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These homemade Apple Cinnamon Rolls are soft, gooey, and loaded with warm apple pie flavor! They’re filled with a homemade apple pie filling, a lather of maple brown sugar, and crunchy streusel on top. Once baked, everything gets layered with vanilla bean cream cheese frosting, more apples, and plenty of buttery streusel!
For more cinnamon rolls recipes, make these Pumpkin Cinnamon Rolls and Cinnamon Rolls with Cream Cheese Frosting!
These apple cinnamon rolls are LOADED! We’re combining soft bakery-style cinnamon rolls with homemade apple pie filling, a gooey maple cinnamon filling, and buttery baked streusel that mimics the pie on my maple apple pie.
These rolls do require a little time, but every step adds something special. If you’re looking for an apple cinnamon rolls recipe that goes ALL the way in, this is it. 🍎
Table of contents
Why You’ll Love These Apple Cinnamon Rolls 🍎
- Perfect balance of gooey and soft: The rolls bake up soft and gooey while still having enough structure to support the apple pie filling.
- Loaded with apples: Every swirl is filled with tender, warmly spiced apple pie filling.
- Sticky, caramelized bottoms: Half of the cinnamon filling is spread across the pan, creating a gooey maple cinnamon sauce underneath the rolls as they bake.
- Covered in buttery streusel: Crisp cinnamon crumbs add the perfect contrast to the soft rolls and tender apples.
- Finished with plenty of frosting: Fresh out of the oven, that vanilla bean cream cheese frosting melts into every warm nook and cranny. 😋
Key Ingredients You’ll Need
The dough for these apple cinnamon rolls is a milk bread style dough, just like the dough used in my blueberry cinnamon rolls. It uses a tangzhong (milk and flour cooked into a paste), giving the rolls a soft, tender texture so the rolls stay fluffy and pillowy even after they cool.
(full list of ingredients can be found in the recipe card)
- Apples: Honeycrisp apples are sweet, slightly tart, and hold their shape well when cooked. Granny Smith, Pink Lady, or Braeburn apples also work.
- Active dry yeast: Gives the cinnamon rolls their soft, fluffy rise. Instant yeast also works here too, just skip the step to dissolve the yeast in milk and add it directly to the flour.
- Whole milk: Used in both the tangzhong and dough to create a rich, tender texture.
- Salted butter: Adds flavor and richness. Make sure the butter used in the dough and frosting is softened to room temperature.
- Brown sugar: Creates the caramel-like apple filling and gooey cinnamon sauce at the bottom of the pan.
- Maple syrup: Adds a warm maple flavor and helps turn the cinnamon filling into a sticky pan sauce.
- Warm spices: Cinnamon, nutmeg, and cloves give the apples and filling that cozy apple pie flavor.
- Heavy cream: Poured over the risen rolls before baking to make the centers extra soft and gooey.
- Cream cheese: The base of the creamy vanilla bean frosting that melts right into the warm cinnamon rolls.
How To Make Apple Cinnamon Rolls
These step-by-step instructions will guide you through the process. For the complete printable recipe with measurements, scroll down or tap “Jump to Recipe”.
Step 1: Make the Tangzhong. Cook the milk and flour over medium-low heat, whisking constantly, until a thick, porridge-like paste forms. Transfer it to the bowl of a stand mixer and let it cool completely.
Step 2: Mix the Dough and let it rise. Bloom the yeast in warm milk with one tablespoon of sugar. Combine it with the egg, egg yolk, sugar, cooled tangzhong, flour, and salt. Begin kneading and gradually mix in the softened butter. Continue kneading until the dough is smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for 1½–2 hours, or until doubled in size.
Make the Fillings and Toppings
Step 3: Make the Apple Pie Filling. Cook the chopped apples, lemon juice, and brown sugar until slightly softened. Add the cornstarch slurry and cook until thick and caramel-like. Stir in the spices and butter, then let the filling cool completely.
Step 4: Prepare the Cinnamon Filling and Streusel. Mix the softened butter, brown sugar, maple syrup, and cinnamon until smooth.
Step 5: Bake the streusel. Combine the flour, brown sugar, cinnamon, and melted butter, then bake until crumbly. It will crisp as it cools.
Step 6: Spread half of the cinnamon filling in a 9×13-inch metal or ceramic baking dish.
Assemble the Rolls
Step 7: Roll the dough into a 14×22-inch rectangle and spread it with the remaining filling, half of the apples, and half of the streusel. Cut into 12 strips, roll each strip into a spiral, and arrange them in the pan.
Step 8: Proof and Bake. Cover the rolls and let them rise for 30–45 minutes, or until puffy. Pour the heavy cream over the rolls and bake at 350°F for 30–35 minutes, until golden and set in the center.
Can I Prepare Apple Cinnamon Rolls Overnight?
Yes! Assemble the rolls after the dough completes its first rise. Place them in the prepared baking dish and cover the dish tightly with plastic wrap. Refrigerate the rolls overnight. Keep the reserved apple filling, streusel, and heavy cream in separate covered containers in the refrigerator.
