These irresistible apple pie cinnamon rolls combine everything you love about warm apple pie with the fluffy, pillowy texture of classic cinnamon rolls. Every bite is gooey, comforting, and perfectly sweet! Absolutely perfect for a cozy, slow morning.
When you can’t decide between a slice of apple pie or a soft, pillowy cinnamon roll… why not have both? No one can resist these apple pie cinnamon rolls. They combine everything you love about warm apple pie and the fluffy, pillowy texture of classic cinnamon rolls. Every bite is gooey, spiced, and perfectly sweet. I love how each roll is soft and pillowy on the outside, but once you pull them apart, there’s that gooey, cinnamon-spiced apple filling inside. It’s like biting into an apple pie and a cinnamon roll at the same time!
I love making these on slow weekend mornings when the air feels crisp and there’s no reason to hurry. As they bake, the scent of apples, cinnamon, and brown sugar fills the kitchen and makes the whole house feel like fall. It’s one of those smells that instantly makes you feel at home. Honestly, nothing says comfort like the smell of fresh rolls baking in the oven.
They’re best enjoyed warm from the oven, still soft and slightly gooey, with a cup of coffee of course, and maybe a little extra drizzle of glaze or cream cheese on top for the perfect finishing touch.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE APPLE PIE CINNAMON ROLLS
- Apples and cinnamon are a classic delicious pairing. They’re so good together.
- Imagine the cozy flavors of apple pie wrapped inside the soft, pillowy texture of a cinnamon roll. It’s comfort in every bite!
- Using an enriched brioche dough ensures that these rolls are extra pillowy and gooey!
- As they bake, your whole kitchen will fill with the cozy scent of apples, cinnamon, and caramelized sugar. It’s pure happiness!
- Simple ingredients, easy steps, and totally worth the effort. Perfect for weekend baking!
- Whether you’re looking for a festive breakfast, a weekend baking project, or a cozy dessert, these apple pie cinnamon rolls are a guaranteed crowd-pleaser.
INGREDIENTS NEEDED & NOTES to make these APPLE PIE CINNAMON ROLLS
Apples – Use any good baking apple for the filling, such as Honeycrisp, Granny Smith, Pink Lady, Braeburn, or Fuji. You’ll want firm, fresh apples with a crisp texture that can hold up well during baking.
Butter – I always use unsalted butter so I can control the amount of salt, but feel free to use salted butter if that’s what you prefer.
Cream Cheese – I prefer original block-style cream cheese, but since this is for a frosting, you can use any type of cream cheese you like.
Milk – This is essential for the dough. I use whole milk for the best texture, but any type of milk will work.
Egg – The egg helps emulsify the dough and improves the rise, creating a soft crumb. Use large eggs at room temperature.
Flour – This recipe uses two types of flour: all-purpose flour and bread flour. The higher gluten content in bread flour creates a chewier texture, which is key for the best cinnamon rolls. You can fully use all-purpose flour, but if the dough doesn’t pull away from the bowl, just add more flour until the dough is smooth and pulls away from the sides of the mixer.
Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration step.
Sugar – You’ll need both brown sugar and confectioners’ (powdered) sugar. I use light brown sugar for the brioche dough and filling, but dark brown sugar works as well. Confectioners’ sugar is used for the cream cheese icing or glaze.
Cinnamon – It wouldn’t be cinnamon rolls without cinnamon!
Salt – A little bit of salt helps balance the sweetness.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 9×13-inch baking dish
- Parchment paper
- Stand mixer
- Mixing bowl
- Rolling pin
- Sharp knife or dental floss
- Offset spatula
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE APPLE PIE CINNAMON ROLLS
(Be sure to check the printable recipe card below)
Brioche Dough:
240g (1 cup) milk, lukewarm
1 tablespoon light brown sugar
2+1/2 teaspoons active dry yeast
250g (2 cups, spoon and level method) all-purpose flour
250g (2 cups, spoon and level method) bread flour
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1/4 teaspoon salt
85g (3/4 stick) unsalted butter, room temperature
Apple Pie Filling:
600g (about 4) diced apples
28g (2 tablespoons) unsalted butter
55 (1/4 cup) light brown sugar
1 teaspoon cinnamon
2 teaspoons apple pie spice
2 teaspoons cornstarch
Cinnamon Sugar:
220g (1 cup) light brown sugar
2 tablespoon cinnamon
1/4 teaspoon salt
120g (1/2 cup) heavy cream
Cream Cheese Frosting:
226g (8oz) cream cheese, room temperature
113g (1/2 stick) unsalted butter, room temperature
180g (1+1/2 cup) powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons heavy cream
STEP 1 – Make the Brioche Dough
Cut the cold butter into cubes and let it come to room temperature. Heat the milk until lukewarm, not hot. In the bowl of a stand mixer, combine the active dry yeast, 1 tablespoon of light brown sugar, and the warm milk. Stir to combine, then let the mixture sit for 10–15 minutes, or until foamy.
Add the bread flour, all-purpose flour, vanilla extract, eggs, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until just combined and a shaggy dough forms.
