A cozy mash-up of warm apple pie filling and soft cinnamon rolls, smothered in tangy cream cheese frosting—these Apple Pie Cinnamon Rolls bring fall comfort straight to your kitchen in every bite.

Apple Pie Cinnamon Rolls

Why You’ll Love This Recipe

I love how this recipe combines two beloved classics—apple pie and cinnamon rolls—into one irresistible treat. The homemade yeast dough rises to pillowy perfection, while pockets of spiced apple filling create little bursts of sweetness in each swirl. Topped with a luscious cream cheese glaze, these rolls are just the right balance of gooey, tender, and indulgent. Best of all, they’re surprisingly straightforward to make, so I can whip them up for a special weekend brunch or holiday morning without feeling overwhelmed.

ingredients

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

1 ¼ cup whole milk (300 ml)
⅓ cup granulated sugar, divided (66 g)
1 ½ tbsp active dry yeast (14 g)
6 tbsp unsalted butter, room temperature (84 g)
2 large eggs, whisked
5 ½ cups all-purpose flour (about 700 g)
½ tsp salt
Apple Pie Filling:
- 4 cups chopped apples (about 4 medium apples)
- ½ cup brown sugar (110 g)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp salt
- ¼ cup water
- 1 tbsp cornstarch + 1 tbsp water (for slurry)
Cinnamon Butter Filling:
- ½ cup unsalted butter, softened (113 g)
- ¼ cup brown sugar (55 g)
- 1 tbsp ground cinnamon
Cream Cheese Frosting:
- 1 cup cream cheese, room temperature (256 g)
- 6 tbsp unsalted butter, room temperature (84 g)
- 1 ¾ cup powdered sugar (218 g)
- ½ tsp vanilla extract
- ⅛ tsp salt

directions

Proof the yeast: Warm the milk to about 110 °F (43 °C) and pour into a stand-mixer bowl. Stir in 2 tbsp sugar and yeast. Let rest 5–10 minutes until foamy.
Build the dough: Add the remaining sugar, butter, and whisked eggs. Mix briefly, then stir in 5 cups of flour and salt until a shaggy dough forms. Switch to a dough hook and knead on low for 8–10 minutes (or knead by hand 10–12 minutes), adding up to ½ cup more flour if too sticky.
First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 2 hours.
Make the apple filling: While dough rises, combine apples, brown sugar, cinnamon, nutmeg, salt, and ¼ cup water in a saucepan. Bring to a boil, reduce to a simmer, and cook 12–15 minutes until soft and syrupy. Stir in the cornstarch slurry, cook 1–2 minutes more until thickened. Transfer to a bowl, cover, and chill.
Prepare the cinnamon butter: Right before assembling, mix the softened butter, brown sugar, and cinnamon to form a spreadable paste.
Shape the rolls: Punch down the risen dough and roll out on a floured surface into a 20×12-inch rectangle. Spread the cinnamon butter evenly, then top with chilled apple filling.
Roll and slice: Roll the dough tightly from the long edge into a log. Trim the ends, then use unwaxed floss to slice into 12 equal rolls.
Second rise: Arrange rolls in a greased 9×13-inch pan, cover, and let rise until puffy, about 1 hour (or refrigerate overnight and bring to room temperature for 2 hours before baking).
Bake: Preheat the oven to 350 °F (177 °C). Bake rolls for 25–30 minutes, until golden brown at the edges.
Frost: While baking, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls and serve.

Servings and timing

Yield: 12 rolls
Prep Time: 30 minutes (plus 2 hours rise)
Cook Time: 25–30 minutes
Resting/Chill Time: ~4 hours total (rising + cooling)
Total Time: ~6 hours (including rises)

Variations

I sometimes swap the regular apples for pears or peaches for a twist.
For extra indulgence, I drizzle caramel sauce over the frosting.
I’ll add chopped pecans with the apple filling for crunch.
To lighten up, I use half whole-wheat flour in the dough.

storage/reheating

I store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual rolls in the microwave for 20–30 seconds, or pop them into a 350 °F oven for 8–10 minutes until warmed 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?

Absolutely—I skip the initial proofing step and add the instant yeast directly with the other dry ingredients.

Can I make these ahead of time?

Yes—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 as directed.

Can I freeze baked or unbaked rolls?

I freeze baked, fully cooled rolls in a freezer bag for up to 2 months. To serve, I thaw overnight in the fridge and warm briefly before eating. You can also freeze unbaked rolls after the second rise; bake from frozen, adding a few extra minutes.

How do I prevent soggy bottoms?

I ensure my pan is well-greased and avoid overfilling with apple filling. If I’m worried, I place a sheet of parchment under the rolls to absorb any excess moisture.

Conclusion

These Apple Pie Cinnamon Rolls are my favorite way to usher in the flavors of fall, yet they’re so comforting I’ll bake them any time of year. From the soft, yeasty dough to the pockets of apple-cinnamon sweetness and creamy frosting, each bite feels like a warm hug. Give them a try for your next brunch or cozy weekend morning—I promise they’ll become a new household classic