Apple Pie Cinnamon Rolls With Cream Cheese Icing

Last updated: October 30, 2026

These apple pie cinnamon rolls wrap soft, pillowy yeast dough around a spiced apple filling that tastes like a warm slice of pie.

You can find the full ingredient list and every step in the recipe card below, and the complete walkthrough starts right here.

How to Make Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls start with a simple enriched dough, a quick skillet filling of cooked apples, and a tangy cream cheese icing. The recipe makes 12 rolls in a 9×13 inch baking dish.

It takes about 3 hours and 15 minutes from start to finish, but only about 45 minutes of that is hands-on work. The rest is time for the dough to rise and the rolls to bake.

What You Need for the Dough

The dough uses 3 1/2 cups (440 g) of all-purpose flour, 1/3 cup (67 g) of granulated sugar, 1 teaspoon of salt, and 2 1/4 teaspoons (7 g) of instant yeast. The wet ingredients are 1 cup (240 ml) of whole milk, 1/3 cup (76 g) of melted unsalted butter, and 1 large egg.

Warm the milk to about 110°F, which feels like a comfortably warm bath on your wrist. Milk that is too hot can kill the yeast, so let it cool for a minute if it steams.

Let the melted butter cool for a few minutes too. Hot butter can scramble the egg the moment the two meet.

Mix and Knead the Dough

Whisk the warm milk, sugar, melted butter, and egg together in a large bowl or the bowl of a stand mixer. Stir in the flour, salt, and yeast until a shaggy dough forms.

Knead with the dough hook on medium-low speed for 6 to 8 minutes, or by hand on a lightly floured counter for 8 to 10 minutes. The dough is ready when it feels smooth and slightly tacky and springs back when you poke it.

A slightly tacky dough bakes into a softer roll, so resist adding extra flour unless the dough sticks to your fingers like glue.

Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 60 to 90 minutes. The dough is ready when it has doubled in size and a fingertip pressed into it leaves a dent that fills back in slowly.

A turned-off oven with the light on works well as a warm spot. A countertop away from drafts works too, it just takes closer to 90 minutes.

Cook the Apple Pie Filling

Peel, core, and dice 3 medium Granny Smith apples (about 1 1/4 pounds, or 570 g) into 1/4 inch pieces. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.

Add the apples with 1/4 cup (50 g) of packed brown sugar, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Cook for 6 to 8 minutes, stirring often, until the apples soften but still hold their shape.

Stir 2 teaspoons of cornstarch into 1 tablespoon of water, pour it into the skillet, and cook for 1 minute until the juices turn thick and glossy. Spread the filling on a plate and let it cool for at least 20 minutes, because warm filling melts the butter layer and makes the dough slippery.

Roll, Fill, and Cut the Rolls

Grease a 9×13 inch baking dish with butter. Turn the risen dough onto a lightly floured counter and roll it into a 12 by 16 inch rectangle with a long side facing you.

Stir 3 tablespoons (43 g) of soft butter, 1/4 cup (50 g) of packed brown sugar, and 2 teaspoons of ground cinnamon into a paste, then spread it over the dough. Scatter the cooled apple filling on top and leave a 1/2 inch border along the far long edge.

Roll the dough up tightly from the near long edge toward the bare border and pinch the seam closed. Slide a piece of unflavored dental floss under the log, cross it over the top, and pull to cut 12 equal rolls.

Set the rolls cut side up in the baking dish in 3 rows of 4. Floss gives you clean, round cuts, while a knife tends to squash the spirals.

Let the Rolls Rise and Bake

Cover the dish and let the rolls rise for 30 to 45 minutes, until they look puffy and touch each other. Heat the oven to 350°F during the last 15 minutes of rising.

Bake for 25 to 30 minutes, until the tops are golden and the center roll reads about 190°F on an instant-read thermometer. Let the rolls cool in the dish for 10 minutes while you make the icing.

Make the Cream Cheese Icing

Beat 4 ounces (113 g) of softened cream cheese with 3 tablespoons (43 g) of softened unsalted butter until smooth. Beat in 1 cup (120 g) of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt.

Add 1 to 2 tablespoons of milk until the icing spreads like thick frosting. Spread it over the warm rolls so it melts into every swirl.

Tips for Soft, Gooey Apple Pie Cinnamon Rolls

The best apple pie cinnamon rolls come down to firm apples, a filling that is cooked and cooled, and a dough that is not overloaded with flour. These tips cover the places where batches most often go wrong.

Choose Firm, Tart Apples

Granny Smith apples are the best choice because they stay firm in the skillet and their tartness balances the sweet icing. Honeycrisp and Braeburn also work well.

Avoid soft apples such as McIntosh, which cook down into sauce and make the filling wet. Dice every apple to the same 1/4 inch size so the pieces cook evenly and roll up neatly.

