Cozy Apple Pie Cinnamon Rolls
There’s something undeniably magical about the aroma of freshly baked goods wafting through the home, especially when those goods are Apple Pie Cinnamon Rolls, a warm and inviting hug for your taste buds. Imagine a chilly morning, where you pull apart soft, fluffy rolls filled with sweet, cinnamon-spiced apples and cream cheese frosting, all while snuggled under a blanket with a steaming cup of coffee. This comfort food pays homage to the classic apple pie while transforming it into an indulgent breakfast treat that the whole family will adore.
These delightful Apple Pie Cinnamon Rolls are perfect for cozy weekends, festive gatherings, or simply any day that calls for a little comfort food. This is definitely one you’ll want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Fluffy: Each bite offers a tender, fluffy texture that melts in your mouth.
- Flavor Explosion: The layers of spiced apples and creamy filling create a scrumptious medley of flavors that’s sure to delight.
- Family-Friendly: Kids love to help assemble the rolls, making this a fun activity for everyone.
- Make-Ahead Magic: Prepare the apple filling up to three days in advance for easy assembly.
- Great for Sharing: Perfect for potlucks and gatherings; everyone will want seconds on this crowd-pleaser!
Ingredients You’ll Need for Apple Pie Cinnamon Rolls
To whip up these delicious rolls, gather the following ingredients:
For the Apple Filling
- 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 allspice
- Pinch of salt
- 1/2 tsp vanilla extract
- 2 tsp corn starch
- 2 tsp water
For the Dough
- 1/2 cup salted butter, melted (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 (528 grams)
For the Crumble Topping
- 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)
For the Cinnamon Filling
- 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
For the 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
- 2-3 tbsp milk or heavy cream (to thin)
Let’s Make It Together
Make the Apple Filling & Topping: In a medium pan over medium-high heat, combine all ingredients for the apple filling. Cook for about 8-10 minutes, stirring gently until the apples are tender. If the liquid becomes too dry, add a splash more cider or water to keep it saucy. If necessary, thicken with a cornstarch-water mixture, cooking for another 30-60 seconds to achieve your desired consistency. Make this up to three days ahead; just store in the fridge.
Make the Dough & First Rise: In your stand mixer bowl, mix the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together, then add the flour. Mix on low until just combined; allow to rest for 5 minutes. Switch to the dough hook, kneading on low for about 5-7 minutes until smooth but slightly slack. Let rise in the bowl, covered for about an hour, until doubled in size.
Make the Crisp Topping: Preheat your oven to 350℉. On a parchment-lined sheet pan, whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut in the cold butter until the mixture resembles crumbs. Bake for 12-16 minutes, stirring halfway through.
Make the Apple Cider Sauce: In a medium bowl, combine all sauce ingredients. Spray a 9×13 pan with nonstick spray, spreading the mixture evenly on the bottom.
Make the Cinnamon Filling: In the same bowl used for the sauce, mix the filling ingredients until creamy.
Assemble the Rolls: After the dough has risen, generously flour your counter and roll the dough to about 14×22 inches. Spread the cinnamon filling evenly over the dough, then add 1 and 1/2 cups of the apple filling. Cut the dough into strips about 1 and 3/4 inches thick and roll each strip into a roll. Place them in the prepared pan on top of the apple cider sauce. Cover loosely with a kitchen towel and let rise for 30-40 minutes.
Bake: Pour room temperature heavy cream over the rolls before baking. Bake for 40-46 minutes, until golden brown and set in the center.
Make the Frosting: While baking, beat all frosting ingredients together until creamy. You can adjust thickness with milk or cream if desired.
Serve + Store: Frost warm rolls and top with apple topping and crumble. Enjoy immediately! Store leftovers in the fridge for 2-3 days, reheating gently.
Variations & Creative Twists
- Nutty Additions: Add some chopped walnuts or pecans to the apple filling for a delightful crunch.
- Creamy Filling: Mix in some ricotta cheese with the cream cheese for a richer, creamier frosting.
- Fruit Twist: Try adding diced pears or cranberries to the apple filling for an extra layer of flavor.