The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 60–90 minutes, or until puffy. Pour the heavy cream over the rolls immediately before baking.
Pro tip: Cold dough may need a little extra time to rise, so watch the rolls rather than relying only on the clock.
Frost and Finish: Spread a thin layer of cream cheese frosting over the rolls while they’re hot so it melts into the swirls. Cool for 10 minutes, then add the remaining frosting, apple pie filling, and streusel.
Pro Baking Tips
- Weigh the Flour: Too much flour is one of the most common reasons homemade cinnamon rolls turn out dense or dry. A kitchen scale gives you the most consistent measurement. If you’re using measuring cups, fluff the flour, spoon it into the cup, and level off the top. Don’t scoop directly from the bag.
- Use room temperature butter in the dough. The butter should be soft enough to press with your finger but not melted or greasy. Add it gradually so the dough has time to absorb it.
- Don’t Overcook the Apples. The apples will continue cooking in the oven. Cook them only until slightly softened during the skillet step so they don’t turn mushy inside the rolls.
How to Store Apple Cinnamon Rolls
Store leftover apple cinnamon rolls in an airtight container in the refrigerator for up to four days. Because the rolls are topped with cream cheese frosting, they should not be stored at room temperature.
If you like to eat your rolls warm, reheat an individual cinnamon roll in the microwave for approximately 15–25 seconds. That little bit of heat softens the dough and makes the center gooey again.
Recipe FAQs
Yes. For the best texture, freeze the baked rolls without the apple and streusel topping. Wrap each cooled roll tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to two months. Thaw the rolls overnight in the refrigerator and reheat them before adding frosting, apple filling, and streusel.
I don’t recommend it. Homemade filling gives you better control over the size and texture of the apples. Canned pie filling is often much softer and wetter, which can make the rolls difficult to shape and will make your dough bake up dense and stodgy.
Make sure the apple filling is completely cool, cut the apples into small pieces, and avoid spooning excess liquid onto the dough. Cutting the dough into strips and rolling each one individually also keeps more of the filling in place.
More Cinnamon Rolls Recipes with Fruit
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Apple Pie Cinnamon Rolls
Ingredients
Tangzhong
- 1 cup Whole Milk
- 1/2 cup All Purpose Flour
Cinnamon Roll Dough
- 1/2 cup Whole Milk
- 2 1/4 tsp Active Dry Yeast
- 1 large Egg
- 1 Egg Yolk
- 1/2 cup Sugar , (+1 tbsp for the yeast mixture)
- 4 1/2 cups All Purpose Flour
- 1 tsp Kosher Salt
- 8 tbsps salted butter, room temperature
Apple Pie Filling
- 1 lb Honeycrisp Apples
- 1 tbsp Lemon Juice
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 2 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Salted Butter
Cinnamon Roll Filling and Pan Sauce
- 1 cup Salted Butter
- 1 1/2 cups Brown Sugar
- 1/4 cup Maple Syrup
- 2 1/2 tbsps Cinnamon
- 1/3 cup Heavy Cream, (for pouring on top of the rolls)
Streusel
- 3/4 cup + 2 tbsp All Purpose Flour
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 5 tbsp Salted Butter, (melted)
Cream Cheese Frosting
- 6 oz Cream Cheese, (room temperature)
- 4 tbsp Salted Butter, (room temperature)
- 2 cups Powdered Sugar
- 3-6 tbsp Heavy Cream, (depending on the consistency you prefer)
- 2 tsp Vanilla Bean Paste, (or vanilla extract)
Instructions
- Add 1 cup of milk to a saucepan over low heat. Warm for 3 minutes. Whisking constantly, add flour and increase to medium low heat. Continue to whisk until a thick paste forms, about 7-10 minutes. The texture should be akin to a thick porridge. Pour into the bowl of a stand mixer and allow it to cool completely. 1 cup Whole Milk 1/2 cup All Purpose Flour
- Add ½ cup of warm milk and yeast and 1 tbsp of sugar to a small bowl or cup. Allow the yeast to bloom and become frothy, about 5-10 minutes. 1/2 cup Whole Milk 2 1/4 tsp Active Dry Yeast
- Add yeast mixture, egg, egg yolk, sugar, kosher salt, and tangzhong to the bowl of the a stand mixer. Gently whisk together until all ingredients are combined. Then add flour and kosher salt. Gently use your hands or a rubber spatula to mix everything together to form a shaggy dough. 1 large Egg 1 Egg Yolk 1/2 cup Sugar 4 1/2 cups All Purpose Flour 1 tsp Kosher Salt
- Attach the dough hook to the stand mixer and mix on medium speed for 5 minutes. Then add room temperature butter, 2 tbsps at a time. Continue to mix on medium speed for 8-10 minutes. Dough should be smooth elastic. (If it sticks to the sides of the bowl, simply scrape the sides of the bowl and add pieces to the dough). 8 tbsps salted butter, room temperature
- Place dough into a well oiled large mixing bowl. Cover with plastic wrap and allow it to rise until doubled in size, about 1½-2 hours.
