Cinnamon Rolls with Apple Pie Filling in 12 Steps

There’s nothing quite like the smell of cinnamon rolls baking in the morning – but when you add homemade apple pie filling into the mix? Oh my goodness, it’s pure magic. I’ll never forget the first time I tried this combination. My grandma had snuck some spiced apples into her classic cinnamon roll recipe, and the moment that warm, gooey bite hit my tongue, I was hooked. The soft, pillowy dough wrapped around sweet-tart apples with just the right amount of cinnamon and nutmeg, all topped with that tangy cream cheese frosting… it’s the kind of breakfast (or dessert!) that makes people beg for the recipe. Trust me, once you try these cinnamon rolls with apple pie filling, you’ll never go back to plain ones again.

Why You’ll Love These Cinnamon Rolls with Apple Pie Filling

Let me tell you why these cinnamon rolls will become your new obsession:

• The apple pie filling takes regular cinnamon rolls from good to unforgettable – warm, spiced apples add the perfect balance of sweet and tart
• That cream cheese frosting? Absolute perfection. It melts slightly over the warm rolls, creating little rivers of deliciousness
• They smell incredible while baking – like autumn mornings and cozy kitchens all wrapped into one
• The dough stays soft and pillowy even after baking, thanks to that apple moisture working its magic
• They’re surprisingly simple to make (I promise!) – no fancy techniques, just good old-fashioned baking

Seriously, one bite and you’ll understand why I make these every fall without fail. They disappear faster than I can say “second helping!”

Ingredients for Cinnamon Rolls with Apple Pie Filling

Gathering the right ingredients is half the battle when making these heavenly cinnamon rolls. Here’s everything you’ll need – I’ve learned through trial and error that quality matters, especially with the apples and spices!

For the Dough:

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 teaspoon salt (I use fine sea salt)
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm milk (about 110°F – test it on your wrist like checking a baby bottle!)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature

For the Apple Pie Filling:

• 2 cups diced apples (Granny Smith are my go-to – they hold their shape beautifully)
• 1/4 cup packed brown sugar (dark brown gives the best flavor)
• 1 teaspoon ground cinnamon (use the good stuff!)
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon lemon juice (stops the apples from browning)
• 1 tablespoon unsalted butter (for cooking the apples)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened (full-fat makes all the difference)
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk (whole milk creates the creamiest texture)

Pro tip from my many kitchen experiments: measure everything before you start. There’s nothing worse than realizing you’re short on cream cheese when you’re ready to frost those beautiful warm rolls!

Equipment You’ll Need

Before we dive into making these dreamy cinnamon rolls, let’s round up our kitchen tools. I promise you don’t need anything fancy – just the basics that most home bakers already have. Here’s what I grab every time I make this recipe:

• Large mixing bowl – for that gorgeous dough (I use my grandma’s old yellow ceramic one – it’s seen decades of cinnamon roll making!)
• Medium saucepan – to cook down those apples into perfect pie filling
• Wooden spoon or rubber spatula – for mixing everything together
• Rolling pin – to get that dough rolled out nice and even
• 9×13 inch baking pan – my trusty glass one works perfectly
• Sharp knife or pastry cutter – for slicing the roll into those perfect spirals
• Measuring cups and spoons – because eyeballing measurements never works with baking
• Stand mixer with dough hook (optional) – I sometimes use mine when I’m feeling lazy, but hand-kneading works just fine too
• Small mixing bowl and whisk – for whipping up that heavenly cream cheese frosting

See? Nothing too wild. The only “special” equipment here is patience (for those rising times!) and maybe a kitchen towel to cover your dough while it proofs. Now let’s get those hands a little floury!

How to Make Cinnamon Rolls with Apple Pie Filling

Alright, let’s get to the good part – making these heavenly cinnamon rolls! I’ll walk you through each step just like I learned from my grandma, with all the little tricks that make all the difference. Don’t let the multiple steps scare you – it’s actually pretty simple once you get going. Just take it one step at a time, and before you know it, your kitchen will smell like a cozy bakery!

Preparing the Dough

First things first – that soft, pillowy dough that makes these rolls so irresistible. Here’s how we do it:

1. In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure everything’s evenly distributed – no clumps of yeast hiding in the corners!
2. Add the warm milk, melted butter, and egg. I like to make a little well in the dry ingredients first – it helps prevent flour explosions when you start mixing.
3. Stir everything together with a wooden spoon until it forms a shaggy dough. It’ll look messy at first – that’s totally normal!
4. Turn it out onto a lightly floured surface and knead for about 5-7 minutes. You’re looking for the dough to become smooth and elastic. If it sticks to your hands, add just a tiny bit more flour – but don’t overdo it!
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour. It should double in size – I like to peek under the towel occasionally to watch the magic happen.

Making the Apple Pie Filling

While the dough rises, let’s make that incredible apple filling that makes these rolls so special:

1. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the diced apples – you should hear that satisfying sizzle!
2. Cook for about 3 minutes, stirring occasionally, until the apples just start to soften. We want them tender but still holding their shape – no mushy apples here!
3. Add the brown sugar, cinnamon, nutmeg, and lemon juice. Stir well to coat all those apple pieces in the sweet, spicy goodness.
4. Cook for another 2-3 minutes until the sugar melts and everything gets nice and syrupy. Remove from heat and let it cool slightly while you roll out the dough.

