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apple pie cinnamon rolls Recipe

apple pie cinnamon rolls Recipe
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★★★★★

5.2 from 20 reviews

Deliciously soft apple pie cinnamon rolls loaded with tender apple filling, warm cinnamon spice, a crisp oat topping, and finished with a smooth cream cheese frosting and caramel apple cider sauce. These homemade rolls combine the comforting flavors of apple pie with the gooey texture of cinnamon rolls, perfect for a cozy breakfast or dessert treat.

Ingredients

Scale

Apple Filling & Topping

  • 7 large apples, peeled & diced (about 11 cups or 1130 grams diced)
  • 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

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 1/2 tsp instant yeast (9 grams)
  • 3/4 tsp salt
  • 4 cups + 1 tbsp all-purpose flour, spooned & leveled or weighed out (528 grams)

Crisp Topping

  • 1/4 cup all-purpose flour, spooned & leveled (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)

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

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 (80 grams) – for pouring over the rolls, warmed gently (do not mix into filling)

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 to taste, usually 1/4 to 1/2 tsp total)
  • 2–3 tbsp milk or heavy cream (for thinning)

Instructions

  1. Make the Apple Filling & Topping: Add all apple filling ingredients (except cornstarch and water) to a medium pan over medium-high heat. Cook for 8-10 minutes, stirring occasionally until apples are tender. If liquid evaporates too quickly, add a splash of apple cider or water to keep it saucy. Mix cornstarch and water until dissolved and stir into filling to thicken for 30-60 seconds. Let cool. This filling can be made up to 3 days ahead and refrigerated.
  2. Make the Dough & First Rise: In a stand mixer bowl, whisk melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Attach paddle and add flour, mixing on low until flour disappears. Let rest 5 minutes. Replace paddle with dough hook and knead on low speed for 5-7 minutes until dough is smooth and elastic but still slightly slack. Transfer dough to a sprayed bowl, cover loosely, and let rise for 1 hour until doubled and indent holds.
  3. Make the Crisp Topping: Preheat oven to 350℉ (175℃). On a lined baking sheet, whisk flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and use a pastry blender or forks to create a crumbly mixture. Spread evenly and bake for 12-16 minutes, stirring halfway, to a golden crisp. Set aside to cool.
  4. Make the Caramel Apple Cider Sauce: Beat butter, dark brown sugar, cinnamon, salt, boiled apple cider, vanilla, and heavy cream together until smooth. Spray a 9×13 inch pan and spread sauce evenly in the bottom.
  5. Make the Cinnamon Filling: Beat softened butter, light brown sugar, cinnamon, nutmeg, salt, and vanilla on medium-high until creamy and combined.
  6. Assemble the Rolls: After dough’s first rise, flour your counter and roll dough to about 14×22 inches. Spread cinnamon filling evenly, then dot 1 1/2 cups of apple filling on top. Slice dough into ~1 3/4 inch strips along the long side. Roll each strip tightly and place rolls in the prepared pan on top of caramel sauce. Use smaller end pieces to roll together for one additional roll, placing smaller rolls in the center. Cover loosely and let rise 30-40 minutes until indent stays when poked. Preheat oven to 350℉ (175℃) while rolls rise.
  7. Bake the Rolls: Pour warmed heavy cream evenly over the risen rolls (do not mix into filling). Bake 40-46 minutes until golden brown and internal temperature reads 205-210℉ (96-99℃). If underdone, bake a few more minutes as needed.
  8. Make the Frosting: Beat together cream cheese, powdered sugar, vanilla, salt, and cinnamon until creamy. Thin with milk or cream 2-3 tablespoons as desired but avoid over-mixing to keep frosting thick.
  9. Serve & Store: Frost warm rolls generously, top with remaining apple filling and crumble topping. Serve immediately. Store leftovers in an airtight container in the refrigerator for 2-3 days and reheat gently before serving.

Notes

  • Use apple cider boiled briefly to concentrate flavor for the caramel sauce.
  • Warm milk and butter at 115℉ to activate yeast without killing it.
  • Room temperature eggs and butter help dough combine smoothly.
  • The dough rising times vary by temperature; use doubling size and indent test rather than strictly timing.
  • Pouring heavy cream over rolls before baking creates a moist, tender crumb.
  • Roll thickness for slicing is about 1 3/4 inches for even baking.
  • Refrigerate apple filling up to 3 days ahead for convenience.
  • Reheat leftovers gently to maintain texture and flavor.
  • Adjust cinnamon in frosting to personal taste for desired warmth.

Nutrition

Keywords: apple pie cinnamon rolls, apple cinnamon rolls, cinnamon rolls with apple filling, homemade cinnamon rolls, caramel apple cider sauce rolls

Find it online: https://topreci.com/apple-pie-cinnamon-rolls-recipe/