Name: Apple Pie Cinnamon Rolls Recipe
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 medium Granny smith apples, diced; 1/4 cup apple butter; 3 tablespoons granulated sugar; 2 tablespoons water; 1 teaspoon lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/8 teaspoon fine sea salt; 2 teaspoons water; 1 teaspoon cornstarch; 3 3/4 cups bread flour (3/4 cup for tangzhong + 3 2/3 cups); 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/3 cup whole milk, room temperature; 1/3 cup heavy cream, room temperature; 1 large egg, room temperature; 1 teaspoon vanilla extract; Tangzhong (prepared separately from 1/4 cup bread flour and 3/4 cup water); 6 tablespoons unsalted butter, room temperature; 1/2 cup unsalted butter, room temperature; 2/3 cup brown sugar, packed; 2 teaspoons ground cinnamon; 4 tablespoons unsalted butter, room temperature; 2 ounces cream cheese, room temperature; 1 cup powdered sugar; 2 1/2 tablespoons heavy cream; 2 tablespoons apple butter

If you’re looking for the best way to combine two breakfast favorites—apple pie and cinnamon rolls—I’ve got something truly special for you. This Apple Pie Cinnamon Rolls Recipe is my go-to for holidays, weekend brunches, or whenever I want to impress with something that tastes like warm apple pie wrapped in soft, buttery dough. You’ll find this recipe has that perfect balance of tart Granny Smith apples, cinnamon-spiced sweetness, and creamy frosting that keeps everyone coming back for more.

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Why You’ll Love This Recipe

Perfect fusion of flavors: It tastes just like apple pie baked into a cinnamon roll, creating an irresistible combo.
Soft and tender dough: Thanks to tangzhong and bread flour, the rolls come out pillowy and fresh longer.
Rich cream cheese frosting: The tangy glaze takes these rolls to the next level, balancing sweetness nicely.
Make-ahead friendly: You can prep, freeze, or refrigerate dough and bake fresh when you want.

The image shows a close-up view of many cinnamon rolls placed closely together on a white marbled surface. Each roll has 3 to 4 visible layers of soft, light golden dough spiraled tightly with dark brown cinnamon filling inside. The cinnamon rolls are generously covered with a smooth layer of creamy, pale beige frosting that spreads thickly over the top and partly drips down the sides. The frosting has a glossy texture that catches light, creating a mix of shiny and soft matte highlights. The cinnamon filling is slightly caramelized, adding a rich reddish-brown color contrast to the creamy frosting and the light dough beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right makes all the difference with these Apple Pie Cinnamon Rolls. I always choose Tart Granny Smith apples because their tangy brightness cuts through the sweetness beautifully. Plus, don’t skip the apple butter—it really amps up the apple flavor in the filling and frosting.

Granny Smith apples: Firm and tart for the perfect filling texture and flavor contrast.
Apple butter: Adds a deep, concentrated apple flavor baked right in.
Granulated sugar: Sweetens the filling and dough without overpowering.
Water: Used for creating the tangzhong and the filling glaze.
Lemon juice: Prevents apples from browning and adds brightness.
Ground cinnamon: Classic warming spice that’s essential here.
Vanilla extract: Brings out sweetness and rounds out flavors beautifully.
Fine sea salt: Balances sweetness and enhances dough flavor.
Cornstarch: Thickens the apple filling glaze perfectly.
Bread flour: Gives the dough strength and chew without toughness.
Instant yeast: Quick-rising for soft, fluffy rolls.
Whole milk & heavy cream: Makes dough rich and tender.
Large egg: Adds structure and richness.
Unsalted butter: Softened for dough and filling, plus more for richness.
Brown sugar: Deep molasses flavor in the filling with lovely caramel notes.
Cream cheese: Room temp for smooth frosting with tang.
Powdered sugar: For that silky frosting finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Apple Pie Cinnamon Rolls Recipe my own by switching up fillings or spices here and there — it’s so versatile! Feel free to tailor it to what you have on hand or what your family loves most.

Use different apples: I’ve tried Fuji or Honeycrisp too, which makes it sweeter but still delicious.
Add nuts: Chopped pecans or walnuts add a lovely crunch and extra richness.
Maple twist: Swap brown sugar for maple syrup in the filling for a fall vibe I adore.
Dairy-free option: Substitute non-dairy milk and vegan butter to accommodate diets without losing flavor.

How to Make Apple Pie Cinnamon Rolls Recipe

Step 1: Prepare the Tangzhong

Start by making the tangzhong—the secret to a soft, fluffy dough that stays tender even days later. Stir together the water and bread flour in a small saucepan over medium heat until it thickens into a smooth paste. It’ll look like thick pudding. Let it cool before using. This little trick makes all the difference in texture, and I discovered it after some trial and error trying to get super soft rolls!

Step 2: Make the Dough

Combine bread flour, sugar, instant yeast, sea salt, room temperature milk, heavy cream, egg, vanilla extract, and your cooled tangzhong in a mixing bowl. Knead until smooth and elastic—this takes about 8 to 10 minutes by hand or 6 minutes with a stand mixer. You’ll feel the dough slowly pull away from the sides, becoming silky and springy. Then, cover and let it rise for about 90 minutes until doubled. This is where patience pays off!

