These apple cinnamon rolls are pillowy soft, buttery, and filled with homemade apple pie filling and apple butter for tons of apple flavor. A fall variation of my signature bakery-style milk bread cinnamon rolls, this flavor bakes up super gooey, with tender cinnamon sugar apples in every bite and a spiced cream cheese frosting on top.
Every fall, the bakeries I worked in were filled with fried cinnamon sugar apple fritters and (everyone’s favorite) fried apple cider donuts, but never apple rolls.
So I set out to create the version I always wished we had: soft cinnamon rolls that tasted just like homemade apple pie.
I can’t wait for you to try them!
How to Make Them
1
For the apple pie filling, I recommend Granny Smith apples. They have a delicious tart flavor that pairs so well with the sweet cinnamon roll flavor.
You can prep the filling up to a week in advance and keep it in the fridge until ready to use.
2
The key to all of my cinnamon roll recipes is the tangzhong. This is a quick-cooked thick flour-and-water paste that, when added to the dough, keeps it soft and moist for days longer than traditional recipes.
3
The finished kneaded dough will look smooth and feel soft, pliable, and slightly tacky.
4
Because we are working with instant yeast, you can skip the first rise and go straight into rolling out the dough.
If the dough fights to be rolled out without springing back, set it aside to rest for 15-20 minutes.
5
Once the dough is rolled out, you’ll spread the cinnamon sugar filling first, then the cooked apple filling on top.
I like to dollop the filling across the dough first before spreading it around to ensure an even layer.
6
Kitchen testing notes: Use a metal baking pan, not a glass or ceramic one. Glass and ceramic pans don’t conduct heat as quickly as metal, so I find when testing that the rolls are more often underbaked.
If you want to make them ahead of time, you can cover the rolls and refrigerate them overnight to be baked the next day.
7
You’ll know the rolls are ready to bake when they are noticeably puffy, with the sides barely touching, and when gently touched, you feel tiny bubbles underneath the surface of the dough.
8
After baking, frost the tops with the cream cheese frosting and an extra swirl of apple butter.
If you end up loving how soft and fluffy these rolls bake up, don’t miss my triple brown butter cinnamon rolls. They have the same pillowy dough with rich, nutty brown butter that makes them feel even cozier for fall.
And when pumpkin season rolls around, my pumpkin pie cinnamon rolls are always my husband’s favorite. I hope you love them just as much!
— Cambrea 🫶🏻
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!
Milk Bread Apple Cinnamon Rolls
Equipment
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
- 2/3 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 teaspoons ground cinnamon
Cream Cheese Frosting
- 4 tablespoons 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.2/3 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 teaspoons 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 tablespoons (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
Can’t wait to give this a go. Do you reckon I can run the dough cycle on my bread making machine for this process? I’ve never used the tangzhong method before, so can go either way.
I’m not super familiar with working with bread machines, so I would just follow the instructions on the machine and what is recommended for making doughs.
Can you make these ahead of time? Or freeze them before baking?
Yes! You can assemble the rolls, cover the pan, and refrigerate overnight to bake them the next day.
Delicious! Great addition to my cinnammon roll repertoire.
Made this recipe today. Excellent result. Will make this recipe again and again. Thank you.
Hello Cambrea,
Greetings from Indonesia!
Here we don’t have apple butter, would it still taste good if we skip it?
Thank you!
Hi Kiki! Yes, you can definitely leave it out and it will still taste delicious!
Hi,
Is it possible to prepare this recipe to a point and then freeze it so I can bake it Christmas morning? Trying to get as much prep done now so I can enjoy family.
Hi Clare! You can fully assemble the rolls in the baking pan, cover tightly with a layer of plastic wrap, then foil, and freeze them. I would pull them out the day before and let them defrost in the fridge overnight, then let them double in size at room temp the next day before baking.
Please tell me how much yeast is there in grams?
It’s roughly 6 grams of yeast!
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?
Hi Lisa! You definitely could do that. Hope you enjoy them!
These are delicious!!! They are the perfect combination of fall and cinnamon rolls!! Huge plus is they make the house smell amazing!!!
I made these and legitimately are the best thing I’ve ever baked 👏👏👏