Add the butter, one piece at a time, allowing each piece to fully incorporate before adding the next. Once all the butter has been added, increase the mixer speed to medium and knead for about 10 minutes, or until the dough pulls away from the sides of the bowl and becomes smooth and elastic. If the dough feels too soft or sticky, add a little more flour as needed.
Lightly flour your hands, remove the dough from the bowl, and shape it into a ball. Lightly grease a medium bowl with butter or cooking spray and place the dough inside. Cover with plastic wrap and let it rise in a warm spot for about 2 hours, or until doubled in size.
Alternatively, cover the bowl with plastic wrap, let the dough rise in a warm spot for about 20 minutes, then transfer it to the refrigerator to rise slowly overnight. Continue with the next step in the morning.
STEP 2 – Make the Apple Pie Filling
In a large saucepan, combine the diced apples, butter, brown sugar, cinnamon, apple pie spice, and cornstarch. Cook over medium-high heat, stirring occasionally, until the sugar melts and the apples begin to soften and the mixture thickens, about 5 minutes. Remove from the heat and set aside to cool completely. You can also transfer the filling to a heat-safe glass bowl, cover it, and place it in the refrigerator to speed up the cooling process.
Step 3 – Assemble the Apple Pie Cinnamon Rolls and Bake
Line a 9×13-inch baking dish with parchment paper. Now we make the cinnamon sugar filling. In a small bowl, combine light brown sugar, cinnamon, and salt. Mix well and set aside.
Punch down the dough and turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 24×16-inch (60 cm × 40 cm) rectangle, making sure it is smooth and evenly thick. Use an offset spatula to spread the apple pie filling evenly over the dough, then sprinkle the brown sugar cinnamon mixture on top.
Starting from the long side, tightly roll up the dough to form a 24-inch-long log. Using a sharp knife or dental floss, cut the log into 12 even rolls. Arrange the rolls in the prepared baking dish, then cover and let them rise for about 45 minutes, or until nearly doubled in size. When gently poked, the dough should spring back slightly and leave a small indentation. Once the rolls have risen, pour the heavy cream evenly over the top and allow it to soak in and around the rolls for about 10 minutes.
Preheat the oven to 350°F (175°C). Bake the apple pie cinnamon rolls for about 30 minutes, or until golden brown on top. Remove from the oven and let the rolls cool for about 15 minutes while you prepare the cream cheese frosting.
STEP 4 – Make the Cream Cheese Frosting and Enjoy!
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and butter until smooth and fluffy. Add the powdered sugar, vanilla extract, and heavy cream, then beat until well combined and smooth. Spread the cream cheese frosting over the warm rolls and enjoy!
TIPS FOR MAKING THE BEST APPLE PIE CINNAMON ROLLS
- Make sure the apple pie filling cools completely before spreading it over the dough. If you’re making these cinnamon rolls in one day, I recommend preparing the apple pie filling first so it has enough time to fully cool.
- Make sure your eggs, butter, and cream cheese are at room temperature.
- Ensure your yeast is still active. Don’t skip the rehydration step, if the mixture bubbles and develops a yeasty aroma, the yeast is good to use.
- Let the dough rise overnight in the refrigerator. This makes the dough much easier to roll and shape.
- Instead of slicing the rolls with a sharp knife, use dental floss. It creates clean cuts without squishing out the filling.
- Measure flour correctly. When using measuring cups, spoon the flour into the cup and level it off—don’t scoop or pack it. Scooping packs in too much flour and can make the dough dry. A kitchen scale is the best option and far more accurate, which is why this recipe is written in grams.
- 1 cup of flour = 125 grams.
- Use a kitchen scale whenever possible. Baking by weight is much more accurate than using cup measurements.
HERE’S HOW TO STORE THESE APPLE PIE CINNAMON ROLLS
Because these cinnamon rolls are topped with cream cheese frosting, they should be stored in the refrigerator.
Refrigerator – Place the cinnamon rolls in an airtight container and store them in the refrigerator for up to 5 days.
When ready to enjoy, reheat individual rolls in the microwave for about 20–30 seconds until warm and soft.
Freezer – These rolls also freeze well. Wrap each roll tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator, then warm in the microwave or oven.
Best Enjoyed – For the best texture and flavor, I highly recommend enjoying these Apple Pie Cinnamon Rolls warm, fresh from the oven, or at least on the same day they’re baked, as they have the best texture and flavor on day one.
FAQ (Frequently Asked Questions)
At Which Stage Can I Refrigerate the Cinnamon Rolls Before Baking?
If you want the brioche dough to be easier to work with – I recommend chilling the dough before rolling it out. After kneading, let the dough rise for 20–30 minutes, then cover it with plastic wrap and refrigerate overnight, or about 6 hours. When ready, assemble the rolls and continue with the recipe.
If you want quick cinnamon rolls for breakfast – You can refrigerate the fully assembled rolls overnight. Arrange the rolls in the prepared baking pan, cover with plastic wrap, and refrigerate overnight. The next morning, remove them from the refrigerator, allow them to rise at room temperature, then continue with the baking process.
