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Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls made with a soft, yeast-raised dough and a thick, cinnamon-spiced apple filling. Bake until golden, then finish with a tangy cream cheese glaze and a caramel drizzle for a swirl you can slice neatly.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 cup sugar
  • 0.33 cup unsalted butter melted
  • 2 eggs
  • 1 tsp vanilla
  • 4 cup all-purpose flour
  • 1 tsp salt
Apple Pie Filling
  • 3 apples peeled and finely diced
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 2 tbsp butter
Cream Cheese Glaze
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla
Caramel drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Activate yeast and make dough
  1. Stir warm milk with sugar and active dry yeast, then let stand 5 minutes until foamy and active.
  2. Mix melted unsalted butter, eggs, and vanilla into the yeast mixture, then add all-purpose flour and salt until a soft dough forms.
  3. Knead the dough for 8 minutes until smooth, then cover and let rise for 1 hour until doubled in size.
Cook apple pie filling
  1. Combine apples, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and butter in a skillet and cook over medium heat for 8-10 minutes until thickened and saucy.
  2. Cool the apple filling completely before assembling the rolls.
Shape, proof, and bake
  1. Roll the dough into a 12x18 rectangle and spread the apple pie filling evenly over the surface.
  2. Roll the dough tightly into a log and cut into 12 rolls, then arrange them in a greased 9x13 dish.
  3. Cover and let the rolls rise for 45 minutes until puffy.
  4. Bake at 375F for 22-25 minutes until golden on top.
Glaze and finish
  1. Warm and stir cream cheese glaze ingredients until smooth, then drizzle over the hot rolls.
  2. Drizzle caramel sauce over the top while the glaze is still set so it weaves through the rolls.

Notes

Pro tip: cool the apple filling fully before spreading so it doesn’t melt the dough layers. Store baked rolls covered in the refrigerator for up to 4 days; rewarm in the oven at 300F for 8-10 minutes. Freezing is yes—freeze baked, cooled rolls (before drizzling caramel) up to 2 months and reheat, then add fresh glaze and caramel. For a lighter option, use low-fat cream cheese in the glaze.