- Spiced Variation: Experiment with different spices, like cardamom or ginger, to personalize your rolls.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the apple filling and crumble topping a few days in advance for a stress-free baking experience.
- Ingredient Swaps: If you don’t have dark brown sugar, light brown sugar works just as well in both filling and frosting.
- Slicing the Rolls: Use a sharp knife or dental floss to slice the dough into rolls cleanly without squishing them.
- Storage Suggestions: Keep leftovers covered in an airtight container; they reheat beautifully in the oven or microwave.
Nutrition Information per Serving
- Serving Size: 1 roll
- Calories: 415
- Carbohydrates: 62g
- Sugar: 23g
- Fat: 16g
- Protein: 5g
- Sodium: 354mg
Frequently Asked Questions
Can I make this ahead?
Yes! The apple filling can be prepared up to three days in advance.
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite fruits or nuts.
How do I store leftovers?
Keep them in an airtight container in the fridge for 2-3 days, reheating as needed.
How long does it last?
These rolls are best enjoyed fresh but can be kept for up to three days when stored properly.
Wrapping It Up
These Apple Pie Cinnamon Rolls are truly a labor of love, combining the heartwarming flavors of apple pie with the cozy familiarity of cinnamon rolls. Perfect for all seasons, whether it be a chilly fall morning or a holiday brunch, they are bound to bring smiles around the table. Save this recipe to your baking board so it’s ready when you need a cozy treat!
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Cozy Apple Pie Cinnamon Rolls
- Total Time: 76 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Apple Pie Cinnamon Rolls filled with sweet, cinnamon-spiced apples and topped with cream cheese frosting, perfect for a cozy breakfast treat.
Ingredients
- For the Apple Filling:
- 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 1/2 tsp cinnamon (6 grams)
- 1 tsp nutmeg (3 grams)
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- Pinch of salt
- 1/2 tsp vanilla extract
- 2 tsp corn starch
- 2 tsp water
- For the Dough:
- 1/2 cup salted butter, melted (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 1/2 tsp instant yeast (9 grams)
- 3/4 tsp salt
- 4 cups + 1 tbsp all-purpose flour, spooned & leveled (528 grams)
- For the Crumble Topping:
- 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)
- For the Cinnamon Filling:
- 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
- For the 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
- 2–3 tbsp milk or heavy cream (to thin)
Instructions
- Make the Apple Filling & Topping: In a medium pan over medium-high heat, combine all ingredients for the apple filling. Cook for about 8-10 minutes, stirring gently until the apples are tender. Add more cider or water if necessary. Thicken with cornstarch-water mixture if needed.
- Make the Dough & First Rise: In a stand mixer bowl, mix melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together, then add flour. Mix on low until just combined; let rest for 5 minutes. Knead on low for 5-7 minutes, then let rise for about an hour.
- Make the Crisp Topping: Preheat your oven to 350℉. On a parchment-lined sheet pan, whisk together flour, oats, brown sugar, salt, and cinnamon. Cut in the cold butter until crumbly. Bake for 12-16 minutes.
- Make the Apple Cider Sauce: In a medium bowl, combine all sauce ingredients. Spray a 9×13 pan with nonstick spray, spreading the mixture evenly on the bottom.
- Make the Cinnamon Filling: In the same bowl used for the sauce, mix filling ingredients until creamy.
- Assemble the Rolls: After the dough has risen, roll it out and spread the cinnamon filling, then add 1 1/2 cups of the apple filling. Cut into strips and roll each strip. Place in the pan over the sauce and let rise for 30-40 minutes.
- Bake: Pour room temperature heavy cream over rolls and bake for 40-46 minutes until golden brown.
- Make the Frosting: Beat all frosting ingredients until creamy, adjusting thickness as necessary.
- Serve + Store: Frost warm rolls and top with apple topping and crumble. Enjoy immediately, and store leftovers in the fridge for 2-3 days.
Notes
Prepare the apple filling and crumble topping a few days in advance for an easy baking experience.
- Prep Time: 30 minutes
- Cook Time: 46 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 415
- Sugar: 23g
- Sodium: 354mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
