Apple Pie Cinnamon Rolls are the ultimate cozy treat—imagine the soft, buttery embrace of a cinnamon roll paired with the tart-sweet warmth of spiced apple pie, all topped with smooth, tangy cream cheese icing. Whether you’re baking for a lazy weekend brunch, surprising loved ones, or chasing that golden, gooey comfort-food moment, this recipe delivers on every level. With just the right amount of sweetness, a hint of spice, and that addictive swirl of apple filling, it’s a recipe that’ll make your kitchen smell like fall in full bloom. Let’s dive into this labor of love that’s as fun to make as it is to devour.
Why You’ll Love This Apple Pie Cinnamon Rolls
You’ll fall head over heels for Apple Pie Cinnamon Rolls With Cream Cheese Icing because they bring together two classic favorites into one decadent treat. These rolls offer a pillowy dough that’s enriched with eggs, buttery richness, and a touch of vanilla—yet they’re simple enough for home bakers. Inside, you’ll find tender chunks of apple simmered with brown sugar, spices like cinnamon, nutmeg, and all‑spice, plus a silky, vanilla‑kissed cream‑cheese icing that’s the perfect balance of sweet and tangy. Creole‑style, bakery‑style, or a Sunday‑morning indulgence—they fit the bill every time.
Ingredients
For the Dough
- 1 cup warm milk (120–130 °F)
- 1 tbsp dry instant yeast
- 2 large eggs
- ⅓ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp sea salt
- 4 cups all-purpose flour, plus extra for dusting
- ¾ cup cream, half‑and‑half, or whole milk for topping
For the Filling
- 4 large apples, diced
- 1 cup light brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp all‑spice
- 1 tsp salt
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tbsp water
- ½ cup unsalted butter, softened
For the Cream Cheese Icing
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups confectioners’ sugar
- ⅓ cup heavy cream
Step‑by‑Step: How to Make Apple Pie Cinnamon Rolls
- Prepare the yeast dough
- Warm milk to 120–130 °F. Combine in a mixing bowl with a pinch of sugar and yeast. Let proof for ~5 minutes until foamy.
- Whisk in salt, sugar, eggs, vanilla, and melted butter until smooth.
- Mix in flour ½ cup at a time until a soft dough forms. Knead on a floured surface for 4–5 minutes until smooth and non-sticky.
- Place dough in a lightly greased bowl, cover with towel, and let rise in a warm spot until doubled, ~45–60 minutes.
- Make the apple filling
- In a pot, combine diced apples, brown sugar, cinnamon, nutmeg, all‑spice, salt, and vanilla. Simmer over medium heat, giving it a stir now and then, until the apples become tender—about 15 to 18 minutes.
- In a small bowl, whisk cornstarch with water. Stir into filling and cook another minute until thickened. Remove from heat to cool to room temperature.
- Shape the rolls
- Roll the dough into a 20×20‑inch rectangle on a lightly floured surface. Spread softened butter evenly over it.
- Evenly spread the cooled apple filling to the edges. Roll the dough tightly into a log, pinch seams closed.
- Slice the log into 12 equal pieces with a serrated knife. Arrange them cut‑side up in a 9×13‑inch baking dish.
- Cover with a towel and allow the rolls to rise a second time for 30 to 45 minutes, or until they appear visibly puffy and airy. Preheat oven to 350 °F.
- Prepare the icing
- Beat softened cream cheese until smooth. Mix in vanilla, salt, confectioners’ sugar, and a few tablespoons of heavy cream until thick and creamy. Add more cream if needed to reach desired drizzling consistency.
- Bake the rolls
- Bake rolls for 10 minutes, then remove and gently pour the topping cream (¾ cup) over each roll. Return to the oven and bake another 25–28 minutes until tops turn golden.
- Finish with icing
- Once baked, immediately spread with the cream cheese icing while still warm. Serve and enjoy!
Helpful Tips
- Milk temperature: Crucial for yeast activation—keep it between 120°–130 °F. Too hot kills the yeast; too cool slows the rise.
- Even rise: Ensure both proofing steps happen in a warm, draft-free spot (like inside a turned-off oven with the light on).
- Apple texture: Dice apples uniformly so they cook evenly. You can peel them if you prefer a smoother texture—it’s a taste and texture cue, not necessity.
- Butter layer: Let your butter soften fully—it spreads more easily and evenly across the dough.
- Icing consistency: For a drizzle, add more heavy cream; for a thick frosting, use less. Adjust to your preference.
Substitutions and Variations
- Apples: Use Granny Smiths for tartness, Honeycrisps for sweetness, or a mix for depth.
- Spice mix: Swap ¼ tsp each of ginger and cloves for all‑spice and nutmeg for a warm twist.
- Gluten-free: Try a 1:1 gluten-free flour blend; you may need to adjust the liquid slightly as GF flour absorbs more.
- Dairy-free: Substitute butter with vegan spread, and use coconut or oat milk and vegan cream cheese for the icing.
- Mini rolls: Divide into more rolls (e.g., 16) for smaller, party‑friendly bites.
Storage Instructions
- Cool completely, then store in an airtight container or tightly covered with plastic wrap at room temperature for up to 2 days.
- For longer storage, refrigerate (up to 5 days). Warm gently in microwave or oven before serving.
- Freeze unbaked: After shaping and slicing, freeze the rolls in the pan, then cover. When ready to bake, thaw, let rise until doubled, then bake as instructed. Icing can be frozen separately and warmed later.
