Apple Pie Cinnamon Rolls bring together two of the best treats in one sweet, soft, and delicious bite. Imagine tender cinnamon rolls swirled with cinnamon sugar and dotted with chunks of apple, all topped with a glaze that’s just the right amount of sweet. It’s like your favorite apple pie and cinnamon rolls had a cozy little baby.
I love making these rolls when I want a special breakfast or a comforting dessert. The smell of cinnamon and apples baking fills the kitchen and makes everyone smile. One helpful tip I’ve found is to use crisp apples like Granny Smith so they hold their shape and add a nice tart contrast to the sweet roll.
These rolls are perfect served warm with a cup of coffee or tea. I like to pull one out of the oven and eat it right away before that icing sets, but honestly, they’re delicious any way you enjoy them. It’s the kind of treat that feels like a hug wrapped up in dough and spices, and it’s always a hit whether it’s for a weekend morning or a cozy afternoon snack.
Key Ingredients & Substitutions
Yeast: Active dry yeast is classic here, but you can switch to instant yeast for a faster rise. Just mix it right into the flour. Make sure your milk is warm, not hot, to keep the yeast happy.
Apples: I recommend Granny Smith apples for their tartness and firm texture that holds up well in the filling. If you prefer sweeter rolls, try Fuji or Honeycrisp.
Cinnamon & Spices: Ground cinnamon is a must for that warm flavor. Nutmeg is optional but adds a nice depth. Don’t skip the brown sugar in the filling; it melts into a lovely caramel-like sweetness.
Butter: Melted butter in the dough keeps rolls soft and tender. Use unsalted butter so you can control the salt level precisely. For the filling, softened butter helps the cinnamon sugar stick and adds richness.
Nuts: Pecans or walnuts add crunch and contrast nicely with the soft dough and apples. If you’re nut-allergic, skip them or add raisins instead.
Icing: Simple powdered sugar glaze keeps the rolls sweet without overpowering the apple flavor. You can swap milk for cream or a dairy-free option to change the texture slightly.
How Do You Get Soft, Fluffy Cinnamon Rolls with Lots of Layers?
Making these rolls soft and layered takes attention at a few key steps:
- Mix and Knead: Stir ingredients well and knead dough until smooth and elastic (about 8-10 minutes). This develops gluten, giving structure and chewiness.
- First Rise: Let the dough double in size. Avoid rushing this—proper rising makes the rolls light and airy.
- Rolling: Roll the dough evenly to about 16×12 inches. Spread butter and filling evenly so flavors and layers distribute well.
- Rolling Up: Roll tightly but don’t squeeze out the filling. A snug roll creates the signature swirls.
- Second Rise: Let rolls rise again after cutting. This second proof ensures they bake up fluffy and full instead of dense.
- Baking: Bake until golden but not overbrowned. Overbaking can lead to dry rolls.
One tip I use is to lightly cover the dough with plastic wrap or a towel and place the pan somewhere warm (like an off oven) for rising. Patience here pays off with beautiful, soft cinnamon rolls.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and rising your dough without spills.
- Measuring cups and spoons – to get your ingredients just right for great results.
- Rolling pin – helps you roll the dough evenly into a perfect rectangle.
- Sharp knife or dental floss – for clean cuts when slicing the rolls without squashing them.
- 9×13 inch baking pan – roomy enough to hold all the rolls as they rise and bake evenly.
- Whisk – makes mixing the icing smooth and lump-free.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches in the filling for a different fruity twist that’s just as juicy.
- Add raisins or dried cranberries for a chewy pop that pairs well with the cinnamon and apples.
- Try cream cheese frosting instead of glaze for a richer, tangier topping.
- Mix in chopped caramel bits or drizzle caramel sauce over the rolls for a sweet surprise.
Apple Pie Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
For the Filling:
- 2 medium apples (such as Granny Smith), peeled, cored, and finely diced
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 3 tbsp unsalted butter, softened
- 1/2 cup chopped pecans or walnuts (optional)
For the Icing:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 2.5 to 3 hours from start to finish. Most of the time is spent waiting for the dough to rise twice, about 1 to 1.5 hours for the first rise and another 30-45 minutes for the second rise. Active prep time is around 45 minutes, including kneading, rolling, and assembling the rolls. Baking will take about 25-30 minutes.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and let it sit until foamy, about 5 minutes. In a large bowl, whisk together the sugar, melted butter, salt, and eggs. Add the yeast mixture and stir to combine. Gradually add the flour, about one cup at a time, mixing until it forms a soft dough.
2. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
3. Prepare the Filling:
While the dough is rising, combine the diced apples, brown sugar, cinnamon, and nutmeg in a medium bowl. Set aside.
4. Roll Out and Assemble:
After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16 by 12 inches. Spread the softened butter evenly over the dough. Sprinkle the apple mixture on top, then scatter the chopped nuts if you’re using them.
5. Form and Cut the Rolls:
Starting from the long edge, tightly roll up the dough into a log. Cut the log into 8 or 9 equal rolls and place them cut side up in a greased 9×13 inch baking pan.
6. Second Rise:
Cover the pan with a towel and let the rolls rise again until doubled in size, about 30 to 45 minutes.
7. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they’re golden brown and cooked through.
8. Make the Icing:
While the rolls bake, mix together powdered sugar, milk, and vanilla extract in a bowl until smooth.
9. Glaze and Serve:
Once the rolls are warm from the oven, drizzle the icing generously all over the top. Serve warm and enjoy the delicious mix of apple pie flavors inside soft cinnamon rolls!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices. This helps prevent soggy rolls.
How Do I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently before serving.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the rolls through the second rise, then cover and refrigerate overnight. Bake them fresh the next morning for warm, just-made rolls.
What Can I Substitute for Pecans or Walnuts?
If you’re allergic or prefer no nuts, skip them or try adding raisins, dried cranberries, or chopped apples instead for extra texture and flavor.
