Apple Pie Stuffed Cinnamon Rolls are like two classic favorites rolled into one tasty treat! Imagine soft, fluffy cinnamon rolls filled with a sweet and spiced apple pie filling that oozes out with every bite. The combination of warm cinnamon, gooey apples, and tender dough makes these rolls feel like a cozy hug on a plate.
I love making these for weekend breakfasts or when friends come over for brunch because they fill the house with the smell of cinnamon and baked apples that instantly lifts everyone’s mood. One little tip I have is to make sure the apple filling is thick enough so it doesn’t get too runny inside the rolls, which makes them easier to handle and extra delicious.
Serving these warm with a drizzle of cream cheese glaze on top is my favorite way to enjoy them. It turns each bite into a perfect balance of sweet and spicy, making it hard to stop at just one. These rolls remind me of cozy family mornings and lazy Sundays, and I’m pretty sure once you try them, they’ll be a new favorite too!
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith hold up well during cooking and balance sweetness. Fuji or Honeycrisp are good alternatives if you prefer a sweeter filling.
Flour: All-purpose flour is great for soft, tender dough. For a healthier version, try half whole wheat flour, but expect a denser roll.
Butter: Use unsalted butter so you can control the salt level. You can substitute with a plant-based butter for a dairy-free option.
Yeast: Active dry yeast is reliable, but instant yeast can speed up the rising time slightly.
Cinnamon Sugar Filling: Brown sugar adds moisture and richness. You could use coconut sugar for a slightly different flavor.
Cream Cheese Icing: Cream cheese adds tanginess that cuts through the sweetness. If you want it simpler, a basic powdered sugar glaze with milk works well too.
How Do You Roll and Slice the Dough to Get Perfect Cinnamon Rolls?
Rolling and slicing your dough evenly is key so the rolls bake uniformly and hold their shape.
- Roll into a neat rectangle on a floured surface, about 12×16 inches, aiming for even thickness.
- Spread fillings evenly but leave a small border so the filling doesn’t spill out as you roll.
- Starting at the long edge nearest you, roll tightly but gently to avoid squeezing out the filling.
- Seal the edge by pinching the seam closed well and tuck the ends underneath to keep the filling inside.
- Use a sharp knife or unflavored dental floss to cut through cleanly; floss helps keep the rolls from squishing.
- Try to cut equal slices about 1 1/2 inches wide so they bake evenly.
Taking your time with this step helps you get soft spirals loaded with apple and cinnamon sugar, and it makes a pretty presentation once baked.
Equipment You’ll Need
- Mixing bowls – I recommend different sizes for mixing dough and filling ingredients, and they keep things organized.
- Stand mixer with dough hook (optional) – makes kneading easier and faster, but you can knead by hand too.
- Rolling pin – helps you roll out the dough evenly into a large rectangle.
- Sharp knife or dental floss – for cutting the rolled dough into even slices without squishing the layers.
- Baking dish (9×13 inches) – provides enough space for the rolls to puff up and bake evenly.
- Measuring cups and spoons – for accuracy when measuring ingredients.
- Cooling rack – helps the rolls cool slightly before icing, keeping the bottoms crispy.
- Mixing bowls and whisk – for preparing the icing easily and smoothly.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches in the filling for a different fruit flavor.
- Add raisins, cranberries, or chopped nuts inside the rolls for extra texture and taste.
- Mix spices like cardamom, ginger, or allspice with the cinnamon to give a new flavor profile.
- Use cream cheese, vanilla, or caramel flavoring in the icing for an extra sweet or tangy topping.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Apple Pie Filling:
- 2 medium apples (such as Granny Smith or Fuji), peeled, cored, and finely diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour (to thicken)
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
For the Cinnamon Sugar Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons milk (as needed for consistency)
- 1/2 teaspoon vanilla extract
For Topping:
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 1 to 1.5 hours for the first rise and 30-45 minutes for the second rise. Baking takes about 25 to 30 minutes. In total, plan for approximately 2.5 to 3 hours including waiting times, but much of that is resting time while the dough rises.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix 2 cups of flour, sugar, yeast, and salt together. Warm the milk, water, and melted butter to about 110°F (lukewarm). Add this warm liquid and the egg to the dry ingredients and stir until combined. Gradually add the remaining flour, kneading on a floured surface until the dough becomes soft and smooth but not sticky, about 6-8 minutes. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
2. Make the Apple Pie Filling:
In a skillet over medium heat, melt the butter. Add the diced apples and cook for 3-4 minutes until they soften slightly. Stir in sugar, cinnamon, nutmeg, flour, and lemon juice. Cook for another 5 minutes until the mixture thickens and apples become tender. Remove from heat and let cool completely.
3. Roll Out the Dough:
Punch down the risen dough and roll it out on a floured surface into a rectangle about 12 by 16 inches.
4. Add the Cinnamon Sugar Layer:
Spread the softened butter evenly over the rolled dough. Mix the brown sugar and cinnamon, then sprinkle it evenly on top, leaving a small border along one edge.
5. Add the Apple Filling:
Spread the cooled apple mixture evenly over the cinnamon sugar layer.
6. Form the Rolls:
Starting at the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal and tuck the ends under. Cut the log into 12 equal slices using a sharp knife or unflavored dental floss for clean cuts.
7. Second Rise:
Place the rolls cut side up in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until puffy.
8. Bake the Rolls:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
9. Prepare the Icing:
Beat together powdered sugar, cream cheese, butter, vanilla extract, and milk until smooth and pourable. Adjust milk quantity to reach your desired consistency.
10. Finish and Serve:
Drizzle the cream cheese icing over the warm rolls. Sprinkle chopped nuts on top if you like. Serve warm and enjoy the cozy blend of apple pie and cinnamon roll goodness!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen diced apples, but thaw and drain them well before cooking the filling to avoid excess moisture that could make the rolls soggy.
How Do I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough the night before, let it rise once, then refrigerate it overnight. Bring it to room temperature before rolling out and assembling.
What Can I Substitute for Cream Cheese in the Icing?
If you prefer a dairy-free or simpler icing, use a basic powdered sugar glaze made with milk and vanilla extract. Coconut cream can also work for a creamier texture.
