There’s apple pie. Ther’s fluffy cinnamon rolls. And then there’s apple pie cinnamon rolls. A sum that’s more than its individual parts by a delicious degree. It’s a thing of beauty, made with a handful of ingredients and really no effort!
My corner of the world is still grappling with heat. But with a seasonal fruit doing its magic in the oven, I’m ready to welcome the cooler months.
The aroma of these fall cinnamon rolls with bits of bright, fresh apple and cinnamon wrapped around warm, yeasty dough, creates a perfect moment. A moment when the world quietens and you get to enjoy having an apple pie filling but in a roll.
That’s what I call a win in my books!
TRY APPLE CINNAMON ROLLS BECAUSE
It’s a no-fail recipe for super soft and fluffy rolls.
Can be made a day, week, or month in advance.
Great breakfast or weekend brunch to set the tone for the day.
The perfect recipe to have up your sleeve to make festive entertaining simple.
HOW TO MAKE APPLE PIE CINNAMON ROLLS?
Step 1: Chop and mix your apples with sugar and cinnamon.
Step 2: Warm milk, oil, and sugar over medium heat. Take it off the heat as soon as the sugar dissolves. Let it cool. Mix yeast. Set aside until frothy and bubbly.
Step 3: Now add part of the flour and mix to make apple pie cinnamon roll dough. Cover it with a damp kitchen towel and then tuck it into a cozy corner of your kitchen until it doubles in size.
Step 4: Add the leftover flour, salt, baking soda, and baking powder to the dough.
Step 5: The dough is now ready to be baked into cinnamon rolls with apple filling. I like to use it the next day, after chilling overnight. It just makes handling the sticky dough so much easier.
Step 6: While your oven preheats, butter your pan, flour your work surface, and then gently roll the dough into a thin, large rectangle.
Step 7: Brush it with a generous amount of melted butter. Cover with chopped apples tossed in cinnamon sugar—the perfect textural foil to the fluffy cinnamon roll dough.
Step 8: Shape the apple rolls by rolling the dough into a tight log, starting from the long side of the rectangle.
Step 9: Pinch the seam. Turn the log seam-side facing down. Cut into 1-1.5-inch-wide rolls.
Step 10: Place the cinnamon rolls in the pie pan. Wait for the second rise (about 15–20 minutes or until puffy).
Final step: Bake until apple juices are bubbling and the top is beautifully golden.
APPLE CINNAMON ROLL RECIPE NOTES
- Tossing apples with brown sugar and cinnamon powder will make the apples release their juices.
- I’d say it’s manageable. The juices caramelize at the bottom of the pie roll, giving the cinnamon apple buns a lovely flavor. But if you’re nervous about runny juices, here’s a trick–layer. Brush the dough with butter. Then sprinkle cinnamon sugar on it. Then place your chopped apples on top. Since this doesn’t macerate the fruit, there are no messy juices.
- This recipe for apple cinnamon rolls makes a soft dough that’s tacky to the touch. You’ll be tempted to add more flour so it’s easier to roll and shape. Don’t. The softer the dough, the softer your rolls will be.
- Trust me, I’ve used this recipe for a dozen bakes, and so far, it’s translated into resounding success each time. Refrigerate the dough for 30 minutes or up to 3 days. Give it a 30-second knead after taking it out, and it’ll be a breeze to handle.
- This recipe makes 12 rolls. I bake them in 2 batches of 6. If you want fewer but bigger rolls, use the short (breadth) side to make the log.
IS THIS A MAKE-AHEAD RECIPE FOR APPLE CINNAMON ROLLS?
Yes, yes, it is.
Cover the unglazed apple pie cinnamon rolls with cling wrap and freeze for up to a month. Thaw to room temperature before reheating in the oven or microwave, and they’re wonderfully tender, soft, and light!
SERVING APPLE-FILLED CINNAMON ROLLS
Let the apple pie cinnamon rolls cool a bit. While still warm, drizzle glaze over them so it’s nice, ooey, and gooey.
To make the glaze for apple cinnamon buns, whisk together icing sugar, milk, and cinnamon powder till you have a thick, pourable consistency.
Whether you decide to glaze the rolls or not, a scoop of vanilla or some caramel sauce would take the recipe from 60 to 120 in two seconds flat!
CINNAMON APPLE ROLLS RECIPE SUBS & SWAPS
Apples: From Granny Smith to Red Delicious, any variety of fruit works in cinnamon roll apple pie. I simply prefer to use whatever is locally grown, in season, and easily available.
Vegan apple pie cinnamon rolls: Switch butter with coconut oil and milk with a plant-based option, as I did in this recipe.
Add-ins: Brown sugar and spice create a blend that makes the apple flavor shine instead of overwhelming it. So, I didn’t feel the need for any add-ins. But the idea of finely chopped nuts either in the apple filling or on top of the glaze has been living rent-free in my mind. Give it a try, and let me know in the comments how it turns out.
MORE HOMEMADE CINNAMON ROLLS RECIPES
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love apple pie cinnamon rolls as much as we do!
Apple Pie Cinnamon Rolls
- 3/4 cup /180 gms Milk
- 1/4 cup / 50 gms Sugar
- 1/4 cup / 50 gms Oil
- 1.5 tsp Dried active yeast
- 2 cups / 250 gms All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 tsp / 31.25 gms All-purpose flour
- 1/4 cup / 50 gms Butter, softened or melted
- 1/4 cup / 55 gms Brown sugar
- 2 tsp Cinnamon powder
- 3-4 Apples, peeled and chopped into small pieces
- 1/4 cup / 32 gms Icing sugar
- 3-4 tbsp Milk
- 1 tsp Cinnamon powder
- Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
- Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.For easier handling, I like to refrigerate the dough overnight.
- Preheat your oven to 200 C. Butter your baking pan. I used 2 9" pie dishes.
- Sprinkle flour on your work surface and roll out the dough into a large rectangle.
- Brush the dough liberally with melted butter.
- Combine the apples with brown sugar and cinnamon powder and spread evenly over the butter.You can also spread brown sugar and cinnamon powder on top of the butter and then top with the apples.
- Starting with the long side of the rectangle, start rolling the dough as tightly as possible. Pinch the seam together and make sure the seam is facing down.
- Cut into 12 slices, and place in your greased baking dish.
- Let the rolls rise for another 15-20 minutes, until puffy.
- Bake for 20-25 minutes until they are golden brown on top and juices from the apples are bubbling.
- Let the rolls cool in the pan for 5 minutes, then pour the cinnamon glaze over the rolls
- Serve warm and enjoy!
- Combine all the ingredients for the glaze in a small bowl until the mixture has a thick, pourable consistency.