Apple Pie Cinnamon Rolls
If you like apple pie, you are going to love these Apple Pie Cinnamon Rolls! These have all the apple flavor, all the apple pie spice, and the soft chewy texture of a cinnamon roll!
Love this recipe? Then you must try our Caramel Apple Cake.
The fully baked rolls will remain soft for 2-3 days when stored in an airtight container at room temperature.
Why I Love This Recipe
- Amazing taste
- Perfect for breakfast or a sweet treat
- It’s apple pie, but not!
- Apple pie in your hand
- Cinnamon roll lover!
Helpful Items for This Recipe
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Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Aluminized Steel
13.5 INCH Silicone Spatulas Heat Resistant, Set of 2
Measuring Cups and Magnetic Measuring Spoons Set, Stainless Steel 5 Cups and 7 Spoons (Black)
Ingredients to make these Apple Pie Cinnamon Rolls
Many of the ingredients are similar to those found in your everyday apple pie and regular cinnamon roll recipes. But the results are anything but everyday!
Recipe Ingredients
Dough
Milk – Scalded and cooled to 108 degrees F. This helps the dough rise, and it is not a step that you should omit.
Active dry yeast – Make sure your yeast is not expired; your dough will not rise properly without it.
Eggs – I use large eggs when baking.
Bread flour – You can use bread flour or all-purpose flour.
Sugar – Use white granulated sugar in this recipe.
Salt – I like to use Kosher salt for cooking and baking, but you can use table salt if you like.
Butter – I used salted butter, but you can use unsalted if you prefer. If you do, you may have to add a pinch more salt to the recipe.
Filling
Fresh apples – The apples need to be peeled and diced. I used Honeycrisp, but Granny Smith or Braeburn are also good options that hold their shape when cooking. Canned pie filling can be used if you prefer, but I would add 1 tablespoon of cinnamon to the filling.
Brown sugar – Use regular brown sugar, not light brown sugar; you want the sweet, rich molasses flavor in the filling.
Salt – Again, I like to use Kosher salt for cooking and baking, but you can use table salt if you like.
Butter – Again, I used salted butter, but you can use unsalted if you prefer. If you do, you may have to add a pinch more salt to the recipe.
Cinnamon – This warm spice brings out the flavors of the apples and pairs perfectly with the brown sugar.
Cornstarch – Helps to thicken the filling and keep it from becoming too soupy.
Vanilla – A must for most sweet baking recipes, it helps to enhance all the flavors.
Salted Caramel Icing
Heavy cream – Sometimes called whipping cream, its thick and creamy sweetness is perfect for icing.
Powdered sugar – Sometimes called icing sugar, a must for your icing.
Caramel sauce – You can use store-bought caramel sauce; it’s quick and easy to find and use.
Kosher salt – Brings out the sweetness and enhances the taste of the icing.
How to make Apple Pie Cinnamon Rolls
Leave time for making this recipe, as you need to leave the dough and the filling overnight. This also speeds up the process on the day of.
To make the dough, scald the milk, then allow it to cool to 108 degrees F. Stir the yeast into the warm milk and let it sit for 3 minutes until the yeast activates and bubbles begin to form on the surface.
In a stand mixer, add the yeast and milk mixture, eggs, flour, sugar, and salt. Stir on low for 2 minutes until combined.
Turn the mixer to medium speed and allow it to mix for 4 minutes.
Begin by adding butter, two cubes at a time, waiting until the butter is completely absorbed before adding more. It should take 3-4 minutes.
Mix on medium speed for 4 minutes.
Place the dough in a lightly greased large mixing bowl, cover it with plastic wrap, and refrigerate overnight. It should double in size.
Filling
For the filling, combine all ingredients except vanilla in a small saucepan and bring to a simmer. Cook for 2 minutes, stirring constantly.
Mix in vanilla and set aside to cool. Then refrigerate the filling along with the dough overnight.
Assembling The Cinnamon Rolls
Start by greasing a 13 x 9-inch pan and set it aside.
Roll out the chilled dough to an 18 x 14” rectangle. Spread out the cold filling, leaving a 1” border all around, and roll up into a tight pinwheel.
Cut into 12 – 2” slices and place in the 13 x 9 pan. You can place the smaller ends into the middle of the pan and also press the rolls back into circles if they have been flattened or misshapen.
Cover with a towel and allow to proof for 1 – 1.5 hours until the dough has doubled in size. When the dough is ready, you can gently press it with your finger, and the indentation will remain without springing back quickly.
Preheat oven to 375°F. Bake at 375 for 20 – 25 minutes until light golden brown. Allow to cool for 20 – 30 minutes before adding icing.
To make the icing, in a small bowl, combine all the icing ingredients and whisk until smooth. If the glaze is too thin, then add heaping tablespoons of powdered sugar to the consistency you like.
After the rolls have cooled, generously drizzle the icing over the rolls and serve.
Little Chef’s Secrets
Tips for great cinnamon rolls
Is chilling the dough necessary?
Yes, the first chill is essential to develop flavor and makes the dough easier to work with when you’re rolling it out. If overnight is not an option, refrigerate for at least 4 hours. This holds true to the apple filling also.
Can the rolls be made ahead?
The rolls can be fully assembled, wrapped in plastic, and stored in the refrigerator overnight before proofing and baking or frozen for up to 3 months. Thaw the rolls before baking, and proofing will take longer with cold rolls.
Can I add nuts or raisins to this?
Yes, raisins, cranberries, walnuts, or pecans would be great with the filling.
What supplies will I need?
You will need a stand mixer, a small pot, 13×9 metal pan
Can I bake this in a different pan?
Yes, rolls can be baked in 2 -9” cake pans.
Apple Pie Cinnamon Rolls
Ingredients
Equipment
Method
- Leave time for making this recipe, as you need to leave the dough and the filling overnight. This also speeds up the process on the day of.
- Stir the yeast into the warm milk and let it sit for 3 minutes until the yeast activates and bubbles begin to form on the surface.
- In a stand mixer, add the yeast and milk mixture, eggs, flour, sugar, and salt. Stir on low for 2 minutes until combined.
- Turn the mixer to medium speed and allow it to mix for 4 minutes
- Begin by adding butter, two cubes at a time, waiting until the butter is completely absorbed before adding more. It should take 3-4 minutes
- Mix on medium speed for 4 minutes
- Place the dough in a lightly greased large mixing bowl, cover it with plastic wrap, and refrigerate overnight.
- Combine all ingredients except vanilla in a small saucepan and bring to a simmer. Cook for 2 minutes, stirring constantly.
- Mix in vanilla and set aside to cool. Then refrigerate overnight with dough.
- Grease a 13 x 9 metal pan.
- Roll out the chilled dough to 18 x 14” rectangle.
- Spread out the cold filling, leaving a 1” border all around, and roll up into a tight pinwheel.
- Cut into 12 – 2” slices and place in the 13 x 9 pan. You can place the smaller ends into the middle of the pan, and also press the rolls back into circles if they have been squished while cutting.
- Cover with a towel and allow to proof for 1 – 1.5 hours until the dough has doubled in size. When the dough is ready, you can gently press it with your finger, and the indentation will remain without springing back quickly.
- Preheat oven to 375°F.
- Bake at 375 for 20 – 25 minutes until light golden brown. Allow to cool for 20 – 30 minutes before adding icing.
- In a small bowl, combine all ingredients and whisk until smooth.
- After the rolls have cooled, generously drizzle the icing over the rolls and serve.
- If the glaze is too thin, then add heaping tablespoons of powdered sugar to the consistency you like.
