Apple Pie Stuffed Cinnamon Rolls are a fun twist on two classic treats rolled into one. They combine soft, fluffy cinnamon rolls with a sweet, warm apple pie filling inside. Imagine biting into a swirl of cinnamon dough that hides a gooey center of spiced apples—it’s a cozy, comforting treat perfect for breakfast or dessert.
I love making these when I want something a little special but still easy to share with family or friends. The smell of cinnamon and apples baking fills the whole house, and it’s hard not to sneak a roll or two right out of the oven. One tip I’ve learned is to let them cool just a bit before digging in, so the filling isn’t too hot and the rolls keep their shape well.
These rolls are great for lazy weekend mornings when you want something warm and inviting to start the day. I often serve them with a cup of coffee or tea, and sometimes even a scoop of vanilla ice cream if we’re enjoying them as a sweet treat later in the day. They’re always a hit and often disappear faster than I expect!
Key Ingredients & Substitutions
Apples: I love using Granny Smith for their tartness and firm texture, but Honeycrisp or Fuji work great too. If fresh apples aren’t available, canned apple pie filling can be a quick substitute.
Dough: This soft yeast dough is key for fluffy rolls. If short on time, using store-bought refrigerated dough can work, but it won’t be quite as tender or fresh.
Cinnamon Sugar: Brown sugar adds moisture and richness, but you can swap half for coconut sugar for a deeper flavor. Butter needs to be softened so it spreads easily.
Icing: Cream cheese icing balances the sweetness well. You can skip cream cheese and use plain butter icing if preferred, or adjust thickness by adding more milk or powdered sugar.
How Do You Make Soft, Fluffy Cinnamon Rolls with a Perfect Apple Filling?
The dough needs warm milk (not hot!) to activate the yeast without killing it. Gradually adding flour prevents a tough dough and kneading builds strength—about 6-8 minutes until smooth is great.
- Let the dough rise in a warm spot until doubled—this crucial rest makes the rolls light.
- Cook the apples just until tender to avoid sogginess inside the rolls. Cool the filling before spreading, so it won’t melt the butter and sugar layer.
- When rolling, keep it tight but don’t squeeze out the filling. Cutting with dental floss can help keep rolls neat and intact.
- Allow the rolls to rise again before baking; this makes them fluffy and soft.
- Bake until golden but avoid overbaking or the rolls will dry.
- Cool for about 10 mins post-bake, then drizzle icing so it melts slightly on warm rolls.
Equipment You’ll Need
- Large mixing bowl – I recommend it because it holds all ingredients comfortably and makes mixing easier.
- Milk thermometer – helps ensure the milk is at the perfect temperature (around 110°F) to activate the yeast.
- Rolling pin – perfect for rolling out the dough evenly into a rectangle.
- Sharp knife or dental floss – great for neatly slicing the rolled dough into even pieces.
- 9×13-inch baking pan – the ideal size to hold all the rolls during the second rise and baking.
- Mixing bowls and spoons – for preparing fillings and icing without fuss.
Flavor Variations & Add-Ins
- Swap out apples for pears or peaches for a different fruity twist that pairs nicely with cinnamon.
- Add chopped walnuts or pecans on top of the filling for crunch and extra flavor.
- Mix in a teaspoon of vanilla or almond extract into the icing for a richer taste.
- Sprinkle a little nutmeg or allspice into the apple filling for a warmer spice flavor.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk, warm (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Apple Pie Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
For the Cinnamon Sugar Filling:
- 1/2 cup brown sugar, packed
- 3 tbsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 2 tbsp cream cheese, softened
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for desired consistency)
- Optional: 1/4 tsp ground cinnamon
How Much Time Will You Need?
Preparing and kneading the dough, making the apple filling, and assembling the rolls takes about 45 minutes. Then, you’ll need 1 to 1 1/2 hours for the dough to rise, plus 30 minutes for the rolls to puff again before baking. Baking usually takes 25-30 minutes, and finally, allow about 10 minutes to cool before adding the icing. Overall, plan for around 3 hours including resting times.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix 1 cup of the flour with the yeast, sugar, and salt. Warm the milk until it’s about 110°F (warm but not hot to touch), then add it, melted butter, and the egg to the flour mixture. Beat these together on medium speed for 2 minutes. Gradually add the remaining flour, half a cup at a time, mixing until the dough feels soft. On a floured surface, knead the dough about 6-8 minutes until smooth and elastic. Transfer it to a greased bowl, turn once to coat, cover, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
2. Make the Apple Pie Filling:
While the dough rises, heat butter in a small skillet over medium heat. Add the chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Stir frequently and cook until apples are tender and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely to room temperature.
3. Mix the Cinnamon Sugar Filling:
In a small bowl, combine the brown sugar and cinnamon. Set aside the softened butter for spreading later.
4. Assemble the Rolls:
After the dough has doubled, punch it down and roll it out on a floured surface into a rectangle about 16 inches by 12 inches. Spread the softened butter all over the dough. Sprinkle the cinnamon sugar blend evenly on top of the butter. Then, spread the cooled apple filling evenly on the dough. Starting from the long edge, carefully roll the dough into a tight log. Using a sharp knife or dental floss, cut the log into 12 equal rolls. Place them in a greased 9×13-inch pan, cover, and let rise until puffy, about 30 minutes.
5. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. Once done, remove from the oven and let them cool for about 10 minutes before icing.
6. Prepare and Add the Icing:
In a bowl, beat the powdered sugar, softened butter, cream cheese, vanilla extract, and cinnamon (if using) together. Add milk one tablespoon at a time until the icing reaches a nice drizzling consistency. Drizzle it generously over the warm rolls.
7. Serve and Enjoy:
Serve these warm and enjoy the delicious blend of soft cinnamon rolls with sweet apple pie filling inside. They’re perfect for a cozy breakfast or a special dessert treat!
Can I Use Frozen Apples for the Filling?
Yes! Just thaw and drain them well before cooking the filling to avoid excess moisture that could make the rolls soggy.
How Should I Store Leftover Rolls?
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm gently before serving to refresh their softness.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, let it rise, then refrigerate overnight. Just bring it to room temperature and continue with assembling and baking the next day.
What Can I Substitute for Cream Cheese in the Icing?
If you don’t have cream cheese, you can use an extra tablespoon of butter for a simple buttercream icing, though the flavor will be less tangy.
