Cinnamon Rolls with Apple Pie Filling are the ultimate treat for breakfast or dessert! They are the perfect combination of sweet apples and warm cinnamon spice, with a soft, tender dough, drizzled with a simple powdered sugar icing.
There is only one rise needed for these fluffy cinnamon rolls, so they are fairly easy to make, and are sure to be enjoyed by the whole family!
Why You Will Love This Recipe
Gooey Cinnamon Apple Filling: This is a delicious and unique twist on traditional cinnamon rolls. The sweetness of the apples combined with the warm spices of cinnamon creates a flavor that is sure to satisfy any sweet tooth.
Pillowy soft dough: The combination of ingredients contributes to a soft dough that is light and fluffy. They are the perfect cinnamon rolls!
One-rise: One of the best things about this recipe is that it only requires one rise before baking. This means that you can enjoy fresh, warm cinnamon rolls without having to wait for hours. This makes the recipe perfect for those who want to enjoy delicious cinnamon rolls but don't have a lot of time to spare.
We love to enjoy this delicious treat for brunch during the holiday season! If you are looking for an easy breakfast casserole to serve alongside this cinnamon roll recipe, I recommend a simple hash brown casserole, or my family's favorite green chile egg casserole! Both can be made in advance
Key Ingredients
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
All-Purpose Flour - All-purpose flour provides a good balance of strength and tenderness to the dough. Bread flour can also be used with good results, but I do not recommend cake flour for this recipe.
Instant Yeast - Instant yeast requires just one rise, versus 2 rises needed with active-dry yeast. If you substitute active-dry yeast then you will need to allow the dough time to rise before rolling it out. It will also require an additional 15 minutes or so during the second rise. Always check your expiration dates to make sure that you are using fresh yeast!
Milk - I recommend whole milk for a rich dough. The milk should be warm, between 100-110°F (38-43°C).
Eggs - Eggs add moisture and richness to the dough, which helps to create a soft and tender texture. They also provide structure to the dough, which helps it rise properly and hold its shape.
Apples - I love to use a mix of sweet apples, like Honeycrisp, with tart apples, like Granny Smith, for a well-rounded flavor. Choose your favorite firm and crisp apple varietals.
Brown Sugar - Using brown sugar in the filling adds a rich, molasses flavor that complements the warm cinnamon spice. Additionally, it helps to create a gooey, delicious filling
Instructions
1) Make Apple Pie Filling
- You can make the apple pie filling on the stove or in the microwave.
- The filling will get a little thicker on the stovetop versus preparing it in the microwave.
- Use 1 tablespoon of cornstarch, if desired, to help thicken the filling.
2) Prepare Cinnamon Roll Dough
- Whisk the flour with the sugar and salt in a large bowl.
- Warm the milk and butter in a large measuring cup then mix the instant yeast into it.
- One of the benefits of using instant yeast is that you do not need to let it "proof."
- Mix the milk and yeast mixture and the egg into the flour mixture until it forms a dough.
- Use your electric mixer to knead on low speed for 3 minutes, or turn onto a lightly floured surface and knead by hand.
- The dough should not be sticky.
- Let the dough rest while you mix the sugar and cinnamon together in a small bowl.
3) Roll Out the Dough
- The dough is not very sticky so just a small amount of flour should be used.
- You can use a rolling pin if desired. But cinnamon roll dough does not bounce back like pizza dough, so I like to press it out by hand.
- It should be in a rectangle, about 14x9 inches.
4) Add Filling
- Once the dough is shaped into a large rectangle you can spread the softened butter over the surface, to the edges of the dough.
- Sprinkle the cinnamon sugar over the butter.
- Use a slotted spoon to scoop the apple mixture and spread it over the cinnamon sugar, leaving any excess liquid behind.
5) Cut the Rolls
- Starting from the long edge, roll the dough into a log.
- Pinch the seams closed.
- Use a sharp knife or unflavored dental floss to cut the cinnamon rolls into 2-inch slices. This should make 10-12 rolls.
6) Rise and Bake
- Place the rolls in a large baking dish and cover them with a clean towel.
- Set the pan in a warm place and let rise until the cinnamon rolls have doubled in size. (About one hour.)
- Bake at 350°F (177°C) for 25-30 minutes, until golden brown.
- You can check doneness with an instant thermometer. The internal temperature of baked cinnamon rolls is 190°F (88°).
7) Frost
- Prepare your frosting while the cinnamon rolls cool for at least 10 minutes.
- I like to use a simple no butter powdered sugar icing.
- If the cinnamon rolls are warm when you add the icing then the icing will start to melt into the rolls. So serve them right away, or wait until the rolls have completely cooled before adding the icing.
Expert Tips
- It is best to weigh your flour so that your measurements are accurate, but you can also measure by spooning the flour into a measuring cup and then leveling the cup off with a knife. Use care to not get too much flour, as that will make your dough stiff and your cinnamon rolls will be dense.
- Use a thermometer to check the temperature of your milk and butter mixture. They should be warm, but not exceeding 110°F (43°C).
- Check the expiration date on the package of your yeast to ensure that it is fresh.
- To help the dough rise faster, heat your oven to 200°F and then turn it off. Set the cinnamon rolls in the warm oven until they have doubled in size. The mild heat from the oven will encourage a faster rise. This is especially helpful if you have a cold or drafty home.
