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Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls with swirled apple filling and a tangy cream cheese glaze. Soft, golden rolls baked at 375°F and topped with caramel for a pie-inspired breakfast treat.
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Prep Time 45 minutes
Cook Time 25 minutes
resting and rising 2 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 0.75 cup warm milk Warm to about 100–110°F so yeast activates.
  • 2.25 tsp active dry yeast Use active dry yeast for the specified rise.
  • 0.25 cup sugar Helps activate yeast and sweetens dough.
  • 0.33 cup unsalted butter Melted; cooled slightly before mixing with eggs.
  • 2 eggs Use large eggs.
  • 1 tsp vanilla Pure vanilla recommended.
  • 4 cup all-purpose flour Add as specified to form a soft dough.
  • 1 tsp salt Balances sweetness.
For apple pie filling
  • 3 apples Peeled and finely diced.
  • 0.5 cup brown sugar Controls sweetness and caramel notes in the filling.
  • 2 tsp cinnamon Ground cinnamon.
  • 0.25 tsp nutmeg Ground nutmeg.
  • 0.25 tsp allspice Ground allspice.
  • 2 tbsp cornstarch Thickens the apple filling.
  • 2 tbsp butter Dot into the skillet filling for richness.
For cream cheese glaze
  • 4 oz cream cheese Softened for easy whisking.
  • 1 cup powdered sugar Sift if needed for a smooth glaze.
  • 3 tbsp milk Add gradually to reach drizzle consistency.
  • 1 tsp vanilla For flavor in the glaze.
Caramel sauce
  • 1 caramel sauce Store-bought or homemade, for drizzling over baked rolls.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Activate yeast and make the dough
  1. Stir warm milk and sugar together, then sprinkle in active dry yeast and let rest 5 minutes until foamy.
  2. Add melted butter, eggs, and vanilla, then mix in flour and salt until a soft dough forms.
  3. Knead the dough for 8 minutes until smooth, then place it in a bowl and let rise 1 hour until doubled.
Cook apple pie filling
  1. Combine apples, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and butter in a skillet, then cook over medium heat for 8–10 minutes until thickened and saucy.
  2. Cool the cooked apple filling completely before assembling so it doesn’t melt the dough.
Shape, fill, and proof
  1. Roll the dough into a 12x18 rectangle, then spread the apple pie filling over the surface.
  2. Roll the dough tightly into a log, then cut into 12 rolls.
  3. Arrange the rolls in a greased 9x13 dish, then let rise 45 minutes.
Bake and finish
  1. Bake at 375°F for 22–25 minutes until the rolls are golden.
  2. Whisk cream cheese glaze ingredients together (cream cheese, powdered sugar, milk, and vanilla) until smooth, then drizzle over warm rolls.
  3. Drizzle caramel sauce over the top in thin lines for a pie-inspired finish.

Notes

For the cleanest swirls, cool the apple filling fully and let the rolls rise in a draft-free spot; if the kitchen is cool, cover loosely with plastic wrap to prevent drying. Store baked rolls covered in the refrigerator up to 4 days and rewarm in the microwave 15–25 seconds before serving. Freeze assembled but unbaked rolls tightly wrapped up to 2 months; thaw overnight in the fridge, then bake as directed. For a lighter option, replace half the all-purpose flour with whole wheat flour (expect a slightly denser roll).