Apple Pie Cinnamon Rolls: The Ultimate Comfort Treat

Imagine the warm, comforting aroma of freshly baked cinnamon rolls mingling with the sweet scent of spiced apples – that’s exactly what these apple pie cinnamon rolls deliver. This recipe combines two beloved desserts into one irresistible treat that’s perfect for weekend mornings, special occasions, or whenever you want to fill your kitchen with the most heavenly smells. These rolls feature tender, buttery dough swirled with cinnamon sugar and loaded with caramelized apples, then topped with a luscious cream cheese glaze that ties everything together beautifully.

Servings: 12 large rolls
Prep Time: 45 minutes (plus 2 hours rising time)
Cook Time: 25-30 minutes
Total Time: 3 hours 15 minutes

Ingredients You’ll Need

For the Dough:

• 1 cup warm milk (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar, divided
• ⅓ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4-4½ cups all-purpose flour

For the Apple Filling:

• 4 medium apples (Granny Smith or Honeycrisp), peeled and diced
• 3 tablespoons unsalted butter
• ⅓ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• Pinch of salt

For the Cinnamon Sugar Filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ teaspoon salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Prepare the Dough:

Activate the yeast:

• In a large mixing bowl, combine warm milk with 2 tablespoons of sugar.
• Sprinkle yeast over the mixture and let sit for 5-10 minutes until foamy.
• If the mixture doesn’t foam, your yeast may be expired or the milk too hot.

Mix the wet ingredients:

• Add melted butter, eggs, vanilla extract, and remaining sugar to the yeast mixture.
• Whisk everything together until well combined.
• The mixture should be smooth and slightly warm to the touch.

Form the dough:

• Add salt and 4 cups of flour, mixing with a wooden spoon until a shaggy dough forms.
• Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
• Add remaining flour gradually if the dough is too sticky.
• The dough should be soft but not sticky when properly kneaded.

First rise:

• Place dough in a greased bowl, turning once to coat all sides.
• Cover with a damp towel and let rise in a warm place for 1-1.5 hours until doubled in size.
• A good test is to poke the dough with your finger – it should leave an indentation.

Make the Apple Filling:

Cook the apples:

• Heat butter in a large skillet over medium heat.
• Add diced apples and cook for 5-7 minutes until they start to soften.
• The apples should hold their shape but be tender enough to pierce with a fork.

Add spices and thicken:

• Stir in brown sugar, cinnamon, nutmeg, cloves, and salt.
• Cook for another 2-3 minutes until sugar dissolves and apples are caramelized.
• Sprinkle cornstarch over apples and stir to combine.
• Add lemon juice and cook for 1 more minute until mixture thickens slightly.
• Remove from heat and let cool completely before using.

Assemble the Rolls:

Roll out the dough:

• Punch down the risen dough and turn onto a floured surface.
• Roll into a large rectangle, about 16×12 inches and ¼ inch thick.
• Try to keep the rectangle as even as possible for uniform rolls.

Add the fillings:

• Spread softened butter evenly over the dough, leaving a 1-inch border along one long edge.
• Mix brown sugar, cinnamon, and salt in a small bowl.
• Sprinkle cinnamon sugar mixture over the buttered dough.
• Distribute cooled apple filling evenly over the cinnamon sugar.
• Press filling gently into the dough to help it adhere.

Roll and slice:

• Starting from the long edge opposite the border, tightly roll up the dough.
• Pinch the seam closed and place seam-side down.
• Using a sharp knife or dental floss, cut into 12 equal pieces.
• Place rolls cut-side up in a greased 9×13 inch baking dish.

Second Rise and Bake:

Final rise:

• Cover rolls loosely with plastic wrap and let rise for 45 minutes to 1 hour.
• Rolls should look puffy and nearly doubled in size.
• They should spring back slowly when gently poked.

Bake the rolls:

• Preheat oven to 375°F during the last 15 minutes of rising time.
• Remove plastic wrap and bake for 25-30 minutes until golden brown.
• The internal temperature should reach 190°F when fully baked.
• If tops brown too quickly, tent with foil during the last 10 minutes.

Make the Glaze and Serve:

Prepare cream cheese glaze:

• Beat cream cheese and butter until smooth and fluffy.
• Gradually add powdered sugar, beating until combined.
• Add milk, vanilla, and salt, beating until smooth and drizzleable.
• Adjust consistency with more milk or powdered sugar as needed.

