These Apple Cinnamon Rolls are a sweet, spiced treat layered with warm cinnamon-sugar apples, tender homemade dough, and topped with a sweet, buttery frosting.
These Apple Cinnamon Rolls are soft, fluffy, and filled with tender apples, brown sugar, and plenty of warm cinnamon flavor. Each roll bakes up golden and gooey, with sweet apple pieces tucked into every swirl and a sweet frosting added on top.
I love cinnamon rolls in the morning. They’re definitely one of my favorite breakfast foods. For more flavorful cinnamon rolls you have to check out my Blueberry Cinnamon Rolls, Tropical Cinnamon Rolls, and Pumpkin Cinnamon Rolls.
Table of Contents
Why You’ll Love These Apple Cinnamon Rolls
- The homemade brown sugar frosting echoes the caramel-like filling and melts over the warm rolls compared to a traditional cream cheese frosting.
- Four Granny Smith apples create a substantial tart fruit filling that balances the brown sugar, butter, cinnamon, and sweet dough.
- Cornstarch thickens the apple juices inside the rolls, helping the filling stay layered rather than leaking across the pan.
- The large recipe makes twenty-four rolls, so it’s a great recipe to feed a crowd.
Recipe Ingredients
Granny Smith Apples – Their tart flavor balances the sweetness of the filling. They hold their shape during baking and add a juicy, slightly tangy bite to the center of the rolls.
Cinnamon – Warm and earthy with a slight sweetness, cinnamon is essential for the classic spiced flavor in these rolls.
Milk – Whole milk provides moisture, fat, and flavor for a tender cinnamon roll dough. It keeps the rolls soft and contributes to that subtle dairy richness in the base.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Raisins or Dried Cranberries to the Filling – For a chewy contrast to the soft apples, toss in a handful of raisins or dried cranberries.
Try a Cream Cheese Frosting Instead – Instead of brown sugar frosting, a classic cream cheese frosting works well and gives a tangy finish that pairs with the spiced apple filling.
How to Make Apple Cinnamon Rolls
Step 1: In a small bowl, combine the warm water and yeast. Whisk to combine, and allow to sit for 10–15 minutes, until the mixture becomes foamy.
Step 2: Meanwhile, combine the vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
Step 3: In the bowl of a stand mixer, combine the flour, sugar, salt, baking soda, and baking powder. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Stir in the yeast and milk mixture. Using the pastry hook, mix (knead) until a ball begins to form. Place the ball of dough in a large, lightly greased bowl. Cover tightly with plastic wrap, and place in the refrigerator overnight.
Step 4: In the morning, prepare the filling by combining all ingredients in a medium-sized bowl. Mix to combine.
Step 5: Remove the dough from the refrigerator, and divide it into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9×13 baking dish. Repeat with the second ball of dough. Cover the pans with a dish cloth, and set them in a draft-free area for 1½ hours, or until the rolls have doubled in size.
Step 6: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the rolls into the oven, and bake for 20–25 minutes, or until the tops are golden brown in color. Remove the rolls, and place the pan on a wire rack to cool for 15 minutes.
Step 7: Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine the butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat, and add in the whole milk, salt, and vanilla, then the powdered sugar. Spread over the warm rolls. Garnish with toasted nuts, if desired, and serve immediately.
Expert Tips
Keep an Eye on the Frosting to Prevent Burning – When making the brown sugar frosting, stir constantly and don’t walk away—brown sugar can burn quickly if left unattended.
Grease Your Knife or Floss Before Slicing Rolls – To avoid squishing the dough or having filling spill out when slicing, lightly grease your knife or use unflavored dental floss. This helps keep the shape clean and even.
FAQs
Granny Smith apples are the best choice because they hold their shape while baking and add a slight tartness that balances the sweet filling. Honeycrisp apples or Fuji apples can also work if you prefer a milder, sweeter flavor. Dice them small so they soften evenly in the oven.
A stand mixer with a dough hook is helpful, but you can also mix and knead the dough by hand. It might take a bit more effort, but it still works well.
Storage Information
STORE Cinnamon Rolls with Apple Pie Filling leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Make sure they are well-covered to prevent drying out. Let the rolls cool completely on a wire rack before storing them. If you’ve already added frosting, let it set before wrapping.
If you’d like to FREEZE them, place the completely cooled rolls (without frosting) in a freezer-safe container or wrap each one tightly in plastic wrap. Place the wrapped rolls in a resealable freezer-safe bag or airtight container, and label with the date. They’ll keep well for up to 3 months.
REHEAT by removing the rolls from the freezer and letting them thaw at room temperature for 2–3 hours while still wrapped. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Unwrap and place on a baking sheet lined with parchment paper. Warm in the oven for 5–10 minutes or microwave for 20–30 seconds. Add fresh frosting after reheating, if frozen without.
More Delicious Ways to Enjoy Apples
Apple Cinnamon Rolls Recipe
Ingredients
Rolls
- 5 cups all-purpose flour
- 1 package ( 2 ¼ tsp) active dry yeast
- 3 Tbsp sugar
- 2/3 cup butter flavored shortening
- 2 cups milk minus 2 Tbsp
- 1/4 cup warm water
- 2 Tbsp apple cider or white vinegar
- 1 teaspoon salt
- 1 tsp baking soda
- 1 tsp baking powder
Filling
- 2 cups brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 4 Granny Smith apples - peeled, cored and diced
- 1 tablespoon corn starch
- 2 Tbsp cinnamon
- 1/2 tsp salt
- 1 Tbsp vanilla
Brown Sugar Frosting
- 2 cups powdered sugar
- 1 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1/2 cup whole milk - + extra if you want it to be more of a glaze
- 1/4 tsp salt
- 1 1/4 tsp vanilla extract
Garnish (optional)
- 1 cup pecans and walnuts - toasted and chopped
Instructions
- In a small bowl, combine the warm water and yeast. Whisk to combine, and allow to sit for 10–15 minutes, until the mixture becomes foamy.
- Meanwhile, combine the vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
- In the bowl of a stand mixer, combine the flour, sugar, salt, baking soda, and baking powder. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Stir in the yeast and milk mixture. Using the pastry hook, mix (knead) until a ball begins to form. Place the ball of dough in a large, lightly greased bowl. Cover tightly with plastic wrap, and place in the refrigerator overnight.
- In the morning, prepare the filling by combining all ingredients in a medium-sized bowl. Mix to combine.
- Remove the dough from the refrigerator, and divide it into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9×13 baking dish. Repeat with the second ball of dough. Cover the pans with a dish cloth, and set them in a draft-free area for 1½ hours, or until the rolls have doubled in size.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the rolls into the oven, and bake for 20–25 minutes, or until the tops are golden brown in color. Remove the rolls, and place the pan on a wire rack to cool for 15 minutes.
- Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine the butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat, and add in the whole milk, salt, and vanilla, then the powdered sugar. Spread over the warm rolls. Garnish with toasted nuts, and serve immediately.
Cute blog! I found you on This Gal Cooks weekend blog hop. I am starting a blog party at: http://rediscovermom.blogspot.com/2013/02/tried-and-true-recipes-from-our-families.html. I hope you will join me!
Oh mmmy AND with a brown sugar frosting! These sound delectable!