Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls

Two amazing sweet treats combine to make these delicious rolls. Make them for breakfast, dessert, or just because.

Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 3.5 hours
Servings 12 rolls


For the dough

  • 1 package active dry yeast
  • 1/2 cup water lukewarm
  • 1/2  cup sugar white
  • 1/2 cup milk scalded
  • 1/3 cup butter melted
  • 1 egg large
  • 1 teaspoon salt
  • 4 cups flour

For the filling

  • 6 tablespoons butter melted, divided
  • 5 granny smith apples peeled, cored, and diced
  • 1/2 cup sugar white
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon apple pie spice optional

For the icing

  • 1/4 cup cream cheese softened
  • 4 tablespoons butter unsalted, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup milk as needed


  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
  2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
  3. Add half of the flour and mix until smooth.
  4. Add yeast mixture and continue to mix on low.
  5. Slowly add the remaining flour until fully incorporated.
  6. Remove dough from mixer bowl and then knead on a floured surface for 5 minutes. Make sure you knead for the whole time (see tip 3 above)
  7. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place (I put in my microwave without turning it on). Let it rise until it is double in size, about 1.5 hours. Not a minute less! (see tip 4 above)
  8. While dough is rising, make the filling. Heat 4 tablespoons of the butter and white sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized but still al-dente. Remove from heat and strain over a bowl. Leave in strainer until you need them to let excess water drain out (see tip 1 above).
  9. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
  10. Roll out on a well-floured surface into a 16x24 inch rectangle and spread the remaining 2 tablespoons of melted butter almost out to the edges, but not quite.
  11. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
  12. Spread the apple mixture over the brown sugar as evenly as you can.
  13. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches.
  14. Using a serrated knife, gently cut 2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls. Quick tip: if you don’t want to measure 2 inches out for every roll, cut the log in half, then cut each piece in half again. You have 4 pieces now. Then cut each fourth into 3 pieces. Now you have twelve even slices.
  15. Line a 9x13 baking pan with parchment paper and butter the parchment. If you want your cinnamon rolls in a round shape, place the cinnamon roll slices close together, but not touching, in the pan. I like mine to be squished together so that they become a rectangle. So I let them touch.
  16. Cover with plastic wrap and let rise until the dough is doubled, 1½-2 hours.
  17. When the rolls have 20 minutes left to rise, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  18. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. Slowly add milk to mixture, a couple tablespoons at a time until it reaches the desired thickness. We don’t like it too runny so just eye-ball it to see what you want.
  19. When cinnamon rolls come out of the oven, let them cool for 10 minutes.
  20. Pour the icing over the top and spread over all the rolls. Serve warm.

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