Assembling and Baking the Rolls

Now for the fun part – putting it all together!

1. Punch down the risen dough (this is oddly satisfying) and turn it out onto a lightly floured surface.
2. Roll it into a roughly 12×16 inch rectangle. Don’t stress about perfection – rustic is charming!
3. Spread the apple filling evenly over the dough, leaving about a 1/2 inch border around the edges. I use my hands for this – it’s messy but effective!
4. Starting from the long side, roll the dough up tightly. Pinch the seam to seal – this keeps all that apple goodness inside where it belongs.
5. Using a sharp knife or dental floss (my secret trick!), cut the log into 12 equal pieces. Place them in a greased 9×13 inch baking pan, cut side up.
6. Cover with a towel and let rise again for about 30 minutes. They’ll puff up and get cozy with each other – just wait until you see how cute they look!
7. Bake at 350°F for 25 minutes, or until golden brown on top. Your kitchen will smell absolutely incredible – fair warning!

Preparing the Cream Cheese Frosting

While the rolls bake, let’s whip up that dreamy frosting:

1. In a medium bowl, beat the softened cream cheese until smooth. No lumps allowed!
2. Gradually add the powdered sugar, mixing well after each addition. Sifting the sugar first prevents those annoying little clumps.
3. Stir in the vanilla and milk until you have a smooth, spreadable consistency. If it’s too thick, add a splash more milk. Too thin? A bit more powdered sugar.
4. Once the rolls come out of the oven, let them cool for about 5 minutes – just enough so the frosting doesn’t completely melt into them. Then spread it generously over the top while they’re still warm.

And there you have it – the most amazing cinnamon rolls with apple pie filling you’ll ever taste! The hardest part now is waiting those few minutes before digging in. But trust me, that first warm, gooey bite is worth every second of the wait.

Tips for Perfect Cinnamon Rolls with Apple Pie Filling

After making these cinnamon rolls more times than I can count (and eating even more!), I’ve picked up some game-changing tricks that’ll take yours from good to bakery-quality amazing. Here are my absolute must-know tips:

Getting the dough just right

That perfect pillowy texture starts with properly risen dough. The dough should feel like a soft pillow when gently poked – if the indentation stays, it’s ready. If it springs back, give it more time. My grandma taught me to put the bowl in the oven with just the light on – creates the perfect cozy environment for rising!

Apple filling that holds its own

The secret? Use firm apples and don’t overcook them. Granny Smiths are my favorite because they keep their shape and give that contrast contrast to the sweet dough. Cook them just until they start softening – you want tender bites, not applesauce! And that lemon juice? Non-negotiable. It keeps the apples from turning brown and adds brightness.

Rolling and cutting like a pro

When rolling up your dough, don’t pull too tight or you’ll squeeze out the filling. Just roll gently but firmly. For cutting, I swear by unflavored dental floss – slide it under the roll, cross the ends over the top, and pull. Perfect clean cuts every time without squishing those beautiful spirals!

Frosting that stays creamy

Make sure your cream cheese is truly softened (I leave mine out for 2 hours) or you’ll get lumpy frosting. And here’s my favorite trick – wait until the rolls are just warm, not piping hot, before frosting. This keeps the frosting from melting into oblivion while still letting it get deliciously melty.

One last tip? Always make extra – these disappear faster than you can say “second breakfast!”

Variations for Cinnamon Rolls with Apple Pie Filling

One of my favorite things about this recipe is how easily you can make it your own! Over the years, I’ve played around with all sorts of fun twists – here are some of my absolute favorites that always get rave reviews:

Nutty Delight

For some extra crunch and richness, try adding 1/2 cup chopped pecans or walnuts to the apple filling. Toast them first for maximum flavor – just sprinkle them over the apples before rolling up the dough. The nuts add this amazing texture contrast to the soft rolls that’s just heavenly.

Spice It Up

If you love warm spices like I do, try adding 1/4 teaspoon cardamom or allspice to the apple mixture. Sometimes I’ll even throw in a tiny pinch of cloves (go easy – they’re powerful!). My sister swears by adding a tablespoon of bourbon to the filling for grown-up rolls that are perfect for holiday brunches.

Caramel Apple Magic

Drizzle 1/4 cup caramel sauce over the apple filling before rolling – it creates these incredible gooey pockets in the baked rolls. For extra decadence, swap the cream cheese frosting for a simple caramel glaze made with powdered sugar, milk, and a spoonful of that same caramel sauce.

Savory-Sweet Twist

This might sound crazy, but trust me – add 1/4 cup shredded sharp cheddar cheese to the dough when mixing. The slight tang plays so nicely with the sweet apples! My husband thought I’d lost my mind the first time I tried this, but now he requests “those cheesy apple rolls” every fall.

