Apple Pie Cinnamon Rolls

A Taste of Early Fall

There are few things that make a home feel as welcoming as the smell of something sweet baking in the oven. These Apple Pie Cinnamon Rolls combine two of my favorite homemade comforts—soft, buttery cinnamon rolls and a warm apple pie filling—for a treat that feels made for slow mornings, family breakfasts, and afternoons spent in the kitchen.

I especially love making these when the days begin to change and apples are making their way into the kitchen. There’s something about warm cinnamon and apples simmering on the stove that makes everyone seem to wander into the kitchen looking for a taste.

Why You’ll Love These Apple Pie Cinnamon Rolls

These Apple Pie Cinnamon Rolls are soft, fluffy, and generously filled with buttery brown sugar, apple pie spice, and tender apples. The homemade apple filling is tucked inside the rolls and spooned over the top after baking, so you get that delicious apple pie flavor in every bite.

They do take a little time because of the rising dough, but most of that time is hands-off. Once the dough is made, the rolls are easy to assemble and can be baked together in a large dish or divided between two pans so they have plenty of room to rise.

And that maple vanilla icing melting over the warm rolls? That’s the part that makes these feel like something really special.

Ingredients Needed

All-purpose flour
Cane sugar
Active dry yeast
Salt
Egg
Butter
Milk
Water
Brown sugar
Apple pie spice
Apples
Maple syrup
Powdered sugar
Vanilla extract

Equipment Needed

Large mixing bowl
Small saucepan
Rolling pin
Pizza cutter
9×13-inch baking dish
8-inch pie plate
Pastry brush or spatula
Kitchen thermometer

Instructions

Instructions

Step 1: Activate the Yeast
Warm the milk and water together until warm but not hot. Stir in the yeast and about 1 teaspoon of the sugar. Let sit for about 5 minutes, until the yeast becomes foamy.

Step 2: Make the Dough
Add the remaining sugar, egg, melted butter, salt, and 4 cups of flour. Mix until a dough forms, adding a little more flour only if needed. Knead the dough for about 8 minutes, until smooth and elastic.

Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Prepare the Apple Pie Filling
While the dough rises, add the diced apples, butter, brown sugar, and apple pie spice to a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften. Stir in up to 2 tablespoons of flour and continue cooking for another 3–5 minutes, until thickened. If it becomes too thick, add a small splash of water or apple juice. Set aside to cool.

Step 5: Make the Cinnamon Roll Filling
Mix the softened butter, brown sugar, and apple pie spice together until well combined and spreadable.

Step 6: Roll Out the Dough
Once the dough has doubled, roll it into a rectangle about 12 × 18 inches.

Step 7: Add the Filling
Spread the butter, brown sugar, and spice mixture evenly over the dough. Dollop about two-thirds of the cooled apple pie filling over the top, leaving the remaining third for topping, and spread it evenly across the dough.

Step 8: Cut the Rolls
Using a pizza cutter, cut the dough into 12 strips along the long side of the rectangle.

Step 9: Shape and Arrange the Rolls
Roll each strip into a spiral and place the rolls into buttered baking pans. I like to place 8 rolls in a 9 × 13-inch pan and 4 in an 8-inch pie plate so they aren’t overcrowded.

Step 10: Let the Rolls Rise Again
Cover the rolls and let them rise for about 30 minutes.

Step 11: Bake the Rolls
Bake at 350°F for about 25 minutes, or until the rolls are lightly golden and the centers reach about 190°F.

Step 12: Make the Icing
While the rolls cool slightly, beat together the butter, powdered sugar, maple syrup, and vanilla until smooth and creamy.

Step 13: Ice and Finish the Rolls
Spread the icing over the warm rolls and finish with spoonfuls of the remaining apple pie filling.

Step 14: Serve Warm
Serve the rolls warm and enjoy.

Tips & Tricks

The biggest key to soft cinnamon rolls is resisting the urge to add too much flour. Start with 4 cups and only add more if the dough is truly too sticky to work with.

Give the yeast time to become foamy before moving on. This is a good indication that your yeast is active and ready to go.

Allow the dough to fully double during the first rise. A warm, draft-free spot will help it rise more quickly.

Cooling the apple filling before spreading it over the dough keeps the butter in the dough from becoming overly soft.

Using two baking dishes instead of overcrowding the rolls gives them plenty of room to expand and results in softer, more evenly baked rolls.

A thermometer is especially helpful for cinnamon rolls. Once the center reaches about 190°F, you can be confident the dough is baked through without having to overbake the rolls.

Variations

Fresh peaches are best, but frozen peaches work well too. Thaw and drain any excess liquid before cooking the filling.

If you don’t have almond extract, simply leave it out. The vanilla and peaches are delicious on their own.

Try swapping the peaches for nectarines, apricots, or even a mixture of peaches and blueberries for a fun seasonal variation.

Old-fashioned rolled oats give the crumble its rustic texture. Quick oats can be used in a pinch, but the topping won’t have quite the same hearty bite.

For an autumn version, replace the peaches with thinly sliced apples or pears and add a little extra cinnamon for a cozy fall dessert.

Storage & Leftovers

Store covered in the refrigerator for up to 4 days.

Warm in the oven, toaster over or microwave.

Every season seems to have one dessert that becomes part of the memories, and for me, this is one of them. Sweet peaches, a buttery crumble, and a kitchen filled with the smell of something baking are simple things, but they’re often the moments that bring everyone together. I hope these bars become a favorite in your home, too.

Watch me make this recipe here:

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