A cozy mash-up of warm apple pie filling and soft, yeasty cinnamon rolls, smothered in tangy cream cheese frosting—I can’t resist how they bring the best of both desserts into one indulgent bite.

Apple Pie Cinnamon Rolls

Why You’ll Love This Recipe

I love how these Apple Pie Cinnamon Rolls combine two classics into one show-stopping treat. The homemade yeast dough rises to pillowy perfection, while pockets of spiced apple filling deliver bursts of sweet-tart flavor in every swirl. Topped with a luscious cream cheese glaze, they strike just the right balance of gooey, tender, and rich. Best of all, they come together with straightforward steps, so I can treat myself to a bakery-worthy brunch any weekend or holiday morning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups whole milk
⅓ cup granulated sugar, divided
1½ tablespoons active dry yeast
6 tablespoons unsalted butter, room temperature
2 large eggs, whisked
5½ cups all-purpose flour, plus more for dusting
½ teaspoon salt

Apple Pie Filling

4 cups peeled and chopped apples
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup water
1 tablespoon cornstarch mixed with 1 tablespoon water

Cinnamon Butter Filling

½ cup unsalted butter, softened
¼ cup brown sugar
1 tablespoon ground cinnamon

Cream Cheese Frosting

1 cup cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1¾ cups powdered sugar
½ teaspoon vanilla extract
Pinch of salt

Directions

I warm the milk to about 110 °F and stir in 2 tablespoons of sugar and the yeast. After 5–10 minutes, it should be foamy.
I add the remaining sugar, butter, and whisked eggs, mixing until combined. I stir in 5 cups of flour and the salt until it forms a shaggy dough.
I switch to a dough hook (or knead by hand) and knead for 8–10 minutes, adding up to ½ cup more flour if it’s too sticky.
I shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled, about 2 hours.
While it rises, I prepare the apple filling: I simmer the apples, brown sugar, cinnamon, nutmeg, and water until tender, then stir in the cornstarch slurry and cook until thickened. I chill it completely.
I mix the softened butter, brown sugar, and cinnamon to make the cinnamon-butter paste.
Once the dough has doubled, I punch it down and roll it into a 20×12-inch rectangle on a floured surface. I spread the cinnamon butter evenly, then spoon on the cooled apple filling.
I roll the dough tightly from the long edge into a log, trim the ends, and slice into 12 equal rolls using un-waxed floss.
I arrange the rolls in a greased 9×13-inch pan, cover, and let them rise until puffy, about 1 hour (or refrigerate overnight and bring to room temperature for 2 hours before baking).
I bake at 350 °F for 25–30 minutes, until the edges are golden.
While they bake, I beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth. I spread it over the warm rolls before serving.

Servings and timing

Yield: 12 rolls
Prep Time: 30 minutes (plus rises)
Cook Time: 25–30 minutes
Total Time: Approximately 6 hours (including proofing)

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave an individual roll for 20–30 seconds or warm them in a 350 °F oven for about 8–10 minutes until heated through and the frosting softens.

FAQs

What kind of apples work best?

I reach for Granny Smith or Honeycrisp because they hold their shape and add a bright, tangy contrast to the sweet dough.

Can I use instant yeast instead of active dry?

Yes—if I use instant yeast, I skip the initial proofing step and add it directly with the flour.

Can I make these the night before?

Absolutely—I assemble the rolls in the pan, cover, and refrigerate overnight. In the morning, I let them sit at room temperature for about 2 hours, then bake.

Can I freeze baked or unbaked rolls?

I freeze baked, fully cooled rolls for up to 2 months and thaw them overnight in the fridge. You can also freeze unbaked rolls after the second rise and bake directly from frozen, adding a few extra minutes.

How do I avoid soggy bottoms?

I make sure my pan is well-greased and avoid over-filling with apple filling. If I’m concerned, I place a sheet of parchment under the rolls to absorb excess moisture.

Conclusion

These Apple Pie Cinnamon Rolls are my favorite way to blend the flavors of a classic pie with tender, yeasty dough. From the pockets of spiced apple to the creamy frosting, every bite feels like a warm hug—perfect for cozy mornings or special gatherings