Apple Pie Cinnamon Rolls are honestly my go-to for chilly mornings, cozy weekends, and pretty much any time I want the house to smell like grandma’s kitchen. Ever crave something that hits that perfect balance of sweet, gooey, and a bit tart? Yep, that’s what these rolls do. Tried a bunch of other treats (looking at you, cinnamon roll apple pie) but keep coming back to these. And wait—if you’re curious about a twist with glaze, don’t miss checking out these irresistible apple cinnamon rolls drizzled with creamy glaze. Once you dive in, you’ll wonder, “Why on earth did I ever eat a plain roll?” Swear.
Why You’ll Love These Apple Cinnamon Rolls
You know how sometimes you want a cinnamon roll, but then remember apple pie is also calling your name? This solves that particular breakfast dilemma, trust me. Apple Pie Cinnamon Rolls bring together that warm, cinnamon-sugar swirl with ooey-gooey apple pie filling tucked right inside. It’s maybe even a little over-the-top, but in the best way.
What really gets me is how soft the rolls turn out – fluffy but not falling apart, which is a neat trick (I’ve definitely had my share of hockey puck rolls). Plus, the apples add just enough moisture so everything is sticky without being, you know, grossly wet. The smell alone will have your neighbors peeking in. Oh! And they work for breakfast, brunch, snack time, or even dessert.
I even had a neighbor say, “I’d honestly skip regular apple pie and just eat these rolls for every special occasion.” No joke, it was a five-star restaurant moment right in my kitchen.
What Makes This Recipe So Good
So, you probably wonder why to bother with these over regular store-bought cinnamon rolls or even those viral apple cinnamon roll things. Here’s my hot take: The difference is in the homemade filling. Chunky apples, just the right amount of cinnamon, and a dash of real vanilla—magic. These Apple Pie Cinnamon Rolls also win because the dough just soaks up the filling, but it doesn’t get soggy. That’s a game-changer, folks.
Not to be dramatic, but making the filling yourself lets you control the sweet/sour thing. Add more brown sugar if you want, or keep it tart with Granny Smith apples. It all just comes together and feels super homey. Oh, and you decide how much glaze goes on top. I go heavy, but hey—we all have our vices. Bake these once, and your kitchen will basically turn into your new happy place.
“I’ve lost count of how many times I’ve made these Apple Pie Cinnamon Rolls for my family. They turn out fluffy and jam-packed with apples every single time! I serve them for brunch and dessert—no one ever complains.”
–Ava, Michigan
Tips for Making Apple Pie Cinnamon Rolls
Let’s be real for a second: plenty of recipes sound easy but then fall apart at the finish line. Not this one. A few tricks I’ve picked up?
First off, use fresh apples. I know it sounds like, “duh,” but honestly, canned pie filling just isn’t the same. Also, give your dough time to rise somewhere not too cold—on the counter with a tea towel is perfect. Too impatient to wait for dough? You might like these 3-ingredient banana cinnamon rolls no yeast.
Keep your apple chunks on the smaller side so you aren’t pulling a full apple slice out of your roll. Trust me, been there. And when you roll up the dough, don’t panic if apple bits peek out. That’s flavor trying to escape, which is totally fine.
Finally, baking them in a dish that hugs the edges—not too big, not too tiny—means soft center rolls and golden tops. Oh, and glazing while warm? Always.
The Apple Pie Filling
Here’s where you make or break it, honestly. I use firm apples—Granny Smith is my usual, but honestly, use whatever you’ve got on hand. Chop them kinda small (nothing too scientific), toss with brown sugar, cinnamon, and a squeak of lemon. Cook ‘til soft but NOT mush. If some juice forms, that’s cool; spoon it right onto the rolls before baking.
Some days, I’ll add a scoop of butter to the pan just so they caramelize a bit. I even saw a version at a friend’s brunch using honey crisp apples—game changer for sure. Your filling will be thick, jammy, warm, and basically begging to be eaten by the spoonful (not that I’d ever do that?).
If you like, give apple cinnamon oatmeal a whirl too. It’s perfect for using up leftover apples and gives major breakfast vibes.
Tips for Great Cinnamon Rolls
- Use warm milk in your dough for insanely fluffy rolls
- Don’t over-knead – just until it’s not sticky
- Let them cool before icing, unless you want a gooey waterfall situation (which, honestly, sometimes I do)
- Serve with hot coffee or, if it’s evening, a scoop of vanilla ice cream
And okay, random tip: if you’re curious about storing, these guys freeze well after baking. Just wrap in foil and zap in the microwave later for fresh-from-the-oven flavor.
Common Questions
Oh, easy! Pop them in an airtight container and leave them at room temp for a day or two. Fridge for three days if you want. Warm them up before eating for the full effect.
Totally. I’ve done it myself. Try pizza dough or crescent roll dough in a pinch. Homemade’s better but we all get busy.
I’m partial to Granny Smith for tartness. Fuji or Gala if you want it sweeter. You could even mix two types. You do you!
Definitely. Wrap each roll in foil then put them in a freezer bag. Thaw and microwave for a bakery experience at home.
Why not? Chopped pecans or walnuts give a great crunch, just sprinkle on before rolling up.
Baking Memories, One Swirl at a Time
Alright, you’ve got everything you need to whip up Apple Pie Cinnamon Rolls that taste like a hug from the inside out. Don’t stress if they look a little messy—honestly, that’s half the fun. Whether you’re a cinnamon roll devotee or switching it up from your usual apple pie cinnamon rolls – Blue Bowl recipe, you’ll love how comforting and simple this version is. For more cinnamon roll inspiration, try this twist on are cinnamon rolls breakfast or dessert or go for fluffy apple cinnamon pancakes you’ll love this fall. Promise, your kitchen (and your family) will thank you!Print
Apple Pie Cinnamon Rolls
- Total Time: 60 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft and fluffy cinnamon rolls filled with gooey apple pie filling, perfect for chilly mornings and cozy weekends.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 cup milk, warm
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled and chopped
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- Butter for greasing
- Glaze (optional)
Instructions
- In a bowl, combine warm milk and yeast; let sit for 5 minutes.
- Add melted butter, sugar, salt, and vanilla extract; mix well.
- Gradually add flour until a dough forms; knead until smooth.
- Let dough rise in a warm place for about 1 hour, covered with a tea towel.
- Meanwhile, prepare the apple filling by cooking chopped apples with brown sugar, cinnamon, and lemon juice until soft.
- Roll out the dough on a floured surface, spread the apple filling evenly, and roll into a log.
- Slice into rolls and place in a greased baking dish.
- Let rise for another 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown.
- Optional: Drizzle with glaze while warm before serving.
Notes
For the best results, use fresh apples and make sure your dough rises in a warm environment.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg