Apple Pie Cinnamon Rolls

Warm, soft, and deeply comforting — these apple-pie cinnamon rolls combine the gooey richness of cinnamon rolls with the cozy, homey flavor of apple pie. The rolls bake atop a caramel apple cider sauce, then get crowned with cream-cheese frosting, extra apple filling, and a crunchy streusel-like crumble. Perfect for a fall brunch or cozy weekend treat. 

Why You’ll Love This Recipe

• Pillowy & gooey texture: The enriched dough — buttery, eggy, and tender — yields rolls that stay soft and melt-in-your-mouth. 
• Homemade apple pie filling: Tender, caramelized apple filling with warm spices gives classic apple pie flavor.
• Caramel apple cider base: Baking over a spiced apple cider caramel yields sticky, sweet, golden bottoms — like apple pie meets cinnamon roll.
• Layers of flavor & texture: Cream-cheese frosting, fruit filling, and a crunchy crumble topping add dimension to every bite. 

Ingredients

For the Apple Filling & Topping

• 7 large apples, peeled & diced, 11 cups diced, or 1130 grams diced (this measure is for the diced apples – not the total weight of the full apples)
• 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 allspices
• pinch of salt
• 1/2 tsp vanilla extract
• 2 tsp corn starch
• 2 tsp water

For the Cinnamon Roll Dough:

• 1/2 cup salted butter, melted, 115℉, 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 1/5 tsp instant yeast, 9 grams
• 3/4 tsp salt
• 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out, 528 grams

For the Crisp Topping:

• 1/4 cup all-purpose flour, spooned & leveled or weighed out, 33 grams
• 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 Caramel Apple Cider Sauce:

• 1/2 cup salted butter, very softened, 113 grams
• 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 Cinnamon Filling:

• 1/2 cup salted butter, softened, 113 grams
• 3/4 cup light brown sugar, packed, 165 grams
• 2 tbsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt
• 1/2 tsp vanilla extract
• 1/3 cup heavy cream (for pouring over the rolls – do not mix into the filling), 80 grams

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 (adjust up to 1/4–1/2 tsp to taste)
• 2–3 tbsp milk or heavy cream

Instructions

1. Make the Apple Filling & Topping
   • Combine the diced apples, ¼ cup butter, ½ cup light brown sugar, lemon juice, cinnamon, nutmeg, ground cloves, allspice, salt, and vanilla in a medium pan over medium-high heat. Stir occasionally for about 8–10 minutes until the apples start to soften and juices run. 
   • If liquid evaporates before apples are tender, add a splash of water or cider. Once apples are soft, mix 2 tsp cornstarch with 2 tsp water to make a slurry, add to the pan, and cook for another 30–60 seconds until mixture thickens like jam. Remove from heat and set aside. 
2. Make the Dough & First Rise
   • In a stand mixer bowl, whisk together melted butter, warm milk, beaten eggs, sugar, yeast, and salt. 
   • Switch to paddle attachment, add flour, and mix on low until flour disappears and dough becomes shaggy. Let rest 5 minutes. 
   • Replace paddle with dough hook and knead on low (setting 1–2) for 5–7 minutes until dough becomes smoother, more elastic — though still slightly slack. 
   • Transfer dough to the same bowl (sprayed with nonstick spray), cover, and let rise for about 1 hour — until doubled in size and a finger-indent holds. 
3. Prepare Crisp Topping
   • Preheat oven to 350 °F (≈ 175 °C). Line a baking sheet with parchment. In a bowl, whisk flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and use a pastry blender (or two forks) to cut the butter into dry ingredients until crumbly. 
   • Spread the mixture evenly on the baking sheet. Bake for 12–16 minutes, stirring halfway through and redistributing the edges toward the center to avoid burning. Once golden and crunchy, set aside to cool. 
4. Make Caramel Apple Cider Sauce
   • In a medium bowl, stir together softened butter, dark brown sugar, cinnamon, salt, boiled apple cider, vanilla, and heavy cream until smooth. 
   • Lightly spray a 9×13″ (or similar) baking pan with nonstick spray. Spread this thick sauce evenly on the bottom. 
5. Make Cinnamon Filling
   • In a mixing bowl, beat together softened butter, light brown sugar, cinnamon, nutmeg, a pinch of salt, and vanilla on medium-high speed until creamy and smooth. 
6. Assemble the Rolls — First Roll & Filling Stage
   • Turn risen dough onto a well-floured surface. Roll it into a large rectangle, about 14 by 22 inches (or up to 15 × 24 if space allows). 
   • Evenly dot the cinnamon filling over the rolled dough. Use an offset spatula to gently spread it almost to the edges. 
   • Evenly scatter about 1 ½ cups of the prepared apple filling on top of the cinnamon layer. It doesn’t have to be perfectly even. 
7. Shape the Rolls
   • From the long side of the rectangle, slice strips about 1¾ inches wide. 
   • Roll each strip up into a log and place each resulting roll seam-side down onto the prepared pan over the caramel sauce. For the two end strips (which may be smaller), roll them together to make one full-sized roll. Place any smaller rolls in the center of the pan so all bake evenly. 
8. Second Rise (Proofing)
   • Loosely cover the pan with a kitchen towel and let rolls rise for 30–40 minutes in a warm spot, until puffy. Use the “finger-indent test” (if an indent remains, they’re ready). Meanwhile preheat oven to 350 °F (≈ 175 °C). 
9. Bake the Rolls
   • Once risen, gently pour the warmed heavy cream (from the cinnamon-filling ingredient list) over and in between the rolls. 
   • Bake for 40–46 minutes, until golden brown and centers look set. For best accuracy, insert an instant-read thermometer into the center of one middle roll — it should read 205–210 °F. If the thermometer shows raw dough, bake a few extra minutes. 
10. Make the Frosting & Final Toppings
    • While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, salt, cinnamon, and 2–3 tbsp milk or heavy cream on medium-high speed until smooth and creamy. Adjust cream to your desired consistency. 
    • As soon as rolls come out of the oven, spread frosting generously over them. Then top with a spoonful of the reserved warm apple filling and sprinkle the cooled crisp topping for added crunch. 
11. Serve & Store
    • Serve warm, straight from the pan — these are best fresh from the oven. Leftovers? Store in an airtight container in the fridge for 2–3 days. Reheat gently before serving for the best texture. 

Pro Tips & Variations

• Use a firm, baking apple — like Fuji, Honeycrisp, Gala, or Golden Delicious — to prevent the filling from turning mushy. 
• If you’re short on time, skip the crisp topping — though it adds nice crunch, the rolls will still be delicious. 
• To prepare ahead: make the apple filling, crisp topping, frosting, and cinnamon filling up to 2–3 days in advance. 
• Want to save time morning-of? Assemble the rolls (with caramel sauce at the pan bottom), cover, refrigerate overnight, then let come to room temperature, add heavy cream, and bake. 

Serving Suggestions

• Serve these rolls warm with a scoop of vanilla ice cream or a drizzle of extra warm apple cider caramel.
• Pair with a hot cup of coffee, chai tea, or warm spiced apple cider for a cozy autumn breakfast or dessert.
• Great for holiday brunches — they bake in a 9×13 dish and serve about 12 rolls, perfect for family or friends. 

FAQs

Can I make these ahead and bake later?
Yes — you can prepare the apple filling, crisp topping, frosting, and cinnamon filling up to 3 days ahead. 

Can I assemble the rolls the night before?
Yes. Place the assembled rolls (with caramel sauce) in the pan, cover tightly, and refrigerate. The next morning let them come to room temperature for 1–2 hours before adding the heavy cream and baking. 

Conclusion

These apple-pie cinnamon rolls are the perfect blend of two favorite desserts — cinnamon rolls and apple pie — giving you tender, gooey dough, caramel-apple richness, sweet frosting, and a crunchy topping in every bite. Whether for a cozy brunch or a indulgent dessert, they’re a fall treat worth sharing (or savoring all by yourself).

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