Nutritional Information
(Per roll with icing)
- Calories: 658 kcal
- Carbohydrates: 93 g
- Protein: 8 g
- Total Fat: 29 g
- Saturated Fat: 18 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 111 mg
- Sodium: 579 mg
- Potassium: 250 mg
- Fiber: 3 g
- Sugar: 56 g
- Vitamin A: 1085 IU
- Vitamin C: 4 mg
- Calcium: 101 mg
- Iron: 2 mg
Serving Suggestions
- Serve warm alongside a cup of coffee, chai latte, or spiced cider for a cozy combo.
- Top with a sprinkle of crushed pecans or candied walnuts for a nutty crunch.
- Add a dusting of cinnamon or a drizzle of caramel sauce for extra flair.
- For a brunch spread: Pair with fresh fruit salad or a light granola parfait to balance richness.
Frequently Asked Questions About Apple Pie Cinnamon Rolls With Cream Cheese Icing
How long does the dough take to rise?
The first rise takes about 45–60 minutes, or until doubled in size. After shaping, allow the rolls to rise a second time for 30 to 45 minutes, or until they appear visibly puffy and airy.
Can I prep these ahead?
Absolutely! You can assemble the rolls and complete the first rise, then cover and refrigerate them overnight before baking. Alternatively, freeze them post-shape and thaw to proof and bake later.
What’s the best apple to use?
Balanced options like Gala, Fuji, or Honeycrisp work beautifully, whereas Granny Smith brings tang. Choose based on your sweetness preference—and dice uniformly for even cooking.
Is the cream necessary during baking?
Yes—the cream (or half‑and‑half/whole milk) poured over halfway enhances richness and ensures moist, tender rolls with a beautiful golden crust.
How do I fix runny icing?
If icing is too thin, add more confectioners’ sugar; if too thick, thin with a splash of heavy cream until you reach a spreadable consistency.
Conclusion
Thank you so much for baking along with me! I absolutely adore these Apple Pie Cinnamon Rolls —they’re soft, full of warm, spiced apple goodness, and kissed with creamy sweetness. I hope this recipe brings a little cozy magic into your kitchen and leaves your home smelling like pure comfort. Enjoy each gooey, flavorful roll. Happy baking, and thank you for being part of this delicious food‑loving community—wishing you joy and warmth in every bite!
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Apple Pie Cinnamon Rolls
- Total Time: 2 hours 5 minutes
- Yield: 12 rolls
Description
Apple Pie Cinnamon Rolls are soft, buttery, and filled with warm spiced apple filling. Topped with luscious cream cheese icing, they’re the ultimate cozy baked treat for brunch or dessert.
Ingredients
Dough: 1 cup warm milk, 1 tbsp instant yeast, 2 large eggs, 1/3 cup melted butter, 1/2 cup sugar, 1 tsp vanilla, 1 tsp salt, 4 cups all-purpose flour, 3/4 cup cream for baking
Filling: 4 diced apples, 1 cup light brown sugar, 1 tbsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp all-spice, 1 tsp salt, 1 tsp vanilla, 2 tbsp cornstarch, 2 tbsp water, 1/2 cup softened butter
Icing: 8 oz cream cheese, 1 tsp vanilla, 1/4 tsp salt, 2 cups powdered sugar, 1/3 cup heavy cream
Instructions
- Prepare the yeast dough
- Warm milk to 120–130 °F. Combine in a mixing bowl with a pinch of sugar and yeast. Let proof for ~5 minutes until foamy.
- Whisk in salt, sugar, eggs, vanilla, and melted butter until smooth.
- Mix in flour ½ cup at a time until a soft dough forms. Knead on a floured surface for 4–5 minutes until smooth and non-sticky.
- Place dough in a lightly greased bowl, cover with towel, and let rise in a warm spot until doubled, ~45–60 minutes.
- Make the apple filling
- In a pot, combine diced apples, brown sugar, cinnamon, nutmeg, all‑spice, salt, and vanilla. Simmer over medium heat, giving it a stir now and then, until the apples become tender—about 15 to 18 minutes.
- In a small bowl, whisk cornstarch with water. Stir into filling and cook another minute until thickened. Remove from heat to cool to room temperature.
- Shape the rolls
- Roll the dough into a 20×20‑inch rectangle on a lightly floured surface. Spread softened butter evenly over it.
- Evenly spread the cooled apple filling to the edges. Roll the dough tightly into a log, pinch seams closed.
- Slice the log into 12 equal pieces with a serrated knife. Arrange them cut‑side up in a 9×13‑inch baking dish.
- Cover with a towel and allow the rolls to rise a second time for 30 to 45 minutes, or until they appear visibly puffy and airy. Preheat oven to 350 °F.
- Prepare the icing
- Beat softened cream cheese until smooth. Mix in vanilla, salt, confectioners’ sugar, and a few tablespoons of heavy cream until thick and creamy. Add more cream if needed to reach desired drizzling consistency.
- Bake the rolls
- Bake rolls for 10 minutes, then remove and gently pour the topping cream (¾ cup) over each roll. Return to the oven and bake another 25–28 minutes until tops turn golden.
- Finish with icing
- Once baked, immediately spread with the cream cheese icing while still warm. Serve and enjoy!
Notes
Use Honeycrisp or Granny Smith apples for best flavor. Rolls can be refrigerated before baking or frozen for later. Adjust icing consistency with more or less cream as needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 658
- Sugar: 56g
- Carbohydrates: 93g
- Protein: 8g