These soft and fluffy apple pie cinnamon rolls filled are filled with cinnamon spiced apples and baked until hot and gooey. Fresh out of the oven, they’re topped with a simple vanilla icing and a crunchy, buttery crumble that adds texture to every bite. It’s the perfect mash up of classic apple pie and gooey cinnamon rolls.
Apple Pie Cinnamon Rolls with Crumb Topping
I could never be mad at cinnamon rolls teaming up with other desserts–I feel that “will it cinnamon roll?” would be such a good series or bit lol. While an Old Fashioned Cinnamon Roll will always be my favorite, there’s nothing wrong with trying out something fun. In this case, I paired cinnamon rolls with apple pie to make a gooey, cozy, and indulgent treat. It’s nothing revolutionary (and if you’ve tried this Apple Pie Cinnamon Roll Bake, you’ll know this flavor combo is a favorite around here), but always delicious.
Here’s why I think you’ll love these apple pie cinnamon rolls:
- These apple pie cinnamon rolls are made with an ultra-fluffy, tender dough that bakes up soft and pillowy every time.
- Soft, lightly spiced apples inside cook with with a buttery cinnamon swirl, creating a gooey and fruit-filled center.
- An optional crumb topping give adds a pie crust-like crunch to every bite.
- Perfect for brunch, holidays, or anytime you’re craving a cozy fall-flavored treat.
For more apple-forward treats, you may also love this Brown Butter Apple Crumble Skillet Cookie, Chai Apple Cider Donut Cake, or Apple Pie Coffee Cake.
Ingredient Notes
As always, a full ingredient list is in the recipe card at the bottom of this post, but I always like to share a few notes (if you don’t mind reading) about the ingredients to provide more details and tips.
- Fresh Apples: Opt for apples that are tart and crisp such as Honeycrisp or Granny Smith.
- All-Purpose Flour: Using a digital food scale is the most accurate way to measure flour. Flour is an ingredient that is easy to over- or under-measure depending on how you scoop and pack it. If you do not have a food scale, the most important thing to remember is to not tightly pack flour into your measuring cup.
- Milk: Use whole milk for the best results — the fattier milk yields richer, more flavorful rolls.
- Large egg, room temperature: Soak the egg in a bowl of hot water for 5-10 minutes to bring it to room temperature.
- Active Dry Yeast: The instructions in this recipe are for using active dry yeast and not instant yeast.
- If you are substituting instant yeast, you will need to adjust the process by mixing the yeast directly into the dry ingredients and keep a close eye on the dough as the rise time will be faster.
- Fresh Lemon Juice: Brightens up the apple flavor.
- Ground Cinnamon and Nutmeg: Spices that add that lovely apple pie flavor.
- Dark Brown Sugar: For the cinnamon roll filling. Light brown also works but will not be as deep in color or caramel-y.
Tips for Success
- Ensure Yeast is Active: Test your yeast in warm water or milk before baking to make sure it still works. It should get foamy within a few minutes. If it does not, consider a new jar or packet.
- Finely Dice Apples: Peel and cut apples into small dice so that they are easy to roll up, evenly distributed, and soften up nicely while baking.
- Make Crumb Topping Ahead of Time: I love the crunch that the crumb topping adds to these apple pie cinnamon rolls. Since I know there is a lot of prep work involved in making cinnamon rolls, this topping is something you can make a day or two in advance and store in an airtight container.
- Warm Milk to the Correct Temperature: To ‘activate’ yeast, use warm but not hot milk when baking. Aim for 105–115°F, which will feel just warm to the touch. Yeast is a living thing, and anything too hot will sadly kill it. Be kind.
- Don’t Add Too Much Flour: When kneading the dough, resist the urge to add too much flour. The dough may be sticky initially but will become more manageable as gluten builds up. Only add more flour if it truly continues to be a mess. A slightly moist dough also leads to fluffier rolls.
- Give Rolls Space to Grow: When placing shaped apple cinnamon rolls in the pan, give them an inch or two of space to grow in size during the second proof and while baking.
- Don’t Over-bake: Err on the side of caution when baking to keep the rolls soft and gooey. Bake until the rolls are light golden brown and the internal temperature reaches 190°F.
- Enjoy Fresh: I think these cinnamon rolls are best enjoyed fresh and day-of. Serve them warm with some hot coffee or tea!
FAQs
- What pan should I bake these cinnamon rolls in?
- I used a 9×13 aluminum baking pan. Metal pans such as aluminum are great because they heat quickly and evenly, giving you a good rise and crispy edges. Cast Iron is also great for crispy edges and soft centers since it holds heat well. If using ceramic (which is totally fine btw), note that the rolls may take a little longer to cook through.
- How do you store leftover apple pie cinnamon rolls?
- As with any dessert that has fruit, I am more comfortable keeping leftovers in the refrigerator. Store the apple pie cinnamon rolls in an airtight container and warm them up in the microwave before serving.
- Can I substitute a different frosting or icing?
- Cream cheese frosting would be a lovely pairing for apple pie cinnamon rolls. I have no shame in using the store bought stuff that comes in a tub.
