numbers. If the yeast doesnt foam in 10 minutes toss it and try fresh yeast, and use a thermometer so milk is really about 100 to 110 F. Aim for a dough that is slightly tacky but not wet, add flour a tablespoon at a time, and stop kneading as soon as it is smooth and elastic otherwise your rolls will be chewy.

2) Make the apple filling tighter than you think you need to. Cook the apples until the juices thicken well, taste for sweetness and add a little extra cornstarch or flour if it still seems runny. Let the filling cool completely before you spread it, or the whole spiral gets soggy. A splash of butter in the skillet at the end makes the filling glossy and richer.

3) For neat rolls and clean slices chill the rolled log briefly, 15 to 20 minutes, before cutting. It firms up the filling so dental floss or a sharp serrated knife gives perfect rounds. Don’t pack them too close in the pan, leave a bit of space so they can puff without smooshing.

4) Timing on finishing matters. Bake until just golden, tent with foil if the tops brown too fast, then brush with a little melted butter as soon as they come out for extra shine and flavor. If you use cream cheese icing wait until the rolls are warm not hot so the frosting spreads but doesnt melt away.

Apple Pie Cinnamon Rolls Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m excited to share my Apple Pie Cinnamon Roll Bake, with layers of tender dough wrapped around spiced apples and a ribbon of caramel that makes each slice a little mystery.

Servings

servings

Calories

300

kcal

Equipment: 1. Large mixing bowl for making the dough and letting it rise
2. Measuring cups and spoons (dry and liquid) for accurate amounts
3. Instant-read thermometer to warm the milk to about 100–110 F
4. Whisk plus a wooden spoon or silicone spatula for mixing and the filling
5. Rolling pin and extra flour for rolling the dough flat
6. 10-inch skillet or small saucepan to cook the apple filling
7. Pastry brush and a small bowl for the egg wash
8. 9×13-inch baking pan (greased with butter or nonstick spray)
9. Serrated knife or unflavored dental floss for cutting the rolls, and a wire cooling rack for finishing

Ingredients

3 to 3 1/2 cups (360 to 420 g) all purpose flour, plus extra for rolling
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast or instant yeast
1/2 teaspoon salt
1/2 cup (120 ml) whole milk, warmed to about 100 to 110 F
1/4 cup (60 ml) warm water
1/4 cup (55 g) unsalted butter, melted and cooled
1 large egg, room temperature
2 tablespoons unsalted butter, softened for spreading
2 to 3 medium apples (about 2 cups diced, ~300 g), peeled cored and diced
1 tablespoon lemon juice
1/2 cup (110 g) packed brown sugar
3 tablespoons granulated sugar
1 1/2 to 2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 tablespoons all purpose flour or cornstarch to thicken the apples
Pinch of salt
1 cup (120 g) powdered sugar for glaze
2 to 3 tablespoons milk or cream for glaze
1/2 teaspoon vanilla extract for glaze
Pinch of salt for glaze
Optional cream cheese icing: 4 oz (115 g) cream cheese, softened
Optional cream cheese icing: 2 tablespoons (28 g) unsalted butter, softened
Optional cream cheese icing: 1 cup (120 g) powdered sugar
Optional cream cheese icing: 1/2 teaspoon vanilla extract
Optional cream cheese icing: 1 to 2 tablespoons milk if needed
1 large egg beaten with 1 tablespoon water for egg wash
1 to 2 tablespoons butter or nonstick spray for greasing the pan

Directions

Proof the yeast: warm the milk to about 100 to 110 F, mix with the warm water and a pinch of the granulated sugar; sprinkle the active dry yeast on top and let it sit 5 to 10 minutes till foamy. If using instant yeast you can skip proofing and add it to the dry ingredients.
Make the dough: in a bowl whisk 3 to 3 1/2 cups flour with 1/4 cup granulated sugar and 1/2 tsp salt (and instant yeast if using). Add the foamy milk mix (or warmed milk/water), 1/4 cup melted cooled butter and 1 large room temp egg. Stir then knead 6 to 10 minutes until smooth and elastic, adding a little extra flour if it's too sticky.
First rise: put the dough in a greased bowl, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. Don't rush it, warmth helps flavor.
Prepare the apple filling: toss 2 to 3 medium peeled diced apples with 1 tbsp lemon juice, 1/2 cup packed brown sugar, 3 tbsp granulated sugar, 1 1/2 to 2 tbsp ground cinnamon, 1/4 tsp nutmeg if using, 2 tbsp flour or cornstarch and a pinch of salt. Cook in a skillet over medium heat 4 to 7 minutes until the apples soften and the mixture thickens, then cool completely so it doesn't make the dough soggy.
Roll and butter the dough: punch down the risen dough, roll on a lightly floured surface into about a 12×16 inch rectangle (use extra flour for rolling). Spread the 2 tbsp softened butter evenly over the dough.
Add filling and roll up: spread the cooled apple filling over the butter leaving a 1/2 inch border. Roll tightly from the long side, pinch the seam closed, trim ragged ends and cut into 12 to 15 rolls (use unflavored dental floss or a serrated knife for cleaner cuts).
Arrange for second rise: place the rolls seam side down in a greased 9×13 pan (use 1 to 2 tbsp butter or nonstick spray), leaving a little space between them. Cover and let rise 30 to 45 minutes until puffy; meanwhile preheat oven to 350 F.
Egg wash and bake: brush rolls with the egg wash (1 large egg beaten with 1 tbsp water) to get a nice shine, then bake 25 to 30 minutes until golden and cooked through. If the tops brown too fast tent with foil.
Make the glaze or cream cheese icing: for simple glaze whisk 1 cup powdered sugar with 2 to 3 tbsp milk or cream, 1/2 tsp vanilla and a pinch of salt until pourable. For optional cream cheese icing beat 4 oz softened cream cheese with 2 tbsp softened butter, 1 cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk if needed to thin.
Finish and serve: let rolls cool 10 to 15 minutes so filling sets, then drizzle glaze or spread cream cheese icing. Serve warm. Tips: if dough is sticky add flour a little at a time, pre-cook the apples so rolls don't get soggy, and don't overwork the dough or they'll be tough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.