Description

Apple Pie Cinnamon Rolls combine the classic comfort of cinnamon rolls with the warm, cozy flavors of apple pie. These rolls feature a pillowy soft dough filled with spiced apple pie filling, baked atop a luscious apple cider caramel sauce, and finished with a creamy cinnamon cream cheese frosting, crumble topping, and extra apple pie filling. Perfect for fall, holiday brunches, or any special occasion where you want to impress with a decadent and irresistible treat.

Ingredients

Scale

Apple Filling & Topping

7 large apples, peeled & diced
1/4 cup salted butter (56 grams)
1/2 cup light brown sugar, packed (110 grams)
1 tbsp lemon juice
2 1/2 tsp cinnamon (6 grams)
1 tsp nutmeg (3 grams)
1/2 tsp ground cloves
1/4 tsp allspice
Pinch of salt
1/2 tsp vanilla extract
2 tsp corn starch
2 tsp water

Dough

1/2 cup salted butter, melted, 115℉ (113 grams)
1 cup warm milk, 115℉ (240 mL)
2 large eggs, lightly beaten and at room temperature
1/3 cup granulated sugar (70 grams)
2 1/2 tsp instant yeast (9 grams)
3/4 tsp salt
4 cups + 1 tbsp all-purpose flour, spooned & leveled (528 grams)

Crisp Topping

1/4 cup all-purpose flour, spooned & leveled (33 grams)
1/2 cup old-fashioned whole rolled oats (52 grams)
1/4 cup light brown sugar, packed (55 grams)
1/8 tsp salt
1/2 tsp cinnamon
1/4 cup salted butter, cold (56 grams)

Apple Cider Caramel Sauce

1/2 cup salted butter, very softened
3/4 cup dark brown sugar, packed (165 grams)
2 tsp cinnamon
Pinch of salt
2 tbsp boiled apple cider
1 tsp vanilla extract
2 tbsp heavy cream

Cinnamon Filling

1/2 cup salted butter, softened (113 grams)
3/4 cup light brown sugar, packed (165 grams)
2 tbsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1/2 tsp vanilla extract
1/3 cup heavy cream (for pouring over the rolls, not mixed into filling)

Frosting

6 ounces cream cheese, softened (170 grams)
1 cup powdered sugar (115 grams)
1 tsp vanilla extract
Pinch of salt
1/8 tsp cinnamon (adjust to taste, usually up to 1/4 to 1/2 tsp)
2-3 tbsp milk or heavy cream

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Instructions

Make the Apple Filling & Topping: Add all apple filling ingredients except cornstarch and water to a medium pan over medium-high heat. Cook for 8-10 minutes, stirring gently to achieve tender apples. If liquid evaporates, add more cider or water as needed. Once tender, mix 2 tsp cornstarch and 2 tsp water until dissolved and stir into the filling, cooking for an additional 30-60 seconds to thicken. Cool and refrigerate if making ahead.
Make the Dough & First Rise: In the stand mixer bowl, whisk melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Attach paddle and add flour; mix on low speed until just combined. Rest dough 5 minutes. Replace paddle with dough hook and knead 5-7 minutes on low speed until dough is smooth, elastic but slightly slack. Transfer dough to a sprayed bowl, cover, and let rise 1 hour until doubled and indentation remains.
Make the Crisp Topping: Preheat oven to 350℉. Line sheet pan with parchment. Combine flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into dry mixture using pastry blender or forks until crumbly. Spread evenly on pan and bake 12-16 minutes, stirring halfway and moving edges to center to prevent burning. Set aside.
Make the Apple Cider Caramel Sauce: Beat all sauce ingredients together until smooth. Spray a 9×13 inch pan and spread sauce evenly on bottom. This will serve as the base for the rolls.
Make the Cinnamon Filling: Beat all filling ingredients on medium-high until creamy and combined. Set aside.
Assemble the Rolls: After dough has risen for 1 hour, flour counter generously. Roll dough into approximately 14×22 inches. Spread cinnamon filling evenly over dough. Evenly dot 1 1/2 cups apple filling on top. Cut dough into 1 3/4 inch wide strips lengthwise. Roll each strip into a cinnamon roll and arrange in prepared pan on top of apple cider caramel sauce. Use smaller ends combined to make a single roll for the center. Cover loosely and let rise again 30-40 minutes until puffy and indentation holds. Preheat oven to 350℉.
Bake: Pour room temperature heavy cream over and between rolls. Bake rolls 40-46 minutes until golden brown and center reaches 205-210℉ on an instant-read thermometer. If needed, extend baking time to ensure doneness. Meanwhile, prepare frosting.
Make the Frosting: Beat cream cheese, powdered sugar, vanilla, salt, cinnamon, and 2-3 tbsp milk or heavy cream until smooth and creamy. Thin to preferred consistency by adjusting milk or cream but avoid overbeating if thicker frosting is desired.
Serve & Store: Immediately frost warm rolls and top with remaining apple filling and crumble topping. Enjoy fresh for best flavor. Store leftovers in airtight container refrigerated for 2-3 days and gently reheat before serving.

Notes

Apple Pie Cinnamon Rolls are an ideal fall treat with warm spices and decadent fillings.
Fillings and dough can be made ahead and refrigerated for faster assembly on the day of baking.
Rolling the dough into strips and rolling individually is easier than rolling into a log and slicing.
Dough rising times vary with temperature; look for doubling in size and indentation test rather than strictly timing.
Use an instant-read thermometer to ensure rolls are baked through to the correct internal temperature.
These rolls reheat well and still taste delicious when warmed the next day.
Adjust cinnamon amount in frosting according to personal taste.
Boiled apple cider enhances flavor of caramel sauce—can substitute with apple juice if needed.

Nutrition

Serving Size: 1 roll
Calories: 857 kcal
Sugar: 71 g
Sodium: 497 mg
Fat: 42 g
Saturated Fat: 25 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 116 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 140 mg