If you’ve never experienced the heavenly aroma of fresh-baked Apple Cinnamon Rolls wafting through your kitchen, you’re in for a delightful treat. These pillowy, buttery rolls swirl with tender apple pie filling and a rich cinnamon-brown sugar spread, all crowned with a luscious cream cheese icing kissed with apple butter. They’re perfect for cozy mornings, holiday breakfasts, or whenever you want to make brunch unforgettably special. Whether you’re a cinnamon roll aficionado or simply crave that classic apple-cinnamon combo, these homemade Apple Cinnamon Rolls will win over every sweet tooth at your table!

Apple Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

This recipe features a mix of simple pantry staples and fresh apples, each chosen for maximum flavor and texture. From the tangy cream cheese icing to the pillowy dough, every ingredient plays a special role in creating truly unforgettable Apple Cinnamon Rolls.

Gala apple (1 2/3 cups, diced): Brings natural sweetness and a pleasant, slightly tart bite—perfect for the filling.
Apple butter (1/4 cup plus 2 tablespoons, divided): Deepens the apple flavor and adds richness to both the filling and glaze.
Granulated sugar (2 tablespoons plus 1/3 cup): Sweetens the filling and dough, ensuring every bite is deliciously balanced.
Water (2 tablespoons, 2 teaspoons, and 3/4 cup): Used throughout for the apple filling, cornstarch slurry, and tangzhong method, helping with texture and moisture.
Lemon juice (1 teaspoon): Brings bright acidity, enhancing the apple flavor and keeping it fresh.
Ground cinnamon (1 teaspoon plus 2 teaspoons): Warms up both filling and spread, enveloping the rolls in cozy spice.
Vanilla extract (1 teaspoon plus 1 teaspoon): Adds a luscious, aromatic sweetness to both the apple filling and dough.
Fine sea salt (1/8 teaspoon plus 1 teaspoon): Balances sweetness and heightens every other flavor in the rolls.
Cornstarch (1 teaspoon): Thickens the apple filling to a perfectly jammy consistency.
All-purpose flour (1/4 cup plus 3 1/2 cups, see notes for measuring): Forms the backbone of the dough, ensuring softness and structure.
Instant yeast (2 teaspoons): Gets the dough light and fluffy with a gentle rise.
Whole milk (1/2 cup, room temperature): Adds richness, tenderness, and a subtle creaminess to the dough.
Large egg (1, room temperature): Helps bind the dough and lends it beautiful color.
Tangzhong (see instructions): This cooked flour mixture yields a profoundly soft and pillowy bread texture.
Unsalted butter (5 1/2 tablespoons softened, plus 1/2 cup and 4 tablespoons room temperature): Layers in flavor, richness, and melt-in-your-mouth softness in every part of the recipe.
Light or dark brown sugar (1/2 cup): Gives that caramel-like flavor in the cinnamon filling.
Cream cheese (2 ounces, room temperature): Essential for that luscious, tangy frosting.
Powdered sugar (1 cup): Makes the icing cloudlike and sweet enough for the finishing touch.
Heavy cream (2 1/2 tablespoons): Ensures the icing is dreamy and spreadable.

How to Make Apple Cinnamon Rolls

Step 1: Cook the Apple Pie Filling

Start with the star of our Apple Cinnamon Rolls—the apple pie filling. In a saucepan, combine your diced Gala apples with apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt. Cook these together over medium heat until the apples turn tender and jammy, about 12–13 minutes. Give the mixture a light mash—some apple pieces should remain for texture! Stir in the cornstarch-water slurry, cook for one more minute, then transfer this deliciously fragrant filling to a bowl to cool.

Step 2: Create the Tangzhong

The secret to ultra-soft rolls is tangzhong. Whisk water and a touch of flour together in a small pot, then cook over medium heat, stirring constantly, until thick and pudding-like (around 4–5 minutes). Scrape this paste into a bowl—it will go right into the dough to work its magic!

Step 3: Prepare the Dough

In your stand mixer bowl, whisk the flour, sugar, yeast, and salt. Add milk, egg, vanilla, and the tangzhong. Begin kneading on low speed. It’ll look a bit rough at first, but trust the process—the result will be perfect, pillowy dough.

