Apple Pie Cinnamon Rolls

There are cinnamon rolls, and then there are gourmet cinnamon rolls. One look at these apple pie cinnamon rolls and you can probably tell that they fall into the latter category. They’re filled with apple pie flavor, from the apple cider in the dough to the apple butter and chunks of real apples in the filling. The cinnamon cream cheese frosting is the final layer of cozy warmth. I like to assemble everything the night before so all that’s left to do in the morning is proof the rolls, bake them and lean into the slowness of autumn.

Ingredients for Apple Pie Cinnamon Rolls

• All-purpose flour: No need to purchase a pack of bread flour for this recipe. We use all-purpose flour for that perfect soft, pillowy, tender texture.
• Sugars: Granulated sugar sweetens the dough and helps promote browning. Brown sugar is reserved for the filling, creating a caramel-like sauce when baked with the apple butter and chopped apples.
• Yeast: Double-check that you’re buying quick-rise yeast (also known as instant yeast) and not active dry yeast. The latter has to be proofed separately, whereas quick-rise can be proofed in the dough. If you accidentally use active dry yeast, your dough may not rise.
• Milk: We suggest 2% milk, but feel free to use whole or skim milk if desired.
• Apple cider or juice: Apple cider is definitely preferred over apple juice for its more robust apple flavor. However, apple juice can be used in a pinch.
• Butter: Whenever I bake, I spring for one of the best butter brands. The flavor and higher fat percentage make all the difference.
• Apple butter: Purchase apple butter from the store or use up some of your homemade apple butter stash.
• Apples: After peeling and coring the apples, chop them finely. The finer they are, the more likely they’ll cook through and soften.
• Cinnamon: Apples and cinnamon go together hand-in-hand. We’ll use cinnamon in both the apple pie filling and the cream cheese frosting.
• Cream cheese frosting: Our homemade cream cheese frosting uses softened cream cheese, confectioners’ sugar, cinnamon and butter.

Directions

Step 1: Mix the dough

In a large bowl, whisk together 2-1/4 cups all-purpose flour, sugar, quick-rise yeast and salt. In a small saucepan, heat the 2% milk, apple cider and softened butter to 120° to 130°F.

Add the heated wet ingredients to the dry ingredients, and beat just until moistened. Add the egg and beat until smooth.

Stir in enough of the remaining all-purpose flour to form a soft dough. Keep in mind the dough will be sticky.

Editor’s Tip: It’s really important you heat the milk, apple cider and butter up to temperature. They proof the yeast, so if the mixture is too cold, the yeast won’t proof, but if it is too hot, and it will kill the yeast.

Step 2: Knead and let rise

Turn the dough onto a floured surface and knead it until smooth and elastic, six to eight minutes. Cover the dough with storage wrap or a clean kitchen towel and let it rest for 10 minutes.

Editor’s Tip: The dough is kneaded enough when it springs back when poked with a finger. If the indent stays, keep kneading.

Step 3: Roll out the dough

Take the cover off the dough and roll it into a 15×10-inch rectangle. Use a mini offset spatula to spread the apple butter to within 1/2 inch of the edges.

Editor’s Tip: If the dough keeps contracting while you’re rolling, the gluten needs to relax a bit more. Cover the dough again and let it rest for another 10 minutes.

Step 4: Add the apple pie filling

In a medium-sized bowl, combine the finely chopped apples, brown sugar and cinnamon. Sprinkle the apple pie mixture evenly over the apple butter.

Step 5: Roll up and cut

Roll up the dough jelly-roll style, starting with the long side. Pinch the seam to seal so your cinnamon rolls don’t unravel. Cut into 12 even slices by cutting the roll in half, the halves into halves, then each of the quarters into thirds.

Editor’s Tip: Use a serrated knife to cut the roll. You could also use unflavored dental floss!

Step 6: Perform the second rise

Place the rolls cut side down in a greased 13×9-inch baking dish. Cover the dish with storage wrap or a clean tea towel and let the rolls rise in a warm place for 30 minutes. During the last 10 minutes, preheat the oven to 325°.

Step 7: Bake the cinnamon rolls

Uncover the cinnamon rolls and slide the pan into the oven. Bake the cinnamon rolls until they’re golden brown, 30 to 35 minutes.

Step 8: Make the frosting

In a large bowl, beat the cream cheese and butter with a hand or stand mixer until light and fluffy. Add the confectioners’ sugar and cinnamon, and beat until smooth. Cover and store in the fridge until ready to use.

Step 9: Serve the cinnamon rolls

Once the cinnamon rolls are baked, allow them to cool at room temperature for five minutes so they can finish setting and cool off a touch. Serve them warm with the cinnamon cream cheese frosting spread on top. Enjoy!

Recipe Variations

• Use a different fruit: Finely chopped pears are an excellent fruit substitution here. For a summery transition, use peaches.
• Try the heavy cream hack: One of our favorite viral food hacks is the famous TikTok cinnamon rolls with heavy cream. After arranging the cinnamon rolls in the pan, all you have to do is pour in heavy cream and bake. The rolls will slowly absorb the cream, resulting in the most pillowy, soft cinnamon rolls of your life.
• Add more toppings: For a bakery-case look, finish with salted caramel sauce, baked streusel or dehydrated apples.

How to Store Apple Pie Cinnamon Rolls

To store apple pie cinnamon rolls, allow them to cool completely to room temperature, then transfer them to an airtight container. They can be kept in the fridge for up to three days. Reheat gently in the microwave to warm through. Store the cinnamon rolls frosted or unfrosted.

Can you make apple pie cinnamon rolls ahead of time?

Yes, you can make apple pie cinnamon rolls ahead of time. The night before, fully assemble and arrange the cinnamon rolls in the 13×9-inch pan, then cover them tightly with storage wrap and stick the pan in the fridge. In the morning, take the pan out of the fridge, keep the cover on and proof the cinnamon rolls until they’re doubled in size, 30 to 60 minutes. It may take longer than described in the recipe since the dough is now cold and needs more time to warm up and proof. Bake and frost as directed.

Apple Pie Cinnamon Roll Tips

What apples are best for apple pie cinnamon rolls?

The best apples for apple pie are also the best ones for their cinnamon roll version! Look for tart, firm apples such as Granny Smith, Honeycrisp, Jonagold, Pink Lady, Cameo or Braeburn apples. Always avoid bland, mealy apples (like McIntosh or Red Delicious) when baking apple desserts.

Can you make these apple pie cinnamon rolls gluten-free or vegan?

While I don’t recommend making this recipe gluten-free or vegan, I do recommend baking our gluten-free cinnamon rolls or vegan cinnamon rolls with this recipe’s apple pie filling and cinnamon cream cheese frosting. These alternative cinnamon rolls won’t be quite as apple-y since they don’t have apple cider in the rolls, but they’ll definitely still be full of yummy apple pie flavor!

How can you make apple pie cinnamon rolls even easier?

To make apple pie cinnamon rolls even easier, try the legendary TikTok apple pie cinnamon rolls recipe, which uses two premade ingredients to get fantastic (and quick!) results. Open a can of premade cinnamon rolls. Carefully unroll the dough on a clean surface and spread the apple butter over the top in an even layer. Gently roll the dough back up and then separate the rolls along the perforated lines. Arrange the rolls in an ungreased 9-inch round baking pan and bake according to the cinnamon roll package’s directions. Stir 1 teaspoon of apple pie spice into the complimentary icing and spread it on the cinnamon rolls after they’ve cooled for five minutes.