★★★★★

Apple Cinnamon Rolls

Getting out of bed is easy when Apple Cinnamon Rolls are waiting for you! These sweet rolls are filled with cinnamon spiced apples and topped with an apple cider glaze. The perfect fall breakfast treat!

Have you tried these Pumpkin Cinnamon Rolls yet? A delicious breakfast treat. Or give our Apple Cider Donuts a try soon!

Baking dish with iced apple cinnamon rolls.

Why this Recipe Works

Today’s breakfast recipe is based on my favorite homemade Cinnamon Rolls. This time, we added diced apples to the buttery brown sugar filling!

  • Gooey apple filling makes a homemade cinnamon roll even better.
  • Yeast dough bakes up soft and extra fluffy.
  • Brings together all the best flavors of fall!

Cream cheese frosting was the obvious choice for topping these apple cinnamon rolls. This one is made with apple cider and fall spices to incorporate even more apple flavor into the rolls.

I don’t need to tell you how amazing these smell as they’re baking!

Freshly baked rolls + cinnamon sugar + apples? Heavenly.

Ingredient Notes

Ingredients needed to make apple cinnamon rolls.

Active dry yeast – Yeast makes the dough rise, creating fluffy soft cinnamon rolls. You will need one packet for this recipe. Make sure it is not expired!

Apples – Peel, core and dice the apples into very small pieces first.

Egg – A beaten egg helps bind the dough together and gives the dough some color as it bakes. Use a room temperature egg for best results.

Unsalted butter – You’ll use butter in the dough and glaze and melted butter for the filling. No cinnamon roll is complete without it!

Easy Instructions

Step by step photos showing how to make apple cinnamon roll dough.

Prepare the dough:

Start by warming the milk and butter on the stove. Once the butter is melted, let the mixture cool slightly.

While it’s cooling, dissolve the yeast in water with teaspoon of sugar.

Combine the dry ingredients (except 1 cup of flour) in a mixing bowl.. Add the liquid ingredients and a beaten egg and mix well.

Gradually incorporate the remaining flour until a workable dough forms.

Knead the dough for about 5 minutes. It should be soft, smooth and stretchy! Now, let it rest for 30 to 45 minutes.

While the dough is resting, you can get your apple cinnamon roll filling ingredients ready.

Assemble and bake the rolls:

Step by step photos showing how to assemble and bake apple cinnamon rolls.

Roll the dough into a large rectangle. Spread melted butter all over the dough, then cover with cinnamon sugar and diced apples.

Roll the dough into a log and pinch together the ends. Cut the roll into 12 pieces and let them rise until doubled in size.

Bake the rolls until golden brown.

For the frosting:

Beat together cream cheese and butter. Add the powdered sugar followed by cider, vanilla extract, and nutmeg and mix until smooth.

Spread frosting over warm cinnamon rolls before serving.

Apple cinnamon roll with one forkful being removed.

Tips and Tricks

  • Don’t skip the kneading! This step activates the gluten to give the rolls shape and make them fluffy.
  • Resist the urge to add extra flour. More flour means tougher rolls. The dough may be sticky at first, but as you work the dough with lightly floured hands, it’ll become smoother and a bit tacky.
  • Dice apples into 1/4 inch pieces or smaller. If the apple pieces are too big they won’t fully cook during baking and your filling will be crunchy instead of buttery soft!
  • For an extra gooey cinnamon roll, brush the rolls with heavy cream before baking.
  • Store baked rolls at room temperature covered with plastic wrap. Enjoy within 3 days.
Apple cinnamon rolls served on small white dessert plates.

Recipe FAQs

What apples are best?

I used a mixture of 3 gala apples and 1 granny smith. The ratio of sweet to tart was perfect.

Can I use dental floss to cut these rolls?

While I love the dental floss method for my regular cinnamon rolls, that technique won’t work as well here. Due to the apple filling, a sharp serrated knife is best for these rolls.

Can I prepare these in advance and bake them the next day?

Unlike my other cinnamon rolls, I don’t recommend prepping apple cinnamon rolls way ahead of time. The apples start to release juices as they sit which would make the dough soggy after a few hours.

What can I use instead of apple cider?

If you don’t have any cider handy, you can make the frosting with the same amount of milk instead. It won’t taste quite the same but will still be delicious!

Why did my cinnamon rolls come out tough?