Step 4: Knead in the Butter

Softened butter goes in next, one tablespoon at a time. Take it slow so the dough can absorb all that richness. After the last pat of butter, knead for 10–11 minutes until your dough is smooth, stretchy, and just a bit sticky. If it’s too sticky, sprinkle in extra flour, or add a drizzle more milk if it feels dry.

Step 5: Let Dough Rise

Butter your hands and shape the dough into a ball, tucking the edges underneath. Place it seam-side down in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour. The dough should double in size—have patience, it’s worth it!

Step 6: Prepare the Baking Pan

Line a 9×13 metal baking pan with parchment paper. This little step ensures the finished Apple Cinnamon Rolls are easy to lift out, with golden edges all around.

Step 7: Make the Cinnamon Filling

Stir together softened butter, brown sugar, and cinnamon until spreadably smooth. This mixture fills every swirl with gooey, caramel-cinnamon goodness.

Step 8: Assemble the Rolls

On a lightly floured surface, roll your dough into a generous 18×12-inch rectangle (long side facing you). Spread the cinnamon filling all over, leaving a 1/2-inch strip at the top clean to help seal. Now layer on the apple pie filling. Don’t worry if there’s a little messiness; that’s flavor!

Step 9: Roll, Cut, and Second Rise

Beginning at the long edge, roll the dough up tightly, sealing the end. Use a serrated knife or unflavored dental floss to cut the log into twelve 1 1/2-inch rolls. Place rolls gently, swirl-side up, in the pan. Cover with plastic and let them rise another hour until puffy and doubled. Meanwhile, preheat your oven to 325°F.

Step 10: Bake Until Golden

Bake the Apple Cinnamon Rolls for 25–35 minutes. You’re looking for golden tops and a delicious aroma filling your whole kitchen! Once done, let them cool slightly on a wire rack.

Step 11: Whip Up the Cream Cheese Icing

Mix cream cheese, butter, and powdered sugar until totally smooth. Add heavy cream and a couple spoonfuls of apple butter—this makes the glaze extra dreamy. Spoon generously over the warm rolls, swirling in more apple butter for extra flair if you like.

Step 12: Enjoy or Store

Dive in right away, or store any leftovers (if you have them!) in an airtight container. Your homemade Apple Cinnamon Rolls are ready for sharing or savoring solo.

How to Serve Apple Cinnamon Rolls

Garnishes

A simple dusting of powdered sugar makes these rolls look like they came straight from a bakery, while extra swirls of apple butter or an extra sprinkle of ground cinnamon can add even more visual and flavor appeal. Fresh apple slices or chopped toasted pecans are lovely finishing touches if you’re feeling fancy!

Side Dishes

Balance the sweetness of Apple Cinnamon Rolls with tangy Greek yogurt, maple-cured bacon, or scrambled eggs. For an elegant brunch spread, offer up fresh berries, orange wedges, or a savory frittata. These rolls are a showstopper, so anything light and fresh alongside really complements them.

Creative Ways to Present

Try baking your Apple Cinnamon Rolls in a round springform pan for a pull-apart brunch centerpiece. For parties, arrange rolls on a platter with small bowls of extra icing and apple butter for dipping. Mini versions made in a muffin tin are perfect for grab-and-go breakfasts or a brunch buffet!

Make Ahead and Storage

Storing Leftovers

Leftover Apple Cinnamon Rolls (if you can resist eating them all!) keep wonderfully in an airtight container in the refrigerator for up to 4–5 days. The flavors meld and the roll stays moist, especially thanks to that tangzhong dough magic.

Freezing

Want to save some for later? These rolls freeze beautifully! Simply wrap them individually or as a batch (without icing) in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the fridge before reheating and frosting.

Reheating

To reheat, microwave a roll for 15–20 seconds, or bake in a 325°F oven for about 10 minutes until heated through. Add a fresh swirl of icing or apple butter just before serving to revive their gooey, just-baked goodness.

FAQs

Can I make Apple Cinnamon Rolls the night before?

Absolutely! After assembling and cutting the rolls, arrange them in your baking pan, cover tightly, and let them do their final rise overnight in the fridge. In the morning, let them sit at room temperature while the oven preheats, then bake as usual.