The possibilities are endless – that’s the beauty of homemade baking! Whatever variation you try, just remember to keep the core ratios the same (especially in the dough) and you really can’t go wrong. Happy experimenting!

Serving and Storing Cinnamon Rolls with Apple Pie Filling

Oh, the moment of truth! There’s nothing quite like serving these cinnamon rolls fresh from the oven when they’re at their absolute best. Here’s how I like to do it – and how to keep them tasting amazing for days (if they last that long!).

Serving Suggestions

Timing is everything with these beauties. I always serve them about 5 minutes after they come out of the oven – just enough time for the frosting to get melty but not disappear completely. The rolls should be warm enough to make the frosting ooze slightly when you pull them apart, but not so hot that it turns into a puddle.

For special occasions, I’ll sometimes warm the plates first – it keeps the rolls cozy longer. And don’t be shy with that frosting! I always make a little extra to serve on the side for those who want to dip (aka everyone at my house).

Storage Tips

If by some miracle you have leftovers

• Let the rolls cool completely before storing – about 1 hour
• Place in an airtight container with parchment between layers if stacking
• They’ll keep at room temperature for 2 days, or refrigerate for up to 5 days
• The frosting actually helps preserve them – no need to remove it!

Reheating Like a Pro

Now, bringing them back to their former glory is easy:

• Microwave: 15-20 seconds per roll – just until warm
• Oven: 5 minutes at 300°F for that fresh-baked feel
• Air Fryer: 2-3 minutes at 320°F – my new favorite method!

Pro tip: If refrigerated, let them come to room temp for 30 minutes first. And always add a tiny splash of water when microwaving – it keeps them from drying out. I sometimes refresh the frosting with a quick drizzle of warm cream cheese glaze too!

These rolls actually freeze beautifully too – just wrap individual rolls tightly in plastic wrap, then foil. Thaw overnight in the fridge and reheat as above. Perfect for when you need a quick cinnamon roll fix!

Nutritional Information

Now, I’m no nutritionist – I’m just a home cook who believes in balance (and the occasional indulgence!). These values are estimates based on standard ingredients, but remember: your exact numbers might vary slightly depending on specific brands or how generously you frost those rolls!

Per serving (1 cinnamon roll with frosting):

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 6g
• Sugar: 22g
• Sodium: 180mg
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g

Here’s the deal – these are definitely a treat, not an everyday health food. But you know what? Sometimes your soul needs nourishing too, and in my book, that first warm bite of apple-filled cinnamon roll goodness counts as self-care. Just enjoy every delicious morsel guilt-free – life’s too short to skip the good stuff!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these apple-filled cinnamon rolls – and I love helping fellow bakers get them just right! Here are the answers to the most common things people ask me:

Can I use store-bought dough to save time?

Absolutely! While I adore the homemade dough, I’ve definitely used refrigerated crescent roll dough or canned cinnamon roll dough in a pinch. Just unroll it, spread your apple filling, roll it back up, and bake according to the package directions. It won’t be quite as fluffy as the homemade version, but it’ll still be delicious when you’re short on time!

How do I prevent soggy apples in my rolls?

This was my biggest struggle when I first started making these! The key is to cook your apples just until they’re tender but still hold their shape – about 5 minutes total. Also, let the filling cool slightly before spreading it on the dough. And don’t skip the lemon juice – the acidity helps prevent excess moisture from making the dough gummy.

Can I make these ahead of time?

You bet! Here’s my favorite make-ahead trick: assemble the rolls the night before (through the second rise), then cover tightly and refrigerate. In the morning, let them sit at room temp for 30 minutes while your oven preheats, then bake as usual. The slow overnight rise actually develops amazing flavor! Just don’t frost them until you’re ready to serve.

Why didn’t my rolls rise properly?

Oh honey, I’ve been there! Usually it’s one of three things: your yeast was old (always check the expiration date!), your milk was too hot and killed the yeast (110°F is perfect), or your rising spot wasn’t warm enough. Next time, try placing your dough bowl in the oven with just the light on – creates the perfect cozy environment!

Can I freeze these cinnamon rolls?

Absolutely! I always make a double batch to freeze. Bake them completely, let cool, then wrap individual rolls tightly in plastic wrap and foil. They’ll keep for up to 3 months. To serve, thaw overnight in the fridge, then warm in a 300°F oven for 5-7 minutes. Add fresh frosting after reheating – it makes them taste just-baked!

Ready to Bake Some Magic?

There you have it – everything I’ve learned through years of trial, error, and probably too many batches of these heavenly cinnamon rolls! Now it’s your turn to create some kitchen magic. Trust me, once you pull that first pan of golden, apple-filled spirals from your oven and see how the cream cheese frosting melts just slightly into all those nooks and crannies… well, you’ll understand why this recipe has become my signature bake.

I’d love to hear how your cinnamon rolls turn out! Snap a photo of your beautiful creation (especially if you tried any fun variations) and tag me – nothing makes me happier than seeing others enjoy this recipe as much as my family does. Now go preheat that oven, grab your favorite mixing bowl, and get ready to fill your home with the most incredible aromas. Happy baking!

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