Apple Pie Cinnamon Rolls, plus Cream Cheese Frosting

Apple Pie Cinnamon Rolls are soft and fluffy, filled with apple pie filling to make the ultimate twist for your table!

No waiting overnight for dough to rise, which means no need to wait ALLLLL DAY! It's based on the same soft cinnamon roll dough everyone fell in love with a few years ago, and adding apple pie to the inside is just an added bonus! If you love those warm apple-and-cinnamon flavors, an apple pie French toast bake is another cozy way to bring them to the breakfast table. We have no doubt in our mind you will love this apple pie cinnamon rolls recipe, and anyone who eats them will be asking for a tray filled with rolls to take home.

Why This Recipe Work

During recipe testing, our main goal was to get that good gooey texture right in the middle. We decided we preferred making our own pie filling since we were going to the trouble of making our own rolls from scratch, and it makes all the difference in the world.

If that's not enough, they are drizzled with a beautiful, thick, and creamy cream cheese frosting. With or without frosting, these rolls are so addictive. Proceed with caution. Whether you serve them for a weekend breakfast or as a sweet dessert, apple cinnamon rolls with cream cheese frosting are always a huge hit.

What Goes Into Apple Pie Cinnamon Rolls

• Apple pie filling: You need a good, thick filling so the juices do not leak everywhere while baking. We prefer making our own pie filling since we are already making the dough from scratch, but you have options here (see the subs below!).
• Instant yeast: This is the secret to why there is no waiting overnight for the dough to rise! Instant or rapid-rise yeast gets the job done fast while keeping the dough incredibly soft.
• All-purpose flour: We stick to regular all-purpose flour for this dough. We have tried bread flour in the past, but all-purpose keeps the rolls perfectly tender and light rather than heavy or chewy.
• Cream cheese: For that beautiful thick and creamy frosting, make sure you use full-fat block cream cheese softened to room temperature. The spreadable kind in a tub will make your frosting way too runny.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Substitutions & Variations

• The Apple Filling: As always, there are options with the recipe. You can either cheat and use canned apple pie filling, cutting the apple slices into smaller square pieces to better fit these rolls. OR you can make your own from scratch. As we mentioned before, during the recipe testing, we found both to TASTE THE SAME, with a similar gooey texture in the middle. However, it is completely up to you!
• Baking Style: If you bake these snug in a round baking dish, they puff up and merge together, practically turning into a good cinnamon roll pie.
• Spices: If you want to add a little extra flavor, a pinch of nutmeg or even a little allspice in the dough works perfectly alongside the cinnamon.
• Nuts: Chopped pecans or walnuts folded directly into the apple mixture add a great crunch if you like a bit of texture in your homemade apple pie cinnamon rolls.

On the stove

Figuring out how to make the dough is surprisingly straightforward, especially since we skip the long rise times. Start by activating your yeast in warm milk and sugar until frothy. Once you mix in the flour, butter, and egg, turn the dough onto a floured surface and gently knead until smooth. You do not need to treat it like a delicate pie crust. This is a sturdy, forgiving dough.

How To Roll Them Up

Roll the dough into a large rectangle and spread a generous layer of butter over the surface. Here is a reliable technique to get those good swirls:

• Make sure your cooked apples have cooled slightly so they do not melt the butter underneath.
• Spread the apple pie filling all the way to the edges so every slice gets plenty of flavor.
• Roll the dough up tightly starting from the long end, keeping the apples tucked inside. You will end up with what looks like one giant apple pie cinnamon roll log!

Use unscented dental floss or a sharp knife to slice the log into even pieces. We like to arrange them in a buttered pie dish so they bake up closely together, keeping the edges soft. The smell from the oven will easily convince you this is the absolute best recipe for apple pie cinnamon rolls.

Kitchen tip

• Use warm milk, not hot. We always make sure the milk is just warm to the touch, too hot and it'll kill the yeast before it even has a chance to work its magic.
• Knead just enough. About two minutes of kneading is all you need. If the dough feels soft and stretchy, you're golden. Overdoing it will only make the rolls a little too firm.
• Cool the apple filling slightly. Trust us on this one. Adding it while it's too hot will make your dough slippery and hard to roll, so let it cool for a few minutes first.
• Slice evenly. We like using unflavored dental floss for this, just slide it under the log and pull. It gives you good, round rolls every time.

Serve it with

These rolls are quite sweet and filling on their own, so when we serve them for a weekend brunch, we like to balance the sweetness with a savory main. They pair beautifully next to a batch of protein-packed egg cups or a simple spinach and cheese quiche. If you want something lighter, a refreshing fruit salad tossed in a bright citrus dressing adds the good fresh contrast to the warm, gooey apple filling. if you're hosting a full weekend spread, pair them with a stack of pancakes topped with warm caramel apples.

For drinks, you can never go wrong with a strong cup of coffee or an iced latte. If you are making these during the colder months or as a holiday treat, you can go all out and serve them alongside a warm mug of creamy hazelnut hot cocoa. We also highly recommend having a few salty side options on the table, like crispy bacon or breakfast sausages, to cut through the sugar.

Recipe FAQ's

Make sure your yeast is active and your milk is warm, not hot. A cozy spot in your kitchen, like near a window or oven, usually helps.

Once cooled, store them in an airtight container or cover with foil. Reheat gently before serving to bring back that just-baked softness.

We like to pop one in the microwave for 15–20 seconds or warm them in a low oven until soft and gooey again.

What you need

• 1 cup milk warmed to the touch, not hot – temp at 110°F or 45°C
• 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast
• 1/3 cup granulated sugar
• 1/3 cup melted butter
• 1 large egg lightly whisked
• 3 1/2 cups all purpose or plain flour
• 1/4 teaspoon salt
• 1 spray cooking oil
• 3/4 cup brown sugar loosely packed
• 2 tablespoons butter melted
• 1 teaspoon ground cinnamon
• 1 can apple pie filling
• 5 apples peeled, cored and diced
• 1/3 cup white sugar
• 2 tablespoons butter
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract optional
• 2 ounces cream cheese at room temperature
• 1 tablespoon milk
• 1/2 teaspoon pure vanilla extract
• 1 cup powdered sugar add more if needed

Method

1. Heat oven to 200°F | 100°C.
2. Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl. Allow to stand for 10 minutes until frothy.
3. Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour, the remaining sugar and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface (we use 1/4 cup of flour to lightly dust our bench top). Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
4. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
5. While dough is resting, dice the apples FROM THE CANNED apple pie filling into 1/2-inch cubes. Alternatively, make your own!
6. Roll out dough onto a lightly floured surface, into a 21-inch x 14–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Sprinkle the apple pie mixture evenly over the cinnamon (it won't be completely covered, but that's ok). Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12x 2-inch slices.
7. Arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
8. While dough is rising, preheat oven to 175°C | 350°F.
9. Uncover rolls; bake for 35-40 minutes, or until lightly golden. Cool slightly before frosting.
10. Prepare icing while rolls are baking. Beat together the cream cheese, butter, milk and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.