Apple Pie Cinnamon Rolls
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Apple Pie Cinnamon Rolls are a fall treat that combines classic cinnamon rolls with the flavor of warm Apple pie! Filled with fresh apples, you’re sure to love this blend of two classic treats.
If you’re looking for more cinnamon rolls, check out some of my other favorites like Nostalgic Cinnamon Rolls, Funfetti Cinnamon Rolls, or Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing.
Table of Contents
I love combining classic sweets with seasonal flavors! These Apple Pie Cinnamon Rolls combine my Nostalgic Cinnamon Rolls recipe with the addition of fresh apples, homemade Caramel Sauce, and a pinch of nutmeg!
This fall inspired pastry is sure to be a hit at your Sunday brunch. You could also serve these easy cinnamon rolls as a dessert with a scoop of vanilla bean ice cream on top. I use a Fuji apple in this recipe, but you can use any kind you like the flavor of. The apple flavor will shine through, so if you prefer a tarter apple, then go with Granny Smith!
Why You’ll Love This Recipe
Twist on a Classic: These Apple Pie Cinnamon Rolls are a fun fall twist on the beloved classic! With the addition of fresh apples and caramel glaze, these are sure to be a crowd pleaser in your house too!
Fall Flavors: I combine my classic cinnamon rolls with fresh apples, caramel sauce, and nutmeg for a fall inspired pastry. I use Fuji apple in this, but you could use any variety you like. With so many different apples, you can make the flavor slightly different by using different varieties of apple!
One Rise: My easy cinnamon rolls only have one rise! This makes them much faster than tradition cinnamon rolls that have two rises.
Fluffy AF: These easy cinnamon rolls are fluffy AF! You’ll never even know these only have one rise, unless you made them, haha!
Ingredients
- Yeast: I use organic instant yeast here, but you could also use active dry yeast too. The instant yeast just make it faster, which I love!
- Butter: I use Organic Valley Butter.
- Milk: I use Organic Valley Grassmilk because grassfed milk has more nutrients and tastes better!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I used Wholesome in this recipe.
- Salt: I use fine sea salt in the dough.
- Cinnamon: My favorite is organic Korintje cinnamon.
- Nutmeg: I use a little bit of organic nutmeg in the filling.
- Light Brown Sugar: I love making my own homemade light brown sugar, but store bought works too.
- Powdered Sugar: I used Wholesome in this recipe. Be sure to sift powdered sugar for a smooth glaze.
- Caramel Sauce: I always make my homemade caramel sauce, but you can use a store bought caramel too. If you want to make it, be sure to do that ahead of time so it has time to cool. I usually do this a day or two in advance as caramel lasts a long time in the fridge.
Tools Needed
- Scale: I always recommend using a digital food scale for the best results.
- Small Pot: You’ll need a small pot to melt the butter and milk. You could also do this in the microwave in a microwave safe bowl if you prefer.
- Stand Mixer: I use my stand mixer here to knead the dough. But, if you don’t have a stand mixer, you can just use your hands. It will just take a bit more time and work.
- Mixing Bowl: You’ll need a mixing bowl to let the dough rise as well as one to mix up the filling and the glaze.
- Rolling Pin: You’ll need a rolling pin to roll out the dough.
- Pie Pan: I bake these in a 9-inch pie pan, because they are Apple Pie Cinnamon Rolls! But, you can also bake them in a cast iron skillet or even a rectangle baking dish like traditional cinnamon rolls too.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Allow to sit for 5 minutes or until bubbly.
Melt the butter and milk together. You can do this over the stovetop or in the microwave.
Add the flour, 57 grams cane sugar, sea salt, and cinnamon to the yeast mixture. Add the egg and the milk mixture over the top.
Knead on speed 2 to 4 for about 5 minutes or until the dough is smooth.
Transfer the dough to a mixing bowl and cover with plastic wrap. Allow to rise for 1 to 3 hours or until doubled in size.
Step 2
Preheat the oven to 350°F.
To make the filling: Chop the apple into tiny chunks. I leave skin on, but you can peel if you prefer. Set aside.
In a mixing bowl add the butter, light brown sugar, and cinnamon and mix together.
Step 3
On a lightly floured surface turn out the dough and roll into a rectangle that’s about 12 x 16-inches.
Using a butter knife or spatula spread the butter mixture all over the rolled out dough. Spread the chopped apples on top of the butter mixture.
Step 4
Starting at the longer end, roll the dough into a log. Trim off the edges, then cut the log into 8 pieces. Place in a 9-inch pie pan.
Step 5
Bake for 50 minutes or until the rolls are golden brown and the center looks done. These will take a bit longer than my traditional cinnamon rolls because the apples add more moisture.
Step 6
To make the glaze: Add the powdered sugar, caramel sauce, and milk to a medium mixing bowl. Whisk together until a smooth glaze forms. Spread over the top of the rolls.
Baker’s Tips
- If you are using instant yeast, you don’t technically have to bloom it. Blooming means mixing it with sugar and water and allowing it to bubble. I always do this, just to be sure my instant yeast is still fresh. If you’re not doing this, you can just add everything in together.
- I use salted butter, but if you are using unsalted, just add a pinch of salt to the dough.
- I baked these in a pie dish because they are Apple Pie Cinnamon Rolls! You can bake these in a cast iron skillet or even in a rectangle baking dish too.
- If you are making Caramel Sauce, be sure to do this a day or so in advance so it has time to cool.
FAQ’s
Yes, you can do all the steps up to putting them into the baking dish. Once the rolls are in the baking dish, cover it with plastic wrap tightly, and place in the fridge. The following morning, remove the dish from the fridge while you preheat the oven. Then just bake them off. They may need a few extra minutes depending if they were still cool when you baked them.
Yes, feel free to any kind of apple you like.
If you don’t have caramel sauce, you can leave it out of the glaze and just do powdered sugar and milk.
Store baked cinnamon rolls in an airtight container in the fridge. You can reheat in the microwave or in your toaster oven or air fryer.
Craving More?
Apple Pie Cinnamon Rolls
Equipment
- Pie Pan
Ingredients
Dough
- 7 grams instant yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- ¾ cup milk
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 large egg
Filling
- 1 large Fuji apple
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Glaze
- 212 grams powdered sugar (sifted)
- 2 tablespoons caramel sauce
- 2 to 3 tablespoons milk
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Allow to sit for 5 minutes or until bubbly.
- Melt the butter and milk together. You can do this over the stovetop or in the microwave.
- Add the flour, 57 grams cane sugar, sea salt, and cinnamon to the yeast mixture. Add the egg and the milk mixture over the top.
- Knead on speed 2 to 4 for about 5 minutes or until the dough is smooth.
- Transfer the dough to a mixing bowl and cover with plastic wrap. Allow to rise for 1 to 3 hours or until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: Chop the apple into tiny chunks. I leave skin on, but you can peel if you prefer. Set aside.
- In a mixing bowl add the butter, light brown sugar, and cinnamon and mix together.
- On a lightly floured surface turn out the dough and roll into a rectangle that’s about 12 x 16-inches.
- Using a butter knife or spatula spread the butter mixture all over the rolled out dough. Spread the chopped apples on top of the butter mixture.
- Starting at the longer end, roll the dough into a log. Trim off the edges, then cut the log into 8 pieces. Place in a 9-inch pie pan.
- Bake for 50 minutes or until the rolls are golden brown and the center looks done. These will take a bit longer than my traditional cinnamon rolls because the apples add more moisture.
- To make the glaze: Add the powdered sugar, caramel sauce, and milk to a medium mixing bowl. Whisk together until a smooth glaze forms. Spread over the top of the rolls.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment