Apple pie turned cinnamon roll? Yes, please.

Soft, gooey, and spiced just right, these apple cinnamon rolls bake up plush and buttery with a swirl of brown sugar, tender apples, and a touch of apple butter for extra apple flavor.

They’re the kind you pull from the oven golden and puffed, then cover edge-to-edge in cream cheese frosting while they’re still warm.

Back in the bakery, I made trays of classic cinnamon rolls every weekend, plus a pumpkin pie roll every fall, but I always wanted an apple one.

Apple cinnamon rolls with cream cheese icing and apple butter on top.

So when I started testing this recipe, I used my best cinnamon roll dough (the same base behind all my roll flavors) that bakes up light, pillowy, and oh so gooey.

With the apple filling and cozy fall spices, they taste even better than from a bakery.

Let’s bake!

How to Make Apple Rolls

Spiced apple pie filling in a white dish.

1

Make the apple pie filling.

Cooked tangzhong roux in a pot being whisked.

2

Make the tangzhong. This quick flour-and-water paste might sound fancy, but it’s super simple! Just cook them together until they thicken up like mashed potatoes. It helps make the dough extra soft and pillowy.

Smooth kneaded cinnamon roll dough in a mixer bowl.

3

Knead the dough in a stand mixer bowl. You should have a soft, pliable dough. If this process looks familiar, it’s because it is! I use the same tender dough for homemade apple fritters.

Cinnamon roll dough ball in a glass mixer bowl.

4

Roll out the dough, then spread the cinnamon sugar mixture on top. Go edge to edge except for a 1-inch strip along the top. Leaving that border clean helps the dough seal when you roll it up.

Apple filling being spread across the cinnamon sugar filling on the cinnamon roll dough.

5

Spread the cooked apple filling evenly over the cinnamon sugar layer.

Apple cinnamon rolls in a baking pan before baking.

6

Cut the dough into strips, then roll each strip up and place them in a 9×13 baking pan. You’ll get 12 rolls!

Apple rolls in a pan showing they have doubled in size.

7

Let the rolls rise until doubled in size. Cover the pan with plastic wrap and let the rolls rise until they’re puffy and doubled in size. This usually takes about an hour.

Cinnamon apple rolls with cream cheese frosting and a swirl of apple butter.

8

While the rolls are still warm, spread the cream cheese frosting so it melts into all the swirls. Finish with a spoonful of apple butter on top for an extra bite of apple-spice goodness!

🌟 P.S. You can still bake something cozy and fall forward without fruit. Brown butter cinnamon rolls are somehow even cozier than this version!

A cinnamon roll cut in half to show the apple pie filling.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Apple cinnamon rolls in a baking pan with cream cheese icing and apple butter swirled on top.

Apple Pie Cinnamon Rolls

5 from 9 votes
– by Cambrea Gordon
These apple cinnamon rolls are everything you want on a holiday morning: soft, spiced, and dripping with cream cheese frosting. The apple butter filling gives them extra flavor, and they taste just like apple pie in cinnamon roll form.
Print Recipe Save Recipe Pin Recipe
Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12 servings

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

For the Apple Pie Filling

  • 2 medium Granny smith apples, diced
  • 1/4 cup apple butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons water
  • 1 teaspoon cornstarch

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

For the Cinnamon Roll Dough

  • 3 2/3 cups bread flour, *See notes below for measuring*
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk, room temperature
  • 1/3 cup heavy cream, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Tangzhong, from recipe above
  • 6 tablespoons unsalted butter, room temperature

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar, packed
  • 2 teaspoon ground cinnamon

Cream Cheese Frosting

  • 4 tablespoon unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream
  • 2 tablespoons apple butter

Instructions

Make the Apple Filling

  • In a pot, cook diced apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt over medium heat. After 12-13 minutes, mash the mixture to create a jammy consistency (with some apple chunks remaining). Combine water and cornstarch, stir it in, and cook for 1 more minute. Transfer the filling to a bowl and let it cool.
    2 medium Granny smith apples, 1/4 cup (65 g) apple butter, 3 tablespoons (45 g) granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt, 2 teaspoons water, 1 teaspoon cornstarch

Make the Cinnamon Rolls

  • In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is thick and paste-like. Scrape it into a bowl and set it aside.
    3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
  • In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.
    3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) whole milk, 1 (55 g) large egg, 1 teaspoon vanilla extract, Tangzhong, 1/3 cup (78 g) heavy cream
  • With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 8-10 minutes, or until the dough appears smooth and elastic.
    6 tablespoons (84 g) unsalted butter
  • Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 10 minutes.
  • Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
    1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) brown sugar, 2 teaspoon ground cinnamon
  • Then, line a metal 9×13 baking pan with parchment paper.
  • Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Spread the brown sugar filling across the surface of the dough, leaving a 1/2-inch border clean at the top. Then spread the apple pie filling on top in the same way.
  • Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
  • Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
  • Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Once baked, let the rolls cool while you make the frosting.
  • Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream and apple butter. Spoon the glaze over the warm rolls and swirl with more apple butter if desired!
    4 tablespoon (56 g) unsalted butter, 2 ounces (2 oz) cream cheese, 1 cup (115 g) powdered sugar, 2 tablespoons apple butter, 2 1/2 tablespoons heavy cream

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Store leftovers in an airtight container in the fridge for 4-5 days. They can be reheated in the microwave or oven until warmed through!
Serving: 1serving | Calories: 465kcal | Carbohydrates: 65g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 252mg | Potassium: 138mg | Fiber: 2g | Sugar: 32g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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6 Comments

  1. Please tell me how much yeast is there in grams?

    Reply

  2. Hi! I would like to make these now for Thanksgiving. Can I put in the freezer before the rise? and then on Thanksgiving day, let them rise and bake?

    Reply
  3. Juliana Toms says:

    These are delicious!!! They are the perfect combination of fall and cinnamon rolls!! Huge plus is they make the house smell amazing!!!5 stars

    Reply

  4. I made these and legitimately are the best thing I’ve ever baked 👏👏👏5 stars

    Reply