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Best Apple Pie Filled Cinnamon Rolls Recipe (Homemade)
5 from 12 votes

Best Apple Pie Filled Cinnamon Rolls Recipe (Homemade)

This recipe combines the soft warmth of cinnamon rolls with a tender homemade apple pie filling. The dough enriches the texture with room-temperature butter and eggs, while the spiced apple filling adds a juicy, cinnamon-sweet center. A cream cheese-based frosting with fall spices finishes the rolls, balancing sweetness with creamy notes. These rolls are ideal for breakfast or a dessert where a tender, fruit-packed pastry is appreciated.

Prep Time
45 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12 -15 servings
Calories: 403 kcal
Course: Dessert, Breakfast, Bread
Cuisine: American

Ingredients

Apple Pie Filling (Make 1-2 days ahead, if desired)
  • 3 cups apple about 2 large apples, peeled and diced small, I used Honeycrisp, Granny Smith, Pink Lady or use your favorite
  • 3 tablespoons brown sugar packed
  • ½ tablespoon cinnamon
  • 2 tablespoons butter
  • ½ tablespoon vanilla extract
Cinnamon Roll Dough (Make evening before if desired)
  • 1 cup milk I use whole milk, may use other % but won't be as rich
  • ⅓ cup butter (1 stick), room temperature
  • ¼ cup sugar I use all-natural cane sugar, regular granulated sugar will work
  • ½ teaspoon kosher salt
  • 2 large egg room temperature, if you forgot, submerge in bowl of warm (not hot) water for 5-7 minutes
  • 4 ¼-¾ cups bread flour may use unbleached all purpose flour, replace 2 tablespoons of flour with 2 tablespoons of cornstarch, whisk to combine
  • 2 ¼ teaspoons active dry yeast this is the same amount as is in one packet
Cinnamon Butter Filling (Make 1-2 days ahead)
  • ½ cup butter room temperature
  • 1 tablespoon cinnamon
  • 1 teaspoon apple pie spice or pumpkin pie spice, or just use more cinnamon with a little nutmeg tossed in
  • ¼ cup granulated sugar I used all-natural cane sugar, white sugar may be used
  • ¼ cup brown sugar light or dark, packed
  • ¼ teaspoon kosher salt
Spiced Cream Cheese Frosting (Make day before, if desired)
  • ¼ cup butter room temperature
  • 4 ounce cream cheese room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice or apple pie spice, or just use cinnamon, but be sure to add a little nutmeg
  • 1-2 teaspoons milk or cream; to thin to desired consistency

Instructions

Apple Pie Filling (Make up to 2 days ahead)
    Cup of Yum
  1. In a large skillet, melt butter (2 TBL) and add brown sugar (3 TBL), apples (3 cups), cinnamon (½ TBL) and vanilla (½ TBL). Saute apples, stirring occasionally until apples are tender and soft. Remove from heat and store in an airtight container until ready to use.
Make Cinnamon Roll Dough
  1. In a small saucepan add butter (⅓ cup), milk (1 cup), sugar (¼ cup) and kosher salt (½ teaspoon), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that's okay.
  2. While milk is warming (or cooling) place 2 cups of bread flour into bowl of a stand mixer with batter attachment, add yeast and mix on low to combine.
  3. Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
  4. With mixer on low, add room-temperature eggs and the remaining 2 ¼ cups of flour, mixing well to combine. *Forget to take your eggs out, place in bowl of warm (not hot) water for 5-7 minutes)
  5. Next, replace paddle attachment with J hook for kneading; knead the dough for 5-10 minutes on a low setting, until dough is smooth and elastic.*If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it's tacky, but not sticky. The dough should be soft, elastic and smooth.
  6. Don't have a kneading attachment? Then turn dough onto floured surface and knead for the same amount of time.
  7. Spread a teaspoon of unflavored oil into a medium bowl and, using a paper towel spread it all over the bowl. Plop your cinnamon roll dough into the bowl and turn to "grease" top and bottom, seal with plastic wrap and set in a warm place for 15 minutes to rest. Note at this point, you may cover the dough well and store in the fridge overnight, proceed with recipe in the morning.See notes for how to create a warm proofing place.
Make Cinnamon Roll Filling (Make 1-2 days ahead)
  1. Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (¼ cup), granulated sugar (¼ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.
Roll out Cinnamon roll dough
  1. Once your dough has rested, it will be easy to roll. Like playdough. Turn dough onto a lightly floured surface (I like using my silpat with measuring gauge) and roll using a rolling pin into a 18x21 inch (roughly) rectangle.
  2. Using an offset spatula, spread the cinnamon roll filling evenly over the top of the dough, leaving ½-1 inches around the edges.
  3. Remove 2-3 tablespoons of the apple pie filling and set aside if adding to the frosting. Spread the remaining completely cooled apple pie filling over the cinnamon roll filling, keeping it a little heavier towards the bottom of the dough.
  4. Roll, from the long side tightly and pinch edges to seal, using a little water on seams if needed. Note that some of the filling may ooze out, that’s okay, save it and we’ll tuck it back in.
  5. Cut ends off if uneven and then using a serrated knife or dental floss, cut into 12-15 evenly sized rolls and place in a well-greased or parchment-lined 9×13 pan. Spoon any extra apples that oozed out over the tops of the rolls.
  6. Cover cinnamon rolls with plastic wrap and allow to rise in a warm place for about 45 minutes, until almost double. Make sure your oven is turned off if rising in the oven.
  7. Preheat oven to 400° (205° C) for regular pans; 375° F (190° C) if using a dark or glass pan.
  8. Once doubled in size, remove plastic wrap bake rolls for about 18-25 minutes until slightly golden in a preheated oven.
  9. While baking or during rising time, make the frosting.
Make Spiced Cream Cheese Frosting (Make 1-2 days ahead)
  1. In the bowl of a stand mixer or hand mixer, beat room temperature butter (¼ cup) and cream cheese (4 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (2 teaspoons), and 1 teaspoon apple pie spice (or other), beat until smooth, light, and fluffy.
  2. Add a little milk or cream if a thinner consistency is desired. Set aside until ready to use. (May be made 2 days ahead), cover and refigerate.
  3. Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched. Everyone likes their cinnamon rolls baked differently, for softer, gooey rolls bake on the lower side, for more firm rolls bake on the longer side.
  4. Allow the rolls to cool for about 15-20 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!

Notes

  • Prepare apple pie filling up to 2 days ahead and refrigerate it for convenience.
  • Make the cinnamon butter filling and store at room temperature for up to 1 day before use.
  • Make the spiced cream cheese frosting a day in advance and keep refrigerated; bring to room temperature before spreading.
  • Bring eggs, butter, and cream cheese to room temperature before use for better dough and frosting texture.
  • Use a warmed but turned-off oven at about 75-100°F as a proofing spot for the dough to rise effectively.
  • Add optional ingredients such as nuts or dried fruits to the filling to vary texture and flavor.

Nutrition Information

Serving 1serving Calories 403kcal (20%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 74mg (25%) Sodium 277mg (12%) Potassium 128mg (3%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 638IU (13%) Vitamin C 1mg (1%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 -15 servings

Amount Per Serving

Calories 403

% Daily Value*

Serving 1serving
Calories 403kcal 20%
Carbohydrates 52g 17%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 74mg 25%
Sodium 277mg 12%
Potassium 128mg 3%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 638IU 13%
Vitamin C 1mg 1%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.