Apple Pie Stuffed Cinnamon Rolls are like two classic treats rolled into one delightful bite! Soft, fluffy cinnamon rolls are filled with a warm, sweet apple pie filling that’s bursting with cinnamon and a touch of sugar. The mix of gooey apples and aromatic spices wrapped in tender dough makes every bite feel special and comforting.
I love making these when I want a little extra sweetness in the morning or a cozy treat for afternoon coffee. The apple filling gets juicy and tender while baking, making the rolls taste fresh like homemade apple pie but with that perfect cinnamon roll twist. It’s a great way to surprise your family or friends with something familiar but a bit different.
My favorite way to enjoy these is straight from the oven with a drizzle of cream cheese glaze on top—melty, sweet, and just a little tangy. They’re perfect for weekend breakfasts or sharing at brunch, and honestly, they disappear fast because everyone loves the combo of apples and cinnamon in one soft, warm roll. I always find myself going back for seconds!
Key Ingredients & Substitutions
Yeast & milk: Active dry yeast and warm milk help create soft, fluffy rolls. If you’re short on active dry yeast, instant yeast works too—just mix it directly with flour. For dairy-free, use almond or oat milk, and plant-based butter.
Apples: Granny Smith are my favorite for their tartness and firm texture, which hold up well when cooked. Honeycrisp is sweeter but softens nicely. If you want a softer filling, try Fuji or Gala.
Cinnamon sugar filling: This combo is classic and adds that cinnamon roll flavor everyone loves. You can use coconut sugar instead of brown sugar for a less sweet, more caramel-like taste.
Nuts: Walnuts or pecans add crunch and nutty flavor, but feel free to leave them out for a nut-free version or use chopped almonds for a different twist.
Glaze: Powdered sugar with vanilla and milk is simple and tasty. For a richer touch, swap milk with cream cheese mixed with powdered sugar for a tangy glaze.
How Do You Achieve Soft, Fluffy Dough for Cinnamon Rolls?
Soft dough is key for tender rolls. To get this right:
- Use warm milk (around 110°F) to activate yeast without killing it.
- Let the dough rise in a warm, draft-free spot—this helps yeast work properly and makes the dough airy.
- Knead the dough until smooth and elastic; about 8-10 minutes by hand works well. This develops gluten for a nice chew.
- Don’t skip the second rise after shaping rolls — it makes them puffy and soft when baked.
Patience is important here. The dough may feel sticky but resist adding too much flour to keep the rolls soft. Flour your surface lightly and handle gently.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier, but you can knead by hand too.
- Rolling pin – helps flatten the dough evenly for rolling into a large rectangle.
- Baking dish or sheet – to hold the cinnamon rolls as they bake; choose based on size.
- Measuring cups and spoons – for accurate ingredient portions, ensuring the best results.
- Sharp knife or floss – makes cleanly slicing the rolled dough into even pieces.
- Pastry brush (optional) – for spreading melted butter or glazing the rolls.
Flavor Variations & Add-Ins
- Swap apple for pears or peaches in the filling for a different fruit twist that’s just as sweet and cozy.
- Add cream cheese to the glaze for extra richness and tang—perfect for a special breakfast treat.
- Mix chopped nuts (like pecans or walnuts) into the cinnamon sugar layer or sprinkle them on top before baking for crunch.
- For a spiced kick, include a pinch of nutmeg, ground cloves, or ginger in the cinnamon sugar mixture.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F/45°C)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Apple Pie Filling:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1/4 cup chopped walnuts or pecans (optional)
For the Cinnamon Sugar Filling:
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust to desired consistency)
- 1/2 teaspoon vanilla extract
Time You’ll Need:
This recipe takes about 2 hours and 45 minutes total. You’ll spend 30-40 minutes prepping, about 1 to 1.5 hours for the first dough rise, 30-45 minutes for the second rise after shaping, and 25-30 minutes baking time. Plus a few extra minutes to make the apple filling and glaze.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and wait 5-10 minutes until it gets frothy. In a large bowl, combine sugar, melted butter, eggs, salt, and the yeast mixture. Gradually add the flour and stir until a soft dough forms.
2. Knead and Rise:
Turn the dough onto a lightly floured surface. Knead it for 8-10 minutes until it feels smooth and elastic. Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
3. Make the Apple Pie Filling:
While the dough is rising, melt butter in a skillet over medium heat. Stir in the diced apples, sugar, cinnamon, and lemon juice. Cook for about 5 minutes until apples soften. Mix cornstarch with a little water to create a slurry, add it to the skillet and cook 1-2 minutes until thickened. Remove from heat and allow to cool.
4. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease or line a baking dish.
5. Roll Out the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a 16″x12″ rectangle.
6. Add Fillings:
Spread the softened butter evenly over the rolled dough. Mix brown sugar and cinnamon, then sprinkle over the butter. Spread the cooled apple pie filling over the cinnamon sugar layer, and sprinkle nuts on top if you like.
7. Roll and Cut:
Starting at the longer edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut into 12 equal rolls. Place them cut-side up in the prepared baking pan.
8. Let Rolls Rise Again:
Cover the rolls with a clean towel and let them rise for 30-45 minutes until puffy.
9. Bake the Rolls:
Bake in the preheated oven for 25-30 minutes until golden brown and cooked through.
10. Make the Glaze:
While the rolls bake, mix powdered sugar, milk, and vanilla until smooth. Adjust milk quantity to reach your desired drizzling consistency.
11. Finish and Serve:
Drizzle the glaze over the warm rolls. Serve immediately and enjoy your delicious apple pie stuffed cinnamon rolls with creamy glaze!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw the frozen apples completely and drain any extra liquid before cooking. This helps prevent the filling from becoming too watery.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! Prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise a bit more before baking.
How Should I Store Leftovers?
Store leftover cinnamon rolls 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 Substitute the Nuts or Leave Them Out?
Yes! Nuts are optional in this recipe. You can omit them or substitute with seeds like pumpkin or sunflower seeds for added crunch without nuts.