Keep the Filling From Leaking

Cooking the apples first drives off extra water, and the cornstarch turns what is left into a thick glaze. Raw apples release their juice during baking, which can leave you with soggy, pale spirals.

Cool the filling for at least 20 minutes and keep the 1/2 inch border clear on the far edge. A bare strip of dough helps the seam stick so the filling stays inside.

Measure the Flour Carefully

Too much flour is the most common reason cinnamon rolls turn out dense. Weigh the flour to 440 g, or spoon it into the measuring cup and level it off instead of scooping straight from the bag.

If the dough feels stiff after kneading, wet your hands and knead for another minute. That adds moisture without changing the recipe.

Variations and Substitutions for Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls are easy to adapt to your schedule and your pantry. These swaps keep the dough and filling method the same.

Make Apple Pie Cinnamon Rolls Ahead

After you cut the rolls and set them in the dish, cover the dish tightly and refrigerate for up to 12 hours. Skip the second rise at room temperature.

The next morning, let the dish sit on the counter for 30 to 45 minutes until the rolls look puffy. Bake as directed and check that the center roll reads about 190°F.

Add Toasted Pecans

Chopped toasted pecans add crunch and a nutty flavor that suits the apples. Scatter about 1/2 cup over the apple filling before you roll the dough.

The card mentions the pecans only in its notes, so treat them as optional.

Use Active Dry Yeast

Active dry yeast works in the same amount as instant yeast. Stir it into the warm milk and let it sit for 5 to 10 minutes until foamy before you add the other ingredients.

The card ingredient list uses instant yeast, which can go straight into the flour with no waiting.

Storing, Freezing, and Reheating Apple Pie Cinnamon Rolls

Cream cheese icing is perishable, so the USDA recommends refrigerating perishable foods within 2 hours. Cover the baking dish tightly or move the rolls to an airtight container.

Leftover rolls keep in the refrigerator for 3 to 4 days, which matches the USDA guidance for leftovers. Warm a single roll in the microwave for 15 to 20 seconds to soften the dough and melt the icing again.

To freeze, let baked, unfrosted rolls cool completely and wrap each one tightly. Store the wrapped rolls in a freezer bag for up to 3 months.

Thaw frozen rolls overnight in the refrigerator, cover them with foil, and warm them at 350°F for 10 minutes. Add fresh icing right before serving.

The Story Behind Apple Pie Cinnamon Rolls

Cinnamon rolls trace back to Scandinavian baking, where Swedish kanelbullar are a daily treat served with coffee during the tradition of fika. American bakers later piled on thick, sweet icing and made the roll a weekend breakfast tradition.

Apple pie is one of the most familiar desserts in American home baking, built on the same warm blend of apples, cinnamon, and brown sugar that fills a fall kitchen. Apple pie cinnamon rolls bring those two comfort foods together in one pan.

The mashup works because both classics share the same flavors. The tender dough stands in for the pie crust, and the icing replaces the scoop of vanilla ice cream.

When you are ready to bake, use the recipe card below for the full ingredient list, steps, and nutrition details.

Yield: 12 rolls

Apple Pie Cinnamon Rolls

Prep Time: 45 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 3 hours 15 minutes

Soft, fluffy cinnamon rolls swirled with cooked cinnamon apples and topped with a tangy cream cheese icing.

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Ingredients

• 3 1/2 cups (440 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 1/4 teaspoons (7 g) instant yeast
• 1 teaspoon salt
• 1 cup (240 ml) whole milk, warmed to about 110°F
• 1/3 cup (76 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 2 tablespoons (28 g) unsalted butter, for the filling
• 3 medium Granny Smith apples (about 1 1/4 pounds / 570 g), peeled, cored, and diced into 1/4 inch pieces
• 1/4 cup (50 g) packed brown sugar, for the apples
• 1/2 teaspoon ground cinnamon
• 1 pinch salt, for the apples
• 2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons (43 g) unsalted butter, softened, for the cinnamon layer
• 1/4 cup (50 g) packed brown sugar, for the cinnamon layer
• 2 teaspoons ground cinnamon
• 4 ounces (113 g) cream cheese, softened
• 3 tablespoons (43 g) unsalted butter, softened, for the icing
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt, for the icing
• 1 to 2 tablespoons milk

