Apple Pie Cinnamon Rolls
These soft, fluffy Apple Pie Cinnamon Rolls are filled with gooey apple pie filling and finished with a maple glaze. They’re perfect for a cozy fall breakfast or dessert treat!
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If you’re looking for a sweet treat that tastes like apple pie in cinnamon roll form, I’ve got you covered! These Apple Pie Cinnamon Rolls start with a soft, fluffy brioche dough, layered with buttery brown sugar cinnamon filling and a jammy spiced apple pie filling, then finished with a luscious maple glaze.
This recipe is based on my Brown Butter Brioche Cinnamon Rolls, a tried-and-true favorite, and the apple pie twist takes them to a whole new level. Warm, cozy, and packed with fall flavor!
How To Make Apple Cinnamon Rolls
Mixing and kneading the dough
The cinnamon roll dough comes together in a stand mixer. It starts with warming milk and butter to at least 90°F, then adding it to the mixing bowl. Instant yeast, all-purpose flour, sugar, and salt are added, followed by two eggs. The ingredients are mixed for about 5 minutes until a smooth dough forms. The dough rests for about an hour at room temperature (or in the fridge overnight) until doubled in size.
Making the fillings
These apple cinnamon rolls have two fillings layered inside. First, homemade apple pie filling is made by cooking diced apples combined with butter, brown sugar, lemon juice, and flavored with cinnamon and vanilla. Once the mixture boils, a cornstarch slurry is added to make the filling thick and glossy. The apple filling is set aside to cool. The second filling is a brown sugar cinnamon filling made by combining softened butter, brown sugar, and cinnamon.
Shaping
Once the dough has risen, it’s rolled into a large rectangle measuring 12” x 18”. The cinnamon filling is spread onto the dough, then the apple pie filling is spread over the top of the cinnamon filling. Next, the dough is rolled up into a large log, starting with one of the long sides. The log is sliced into 12 equal pieces which are placed in a 9” x 13” baking pan lined with parchment paper.
Rising and Baking
Plastic wrap is placed over the rolls, then they rise a second time until slightly puffed, about 30-45 minutes. Once the dough has risen, heavy cream is drizzled over the top of the rolls. Then bake at 350°F for about 32 minutes, or until golden brown on top. The center should also have an internal temperature of 190°F.
Glazing
The maple glaze is made by combining powdered sugar, cinnamon, melted butter, maple syrup, milk, and vanilla. After the rolls have cooled for at least 15 minutes, drizzle the maple glaze over the top and enjoy right away!
Storing the Rolls
I highly recommend enjoying these apple cinnamon rolls the same day they are baked, for the best, freshest texture and flavor. Any leftover rolls can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To make them soft and gooey again, reheat them in the microwave or wrap in foil and place in an oven at 325°F until warm.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Substitutions & Variations
- If you prefer more fall spices, you can use apple pie spice in place of the cinnamon.
- Try a caramel apple version with my homemade caramel sauce instead of the maple glaze.
- If you like a thicker, more traditional icing, slather my cream cheese frosting on top in place of the glaze.
- For a summer version, swap out the apple pie filling for peach compote instead.
- Serve warm with a scoop of vanilla ice cream for a cozy indulgent dessert!
Apple Cinnamon Roll FAQs
Can the dough be made in advance?
Yes, the dough can be ahead of time. You can make the dough the night before you plan to bake and serve the cinnamon rolls. Let it rest in the fridge overnight for the first rise. The next day, shape and bake the rolls as written in the recipe. I prefer this method most because the chilled dough is easier to roll out and work with.
Can I Shape the Rolls in Advance?
The rolls can be made the night before, through step 11 in the recipe card. After placing the rolls in the baking pan, cover with plastic wrap and refrigerate overnight for the second rise. Remove the rolls from the fridge the next morning and allow them to come to room temperature and slightly puff, then bake the rolls as instructed in the recipe.
Can I use active dry yeast instead of instant yeast?
Yes, active dry yeast can be substituted for instant yeast at a 1:1 ratio, however active dry yeast should be activated in the warm milk (90°F -110°F) for about 10-15 minutes until foamy before being added to the other ingredients. The recipe calls for instant yeast (also known as rapid rise) which can be added right into the other ingredients and does not require any time to activate. Keep in mind that rise times may vary too, so always go by the look of the dough – the rise times are only estimates.
What size baking pan should I use?
The 12 rolls fit perfectly in a 9” x 13” baking pan. I prefer to use a metal pan but glass would work too, if that’s what you have.
How can I tell if the rolls are done baking?
The rolls should be deep golden brown on top and the center of the rolls should have an internal temperature of 190°F. I always recommend checking the temperature to ensure that the rolls are fully baked in the center.
Tips for the Best Apple Pie Filled Cinnamon Rolls
- Use a firm, crisp apple variety. Honeycrisp apples are my favorite and I love baking with them. They are the perfect balance of tart and sweet, while also being firm and having a nice crunch. If you prefer a more tart flavor, Granny Smith apples would be a good option. Check out my apple compote recipe for more in-depth tips about the apple pie filling!
