Description
A cozy mash-up of warm apple pie filling and soft, yeasty cinnamon rolls, smothered in tangy cream cheese frosting—these Apple Pie Cinnamon Rolls bring the best of both desserts into one indulgent bite.
Ingredients
1¼ 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
Instructions
- Warm milk to 110 °F and stir in 2 tablespoons sugar and yeast; let stand 5–10 minutes until foamy.
- Add remaining sugar, butter, and eggs; mix, then stir in flour and salt until a shaggy dough forms. Knead (mixer or by hand) 8–10 minutes, adding up to ½ cup more flour if sticky.
- Place dough in an oiled bowl, cover, and let rise until doubled, about 2 hours.
- While dough rises, simmer apples with brown sugar, cinnamon, nutmeg, and water until tender; stir in slurry, cook 1–2 minutes, then chill filling.
- Mix cinnamon butter: combine softened butter, brown sugar, and cinnamon into a paste.
- Punch down dough and roll into a 20×12″ rectangle. Spread cinnamon butter, top with chilled apple filling, then roll tightly into a log. Slice into 12 rolls with un-waxed floss.
- Arrange rolls in a greased 9×13″ pan, cover, and let rise 1 hour (or refrigerate overnight and proof 2 hours before baking).
- Bake at 350 °F for 25–30 minutes until edges are golden. Meanwhile, beat frosting ingredients until smooth and spread over warm rolls.
Notes
Ensure milk is 110 °F for proper yeast activation—too hot will kill the yeast.
Chill the apple filling completely to prevent a soggy dough.
Use dental floss to slice rolls cleanly without squashing them.
Cover and refrigerate assembled rolls overnight for a convenient make-ahead option.
Grease the pan well or line with parchment to avoid soggy bottoms from excess filling.
- Prep Time: 30 minutes (plus 2 hours first rise)
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg