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Apple Pie Cinnamon Rolls – Homemade Recipe

Apple pie cinnamon rolls combine a soft, yeasted dough with cinnamon-sugar and tender diced apples, then bake in a 9x13-inch dish until golden brown. Finish the rolls with a smooth cream cheese icing after they cool briefly.
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Prep Time 30 minutes
Cook Time 35 minutes
rising and cooling 2 hours 11 minutes
Total Time 3 hours 16 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 1 Nonstick cooking spray for greasing
  • 0.75 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.5 cup unsalted butter divided: 1/4 cup melted and cooled for the dough, 1 tablespoon for the apples, and 3 tablespoons softened for the rolls
  • 3.5 cups all-purpose flour plus 1 tablespoon for rolling
  • 0.75 tsp fine salt
  • 2 apples medium, about 2 cups, peeled, cored, and finely diced
  • 0.75 cup light brown sugar packed and divided: 1/4 cup for the apples and 1/2 cup for the rolls
  • 1.5 tsp ground cinnamon divided: 1/2 teaspoon for the apples and 1 teaspoon for the rolls
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
For the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking dish
  • 1 small saucepan

Method
 

Make the dough
  1. Lightly coat a large bowl and a 9x13-inch baking dish with nonstick cooking spray, then set the dish aside.
  2. Warm the milk to 105–110°F.
  3. Combine the warm milk with the yeast and granulated sugar in a stand mixer bowl.
  4. Let the mixture stand for 5–10 minutes, until foamy.
  5. Add the egg and 1/4 cup melted butter.
  6. Add the 3 1/2 cups flour and salt.
  7. Mix with a dough hook until a shaggy dough forms.
  8. Knead on medium-low for 6–8 minutes, until smooth and elastic.
  9. Transfer the dough to the greased bowl and cover it.
  10. Let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size.
Cook the apple filling
  1. Melt 1 tablespoon butter in a small saucepan over medium heat.
  2. Stir in the apples, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and lemon juice.
  3. Cook for 5–7 minutes, stirring occasionally, until the apples are just tender.
  4. Stir the cornstarch and water together in a small bowl.
  5. Stir the slurry into the apples.
  6. Cook for 1 minute, until the mixture is thick.
  7. Transfer the apple mixture to a bowl and cool completely.
Assemble and bake
  1. Dust the counter with the reserved 1 tablespoon flour.
  2. Roll the dough into a 12x18-inch rectangle.
  3. Spread the remaining 3 tablespoons softened butter over the dough, leaving a 1/2-inch border.
  4. Sprinkle with the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon.
  5. Spread the cooled apple mixture evenly over the dough.
  6. Roll the dough tightly from an 18-inch edge and pinch the seam closed.
  7. Cut the log into 12 equal slices.
  8. Arrange the slices cut-side up in the prepared baking dish.
  9. Cover and let rise for 30–45 minutes, until puffy.
  10. Heat the oven to 350°F.
  11. Bake the rolls for 25–30 minutes, until golden brown and cooked through.
Make the icing
  1. Beat the cream cheese, powdered sugar, vanilla, and milk in a medium bowl until smooth.
  2. Let the rolls cool in the dish for 10 minutes.
  3. Spread the icing over the rolls.

Notes

For the cleanest slices, let the apple filling cool completely before spreading it over the dough. Store covered in the refrigerator for up to 4 days; freezing is suitable. For a dairy-free adaptation, use plant-based milk, butter, and cream cheese.