These easy Apple Pie Cinnamon Rolls are the perfect combination of cinnamon roll dough and homemade apple pie filling. The addition of streusel topping takes these apple pie cinnamon rolls to a whole new level!
I've been in my Fall baking mode for almost the whole month of August, and these lovely rolls were the highlight of my Fall baking. The warm apple pie filling is wrapped in the BEST cinnamon roll dough for a delicious treat. The streusel topping was added for my husband, who loves Dutch Apple Pies, which typically have streusel topping rather than pie crust.
Let me just say, these cinnamon rolls were a huge hit with my family!
If you haven't started your Fall baking yet, put this recipe at the top of your list, you will not regret it! Need more Fall baking inspiration? Check out this Pumpkin Bread recipe, it is the best I have ever had!
Ingredients
- Flour - A combination of all-purpose flour and bread flour for a fluffy dough.
- Sugars - Granulated sugar, brown sugar, and powdered sugar (used in different components).
- Yeast - Dry active yeast.
- Salt
- Milk - Whole or 2% milk for soft, pillowy dough.
- Water
- Lemon Juice - Prevents apple oxidation.
- Heavy Cream - For the icing (can be replaced with milk if needed).
- Butter - Unsalted butter for dough, filling, and streusel topping.
- Vanilla Extract
- Eggs
- Apples - Honeycrisp or other baking-friendly apples.
- Spices - Ground cinnamon and ground nutmeg.
- Baking Powder
- Cornstarch
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Tips
1 When making the dough, ensure it passes the windowpane test. For this test, pinch off a small piece of dough and gently stretch it between your fingers. The dough should become thin and translucent in the center without tearing. This indicates sufficient kneading. If the dough tears or breaks easily, it requires additional kneading.
2 Let the apple pie filling cool completely before spreading it on the dough. This will prevent the dough from getting too soft to roll.
3 Only proof the shaped rolls until they are puffy, not doubled in size. This usually takes 30 to 45 minutes.
4 Spread the icing on the cinnamon rolls five minutes after removing them from the oven. This technique allows the icing to seep into the rolls, adding moisture. It also creates a thin layer of icing crust similar to that found in bakery or donut shop cinnamon rolls.
Storage Tips
Store in an airtight container at room temperature up to two days. Or in the refrigerator for up to one week. If they last that long.
More Delicious Recipes
Strawberry Cheesecake Cinnamon Rolls
Frequently Asked Questions
Why are my cinnamon rolls not fluffy?
Usually, the reason cinnamon rolls are not fluffy is because they have not proofed long enough. Make sure the dough is puffy before it goes into the oven.
What happens if you let cinnamon rolls rise too long?
Cinnamon rolls that rise too long will become over proofed leading to dense and flat cinnamon rolls.
How to tell when cinnamon rolls are done?
Once the cinnamon rolls have been baking for 30 minutes, check if the tops have turned golden brown. You can then test the middle with a thermometer, which should register between 190°F and 200°F, or gently lift one of the centers to ensure the dough is cooked through and not raw.
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📖 Recipe
Apple Pie Cinnamon Rolls
Ingredients
- 2 cups bread flour
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ¾ teaspoon salt
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- 6 tablespoons unsalted butter softened
- 1 large egg room temperature
Homemade Apple Pie Filling
- 2 medium apples peeled, cored and chopped
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons unsalted butter
- 6 tablespoons water
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 tablespoon cornstarch
Cinnamon Sugar Butter
- ¼ cup unsalted butter softened
- ⅔ cup light brown sugar
- 1 tablespoon cinnamon
Streusel Topping
- 6 ounces all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 pinch salt
- 2 ounces unsalted butter cold and cubed
- ½ large egg
- 1 ½ teaspoons water up to 1 tablespoon
Icing
- 1 cup powdered sugar
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Cinnamon Roll Dough
- Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
- Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
- Continue to knead the dough until it is well-developed and can pass the windowpane test. Once done, cover the dough and let it proof until it has doubled in size.
Streusel Topping
- Preheat an oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine the flour, both sugars, baking powder, cinnamon and salt. Whisk to fully combine then cut in the cold butter until it resembles coarse crumbs.
- Lightly beat the egg and pour half of it in the flour mixture. Discard the rest of the egg. Mix just until it is fully combined. If the mixture looks too crumbly and won't stay together when you squeeze it with your hand, sprinkle in 1 ½ teaspoons of water, mix to fully combine. You can add up to 1 tablespoon of water if needed.
- Spread the mixture out on the prepared baking sheet and bake for 20 - 25 minutes. It should be lightly browned and crumbly. Set aside until needed.
Homemade Apple Pie Filling
- Add the apples, sugar, lemon juice, butter, cinnamon, nutmeg and 5 ½ tablespoons of water to a saucepan over medium low heat. Cook for 6 minutes, or until the apples are tender.
- In a small bowl mix together the remaining 1 ½ teaspoons of water and cornstarch. Add it to the apples and stir well to combine. Bring to a simmer and continue cooking until slightly thickened. Set aside to cool.
Cinnamon Sugar Butter
- Mix together the softened butter, brown sugar and cinnamon.
Assembling the Apple Pie Cinnamon Rolls
- Preheat an oven to 350°F and line a 9x13 baking dish with parchment paper. On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the Cinnamon Sugar Butter over the dough. Now spread the apple filling over the butter mixture. Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish. Cover and let proof for 30 minutes or until puffy.
- Place in the preheated oven and bake for 30 minutes.
- To make the icing, whisk together the powdered sugar, heavy cream and vanilla extract until fully combined.
- Once the cinnamon rolls have cooled for 5 minutes, spread the icing on top. Then, sprinkle the streusel topping over them. Enjoy!
Sonya says
This recipe is great!!! I love the apple in this!!