Pin & Save for Later
If you’re interested in making this recipe, browsing around, or not ready to bake yet, no problem! Simply hover over or tap (on mobile) any image in this post (pick your favorite or use the one below), and use the pin icon in the corner to save for later.
Hope you love these apple pie cinnamon rolls and happy baking, my friends!
For tasty morning/brunch treats, may I also recommend:
Yield: 12 Rolls
Appie Pie Cinnamon Rolls
These soft and fluffy apple pie cinnamon rolls filled are filled with cinnamon spiced apples and baked until hot and gooey. Fresh out of the oven, they're topped with a simple vanilla icing and a crunchy, buttery crumble that adds texture to every bite. It's the perfect mash up of classic apple pie and gooey cinnamon rolls.
Ingredients
Dough
- 50g (¼ cup) + 1 tbsp granulated sugar
- 240mL (1 cup) whole milk
- 2 ½ tsp, or 1 packet of yeast
- 1 large egg + 1 large egg yolk, room temperature
- 6 tbsp unsalted butter, melted and cooled
- 210g (1¾ cups) all-purpose flour
- 210g (1¾ cups) bread flour
- 1 tsp kosher salt
Apple Filling
- 2 medium apples, peeled and finely diced
- 2 tsp freshly squeezed lemon juice
- 5 tsp ground cinnamon, divided
- 140g (⅔ cup) dark brown sugar
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 56g (4 tbsp) unsalted butter, very soft
Crumb
- 28g (2 tbsp) unsalted butter, melted
- 40g (⅓ cup) all purpose flour
- 75g (⅓ cup) brown sugar, light or dark
- Pinch of cinnamon and salt
Icing
- 75g (2 tbsp) butter, melted
- 1 ½ cups powdered sugar
- 1-2 tbsp milk, any kind
- 1 tsp vanilla bean paste or pure vanilla extract
- pinch of salt
Instructions
Cinnamon Roll Dough
- Activate Yeast. In a microwaveable cup, heat the milk in the microwave for ~20-25 seconds, or until it is just warm to the touch (around 110°F). Do not overheat the milk. Once warm, stir in 1 tbsp of sugar and then sprinkle the yeast on top. Give it a quick stir and then allow the mixture to sit for 5-10 minutes, or until the yeast is super foamy. If that does not happen, then start over.
- Make the dough. In the bowl of a mixer, add the milk + yeast, remaining 50g (¼ cup) sugar, egg, egg yolk, and butter. Whisk to combine. Then add the all-purpose flour, bread flour, and salt. Using the hook attachment, start bringing the dough together. Use a wooden spoon to scrape down the sides of the bowl or give the dough a mix if the flour isn't incorporating. Continue kneading for 6-8 minutes, until smooth and elastic.
- First rise. Transfer the dough to a large greased bowl and then cover the bowl with a damp cloth. Set the dough (in a warm spot if possible) to rise for 1-2 hours, until it has doubled in size. It will take longer to rise in cold weather.
Crumb Topping
- You can prepare the crumb topping a day in advance or while the dough is rising.
- Preheat the oven to 250°F and line a sheet pan with parchment.
- In a medium bowl, use a fork to mix together the melted butter, flour, brown sugar, cinnamon, and salt until crumbs form and flour is fully combined. Spread the crumbs out on the sheet pan in an even layer and bake for 15-20 minutes, until they are golden and darker in color. Remove from the oven and allow the crumbs to cool completely.
Filling & Shaping the Rolls
- Peel and finely dice the apples. Toss them with the 2 tsp of lemon juice and 1 tsp of the ground cinnamon. Set aside.
- In a separate bowl, combine the remaining 4 tsp of cinnamon, nutmeg, and allspice and mix to combine.
- After the dough has doubled in size, punch it back down and knead it a few times to get rid of any air bubbles. On a lightly floured flat surface, roll the dough out to a 12x16 inch rectangle. Next, spread the softened butter over the surface of the dough and then evenly sprinkle the brown sugar mixture on top. Use your fingers to rub the sugar into the butter. Lastly, sprinkle the diced apples on top of the cinnamon sugar.
- Starting from the long edge, roll the dough up tightly into a log and then use your fingers to seal it off. Using a sharp knife, floss, or bench scraper, cut the log into 12 equal sized pieces.
- Place each piece into a greased baking dish. You can use a 9x13 baking dish, two round cake pans, or whatever else works for you. Just make sure that the rolls have space to expand and rise.
- Cover the rolls and let them rise for another hour, until visibly puffy.
Bake and Finish
- Preheat the oven to 365°F. Bake the rolls for 25-27 minutes, or until they are golden on top.
- While the rolls are baking, make the icing. Whisk the melted butter, powdered sugar, milk, vanilla, and salt together until light and creamy. Add more milk if the icing is too thick.
- Spread icing on the rolls while they are hot and then sprinkle the crumb on top to serve. These rolls are best enjoyed while they are fresh and still warm!
Notes
- You can fully omit the crumb topping, or prepare it in advance to save yourself some time. Store it in an airtight container for up to 5 days.
- For the best results, use a crisp and tart apple. Granny Smith or Honeycrisp are my personal favorites for baking
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