Description

Apple Pie Cinnamon Rolls combine the comforting warmth of classic cinnamon rolls with the sweet, spiced goodness of apple pie filling. These pillowy soft rolls are filled with a luscious apple cinnamon mixture, baked atop an apple cider caramel sauce, and finished with a creamy cinnamon cream cheese frosting and a crunchy crumble topping. Perfect for fall or holiday brunch, these make-ahead rolls deliver irresistible flavors and textures in every bite.

Ingredients

Scale

Apple Filling & Topping

7 large apples, peeled & diced
1/4 cup salted butter (56 grams)
1/2 cup light brown sugar, packed (110 grams)
1 tbsp lemon juice
2 and 1/2 tsp cinnamon (6 grams)
1 tsp nutmeg (3 grams)
1/2 tsp ground cloves
1/4 tsp allspices
pinch of salt
1/2 tsp vanilla extract
2 tsp corn starch
2 tsp water

Dough

1/2 cup salted butter, melted, 115℉ (113 grams)
1 cup warm milk, 115℉ (240 mL)
2 large eggs, lightly beaten and at room temperature
1/3 cup granulated sugar (70 grams)
2 and 1/2 tsp instant yeast (9 grams)
3/4 tsp salt
4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out (528 grams)

Crisp Topping

1/4 cup all-purpose flour, spooned & leveled or weighed out (33 grams)
1/2 cup old-fashioned whole rolled oats (52 grams)
1/4 cup light brown sugar, packed (55 grams)
1/8 tsp salt
1/2 tsp cinnamon
1/4 cup salted butter, cold (56 grams)

Apple Cider Caramel Sauce

1/2 cup salted butter, very softened
3/4 cup dark brown sugar, packed (165 grams)
2 tsp cinnamon
pinch of salt
2 tbsp boiled apple cider
1 tsp vanilla extract
2 tbsp heavy cream

Cinnamon Filling

1/2 cup salted butter, softened (113 grams)
3/4 cup light brown sugar, packed (165 grams)
2 tbsp cinnamon
1/4 tsp nutmeg
pinch of salt
1/2 tsp vanilla extract
1/3 cup heavy cream (for pouring over the rolls, do not mix into filling)

Frosting

6 ounces cream cheese, softened (170 grams)
1 cup powdered sugar (115 grams)
1 tsp vanilla extract
pinch of salt
1/8 tsp cinnamon (adjust to taste)
2-3 tbsp milk or heavy cream

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Instructions

Make the Apple Filling & Topping: Add all apple filling ingredients to a medium pan over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until the apples reach desired tenderness. If the liquid dries up, add a splash of more cider or water to keep it saucy. For thicker filling, dissolve 2 tsp cornstarch in 2 tsp water and stir into the apple mixture over medium heat, cooking for 30-60 seconds until thickened. Set aside or refrigerate if making ahead.
Make the Dough & First Rise: In the bowl of a stand mixer, whisk together melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Attach the paddle and add flour, mixing on low speed until flour is incorporated and dough becomes shaggy and wet. Rest for 5 minutes. Replace paddle with dough hook and knead on low speed for 5-7 minutes until dough is smoother and elastic but slightly slack. Spray the bowl with nonstick spray and return dough to bowl to rise. Let rise for 1 hour or until doubled and indent holds when poked.
Make the Crisp Topping: Preheat oven to 350℉ and line a sheet pan with parchment paper. Whisk flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and blend with dry ingredients using a pastry cutter or forks until crumbly. Spread evenly on the sheet pan and bake for 12-16 minutes, stirring halfway and pushing edges inward to prevent burning. Set aside to cool.
Make the Apple Cider Caramel Sauce: Beat together softened butter, dark brown sugar, cinnamon, salt, boiled apple cider, vanilla extract, and heavy cream until combined. Spray a 9×13 ceramic or metal pan with nonstick spray and spread sauce evenly at the bottom.
Make the Cinnamon Filling: In a medium bowl, beat softened butter, light brown sugar, cinnamon, nutmeg, salt, vanilla extract, and heavy cream on medium-high speed until thick and creamy. Set aside.
Assemble the Rolls: After dough has risen, generously flour the counter and roll dough into a 14×22 inch rectangle (or slightly larger). Dot and then spread the cinnamon filling evenly over the dough, getting close to edges. Evenly dot 1 1/2 cups of the apple filling over the cinnamon filling. Slice dough into 1 3/4-inch thick strips from the long side. Roll each strip into a cylinder and place in the prepared pan over the caramel sauce. Use smaller pieces from ends to roll into one cinnamon roll and place in center of pan. Cover loosely and let rise for 30-40 minutes until rolls spring back slowly when poked. Preheat oven to 350℉ during this time.
Bake: Once risen, pour room temperature heavy cream over and between rolls. Bake for 40-46 minutes until golden brown and set. An instant-read thermometer in the center should read 205-210℉. Add a few more minutes if dough sticks to thermometer.
Make the Frosting: Beat cream cheese, powdered sugar, vanilla extract, salt, cinnamon, and milk or cream until creamy and combined. Adjust thickness by adding more milk or cream. Avoid over-beating if you want thicker frosting.
Serve & Store: Immediately frost warm rolls and top with a generous spoonful of apple filling and a sprinkle of crumble topping. Enjoy fresh. Store leftovers in an airtight container in the fridge for 2-3 days and gently reheat before serving.

Notes

Apple Pie Cinnamon Rolls are perfect for fall or holiday gatherings thanks to their warm spices and apple filling.
Make the apple filling up to 3 days ahead and store in the fridge to save time on the day of baking.
The dough rising times may vary by season and room temperature; go by visual cues rather than just the clock.
For easier slicing and assembling, roll dough into strips rather than one large log.
Serve rolls fresh from the oven for the best texture and flavor, but they reheat well for next day enjoyment.
The topping can be baked ahead as well and stored to add a crunchy finish.

Nutrition

Serving Size: 1 roll
Calories: 857 kcal
Sugar: 71 g
Sodium: 497 mg
Fat: 42 g
Saturated Fat: 25 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 116 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 140 mg