Step 3: Prepare the Apple Filling

Cook diced Granny Smith apples with apple butter, sugar, water, lemon juice, and cinnamon over medium heat, stirring until the apples soften but still retain some bite. Mix cornstarch with water and add to thicken the filling. Once thickened, stir in vanilla and sea salt. Set aside to cool. This filling tastes like the heart of a homemade apple pie and fills the rolls with bursts of fresh flavor.

Step 4: Assemble the Rolls

Roll out your risen dough into a large rectangle, about 16 by 20 inches. Spread the softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon. Spoon the cooled apple filling on top, then carefully roll up the dough tightly from the long edge. Slice into 12 even rolls and place them into a greased baking dish, leaving some room to rise again.

Step 5: Final Rise and Baking

Cover the rolls and let them proof for about 45 minutes until puffed. Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes until golden and cooked through. Keep an eye on them towards the end—you want a perfect golden crust and beautiful soft layers inside.

Step 6: Prepare the Cream Cheese Frosting

While the rolls bake, beat together cream cheese, powdered sugar, unsalted butter, apple butter, and heavy cream until smooth and fluffy. This frosting is the cherry on top that melds the apple and cinnamon flavors while adding richness and a bit of tang that I absolutely love.

Step 7: Frost and Serve

Spread the frosting on warm rolls right after they come out of the oven so it melts into every swirl. Then grab a cup of coffee and dig in—the best moment is always that first bite of soft dough bursting with cinnamon-charged apples and luscious frosting.

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Pro Tips for Making Apple Pie Cinnamon Rolls Recipe

Don’t skip the tangzhong: It’s the game-changer for soft, tender rolls that stay fresh for days.
Keep ingredients at room temp: This ensures smooth dough and better yeast performance.
Cook the apple filling gently: Avoid mushy apples by simmering just until tender but not breaking apart.
Slice rolls evenly: Use a sharp serrated knife and wipe it clean between cuts for perfect-looking spirals.

How to Serve Apple Pie Cinnamon Rolls Recipe

A white rectangular tray is filled with five cinnamon rolls covered in light brown creamy icing. The rolls have a soft, fluffy texture with visible swirls of cinnamon running through each one. One cinnamon roll is slightly lifted, showing the layers inside with a mix of light dough and cinnamon filling. The scene is set on a white marbled surface, and in the background, there is a glass container with cinnamon sticks and a yellowish-red apple blurred out. The overall look is warm and inviting, emphasizing the soft texture and creamy topping of the cinnamon rolls photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like keeping it simple with a dusting of extra cinnamon or a drizzle of caramel sauce for that shiny, decadent finish. Sometimes, a sprinkle of chopped toasted pecans adds such a satisfying crunch and nuttiness.

Side Dishes

This is a stand-alone showstopper for breakfast or brunch, but pairing it with a side of Greek yogurt or vanilla ice cream makes it feel extra indulgent. Freshly brewed coffee or a chai latte completes the cozy vibe perfectly.

Creative Ways to Present

For special occasions, I’ve baked these rolls in a bundt pan for a circular pull-apart presentation that’s fun and shareable. You could also turn each roll into mini buns for individual servings, perfect for brunch parties or gifting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover rolls in an airtight container at room temperature for up to two days. They stay incredibly soft thanks to the tangzhong method, but if your kitchen is warm, the fridge works too — just bring them back to room temp before serving.

Freezing

Freeze unbaked, sliced rolls covered tightly in plastic wrap and foil. When you’re ready to bake, thaw overnight in the refrigerator, let them rise, then bake as usual. I love this for holiday mornings when I want fresh rolls without the prep stress.

Reheating

Pop leftover rolls in a 300°F oven for 10-15 minutes, covered loosely with foil to warm through without drying out. Microwave works, but the oven keeps them beautifully soft and restores that fresh-baked feel.

FAQs

Can I use regular all-purpose flour instead of bread flour?

While bread flour gives these rolls their ideal chewy texture thanks to higher protein content, you can substitute all-purpose flour if needed. Keep in mind the rolls might turn out a bit softer and less chewy, but the flavor will still be amazing.
Do I have to make the tangzhong?

Technically no, but I highly recommend it! Tangzhong makes the dough incredibly tender and helps the rolls stay fresh longer. If you skip it, expect slightly denser texture and less fluffy results.
Can I prepare these rolls in advance?

Absolutely! You can assemble the rolls, then refrigerate, covered, overnight and bake the next day. This makes morning prep so easy and still delivers fresh-baked flavor.
What is the best apple to use for this recipe?

I love Granny Smith apples because their tartness balances the sweetness of the filling and cinnamon perfectly, but Fuji or Honeycrisp work well if you want a sweeter roll.
Can I add nuts or raisins to the filling?

Definitely! Chopped pecans, walnuts, or raisins add fantastic texture and flavor. Just sprinkle them evenly over the filling before rolling up the dough.

Final Thoughts

Honestly, this Apple Pie Cinnamon Rolls Recipe holds a special place in my heart because it brings the joy of baking and the nostalgia of classic desserts together in one perfect bite. Whenever I make these, my family goes crazy, and I love that it isn’t just about the taste but the warmth and memories shared around the table. I highly encourage you to try this recipe—you’ll be amazed at how much joy a simple cinnamon roll with apple pie filling can bring!