Apple Pie Cinnamon Rolls Recipe

I absolutely love how this Apple Pie Cinnamon Rolls Recipe brings together two of my favorite comfort treats—warm cinnamon rolls and classic apple pie flavors—into one gooey, sweet delight. The moment you take that first bite, you get the cozy softness of cinnamon rolls combined with the tender, lightly spiced apple filling that’s reminiscent of grandma’s apple pie. Trust me, it’s a game-changer for breakfast, brunch, or a special weekend treat.

When I first tried this Apple Pie Cinnamon Rolls Recipe, I had no idea how much joy it would bring my family. It’s perfect for those chilly mornings when you want something homemade and heartwarming but don’t want to spend ages in the kitchen. Plus, it’s a fun way to impress guests or just treat yourself to a little indulgence—without it feeling overly complicated.

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Ingredients You’ll Need

The ingredients for this Apple Pie Cinnamon Rolls Recipe are simple pantry basics with fresh apples that bring life to the filling. I like to pick crisp apples like Pink Lady or Fuji to get that delightful apple bite and sweetness balanced with cinnamon and butter.

• All-purpose flour: The base for a soft, fluffy dough that’s easy to work with.
• Salt: Brings out the sweetness and balances the flavors.
• Instant dry yeast: Make sure it’s fresh for a good rise and soft texture.
• Sugar: Adds sweetness to the dough, making these rolls perfectly rich.
• Lukewarm milk: Activates the yeast without killing it—too hot is a no-no.
• Unsalted butter (melted): Provides richness without overpowering the flavor.
• Egg: Adds tenderness and helps bind the dough.
• Vanilla extract: For that subtle aromatic sweetness in the dough.
• Apples: Pink Lady, Fuji, or Royal Gala are my go-tos for a sweet-tart flavor.
• Brown sugar: Deep molasses flavor that complements the cinnamon and apples.
• Ground cinnamon: The star spice that pairs perfectly with apples.
• Cornstarch: Helps thicken the apple filling so it’s not runny.
• Water: Just a touch to help the filling thicken evenly.

Variations

I love experimenting a bit with this Apple Pie Cinnamon Rolls Recipe depending on the season or dietary needs. Don’t hesitate to tweak the cinnamon spice level or swap the apple varieties—you might find a new favorite twist.

• Nutty Version: Adding chopped pecans or walnuts to the filling amps up the texture and adds warmth—I tried this once, and everyone loved the added crunch.
• Gluten-Free Adaptation: Using a gluten-free flour blend can work well, but be sure you add a bit more moisture to keep the dough soft.
• Caramel Drizzle: After baking, drizzle the rolls with caramel sauce instead of plain icing for a decadent treat.
• Overnight Proofing: For a slower rise and more developed flavor, proof the rolls in the fridge overnight by reducing the yeast slightly.

How to Make Apple Pie Cinnamon Rolls Recipe

Step 1: Whisk Together the Dough Ingredients

Start by mixing your lukewarm milk, egg, vanilla extract, and melted butter in one bowl. In a separate large bowl, combine all the dry ingredients—flour, salt, sugar, and instant yeast. Make a well in the center and pour in the wet ingredients. I like to use my hands or a stand mixer with a dough hook to bring everything together into a sticky dough. Don’t worry that it’s sticky—that’s exactly what you want for these soft, gooey rolls. Cover it with cling film and let it proof in a warm place for about an hour until it doubles in size.

Step 2: Prepare the Apple Pie Filling

While your dough is rising, peel and core your apples and dice them into small cubes. Toss them into a saucepan with butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook over medium heat, stirring occasionally, until the apples are soft and the filling thickens—usually about 10 to 15 minutes. This filling needs to cool completely before you spread it on the dough, so plan ahead. I like to reserve a quarter of the filling to spoon on top right before baking, adding a final apple kick.

Step 3: Roll Out and Assemble

Lightly dust a clean countertop with flour and roll your dough out into a roughly 40×30 cm rectangle. Keep dusting both the surface and your rolling pin to prevent sticking—this gives you a smooth, even roll to work with. Spread the cooled apple filling evenly over the dough. Now comes the fun part: roll it up tightly from one long edge, using gentle pressure to get it snug without squishing the filling out. Slice your roll into pieces about three fingers wide and set them on a baking sheet lined with parchment paper, making sure they’re spaced so they can puff nicely when baking.

Step 4: Final Rise and Bake

Cover the cinnamon rolls loosely with a clean towel or cling film and let them rise again for at least 30 minutes, ideally in a warm spot (I swear by placing them in my oven with just the light on). Once puffed, bake at 180°C (350°F) for 20–30 minutes until the tops are light golden brown. Keep an eye on them—every oven’s different! When done, you can spoon some of the reserved apple filling on top for that finishing touch.

How to Serve Apple Pie Cinnamon Rolls Recipe

Garnishes

I like to dust the finished rolls with a little powdered sugar or drizzle a simple vanilla glaze—it adds a nice touch that melts into the warm rolls conveniently. Sometimes, for a richer experience, I add a dollop of whipped cream or cream cheese frosting, but honestly, they’re delicious on their own!

Side Dishes

To complement these Apple Pie Cinnamon Rolls, I often serve a hot cup of coffee or chai tea. If it’s brunch, a fresh fruit salad or crispy bacon works surprisingly well—sweet and savory balance for the win.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in a wreath shape on a baking sheet and topped with extra apple chunks before baking—this always wows my guests. You could also bake them in a bundt pan for a gorgeous swirl presentation that’s easy to pull apart and share.

Make Ahead and Storage

Storing Leftovers

After these Apple Pie Cinnamon Rolls cool, I store them in an airtight container at room temperature for up to two days. They stay soft and tasty, but if you want to keep them longer, refrigeration works fine—just expect a slight drying around the edges.

Freezing

I often freeze unbaked rolls after the first proofing by wrapping them tightly in plastic wrap and then foil. When I want fresh cinnamon rolls, I thaw them overnight in the fridge and let them finish proofing before baking. This method keeps the texture just as perfect as fresh.

Reheating

To reheat leftovers, I pop them in a 175°C (350°F) oven for about 8–10 minutes—this revives that just-baked softness and warms the apple filling nicely. A quick microwave zap works too if you’re in a hurry, but the oven definitely gives better texture.

FAQs

Final Thoughts

This Apple Pie Cinnamon Rolls Recipe holds a special place in my heart because it marries the irresistible comfort of cinnamon rolls with the nostalgic flavors of apple pie. It’s easy enough for a weekend baking project but impressive enough to wow any brunch crowd. If you love cozy, sweet treats—this is one you’ll want to make again and again as I have. So gather your apples, warm the milk, and let’s get rolling!

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