Description

Apple Pie Cinnamon Rolls combine the classic comfort of cinnamon rolls with a luscious apple pie filling. Soft, pillowy dough is filled with spiced apple compote and cinnamon cream cheese frosting, baked atop a rich apple cider caramel sauce, and finished with a crunchy oat crumble. Perfect for fall mornings or holiday brunch, these indulgent rolls can be made ahead and reheated without losing their gooey, flavorful charm.

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 allspices
Pinch of salt
1/2 tsp vanilla extract
2 tsp cornstarch
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 or weighed out (528 grams)

Crisp Topping

1/4 cup all-purpose flour, spooned & leveled or weighed out (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 (light brown is fine too, 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 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, 1/4 to 1/2 tsp total recommended)
2-3 tbsp milk or heavy cream

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Instructions

Make the Apple Filling & Topping: Add all apple filling ingredients to a medium pan over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until the apples are tender. Add more cider or water if liquid evaporates. If filling is not thick, stir 2 tsp cornstarch with 2 tsp water until dissolved, add to filling, and cook while stirring for 30-60 seconds to thicken. Set aside or refrigerate up to 3 days ahead.
Make the Dough & First Rise: In a stand mixer bowl, whisk together melted butter, warm milk, eggs, sugar, yeast, and salt. Attach paddle, add flour, and mix on low until flour is incorporated and dough is shaggy. Rest 5 minutes. Switch to dough hook and knead on low speed for 5-7 minutes until dough is smooth, elastic, and pulling from bowl sides. Transfer dough to a greased bowl, cover, and let rise 1 hour until doubled and indent holds when poked.
Make the Crisp Topping: Preheat oven to 350℉ and line a sheet pan with parchment. Whisk flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and use a pastry blender or forks to cut butter into dry mixture until crumbly. Spread evenly on pan, bake 12-16 minutes, stirring halfway and pushing edges inward to prevent burning. Cool.
Make the Apple Cider Caramel Sauce: In a medium bowl, beat together softened butter, brown sugar, cinnamon, salt, boiled apple cider, vanilla, and heavy cream until smooth. Spray a 9×13 ceramic or metal pan with nonstick spray. Spread caramel sauce evenly in the bottom of the pan.
Make the Cinnamon Filling: Beat softened butter, light brown sugar, cinnamon, nutmeg, salt, and vanilla in a medium bowl on medium-high speed until creamy and well combined. Set aside.
Assemble the Rolls: After dough rise, flour a counter generously. Roll dough to approx. 14 x 22 inches (or up to 15 x 24). Dot cinnamon filling over dough and spread evenly with an offset spatula, getting close to edges. Dot 1 1/2 cups of apple filling evenly over cinnamon filling.
Form Cinnamon Rolls: Slice rolled dough into strips about 1 3/4 inches thick along the long side. Roll each strip into a log and place in the prepared pan over the caramel sauce. Combine smaller end strips by rolling one around the other to form a single roll. Place smaller rolls in the pan’s center for even baking. Cover loosely with a kitchen towel and let rise 30-40 minutes until risen and indent stays when poked.
Bake: Preheat oven to 350℉. Once risen, pour room temperature heavy cream over and between rolls. Bake 40-46 minutes until golden brown and center reads 205-210℉ with an instant read thermometer. Add extra minutes if dough sticks to the thermometer.
Make the Frosting: Beat cream cheese, powdered sugar, vanilla, salt, cinnamon, and 2-3 tbsp milk or heavy cream in a medium bowl on medium-high speed until creamy. Adjust consistency with milk or cream. Avoid over-beating for a thicker frosting.
Serve and Store: Immediately spread frosting over warm rolls. Top each roll with a spoonful of apple filling and a sprinkle of the oat crumble. Enjoy fresh for best results. Store leftovers in an airtight container in the fridge up to 2-3 days. Reheat gently before serving.

Notes

Apple Pie Cinnamon Rolls are the ultimate fall indulgence with gooey cinnamon rolls filled with spiced apple pie filling and topped with apple cider caramel and a crunchy oat crumble.
These rolls can be made ahead; store apple filling separately refrigerated for up to 3 days and assemble later.
Ensure dough rises until doubled and indentation holds for perfect texture despite ambient temperature variations.
Pouring heavy cream over rolls before baking helps keep them moist and tender inside.
Use an instant read thermometer to ensure rolls are fully baked in center (205-210℉).
Adjust cinnamon in frosting to taste, starting with less and adding more as desired.
Reheating gently preserves the soft, gooey texture if eating leftovers.

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