Pillowy cinnamon rolls with apple pie filling, and topped with a perfect vanilla buttercream frosting. They're irresistibly soft, and even better with the cinnamon sugar apple inside.
Cinnamon rolls with apple pie filling might just be the upgrade that every apple lover needs. I didn't think a cinnamon roll could get better, but I swear that filling makes them even softer and more moist. They're going to become a fall staple for sure.
If you're looking for other cinnamon roll recipes to try I have my Mom's famous cinnamon rolls that are very popular and oreo cinnamon rolls that are perfect for an oreo lover.
WHY YOU WILL LOVE THESE
MOIST & SOFT- These rolls practically melt in your mouth.
SO FLAVORFUL- The addition of the apple pie filling brings on so much extra flavor.
CAN PREPARE AHEAD- I have overnight instructions in the notes if you need to make these beforehand.
INGREDIENT NOTES
- Apples- I like using sweet and tart apples, like granny smith or honey crisp.
- Cornstarch- This will help thicken the juices, you can sub flour if you need to.
- Milk- I use 2% usually, but have even used water in a pinch and it worked just fine.
- Yeast- I always use active dry.
- Eggs- Make sure they are room temperature.
- Butter- Make sure it's soft.
- Flour- Bread flour or all-purpose is great. I have never tried with wheat or gluten free.
STEP BY STEP INSTRUCTIONS
START WITH THE APPLE PIE FILLING:
STEP ONE: To make filling, add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, nutmeg and stir to combine.
STEP TWO: Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use.
NOW LETS MAKE THE CINNAMON ROLLS:
STEP ONE: Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again. Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
STEP TWO: Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
STEP THREE: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours. Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
STEP FOUR: Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful for to tear the dough while you spread it. Then top with cinnamon. Remove apple pie filling and place the apples on top of the brown sugar/cinnamon.
STEP FIVE: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
STEP SIX: Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size. Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
STEP SEVEN: Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
STEP EIGHT: Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
MAKE THE FROSTING:
Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency. Frost cinnamon rolls once cooled.
OVERNIGHT OPTION
After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
FAQ
Yes, you will just want to drain off some of the juice and dice up the apples very small.
You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.
The usual reason for a dry cinnamon roll is too much flour. You want to make sure your dough stays sticky before letting it rise the first time.
STORING AND FREEZING
Cinnamon rolls with apple pie filling can be stored in an airtight container at room temperature for 2-3 days while remaining fresh. Refrigerating them will make them dry out quicker.
FREEZING
You can freeze freshly baked cinnamon rolls in an airtight container for 3 months to keep fresh. I will individually wrap them in saran wrap and then pull them out one at a time when needed for a quick breakfast. You can also freeze the whole pan, just allow to come to room temperature before serving.
OTHER RECIPES WITH APPLES
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Cinnamon Rolls with Apple Pie Filing
Ingredients
Apple Pie Filling
- 2 tablespoon butter
- 3 medium apples peeled and diced very small
- ¼ cup brown sugar
- 2 teaspoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon Roll Dough
- ½ cup milk warm
- ¼ cup granulated sugar
- 1 tablespoon yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoon butter softened
- ¾ teaspoon salt
- 2¾-4 cups bread flour all-purpose can be used also
For the Filling
- 2-3 tablespoon butter softened
- ½ cup light brown sugar
- 1 tablespoon cinnamon
Vanilla Buttercream Frosting
- 4 tablespoon butter softened
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- 2 tablespoon cream or milk
- pinch of salt
Instructions
Apple Pie Filling
- To make filling, add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, nutmeg and stir to combine.
- Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes. Remove from heat and cool. Place in an airtight container and stick in the fridge until ready to use.
Cinnamon Rolls
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
- Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
- Sprinkle with the brown sugar, being careful for to tear the dough while you spread it. Then top with cinnamon.
- Remove apple pie filling and place the apples on top of the brown sugar/cinnamon.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
- Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Let rolls cool a bit before frosting or it will melt.
Dana Marchant
Might be better than regular cinnamon rolls. Delicious!
Amelia
These turned out really yummy, and were even accepted by my dad who doesn't like cinnamon rolls as they are too sweet - the apple in these really balances out the sweetness
brooke
Oh I love that! Thank you so much for trying them and coming back to share!