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Apple Cinnamon Rolls Recipe

I love fall. It’s been one of my favorite seasons since I was a child. For me, there is nothing better than a big pile of leaves in vibrant shades of yellow, orange, and red.

Apple Cinnamon Rolls Photo

Apple and pumpkin picking, hayrides, mugs of hot drinks to warm cold hands, cozy sweaters and cute boots. It’s the best season of the year.

Apples are definitely one of my favorite ingredients to use during the fall.

Apple Cinnamon Rolls Picture

I love how much they shine when they’re baked up, especially when paired up with some caramel and/or cinnamon.

Plus, it’s a great way to convince yourself that you are having a healthy treat because it’s still fruit!

Apple Cinnamon Rolls Image

Apple cinnamon rolls became a new favorite last year when I was recipe testing apple cinnamon bread.

I wasn’t able to get the bread just right and ended up making cinnamon rolls with apple filling to remind myself that yes, I do know how to make delicious yeast bread.

Yeast dough is super easy to make. A lot of people get nervous using it, thinking it is just too difficult.

Apple Cinnamon Rolls Pic

Really though, all you need to do is make sure your yeast is good. You will know this once your proof your yeast.

You proof your yeast by adding it to the warmed liquid and a touch of sugar.

File 1 - Apple Cinnamon Rolls

The yeast is good if you end up with a lot of foam on the top of the liquid after a few minutes. No foam means your yeast is dead and you need new yeast.

I prefer to use Granny Smith apples for these apple cinnamon rolls. Their tartness contrasts well with the sweet.

File 2 - Apple Cinnamon Rolls
File 3 - Apple Cinnamon Rolls

You can peel your apples, or leave the skin on. I usually leave the skin on mine.

Many people will add the raw apple to the cinnamon rolls. I prefer to cook mine so it is more of an apple pie filling.

File 4 - Apple Cinnamon Rolls
File 5 - Apple Cinnamon Rolls

It adds more to the flavor in my opinion and reduces the liquid, which can make the dough soggy and not bake up as nicely.

File 6 - Apple Cinnamon Rolls
Apple Cinnamon Rolls Photo

Apple Cinnamon Rolls Recipe

Amanda Powell
Fall isn’t complete without apple cinnamon rolls. Cinnamony, caramely apples are nestled within the fluffiest cinnamon roll you’ve ever had. These apple cinnamon rolls are guaranteed to be an instant hit.
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Prep Time 25 minutes
Cook Time 40 minutes
Rising Time 1 minute
Total Time 2 hours 35 minutes
Servings 9 1 roll
Calories 571.54 kcal


  • 2 Granny Smith Apple
  • 0.33 Brown Sugar
  • 1 Cornstarch
  • 0.5 Salt
  • 3 Butter
  • 1 Whole Milk
  • 6 Granulated Sugar divided
  • 2.25 Active Dry Yeast
  • 3.5 All-Purpose Flour
  • 1.5 Baking Powder
  • 1 Salt
  • 1 Egg room temperature
  • 6 Unsalted Butter melted
  • 4 Unsalted Butter
  • 0.33 Granulated Sugar
  • 0.33 Brown Sugar
  • 1 Ground Cinnamon
  • 1.5 Powdered Sugar
  • 2 Pure Vanilla Extract
  • Salt
  • 2 Heavy Cream


  • Start with making the apple pie filling. This is something that can be prepped a day or two ahead if needed. Peel the apples if desired. Finely dice the apples (discarding the core and seeds).
  • Add the apples to a skillet along with the remaining ingredients for the apples. Cook until the apples are tender and the liquid is thickened. Leave to cool completely.
  • Start making the dough. Add the milk, half the sugar, and the yeast to a bowl and allow it to proof for five minutes.
  • While the yeast is proofing, add the flour, remaining sugar, baking powder, and salt together in a stand mixer and mix until combined.
  • Add the milk mixture to the flour mixture and mix until it comes together. Add the egg and butter and mix until it forms a shaggy dough. You may be tempted to add more flour, but resist the urge as much as possible.
  • Use a dough hook to knead the dough for about 8 minutes, or until the dough is smooth and elastic.
  • Lightly grease a large bowl and shape the dough into a ball, then place in the bowl. Grease a sheet of plastic wrap on one side, then place the wrap on the bowl, grease side down. Allow the dough to rise in a warm, dry area for about an hour, or until doubled in size.
  • While the dough is rising, make the cinnamon filling. Melt the butter, and stir together the remaining ingredients into the butter. Set aside.
  • Once the dough is double its size, gently deflate the dough. Place the dough on a lightly floured smooth surface and roll out into a large triangle about 16 inches long and 12- 14 inches wide.
  • Spread the cinnamon filling over the dough, leaving a small border all around. Add the apple filling over the cinnamon filling.
  • Tightly roll the dough into a log along the long side so you have a roll that is 16 inches long.
  • Cut the dough into 9 equal pieces (I find using string or unflavored floss creates the best cuts). Place the rolls into your pan, cut sides down. Loosely cover the dough to rise again as the oven heats.
  • Preheat the oven to 350°F.
  • As soon as the oven reaches the right temperature, add the rolls to the oven on the middle rack.
  • Bake for about 25-30 minutes. If you find the dough is getting too brown, loosely cover with aluminum foil as it bakes.
  • As the rolls are baking, make the glaze by adding the ingredients together.
  • Remove the rolls from the oven and allow to cool slightly before adding the glaze. Serve immediately.


Calories: 571.54kcalCarbohydrates: 88.94gProtein: 6.11gFat: 18.61gSaturated Fat: 9gSodium: 416.43mgFiber: 2.28gSugar: 48.53g
Keyword Apples, Baked, Baking, Bread, Breakfasts, Brunches, Cinnamon, Rolls
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