Apple Pie Stuffed Cinnamon Rolls are a fun twist on two classic treats all rolled into one! These cinnamon rolls are soft, fluffy, and filled with a sweet apple pie filling that gives each bite a comforting, fruity surprise. The cinnamon spice and the gooey apple center make this a perfect breakfast or dessert for cozy mornings or special gatherings.
I love making these when I want to impress without spending all day in the kitchen. The smell of cinnamon and baked apples wafting through the house always puts a smile on my face. One tip I’ve found is to make sure the apple filling isn’t too runny—it helps keep the rolls neat and just perfectly gooey.
Serving these warm, straight from the oven with a drizzle of icing is my favorite way to enjoy them. They’re great with a cup of coffee or a glass of milk, and they always bring a bit of extra joy to the table. Whether it’s for a holiday morning or a treat any day, these rolls have a way of making everyone feel a little more at home.
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour works well for soft, tender rolls. If you want a whole wheat version, try half whole wheat flour for a nuttier flavor. Active dry yeast gives a reliable rise; instant yeast is a faster alternative.
Apples: I like Granny Smith for their tartness, which balances sweetness. Honeycrisp or Fuji apples also work for a sweeter roll. Avoid very soft apples—they can get mushy when cooked.
Butter & Sugars: Butter adds richness and moisture. You can swap unsalted butter for coconut oil for a dairy-free option. Brown sugar in fillings adds a warm molasses flavor, but white sugar works if needed.
Spices: Cinnamon is essential for that classic flavor, and nutmeg adds a cozy touch. If you don’t have nutmeg, a pinch of allspice or cloves can substitute nicely.
Glaze: Powdered sugar glaze is quick and sweet. For a cream cheese twist, add a bit of softened cream cheese to your glaze for tanginess.
How Do I Get Soft, Fluffy Cinnamon Rolls with Perfect Apple Filling?
Soft rolls depend on good dough and careful rises:
- Warm ingredients: Make sure milk is warm (about 110°F) to activate yeast without killing it.
- Kneading: Knead the dough until it’s smooth and elastic—this builds gluten for a nice texture.
- Rising time: Let the dough double in a warm, draft-free spot. Patience here makes fluffier rolls.
For the apple filling:
- Cook apples just enough to soften but not turn mushy. This keeps nice texture inside the rolls.
- If the filling feels wet, add a little cornstarch to thicken so the rolls won’t get soggy.
- Cool the filling before spreading to avoid melting the dough butter layer and causing leaks.
When rolling and cutting:
- Roll tightly to avoid gaps but don’t squeeze out the filling.
- Use a sharp knife to get clean slices.
Bake until golden but don’t overbake; you want soft rolls, not dry ones. Glazing warm rolls lets the icing melt slightly for that perfect drip.
Equipment You’ll Need
- Large mixing bowl – I love it because it can hold all the dough and helps with rising.
- Stand mixer with dough hook (optional) – makes kneading easier and quicker.
- Rolling pin – helps you roll out the dough evenly for uniform rolls.
- Sharp knife or dental floss – for cutting the rolled dough into even slices.
- Baking dish (9×13-inch) – the perfect size to hold the rolls without crowding.
- Skillet or saucepan – used to cook the apple filling together.
- Whisk – for mixing the glaze.
Flavor Variations & Add-Ins
- Swap apples with pears or peaches for different fruit flavors. They cook beautifully and add unique sweetness.
- Add chopped nuts like walnuts or pecans to the filling or sprinkle on top for crunch.
- Mix in a splash of caramel or butterscotch sauce to the apple filling for extra richness.
- Use cream cheese instead of regular glaze for a tangy, creamy topping that pairs well with the cinnamon.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 tsp salt
For the Apple Pie Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
- 1 tsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the Cinnamon Sugar Filling:
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Optional Topping:
- Chopped walnuts or pecans
How Much Time Will You Need?
Set aside about 2 1/2 to 3 hours for this recipe. This includes 15-20 minutes prep time, 1 to 1.5 hours for the first dough rise, 30-45 minutes for the second rise, and 25-30 minutes baking. Allow some time for cooling the apple filling too. It’s worth the wait for those soft, warm cinnamon rolls with sweet apple pie filling inside!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, pour the warm milk and sprinkle the yeast over it. Let it sit for 5-10 minutes until it gets foamy—this means the yeast is active. Add the sugar, melted butter, egg, and salt. Mix well to combine. Slowly add the flour, stirring as you go. When the dough starts to come together, knead it on a floured surface for about 8-10 minutes until it feels smooth and elastic. Put the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
2. Make the Apple Filling:
While the dough is rising, melt butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the apples soften. If the mixture seems too wet, stir in cornstarch to thicken it up. Remove from heat and let it cool to room temperature.
3. Roll Out the Dough:
Punch down the risen dough to release the air. On a floured surface, roll it out into a large rectangle about 16 inches by 12 inches.
4. Add the Fillings:
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top of the butter. Then, evenly spoon the cooled apple filling over the cinnamon sugar, being careful not to create wet spots that might leak during baking.
5. Form the Rolls:
Starting from one long side, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 equal slices.
6. Second Rise:
Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover them loosely with a clean kitchen towel and let rise for 30-45 minutes until they look puffy.
7. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they’re golden brown and cooked through.
8. Make and Add the Glaze:
While the rolls bake, whisk together powdered sugar, milk (or cream), and vanilla until smooth. After the rolls come out of the oven, drizzle the glaze generously over them. For extra flavor and crunch, sprinkle some chopped walnuts or pecans on top. A light dusting of powdered sugar looks beautiful too.
9. Serve Warm:
These cinnamon rolls are best enjoyed fresh and warm for that soft, gooey apple-cinnamon goodness that feels like a warm hug in every bite.
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw and drain them thoroughly before cooking. This helps prevent excess moisture that could make the rolls soggy.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and let it rise once, then wrap it tightly and refrigerate overnight. When ready, roll it out, add fillings, and proceed with the second rise and baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the All-Purpose Flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture, but using all all-purpose flour gives the softest rolls. If using gluten-free flour, choose a blend suitable for yeast dough and expect some texture differences.