How to Tell When the Dough Is Well-Kneaded ?
Take a small piece of dough and gently stretch it between your fingers. It’s properly kneaded if the dough stretches into a thin, translucent sheet without tearing. If the dough tears easily, keep kneading.
Instant Yeast vs. Active Dry Yeast: What’s the Difference?
These two types of yeast can generally be used interchangeably. Active dry yeast has larger granules and needs to be dissolved in warm liquid before use. Instant yeast has finer granules, can be added directly to the dry ingredients, and activates more quickly.
Apple Pie Cinnamon Rolls
These irresistible apple pie cinnamon rolls combine everything you love about warm apple pie with the fluffy, pillowy texture of classic cinnamon rolls. Every bite is gooey, comforting, and perfectly sweet without being too much. Absolutely perfect for a cozy, slow morning.
Ingredients
Brioche Dough:
- 240g (1 cup) milk, lukewarm
- 1 tablespoon light brown sugar
- 2+1/2 teaspoons active dry yeast
- 250g (2 cups, spoon and level method) all-purpose flour
- 250g (2 cups, spoon and level method) bread flour
- 1/2 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/4 teaspoon salt
- 85g (3/4 stick) unsalted butter
Apple Pie Filling:
- 600g (about 4) diced apples
- 28g (2 tablespoons) unsalted butter
- 55 (1/4 cup) light brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons apple pie spice
- 2 teaspoons cornstarch
Cinnamon Sugar:
- 220g (1 cup) light brown sugar
- 2 tablespoon cinnamon
- 1/4 teaspoon salt
- 120g (1/2 cup) heavy cream
Cream Cheese Frosting:
- 226g (8oz) cream cheese, room temperature
- 113g (1/2 stick) unsalted butter, room temperature
- 180g (1+1/2 cup) powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions
STEP 1 – Make the Brioche Dough
- Cut the cold butter into cubes and let it come to room temperature. Heat the milk until lukewarm, not hot.
- In the bowl of a stand mixer, combine the active dry yeast, 1 tablespoon of light brown sugar, and the warm milk. Stir to combine, then let the mixture sit for 10–15 minutes, or until foamy.
- Add the bread flour, all-purpose flour, vanilla extract, eggs, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until just combined and a shaggy dough forms.
- Add the butter, one piece at a time, allowing each piece to fully incorporate before adding the next. Once all the butter has been added, increase the mixer speed to medium and knead for about 10 minutes, or until the dough pulls away from the sides of the bowl and becomes smooth and elastic. If the dough feels too soft or sticky, add a little more flour as needed.
- Lightly flour your hands, remove the dough from the bowl, and shape it into a ball.
- Lightly grease a medium bowl with butter or cooking spray and place the dough inside. Cover with plastic wrap and let it rise in a warm spot for about 2 hours, or until doubled in size.
- Alternatively, cover the bowl with plastic wrap, let the dough rise in a warm spot for about 20 minutes, then transfer it to the refrigerator to rise slowly overnight. Continue with the next step in the morning.
STEP 2 – Make the Apple Pie Filling
- In a large saucepan, combine the diced apples, butter, brown sugar, cinnamon, apple pie spice, and cornstarch.
- Cook over medium-high heat, stirring occasionally, until the sugar melts and the apples begin to soften and the mixture thickens, about 5 minutes.
- Remove from the heat and set aside to cool completely. You can also transfer the filling to a heat-safe glass bowl, cover it, and place it in the refrigerator to speed up the cooling process.
Step 3 – Assemble the Apple Pie Cinnamon Rolls and Bake
- Line a 9×13-inch baking dish with parchment paper.
- Now we make the cinnamon sugar filling. In a small bowl, combine light brown sugar, cinnamon, and salt. Mix well and set aside.
- Punch down the dough and turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 24×16-inch (60 cm × 40 cm) rectangle, making sure it is smooth and evenly thick.
- Use an offset spatula to spread the apple pie filling evenly over the dough, then sprinkle the brown sugar cinnamon mixture on top.
- Starting from the long side, tightly roll up the dough to form a 24-inch-long log. Using a sharp knife or dental floss, cut the log into 12 even rolls.
- Arrange the rolls in the prepared baking dish, then cover and let them rise for about 45 minutes, or until nearly doubled in size. When gently poked, the dough should spring back slightly and leave a small indentation.
- Once the rolls have risen, pour the heavy cream evenly over the top and allow it to soak in and around the rolls for about 10 minutes.
- Preheat the oven to 350°F (175°C). Bake the apple pie cinnamon rolls for about 30 minutes, or until golden brown on top. Remove from the oven and let the rolls cool for about 15 minutes while you prepare the cream cheese frosting.
STEP 4 – Make the Cream Cheese Frosting and Enjoy!
- In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, vanilla extract, and heavy cream, then beat until well combined and smooth. Spread the cream cheese frosting over the warm rolls and enjoy!