Variations
- Cinnamon Roll Casserole: Cut the cinnamon roll dough into 2-inch cubes and place in a greased 9x13 baking pan. Melt the butter and pour it over the cinnamon roll pieces, then sprinkle with cinnamon sugar. Use a spoon to gently coat the dough with the butter and spiced sugar mixture. Then spoon the pie filling over the top. Bake at 350°F (177°C) for 25-30 minutes. Drizzle icing over the top of the cinnamon roll apple bake.
- Additions: Add ½ to ¾ cups of raisins or nuts to the filling to add complexity and flavor.
- More Spice: Add a half teaspoon of nutmeg or allspice, or a ¼ teaspoon of cloves to the filling to add more warmth.
- Dessert Rolls: Serve warm Apple Cinnamon Rolls topped with ice cream for a delicious dessert!
- Cream Cheese Frosting: Mix 3 ounces of softened cream cheese into the icing.
Recipe FAQs
Yes, you can absolutely substitute a can of apple pie filling for the homemade pie filling recipe!
If you want to make these cinnamon rolls in advance then prepare them up to the point where they are ready to rise, then place them in the refrigerator overnight. The next morning, remove the pan from the refrigerator while the oven preheats. Then bake according to the recipe directions.
You can also bake them fully, then later warm up the pan of unfrosted rolls by placing a small sliver of butter over each cinnamon roll, covering them with aluminum foil, and reheating at 350°F (177°C) for 10-15 minutes.
Leftover cinnamon buns should be wrapped tightly with plastic wrap or transferred to an airtight container. Stor at room temperature for up to 2 days, or refrigerate for up to 5 days.
More Brunch Recipes
Recipe
Cinnamon Rolls with Apple Pie Filling
Recipe by:Ingredients
Apple Pie Filling
- 4 cups peeled, cored, and diced apples about 5 medium
- ¼ cup brown sugar 50 grams
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch optional
Cinnamon Roll Dough
- 3 ¼ cups all-purpose flour 422 grams, plus additional for rolling
- ¼ cup granulated sugar 50 grams
- ½ teaspoon salt
- ¾ cup warm milk 180 ml
- ¼ cup melted butter 57 grams
- 1 package instant yeast 2 ¼ teaspoons
- 1 large egg room temperature
Cinnamon Roll Filling
- ⅓ cup brown sugar 70 grams
- 2 teaspoons ground cinnamon
- ¼ cup softened butter 57 grams
Glaze
- 1 cup powdered sugar 130 grams
- 2 tablespoons milk 32 ml
- ½ teaspoon vanilla extract
Instructions
- Place peeled, cored, and diced apples into a large microwave-safe bowl. Add the brown sugar, ground cinnamon, and vanilla extract.4 cups peeled, cored, and diced apples, ¼ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Heat on high in the microwave for 5 minutes. Alternatively, you can cook the apples on the stovetop over medium heat for 10 minutes, stirring frequently. Set aside to cool while you make the dough.
- In a separate large mixing bowl, whisk the flour, granulated sugar, and salt.3 ¼ cups all-purpose flour, ¼ cup granulated sugar, ½ teaspoon salt
- Whisk warm (110°F/43°C) milk with the melted butter in a 2-cup measuring cup. Sprinkle the yeast over the milk and butter mixture and whisk well.¾ cup warm milk, ¼ cup melted butter, 1 package instant yeast
- Pour the milk mixture over the flour mixture. Add the egg and mix until a dough forms. You can do this by hand or use an electric stand mixer at medium speed. If you are using an electric mixer, switch to the dough hook and knead on low for 3 minutes. If you are not using an electric mixer, turn the dough onto a lightly floured surface, flour your hands, and knead for 3 minutes. The dough should be soft. Let the dough rest for several minutes while you prepare the cinnamon-sugar mixture.1 large egg
- Mix the brown sugar and remaining ground cinnamon sugar in a small bowl.⅓ cup brown sugar, 2 teaspoons ground cinnamon
- Add a small amount of additional flour onto your surface and roll the dough ¼-inch thick, into about a 14x9-inch rectangle. Spread the softened butter over the rectangle and then sprinkle the cinnamon sugar over the butter.¼ cup softened butter
- Spoon the apple pie filling evenly over the cinnamon sugar. Starting from the long edge roll the dough into a log. Cut the log into 2-inch thick rolls and place in a 9x13 baking dish.
- Set the baking dish in a warm place and let the cinnamon rolls rise for 60-90 minutes, until they are doubled in size. Preheat the oven to 350°F (177°C), then bake the risen rolls for 25-30 minutes, or until they are golden brown. Remove from the oven.
- Whisk the powdered sugar, milk, and vanilla extract in a medium bowl. Drizzle the glaze over the top of the slightly cooled cinnamons, then serve.1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
Notes
- Using cornstarch will help the pie filling thicken. If the filling is not thick then you will need to use a slotted spoon when putting the filling onto the dough, so that the excess liquid is left behind.
- Check the expiration date on the package of your yeast to ensure that it is fresh.
- To help the dough rise faster, heat your oven to 200°F and then turn it off. Set the cinnamon rolls in the warm oven until they have doubled in size. The mild heat from the oven will encourage a faster rise. This is especially helpful if you have a cold or drafty home.
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