Apple cinnamon rolls––soft and fluffy homemade cinnamon rolls stuffed with cinnamon sugar and spiced apple pie filling! They have all of the flavors of gooey apple pie but in cinnamon roll form.
As a former pastry chef, I have perfected the best cinnamon rolls, and you’ll love this twist on the classic! Every bite combines your favorite apple pie and cinnamon roll flavors like spiced apples, apple butter, cinnamon sugar, and cream cheese frosting.
Like my cinnamon roll cake and browned butter rolls, these apple cinnamon rolls are perfect for a fall breakfast or dessert (especially Christmas or Thanksgiving morning) but can easily be made year-round!
Try my apple cider cake or cinnamon apple scones for more apple recipes!
Table of Contents
Best Apples for Cinnamon Rolls
There are so many apple varieties to choose from––here are my favorites!
- Sweet red apples: I love a super sweet apple flavor (like in my cinnamon apple cake). If you do, too, use Gala, Honeycrisp, or Envy apples!
- Tart apples: For a more tart filling, opt for Granny Smith or Pink Lady apples.
- Use half and half: For a slightly sweet yet tart flavor, use both green and red apples, like in my mini apple pie cookies!
Tips for Fluffy Cinnamon Rolls
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your sweet rolls are turning out dry and dense, it’s almost always due to using too much flour!
Knead the dough well. When the dough is smooth and elastic, this means it has developed enough gluten to give the rolls a light and fluffy texture.
Don’t fall for shortcuts! For a soft and fluffy cinnamon roll texture, it’s important to let the dough rise naturally. Avoid rushing this step with direct sunlight, ovens, or other shortcuts!
Practice makes perfect. If your first batch isn’t flawless, don’t be discouraged. Like with my bacon rolls or Oreo rolls, practice makes perfect!
Ingredient Notes and Substitutions
Fresh apples: While I highly recommend making the apple filling from scratch, you can also use canned apple pie filling.
Apple butter: For a more concentrated and rich apple flavor. You can use any extra to make my apple butter cookies!
Whole milk: The fat in whole milk contributes to a rich and tender dough, resulting in soft and moist cinnamon rolls. This is the secret to my peach sweet rolls, too!
Yeast: Instant yeast is essential for leavening the dough and creating a fluffy texture. See my baking with yeast guide for instructions on substituting active dry yeast.
Brown sugar: It adds a caramel-like sweetness, enhancing the apple and cinnamon flavors. Use dark brown sugar for a more intense flavor.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the apple filling. Cook the apples with the apple butter and spices, mashing for a sticky, jam-like texture. Let it cool before using it! (Image 1 below)
Step 2: Make the tangzhong. Cook the flour and water until it reaches a mashed potato consistency. Set aside. (Image 2 below)
Step 3: Mix the wet and dry ingredients. In a stand mixing bowl, combine all of the ingredients and mix until a rough dough ball forms. (Image 3 below)
Step 4: Knead the dough. Knead in the softened butter on low speed, then continue kneading until a smooth dough ball forms. (Image 4 above)
Step 5: First rise. Form the dough into a round ball and place it in a lightly greased bowl. Cover the top with plastic wrap and set in a warm place to double in size. (Image 5 below)
Step 6: Roll out the dough. On a lightly floured surface, roll the cinnamon roll dough into a large rectangle, with the longest side closest to you (Image 6 below)
Step 7: Spread the cinnamon sugar mixture. Use an offset spatula to evenly spread the cinnamon sugar mixture across the dough, leaving a 1-inch border at the top clean. (Image 7 above)
Step 8: Cover with the apple pie filling. Evenly spread the cooked apple pie filling on top of the cinnamon sugar. (Image 8 above)
Step 9: Cut the dough into rolls. Roll up the dough, pinching the clean edge to the roll to seal in the filling. Use a piece of unflavored dental floss to cut the rolls. (Image 9 below)
Step 10: Second rise. Place the apple rolls into the prepared baking pan and cover the top with plastic wrap. Let them rise again until doubled in size before baking. (Image 10 above)
Step 11: Make the apple butter cream cheese icing. Combine the icing ingredients, mixing until smooth. (Image 11 above)
Step 12: Frost the tops of the cinnamon rolls. Once cool, spoon the cream cheese frosting on top. Garnish with extra apple butter or more apple filling! (Image 12 above)
FAQs
To keep them fresh, soft, and gooey––store them in an airtight container in the fridge for 4-5 days.
Yes! Heat them in the microwave or oven at 350 F/180 C for 10-12 minutes or until warmed through.
You can, although I found while testing that it was harder to roll and cut, and the rolls weren’t as flavorful.
Definitely!
Once the cinnamon rolls are cut and placed into a baking pan (step 9), cover the pan with plastic wrap and keep it in the fridge overnight. The next day, let the pan sit at room temperature until the rolls double in size before baking.
More Cinnamon Roll Recipes
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Apple Cinnamon Rolls
Equipment
Ingredients
Apple Pie Filling
- 1 2/3 cups diced Gala apple
- 1/4 cup apple butter
- 2 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
Cinnamon Roll Dough
- 3/4 cup water
- 1/4 cup all-purpose flour
- 3 1/2 cups all-purpose flour , *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Tangzhong, from recipe above
- 5 1/2 tablespoons unsalted butter, softened
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown or dark brown sugar
- 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 Pie 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.1 2/3 cups (200 g) diced Gala apple, 1/4 cup (65 g) apple butter, 2 tablespoons (30 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 Tangzhong. 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) all-purpose flour
- Make the Dough. In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined. Then add the milk, egg, vanilla, and tangzhong. Knead on low speed until it forms a shaggy dough ball.3 1/2 cups (455 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/2 cup (113 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla extract, Tangzhong
- Knead the dough. Gradually add softened butter, one tablespoon at a time, ensuring each addition is incorporated fully. Knead for 10-11 minutes until the dough becomes smooth and elastic, sticking to the bottom of the bowl. Adjust the consistency as needed with small amounts of flour or milk. If it's too wet and sticky, add flour one tablespoon at a time. If it's too dry, add half a tablespoon of milk at a time.5 1/2 tablespoons (77 g) unsalted butter
- First rise. Using buttered hands, shape the dough into a smooth round ball, ensuring the seams are at the bottom. Place the dough seam side down in a buttered bowl, cover with plastic wrap, and let it rise in a warm spot for approximately 1 hour or until it doubles in size.
- Line a metal 9×13 baking pan with parchment paper.
- Make the cinnamon filling. Combine the butter, brown sugar, and cinnamon until smooth.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) light brown or dark brown sugar, 2 teaspoon ground cinnamon
- Roll the dough. Roll the dough out on a lightly floured surface into an 18×12 rectangle, with the long (18-inch) side closest to you. Spread the brown sugar cinnamon filling across the dough, leaving a 1/2-inch border clean at the top. Then spread the apple pie filling.
- Cut the rolls. Roll the dough tightly away from you, sealing the clean edge to the log. Cut into twelve 1 1/2-inch rolls using a serrated knife or dental floss. Place them in the prepared baking pan. Cover the pan with plastic wrap and let the rolls rise for 1 hour or until doubled in size. Preheat the oven to 325°F (162°C) during this time.
- Bake! Bake the apple cinnamon rolls for 25-35 minutes, or until the middle of the swirls are golden brown. Cool on a wire rack.
- Make the cream cheese icing. 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
- 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!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
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 my family left no crumb behind. So fire 🔥🔥🔥
I made these and legitimately are the best thing I’ve ever baked 👏👏👏
These were INSANELY DELICIOUS! They turned out soooo soft and fluffy, my husband thought I bought them from a bakery! The apple/apple pie flavor was strong, not like other recipes I’ve tried in the past that fell short on apple flavor. I won’t be making any other recipe for cinnamon rolls any time soon and I can’t wait to try all of your other yummy flavors!!!