- While the dough is rising, make the apple pie filling. Chop apples into 1/4-1/2 inch pieces and place into a large skillet. Add lemon juice, and brown sugar and toss together. Cook over medium heat for about 8-10 minutes, stirring occasionally until the apples soften slightly. 1 lb Honeycrisp Apples 1 tbsp Lemon Juice 1/2 cup Brown Sugar
Make the apple pie filling and cinnamon roll filling
- In a small bowl, mix together cornstarch and water to create a slurry. Add to the apples and cook for about 2-3 minutes, stirring constantly until thickened and caramel-like. Remove from heat and add cinnamon, nutmeg, ground cloves, and butter. Stir until the butter is fully melted, then set aside to cool. 2 tbsp Cornstarch 2 tbsp Water 1 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/8 tsp Ground Cloves 2 tbsp Salted Butter
- Now make the cinnamon roll filling and pan sauce. Add butter to a large bowl and microwave for about 15-20 seconds, until slightly melted. Then add brown sugar, maple syrup, and cinnamon. Whisk together until smooth and combined. Set aside. 1 cup Salted Butter 1 1/2 cups Brown Sugar 1/4 cup Maple Syrup 2 1/2 tbsps Cinnamon
Make the Streusel
- Preheat the oven to 350 degrees F. In a large bowl, mix together flour, brown sugar, and cinnamon. Pour in melted butter and mix until crumbles begin to form. Set aside.3/4 cup + 2 tbsp All Purpose Flour 1/2 cup Brown Sugar 1 1/2 tsp Cinnamon 5 tbsp Salted Butter
- Sprinkle onto a baking sheet, breaking up any large clumps. Bake for 10-12 minutes. Let the streusel chill on the baking dish, it'll harden as it cools.
Assemble the Rolls
- Spread half of the cinnamon roll filling over the bottom and slightly up the sides of a 9×13-inch, preferably ceramic or metal baking dish. (Note: Avoid using a glass dish. Glass conducts and retains heat differently, which can cause the edges and bottom to overcook before the center is fully baked.)
- Once the dough has doubled in size, punch dough to deflate it and roll the dough out onto a well floured work surface. Use a rolling pin to roll dough into a 14x22inch rectangle.
- Spread the remainder of the cinnamon roll filling on top of the dough, then add half of the apple pie filling (save the rest for topping). Sprinkle half of the crumble on top of the apples.
- Use a pizza cutter or sharp knife to cut into 12 equally sized strips (about 1 1/2- 1 3/4 inches per strip). Roll each strip into a spiral and place into the prepared 9×13 baking dish.
- Second rise: cover the rolls with plastic wrap or a clean kitchen towel and allow the rolls to rise again, until puffy, about 30-45 mins.
- Pour heavy cream on top of the rolls and bake for 30-35 minutes, until the rolls are set and golden brown. (They're finish when you carefully press the center of the one of the cinnamon rolls and it springs back a little bit) 1/3 cup Heavy Cream
- To make the icing, combine cream cheese and butter in a medium mixing bowl. Use a hand mixer to cream together for about 1 minute, until fully combined and smooth, then add powdered sugar and 3 tbsp heavy cream (add more for a thinner consistency) and mix until combined and smooth. Then add vanilla bean paste and a pinch of salt and mix thoroughly. 6 oz Cream Cheese 4 tbsp Salted Butter 2 cups Powdered Sugar 3-6 tbsp Heavy Cream 2 tsp Vanilla Bean Paste
- Fresh out of the oven, add a thin layer of the frosting on top of the rolls. The first layer will melt into the cinnamon rolls, making them nice and gooey. Let them cool for about 10 minutes, then add the remainder of the frosting and the remainder of the apple pie filling and streusel on top.
Notes
- Let the tangzhong cool. Allow it to cool until it is lukewarm before adding it to the dough. If it is too hot, it could damage the yeast.
- Expect a slightly tacky dough. The dough should feel soft and a little sticky but should pull away from the sides of the bowl. Avoid adding extra flour unless it is truly wet and unmanageable.
- Watch the dough, not the clock. Rising times can vary depending on the temperature of your kitchen. The dough should roughly double during the first rise, and the shaped rolls should look noticeably puffy after the second.
- Cook excess moisture out of the apples. The apple filling should be thick rather than watery. Too much liquid can leak from the rolls and make the centers soggy.
- Frost them while they’re warm, not piping hot. Let the rolls cool for 10–15 minutes so the cream cheese frosting softens and settles over the tops without completely melting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be made with gluten-free flour?
I’m not sure as I haven’t recipe tested with Gf flour. If you do, please let me know how it comes out!
Oh my sweet baby Jesus this is amazing!!!!!
Thank you so much! 🙂
Hi sorry one more thing! I don’t have instant yeast. I only have active yeast. Is that okay?