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Soft, gooey apple pie filled cinnamon rolls are packed with a homemade spiced apple pie filling and topped with creamy frosting. This is your fall baking go-to for when you want something cozy, impressive, and sweet enough to qualify as dessert but totally justifiable for breakfast.
about these Apple Pie Filled Cinnamon Rolls
If apple pie and cinnamon rolls got together and made a brunch baby, this would be it. These rolls are loaded with warm, spiced apples, buttery dough, and topped with a creamy, not-too-sweet frosting. They’re everything you want in a cozy fall treat, whether it’s for a lazy weekend bake or a holiday morning treat.
They’re made with soft, fluffy homemade dough that’s actually way easier than it sounds, especially with a stand mixer doing most of the heavy lifting. If the idea of yeast scares you, don’t worry. This recipe walks you through it in a way that won’t leave you second-guessing every step. The dough rises beautifully, the filling holds together (no leaky mess), and the end result is bakery-level good.
And yes, your kitchen is going to smell amazing. Like cinnamon, sugar, and apples took over and made it impossible not to eat one straight from the pan. Bonus: you can prep the dough and filling the night before and just bake in the morning.
Why You’ll Love This Recipe
- Apple pie flavor meets cinnamon roll comfort food.
- Soft, fluffy dough with minimal fuss
- A thick filling that doesn’t leak everywhere
- Make-ahead friendly so you’re not scrambling in the morning.
- Smells like your favorite bakery.
ingredients
Milk. You’ll warm this up to help activate the yeast and give the dough a rich, pillowy texture. Just don’t get it too hot, you want it to be lukeawarm.
Sugars. You will need a combination of both granulated sugar and brown sugar for the dough and the filling. For the frosting, you will need confectioner’s sugar.
Active dry yeast. Makes your dough rise into those beautiful, fluffy swirls. Let it get nice and foamy before you mix it in.
Butter. Use unsalted butter for this recipe. If you do use salted butter, make sure to omit the salt called for in the dough.
Eggs. Large eggs are best to use when baking.
Spices. You will need fine kosher salt and ground cinnamon for the recipe.
Flour. All you need is all-purpose flour! You could also use a 1:1 gluten-free flour blend if preferred.
Apples. Granny smith apples are the best option for these cinnamon rolls! The tart green apples hold their shape and bring the apple pie flavor.
Cornstarch. Thickens the filling so it doesn’t run all over when you slice and bake.
Heavy cream. Makes the frosting super smooth and spreadable.
Cream cheese. Use full fat cream cheese for the best flavor for the frosting.
this recipe’s must-haves
A stand mixer with a dough hook is your best friend here. It saves you from kneading for 10 minutes by hand and gets that dough perfectly smooth.
You’ll need a large bowl to let the dough rise without sticking to everything.
A saucepan is essential for cooking the apples into a thick, flavorful filling.
The 9×13-inch baking dish gives the rolls room to expand without squishing together. A rolling pin helps you shape the dough evenly, and parchment paper in the pan makes for way easier cleanup (and helps lift the rolls out when they’re done). A spatula spreads the filling like a dream, and a whisk gets your frosting smooth and lump-free. Cooling racks help prevent soggy bottoms, and an offset spatula makes frosting way easier to control.
how to make this Apple Pie filled Cinnamon Rolls
Warm the milk
Heat the milk just until it simmers. Pour into your stand mixer bowl and stir in the sugar and yeast. Let it sit until it looks foamy.
Make the dough
Add the softened butter, eggs, and salt. Mix until combined, then add flour. Beat on medium for about 3 minutes, then increase to high and beat for 10 minutes until the dough is soft and stretchy.
Knead and rise
Turn out the dough onto a floured surface and knead a few times by hand. Shape it into a ball, place it in a greased bowl, and cover. Let it rise in a warm spot for about 1½ to 2 hours, until doubled.
Cook the apple filling
In a saucepan, combine the small pieces of apples, butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook over medium heat until the apples are soft and the filling is thick, about 10 to 15 minutes. Let it cool completely. Set aside about ¼ of the filling to use on top later.
Roll and fill
Line your baking dish with parchment paper and grease it. Roll the dough into a 10×24-inch rectangle. Spread the apple mixture across the dough in an even layer.
Roll up and slice
Starting at the long edge, roll the dough tightly. Slice into rolls about 1½ to 2 inches thick using dental floss or a sharp knife. Place in the pan with space between each.
Final rise and bake
Cover and let rise again for 2 hours. Preheat the oven to 425°F. Bake for 25 minutes until golden brown on top. Cool for 30 minutes.
Frost and finish
Whisk together the frosting ingredients until smooth. Lift the rolls out using the parchment and frost them generously. Top with the reserved apple filling and serve warm.
Tips for Success
- Warm your milk to about 110°F. Anything hotter can kill the yeast and ruin the rise.
- Let the dough rise until it’s fully doubled. Don’t rush this step, or you’ll end up with dense, flat rolls.
- Cool the apple filling completely before spreading it on the dough. Warm filling will make the dough soggy and hard to roll.
- Use unflavored dental floss to slice the rolls cleanly without flattening them.
- Line your pan with parchment paper. It makes lifting the rolls out and frosting them so much easier.
- Watch closely near the end of the bake. Once the tops are golden, pull them out. Overbaking dries them out fast.
- Want to prep ahead? Shape the rolls, cover, and refrigerate overnight. Let them come to room temp before baking in the morning.
- For more apple flavor, add in a pinch of apple pie spice to the dough and/or filling.
variations
Try drizzling caramel sauce over the top for a caramel apple vibe.
If you want more texture, chopped pecans or walnuts in the filling add a great crunch without overpowering the apples.
You can also switch up the frosting. Try a maple glaze instead of cream cheese.
And if you’re making these for a grown-up brunch, a splash of bourbon in the frosting gives it just the right amount of extra.
More Dessert Recipes: Mini Nutella Cinnamon Rolls I Bourbon Peach Cinnamon Rolls I Chai Pumpkin Spice Cinnamon Rolls I Egg Nog Cinnamon Rolls
faqs
Can I use a different apple?
Yep. Granny Smith works best for a tart bite, but if you are looking for a sweeter filling, you can use apples like Honeycrisp, Fuji, Pink Lady, or Gala apples.
Can I prep these the night before?
Totally. Shape the rolls, cover the pan, and refrigerate overnight. Bring to room temp while the oven preheats, then bake fresh.
What if I don’t have a stand mixer?
You can knead the cinnamon roll dough by hand. It takes more time and effort, but it still works. Just make sure the dough gets smooth and elastic.
If you need some morning inspiration, check out my breakfast recipe page!
What to Serve With these apple cinnamon rolls
These rolls are sweet and rich, so pairing them with something savory is a smart move. Scrambled eggs, crispy bacon, a cheesy frittata, or Instant Pot Poached Eggs.
For drinks, you can’t go wrong with coffee or chai. During the holidays, put these out with fruit salad, warm cider, or a round of Pumpkin Pie Mimosas.
If you’re serving them as dessert, warm them up and add a scoop of Caramel Apple Ice Cream or a dollop of whipped cream.
how to store
Store. Keep in an airtight container in the refrigerator for up to two days. If you’ve frosted them, refrigerate and eat within 4 to 5 days.
Reheat. Microwave for 15 to 20 seconds with a damp paper towel to keep them soft, or warm in the oven at 300°F for 8 to 10 minutes.
Freeze. Freeze the unfrosted rolls tightly wrapped. Thaw overnight in the fridge and reheat before adding the frosting.
more of our favorite brunch recipes
Looking for more brunch inspiration? Try making this thick and golden Sourdough French Toast.
For something a little more build-your-own and crowd-friendly, this Breakfast Charcuterie Board is always a hit. Load it up with bagels, spreads, fruit, meats, and cheeses, and everyone can grab what they like.
