Apple Pie Cinnamon Rolls
These Apple Pie Cinnamon Rolls are soft, gooey, and filled with tender apples, butter, brown sugar, and plenty of cinnamon.
They have all those warm apple pie flavors wrapped up inside a soft cinnamon roll.
I love how the buttery cinnamon filling melts into the apples as the rolls bake, creating a sweet, sticky filling between every layer.
Apple cinnamon rolls are amazing when served warm for breakfast or brunch, especially during the Fall season when apple desserts are hard to resist.
Ingredients
Dough
- 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup (50 g) sugar
- 1 large egg
- 1/4 cup (56 g) unsalted butter, melted (plus a little for greasing if needed)
- 3 cups (360 g) all-purpose flour
(you may need a little more or less—see instructions)
Filling
- 2 to 2 1/2 cups store-bought apple pie filling (about 1 large can)
- 1/3 cup softened butter (for spreading)
- 3/4 cup (130 g) brown sugar
- 2 tbsp ground cinnamon
Optional topping: extra apple pie filling + a pinch of cinnamon
Prep and Cook Time
Servings: 10–12 rolls
Total time: 2 hr 5 min (includes rises)
For apple pie cinnamon rolls, bakery-style, read the tips at the end of the recipe.
How to Make Apple Pie Cinnamon Rolls
1. Make the dough
Pour the warm milk into a large bowl and stir in the yeast and ¼ cup sugar. Leave for 5–8 minutes, until the mixture looks foamy. If it doesn’t foam, the yeast may not be active, so it’s best to start again.
Add the egg and melted butter and stir until combined.
Mix in 2½ cups of flour to start, then gradually add more as needed.
The dough should be soft, smooth, and slightly tacky, but not overly sticky. If necessary, add extra flour 1 tablespoon at a time.
Knead the dough for 6–10 minutes, either by hand or with a dough hook, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and leave to rise for about 1 hour, or until doubled in size.
2. Prepare the apple filling
Check the apple pie filling for excess liquid. If it looks watery, place it in a strainer for 5–10 minutes so the extra liquid can drain away.
In a small bowl, mix the brown sugar and cinnamon.
3. Shape the cinnamon rolls
Gently punch down the risen dough, then roll it into a rectangle approximately 12 x 18 inches.
Spread the softened butter evenly over the dough.
Sprinkle the brown sugar and cinnamon mixture over the butter.
Spoon the apple pie filling evenly over the top. Don’t add too thick a layer, and leave a small border around the edges to help keep the filling inside.
Starting at one of the long sides, roll the dough up tightly into a log.
Cut into 10–12 rolls using a sharp knife or unflavored dental floss.
4. Let the rolls rise again
Arrange the rolls in a greased 9 x 13-inch baking dish.
Cover and leave them to rise for 25–35 minutes, until they look soft and puffy.
5. Bake
Preheat the oven to 350°F (175°C).
Bake for 20–25 minutes, until the tops are lightly golden and the centers are cooked through.
If the tops brown too fast, place a piece of foil over them at about 15 minutes.
Cool for 10 minutes before slicing (filling is extremely hot).
Optional apple topping during baking:
Best texture: At about 10 minutes into baking, open the oven and spoon a little apple pie filling onto each roll. Sprinkle with a pinch of cinnamon. Continue baking.
Simpler: Add extra apple filling + cinnamon right before baking (more bubbling/ooze may happen).
Serve warm.
For another cozy fall breakfast, with soft rolls and plenty of warm pumpkin spice flavor, try these Pumpkin Cinnamon Rolls.
Bakery-Style Tips
- Foamy yeast is a good sign that your dough will rise properly.
- Knead for 6–10 min to develop fluffy layers.
- Drain very wet pie filling to prevent soggy centers.
- Bake until centers look set, not just “golden.”
More Delicious Desserts with Apples
- If you’re in the mood for more cozy Fall recipes, try my upside-down Apple Tarts.
- Make Mini Apple Pies for when you want individual servings.
- Apple Cinnamon Muffins are a great choice for breakfast or a snack.
- Apple Crisp is perfect served warm with a scoop of vanilla ice cream.
- You can also try this homemade and super easy Instant Pot Applesauce.
Apple Pie Cinnamon Rolls
Ingredients
Method
- Pour the warm milk into a large bowl and stir in the yeast and ¼ cup sugar. Leave for 5–8 minutes, until the mixture looks foamy. If it doesn’t foam, the yeast may not be active, so it’s best to start again.
- Add the egg and melted butter and stir until combined.
- Mix in 2½ cups of flour to start, then gradually add more as needed. The dough should be soft, smooth, and slightly tacky, but not overly sticky. If necessary, add extra flour 1 tablespoon at a time.
- Knead the dough for 6–10 minutes, either by hand or with a dough hook, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and leave to rise for about 1 hour, or until doubled in size.
- Check the apple pie filling for excess liquid. If it looks watery, place it in a strainer for 5–10 minutes so the extra liquid can drain away.
- In a small bowl, mix the brown sugar and cinnamon.
- Gently punch down the risen dough, then roll it into a rectangle approximately 12 x 18 inches.
- Spread the softened butter evenly over the dough.
- Sprinkle the brown sugar and cinnamon mixture over the butter.
- Spoon the apple pie filling evenly over the top. Don't add too thick a layer, and leave a small border around the edges to help keep the filling inside.
- Starting at one of the long sides, roll the dough up tightly into a log.
- Cut into 10–12 rolls using a sharp knife or unflavored dental floss.
- Let the rolls rise again
- Arrange the rolls in a greased 9 x 13-inch baking dish.
- Cover and leave them to rise for 25–35 minutes, until they look soft and puffy.
- Preheat the oven to 350°F (175°C).
- Bake for 20–25 minutes, until the tops are lightly golden and the centers are cooked through. If the tops brown too fast, loosen a piece of foil over them at about 15 minutes.
- Cool for 10 minutes before slicing (filling is extremely hot). Serve warm.