Instructions

1. Warm the milk to about 110°F. In a large bowl or stand mixer bowl, whisk the warm milk, granulated sugar, melted butter, and egg until combined.
2. Stir in the flour, 1 teaspoon salt, and instant yeast until a shaggy dough forms.
3. Knead with a dough hook on medium-low speed for 6 to 8 minutes, or by hand for 8 to 10 minutes, until smooth, slightly tacky, and springy.
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes, until doubled in size.
5. While the dough rises, melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1 pinch salt, and cook for 6 to 8 minutes, stirring often, until the apples are tender but still hold their shape.
6. Stir the cornstarch into the water, add it to the skillet, and cook for 1 minute until thick and glossy. Spread the filling on a plate and cool for at least 20 minutes.
7. Grease a 9x13 inch baking dish. Roll the risen dough on a lightly floured counter into a 12 by 16 inch rectangle with a long side facing you.
8. Stir the 3 tablespoons softened butter, 1/4 cup brown sugar, and 2 teaspoons cinnamon into a paste and spread it over the dough. Scatter the cooled apple filling on top, leaving a 1/2 inch border along the far long edge.
9. Roll up the dough tightly from the near long edge, pinch the seam closed, and cut into 12 equal rolls with unflavored dental floss.
10. Place the rolls cut side up in the baking dish in 3 rows of 4. Cover and let rise for 30 to 45 minutes, until puffy and touching.
11. Heat the oven to 350°F during the last 15 minutes of rising. Bake for 25 to 30 minutes, until golden and the center roll reads about 190°F. Cool in the dish for 10 minutes.
12. Beat the cream cheese and 3 tablespoons softened butter until smooth. Beat in the powdered sugar, vanilla, and 1 pinch salt, then add 1 to 2 tablespoons milk until spreadable. Spread over the warm rolls.

Notes

Refrigerate leftovers within 2 hours (USDA guidance for perishable foods) in an airtight container for 3 to 4 days. Warm a single roll in the microwave for 15 to 20 seconds. To freeze, wrap cooled, unfrosted baked rolls individually and store in a freezer bag up to 3 months; thaw overnight in the refrigerator, warm covered at 350°F for 10 minutes, and ice before serving. To make ahead, cut and pan the rolls, cover tightly, and refrigerate up to 12 hours; skip the second rise, rest at room temperature 30 to 45 minutes until puffy, then bake as directed. Active dry yeast can replace instant yeast in the same amount if stirred into the warm milk for 5 to 10 minutes until foamy. Optional: scatter 1/2 cup chopped toasted pecans over the apples before rolling.

Nutrition Information:

Yield:

12

Serving Size:

1 roll
Amount Per Serving: Calories: 430Total Fat: 20gSaturated Fat: 10gSodium: 275mgCarbohydrates: 60gFiber: 2gSugar: 30gProtein: 6g

Apple Pie Cinnamon Rolls FAQs

Can You Make Apple Pie Cinnamon Rolls the Night Before?

Yes, you can shape and cut the rolls ahead of time. Cover the dish tightly and refrigerate for up to 12 hours.

Let the dish sit at room temperature for 30 to 45 minutes the next morning, then bake as directed.

What Are the Best Apples for Apple Pie Cinnamon Rolls?

Granny Smith apples are the best pick because they stay firm when cooked and their tartness balances the sweet icing. Honeycrisp and Braeburn also work well.

Skip soft varieties such as McIntosh, which cook down to sauce.

Can You Use Canned Apple Pie Filling?

You can, but the card uses fresh apples cooked on the stove, so treat canned filling as an optional swap. Drain it well and chop the apple slices small.

The syrup in canned filling is looser, so it can leak out during baking.

Why Are My Apple Pie Cinnamon Rolls Dense?

Dense rolls usually come from too much flour, milk that was hot enough to kill the yeast, or rolls that did not rise long enough before baking. Weigh the flour to 440 g and warm the milk to about 110°F.

Wait until the shaped rolls look puffy and touch each other before you bake.

Can You Freeze Apple Pie Cinnamon Rolls?

Yes, freeze baked, cooled, unfrosted rolls wrapped individually for up to 3 months. Thaw them overnight in the refrigerator.

Warm the rolls at 350°F and add the icing right before serving.

Why These Apple Pie Cinnamon Rolls Work

The dough is enriched with milk, egg, and melted butter, which gives these apple pie cinnamon rolls a soft, pillowy crumb instead of a bready chew. Kneading until the dough is smooth and slightly tacky builds enough structure to hold the filling without turning tough.

Cooking the apples in a skillet first drives off excess moisture, and a little cornstarch turns the juices into a thick glaze. Cooling the filling for 20 minutes keeps it from melting the butter layer, so the swirls stay defined.

A tight roll cut with dental floss gives you round, even rolls that rise upward instead of squashing flat. Spreading the cream cheese icing over warm rolls lets it soften into every crevice.

Bake a Batch of Apple Pie Cinnamon Rolls This Weekend

Apple pie cinnamon rolls give you the cozy flavors of fall pie in a soft, icing-topped breakfast treat. Plan ahead with the overnight option and you can have warm rolls on the table with very little morning work.

Print the recipe card, bake a pan for your next brunch, and leave a rating and comment to tell us how they turned out.

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