- Line the pan with parchment. Line your pan with parchment paper for easy cleanup and effortless cinnamon roll removal. If you don’t have parchment, a generous coating of nonstick cooking spray works too, but I find that parchment gives the best results with less mess.
- Don’t skip the heavy cream. The recipe calls for ⅓ cup of heavy cream, which is drizzled over the top of the cinnamon rolls, right before baking. This keeps the cinnamon rolls super soft and makes them extra gooey and saucey on the bottom. It’s definitely worth the extra step!
More Brioche Recipes You’ll Love
- Almond Cream Brioche Buns
- Raspberry Sweet Rolls
- Nutella Brioche Buns
- Vanilla Orange Brioche Rolls
- Chocolate Custard Brioche Donuts
- Mini Brioche Slider Buns
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Apple Pie Cinnamon Rolls From Scratch
Ingredients
For the Brioche Dough
- 1 cup (240g) whole milk
- 4 Tablespoons (57g) unsalted butter, cut into small cubes
- 2½ teaspoons (12g) instant yeast
- 4 cups (520g) all-purpose flour
- ⅓ cup (75g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
For the Apple Pie Filling
- 3 medium honeycrisp apples*
- 2 Tablespoons (28g) unsalted butter
- ¼ cup (56g) light or dark brown sugar
- 1 Tablespoon (14g) lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- 2 teaspoons cornstarch
For the Brown Sugar Cinnamon Filling
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) light or dark brown sugar
- 1½ Tablespoons cinnamon
- ⅓ cup (80g) heavy cream
For the Maple Glaze
- 1 cup (120g) powdered sugar
- ½ teaspoon cinnamon
- 3 Tablespoons (42g) butter, melted
- 2 Tablespoons maple syrup
- 2 teaspoons milk
- 1 teaspoon vanilla
Instructions
- Brioche Dough: Add the milk and butter in a small saucepan and heat on low until the mixture reaches at least 90°F but no warmer than 110°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast.
- Add the flour, sugar, and salt, followed by the eggs to the bowl. Mix on low speed until the dough comes together, then scrape down the sides of the bowl. Continue mixing for about 5 minutes. The dough should get smoother and pull away from the sides of the bowl. Scrape the bottom of the bowl well then mix for another 30 seconds to a minute until the dough is smooth and only slightly sticky.
- First Rise: Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour. Alternatively, you can let the dough rise in the fridge overnight, which will make it easier to work with.
- Apple Pie Filling: Peel and core the apples, then dice into small ¼” cubes. In a medium saucepan, melt the butter, then add the apples, brown sugar, lemon juice, cinnamon, and vanilla. Combine the ingredients and place the saucepan over medium-low heat. Simmer until the apples are tender, about 10 minutes.
- Combine the water and cornstarch separately in a small bowl. Once the apples are soft and the mixture is bubbling, stir in the water and cornstarch mixture. Continue to stir while the mixture thickens and becomes glossy, about 30 seconds to a minute.
- Remove the apple filling from the heat, transfer to a heatproof container, and set aside to cool to room temperature.
- Brown Sugar Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Set aside.
- Assembly & Shaping: Line a 9” x 13” rectangle baking pan with parchment paper. Once the dough has risen, press out any excess air and transfer it to a lightly floured surface.
- Use a rolling pin to roll out the dough into a rectangle measuring approximately 12” x 18”. Spread the cinnamon filling evenly across the dough. Add the apple filling and spread out evenly over the top of the cinnamon filling.
- Roll the dough tightly into a log starting on the long side. Place the seam side down and use a sharp knife to trim off the ends. Slice the log into 12 equal-sized pieces, each measuring about 1½” wide. Place the pieces cut-side up into the prepared baking pan.
- Second Rise: Loosely cover the rolls with plastic wrap and allow them to rise in a warm spot until slightly puffed, about 30- 45 minutes. Preheat oven to 350°F.
- Baking: Once the rolls have puffed, drizzle the heavy cream over the rolls. Bake for about 32 minutes or until golden brown and the center of the rolls reach an internal temperature of 190°F. Let them cool for at least 15 minutes. While the rolls cool, make the frosting.
- Maple Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, melted butter, maple syrup, milk, and vanilla until well combined. Drizzle the glaze over the cooled apple cinnamon rolls then serve and enjoy!
Just made these and they are amazing! I didn’t have heavy cream so I went without and it still came out great! Perfect recipe <3
Thank you Genesis! So glad you enjoyed these.
Hi I’m planning on making these and the recipe says 1/3 cup of heavy cream but no where does it say what to do with it. Would that be when you pour the cream over the rolls before you bake them?
Oops, thank you for catching that and letting me know Deyanie! It’s now in step 12 – yes, the heavy cream gets drizzled over the rolls right before baking 😊
Hi Rachel,
I made this and they were a hit. The brioche dough was so soft and fluffy. Apples spiced perfectly and the glaze was everything. Thanks for sharing 😊