Finish and serve:

• Let rolls cool for 10 minutes before glazing.
• Drizzle glaze generously over warm rolls.
• Serve immediately while still warm for the best experience.
• Store any leftovers covered at room temperature.

Recipe Variations

Caramel Apple Version: Drizzle caramel sauce over the apple filling before rolling, and add caramel to the glaze.

Maple Pecan Twist: Add chopped pecans to the apple filling and use maple syrup in place of some brown sugar in the glaze.

Chai-Spiced Rolls: Add cardamom, ginger, and black pepper to the cinnamon mixture for warm chai flavors.

Mini Roll Version: Cut into 18-20 smaller pieces and bake in muffin tins for individual servings.

Make-Ahead Option: Assemble rolls the night before, cover tightly, and refrigerate. Let come to room temperature and rise before baking.

Gluten-Free Alternative: Substitute with a 1:1 gluten-free flour blend, though texture will be slightly different.

Storage and Reheating

Room Temperature Storage:

• Cover tightly and store for up to 3 days at room temperature.
• The glaze may absorb into the rolls over time, which actually makes them more moist.

Refrigeration:

• Store in the fridge for up to 1 week in an airtight container.
• Bring to room temperature before serving or warm slightly in the microwave.

Freezing:

• Freeze unglazed baked rolls for up to 3 months.
• Thaw overnight in the refrigerator and warm before glazing.
• You can also freeze unbaked rolls after the second rise – just bake directly from frozen, adding 10-15 minutes to baking time.

Reheating Tips:

• Warm individual rolls in the microwave for 20-30 seconds.
• Reheat multiple rolls in a 300°F oven for 10-15 minutes.
• Add fresh glaze after reheating for best presentation.

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Common Mistakes to Avoid

Overheating the milk: Milk that’s too hot will kill the yeast. It should feel barely warm to the touch.

Under-kneading the dough: Proper kneading develops gluten for structure. The dough should be smooth and elastic.

Skipping the apple pre-cooking: Raw apples release moisture during baking and can make rolls soggy.

Rolling too loosely: Tight rolling prevents gaps and ensures even distribution of filling.

Cutting with a sawing motion: Use a sharp knife or dental floss to cut straight down to avoid squishing the rolls.

Overbaking: Watch carefully during the last 10 minutes – rolls can go from golden to overdone quickly.

Glazing too early: Let rolls cool slightly so the glaze doesn’t completely melt off.

Expert Tips for Perfect Results

• Use a kitchen scale for the most accurate flour measurement (1 cup = 125g).
• Room temperature ingredients mix together more easily and create better texture.
• Create a warm rising environment by turning your oven to 200°F for 2 minutes, then turning it off.
• Save apple peels and cores to make homemade apple cider or compost them.
• Make extra glaze – people always want more, and it keeps well in the fridge.
• For extra indulgent rolls, brush with melted butter before and after baking.
• Line your pan with parchment paper for easier removal and cleanup.

Frequently Asked Questions (FAQs)

Q: Can I use a stand mixer to make the dough?
A: Absolutely! Use the dough hook attachment and mix on medium-low speed for 6-8 minutes until smooth and elastic.

Q: What’s the best apple variety for these rolls?
A: Granny Smith apples hold their shape well and provide nice tartness. Honeycrisp, Braeburn, or Jonagold also work beautifully.

Q: Can I make these without a stand mixer?
A: Yes! This recipe is designed to be made by hand. Just be prepared for a good arm workout during the kneading process.

Q: Why didn’t my rolls rise properly?
A: Check that your yeast isn’t expired, your liquid wasn’t too hot, and your rising environment is warm and draft-free.

Q: Can I substitute the cream cheese glaze?
A: Try a simple powdered sugar glaze with milk and vanilla, or even a caramel drizzle for different flavor profiles.

Q: How do I know when the rolls are fully baked?
A: They should be golden brown on top and sound hollow when gently tapped. Internal temperature should reach 190°F.

Q: Can I add nuts to this recipe?
A: Chopped pecans or walnuts work wonderfully mixed into the apple filling or sprinkled over the cinnamon sugar.

Q: What if my dough is too sticky to work with?
A: Add flour gradually, one tablespoon at a time, until the dough is manageable but still soft.

Q: Can I make the apple filling ahead of time?
A: Yes! Cook and cool the apple filling up to 3 days in advance. Store covered in the refrigerator.

Q: How do I prevent the bottom of my rolls from getting soggy?
A: Make sure your apple filling is completely cooled and not too wet. Pre-cooking removes excess moisture that could make the dough soggy.