The most common reason cinnamon rolls end up tough and hard is adding too much flour. The rolls will also be harder if you don’t knead the dough long enough (or at all). Finally, make sure to let the dough rise twice. It needs to rise once before rolling out the dough and then again once the rolls are assembled and sliced.

More Fall Recipes

Yield: 12

Apple Cinnamon Rolls

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Getting out of bed is easy when Apple Cinnamon Rolls are waiting for you! These sweet rolls are filled with cinnamon spiced apples and topped with an apple cider glaze. The perfect fall breakfast treat!

Ingredients

For the dough:

  • ¾ cup milk
  • 4 Tablespoons unsalted butter
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup warm water
  • 1 teaspoon granulated sugar
  • 3 ¼ cup all-purpose flour, divided
  • 3 Tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 egg, room temperature, beaten

For the filling:

  • ¼ cup granulated sugar
  • 2 Tablespoons ground cinnamon
  • ¼ cup packed light brown sugar, packed
  • 4 Tablespoons unsalted butter, melted
  • 3 cups of diced apples (about 3-4 peeled, cored and diced into ¼” pieces)

For the frosting:

  • 4 Tablespoons cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 2 Tablespoons apple cider
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg

Instructions

    1. In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.
    2. In a small bowl, dissolve yeast in warm water with one teaspoon sugar. 
    3. In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.
    4. When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.
    5. Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.
    6. Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes.
    7. Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½-inch thick.
    8. Mix the granulated sugar, cinnamon, and brown sugar together in a small bowl. Spread the melted butter over the surface of the dough, almost to the edges. Sprinkle the sugar mixture over the butter. Then top it with the apples over the sugar mixture.
    9. From the long edge of rectangle, roll up the dough into a log. Pinch to seal the seam.
    10. Use a sharp serrated knife, cut the roll into 12 equal-sized pieces.
    11. Grease a 9x13” baking dish. Place each roll in the dish spiral side up.
    12. Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*
    13. Bake rolls at 350° for 20 to 25 minutes, until golden brown on top.
    14. Meanwhile, make the frosting: mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and mix on low speed until combined. Mix in the apple cider, vanilla, and nutmeg and beat on medium speed for one minute.
    15. Spread frosting on warm rolls. Serve warm!

Notes

  • DON’T SKIP THE KNEADING FOR 5 MINUTES! This helps the gluten form and give the rolls shape. 
  • Tough Rolls? Adding too much flour will result in a dough that is tough. When kneading, lightly flour the surface and then flour your hands. Work the dough and dust your hands periodically with flour but resist the urge to add too much flour to the dough. The dough may be sticky at first, but continue to work it and it will start to feel smooth and be slightly tacky.
  • Apples: Apples need to be diced fairly small so that they will get soft during the baking time. If you make them too big, they will remain crunchy and undercooked. Dice them into ¼-inch pieces or less. I used 3 gala apple and 1 granny smith. It was the perfect amount of tartness.
  • Unlike my original cinnamon roll recipe, I would not make these way ahead of time. The apples will combine with the sugars and start to release liquid and make the dough soggy.
  • When the rolls are rising for 45 minutes, the apples begin to release the juice into the bottom of the pan.  This is completely fine and actually makes a caramel syrupy liquid that coats the bottom of the rolls during baking.
  • Because of the apple filling, a serrated knife if needed to cut the dough into rolls.  The dental floss technique will not work as well with these.
  • Before baking, if you want a really gooey cinnamon roll, brush the tops with a couple of tablespoons of heavy cream. Bake as directed.
  • Rolls will keep covered with plastic wrap for up to 3 days at room temperature.
  • Don’t have any apple cider on hand for the frosting? That’s ok - it won’t be exactly the same, but you can substitute 2 Tablespoons of milk for the cider instead.

Nutrition Information:

Yield:

12

Serving Size:

1 cinnamon roll

Amount Per Serving: Calories: 340Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 84mgCarbohydrates: 53gFiber: 3gSugar: 25gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Nothing beats the aroma–or taste– of a homemade cinnamon roll fresh from the oven. These Apple Cinnamon Rolls are a perfect start to any fall day!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on October 20, 2021

Comments & Reviews

  1. These cinnamon rolls not only came out so gorgeous but the taste was just unreal. I think I impressed everyone with these! SO GOOD!

Leave a Reply

Your email address will not be published. Required fields are marked *