What’s the best apple variety for these rolls?

Gala apples are my go-to for Apple Cinnamon Rolls because they’re sweet and hold their shape well, but you can substitute Honeycrisp or Fuji for a similar flavor and texture.

Can I make this recipe without a stand mixer?

Definitely! You’ll need a bit more elbow grease, but kneading by hand works just fine. It may take an extra few minutes to develop that smooth, elastic dough.

How do I prevent the filling from leaking out?

Leave a half-inch border at the far edge of your dough clean before rolling and seal it well, then slice gently with floss or a serrated knife to keep all those tasty layers tucked inside.

Can this recipe be made dairy-free?

Yes! Swap in your favorite non-dairy butter, plant-based milk, and vegan cream cheese. The results are still delicious and comforting—no one will guess they’re dairy-free.

Final Thoughts

No matter the season, Apple Cinnamon Rolls are the kind of baking project that brings comfort and cheer to any table. I hope this recipe inspires you to roll up your sleeves and create a batch to share—or to savor all for yourself! There’s nothing like the feeling of pulling these golden swirls from the oven, so go ahead: treat yourself and your loved ones to a batch soon.

Apple Cinnamon Rolls Recipe

★★★★★

4.9 from 25 reviews

Author: lilan
Total Time: 3 hours
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and comforting apple cinnamon rolls that are perfect for breakfast or as a sweet treat. These rolls are filled with a spiced apple pie filling and topped with a creamy cream cheese icing.

Instructions

Make the Apple Pie Filling. In a pot, cook diced apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt over medium heat. After 12-13 minutes, mash the mixture to create a jammy consistency (with some apple chunks remaining). Combine water and cornstarch, stir it in, and cook for 1 more minute. Transfer the filling to a bowl and let it cool.
Make the Tangzhong. In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is thick and paste-like. Scrape it into a bowl and set it aside.
Make the Dough. In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined. Then add the milk, egg, vanilla, and tangzhong. Knead on low speed until it forms a shaggy dough ball.
Knead the dough. Gradually add softened butter, one tablespoon at a time, ensuring each addition is incorporated fully. Knead for 10-11 minutes until the dough becomes smooth and elastic, sticking to the bottom of the bowl. Adjust the consistency as needed with small amounts of flour or milk. If it’s too wet and sticky, add flour one tablespoon at a time. If it’s too dry, add half a tablespoon of milk at a time.
First rise. Using buttered hands, shape the dough into a smooth round ball, ensuring the seams are at the bottom. Place the dough seam side down in a buttered bowl, cover with plastic wrap, and let it rise in a warm spot for approximately 1 hour or until it doubles in size.
Line a metal 9×13 baking pan with parchment paper.
Make the cinnamon filling. Combine the butter, brown sugar, and cinnamon until smooth.
Roll the dough. Roll the dough out on a lightly floured surface into an 18×12 rectangle, with the long (18-inch) side closest to you. Spread the brown sugar cinnamon filling across the dough, leaving a 1/2-inch border clean at the top. Then spread the apple pie filling.
Cut the rolls. Roll the dough tightly away from you, sealing the clean edge to the log. Cut into twelve 1 1/2-inch rolls using a serrated knife or dental floss. Place them in the prepared baking pan. Cover the pan with plastic wrap and let the rolls rise for 1 hour or until doubled in size. Preheat the oven to 325°F (162°C) during this time.
Bake! Bake the apple cinnamon rolls for 25-35 minutes, or until the middle of the swirls are golden brown. Cool on a wire rack.
Make the cream cheese icing. Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream and apple butter. Spoon the glaze over the warm rolls and swirl with more apple butter if desired!
Store leftovers in an airtight container in the fridge for 4-5 days. They can be reheated in the microwave or oven until warmed through!

Notes

For accurate results, please measure the flour by weight using a kitchen scale.
Adjust the sugar levels in the filling according to your taste preference.
Feel free to add nuts or raisins to the filling for extra texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Apple Cinnamon Rolls, Cinnamon Rolls Recipe, Homemade Cinnamon Rolls