If you want a bold, savory option, the Pork Belly Breakfast Sandwich should be at the top of your list.
Finally, if you make this apple pie cinnamon rolls recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Apple Pie Filled Cinnamon Rolls
equipment
- Stand mixer with dough hook
- large mixing bowl
- Saucepan for apple filling
- parchment paper
- Spatula + whisk
- Cooling rack
- Offset spatula (for frosting)
ingredients
- 1 cup milk
- 3/4 cup sugar
- 1 1/2 Tbsp active dry yeast
- 8 Tbsp unsalted butter softened (1 stick)
- 2 large eggs
- 1/2 tsp sea salt
- 4 1/2 cups all-purpose flour
- 2 1/2 lbs apples peeled, cored, and chopped (I like to use green apples)
- 5 Tbsp unsalted butter
- 3/4 cup + 2 Tbsp brown sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 2 Tbsp water
- 1 cup confectioner’s sugar
- 3 Tbsp butter melted
- 1 1/2 Tbsp heavy cream
- 2 oz cream cheese
instructions
- Warm milk for the dough over moderately low heat until it simmers. Remove from heat and immediately pour the milk into the bowl of an electric stand mixer fitted with the dough hook and stir in the sugar and yeast.
- Let rest for about 5 minutes until the yeast is foamy. Add the softened stick of butter, eggs, and sea salt. Beat to combine. Then add the flour and beat until a soft dough forms on medium speed, approximately 3 minutes. Increase speed to high and beat until the dough is soft and pliable, an additional 10 minutes.
- Remove the dough and place on a lightly floured surface. Knead with your hands a few times and then form the dough into a ball. Grease a medium size bowl with butter and add the dough ball to the bowl.
- Cover with plastic wrap and let rest in a warm place until doubled in size, about 1 1/2 to 2 hours. While the dough is rising, make the filling.
- Add the chopped apples to a saucepan with butter, brown sugar, cinnamon cornstarch, salt, and water for the filling. Cook over medium heat until the apples are soft and the sauce thickens, about 10 to 15 minutes.
- Remove from heat and let the filling cool down completely to room temperature. Reserve about 1/4 of the mixture separately to use as a topping once baked.
- Once the dough has risen and the apple filling has cooled, line the bottom of a 9×13-inch baking pan with parchment paper. Let the paper extend up over two of the sides for easier removal.
- Grease the paper with butter or a baking spray with flour.
- On a lightly floured surface, turn out the dough from the bowl. Roll out into a 10×24-inch rectangle, making sure the long side is facing you.
- Spread the apple pie filling onto the dough using a spatula in an even layer. Starting with long side facing you, start rolling. Do this carefully and make sure it’s nice and tight all the way through. Cut the rolls (they should be about 1 1/2 to 2 inches thick), and place them cut side down onto the lined baking pan.
- Arrange them neatly, keeping a little space between them so they can rise. Cover the rolls with plastic wrap and allow them to rise for an additional 2 hours.
- When ready to bake, preheat to oven to 425˚F. Bake the rolls for 25 minutes, until they are golden brown on top. Transfer the pan to a cooling rack and let cool for 30 minutes.
- Once cooled, make the frosting by whisking together the frosting ingredients in a medium bowl until smooth. Using the sides of the parchment paper that are hanging over the pan. remove the rolls to a cooling rack.
- Spread frosting evenly over the rolls with a spatula. Spoon extra apple pie filling on top. Serve immediately.
notes
- Make Ahead: You can prep the dough and filling the night before. Shape the rolls, cover tightly, and refrigerate. Let them sit at room temp while the oven preheats, then bake as directed.
- Apple Type: Tart apples like Granny Smith work best, but Honeycrisp or Gala are great if you prefer a sweeter filling.
- Slicing Tip: Use unflavored dental floss to slice the dough cleanly without squishing the rolls.
- Frosting Tip: Let the rolls cool for at least 30 minutes before frosting so it doesn’t completely melt.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
