Apple Pie Cinnamon Rolls
Apple Pie Cinnamon Rolls bring the familiar flavors of apple pie into a soft, tender roll. Diced apples nestle into a buttery layer of brown sugar and cinnamon, making each bite cozy and fragrant.
The dough is enriched with egg and melted butter, while instant yeast helps it rise. Even apple pieces and a smooth, elastic dough make rolling easier and help the filling stay distributed.
Small apple pieces make a steadier filling
Peel the apples and dice them into small, even pieces. Larger chunks can make the dough harder to roll snugly and may shift as you form the log. Small pieces scatter more evenly, so the apple flavor reaches the rolls throughout.
Tossing the diced apples with flour is part of preparing the filling. Keep the brown sugar and cinnamon together in a separate bowl so you can spread that mixture evenly over the buttered dough before scattering the apples on top.
Look for smooth, elastic dough
The dough starts shaggy after mixing. Kneading on a lightly floured surface brings it together; aim for a smooth, elastic texture. Add only enough flour to keep it manageable, since extra flour can make the finished rolls less tender.
Warm milk, an egg at room temperature, and melted butter that has cooled all help the ingredients combine smoothly. The first rise is ready when the dough has doubled. Covering the bowl and choosing a warm spot gives it a protected place to rise.
Roll and arrange without crowding the filling
Spread softened butter across the rolled rectangle before adding the cinnamon sugar and apples. Scatter the apple pieces evenly, then roll from a long edge to make a log. A steady roll helps keep the layers together without squeezing the filling out.
Cut the log into even rolls and arrange them cut side up in a greased baking dish. Keep the dish evenly sized as directed on the recipe card. During the second rise, the rolls should look puffy before they go into the oven.
Bake until the centers are cooked through
The tops should be golden, and the centers should be cooked through. Color alone is not the only cue: check the middle rolls as well as the edges, since the center of the dish can finish differently from the outside.
Let the rolls cool in the pan before serving. This brief rest helps them settle after baking and makes them easier to lift while keeping their soft texture. They are especially inviting warm, when the cinnamon and apple filling is fragrant.
Frequently Asked Questions
Why dice the apples small?
Small, even pieces distribute through the filling and are less likely to shift when you roll the dough. They also make it easier to form a snug log and cut the rolls without pushing larger apple chunks out of place.
How can I tell when the dough has risen enough?
For the first rise, look for dough that has doubled in size. After the rolls are cut and arranged in the baking dish, let them rise until they appear puffy. Use the recipe card’s stated rise guidance for the timing.
How do I know the rolls are done baking?
Look for golden tops and check that the centers are cooked through, including the rolls in the middle of the dish. Let them cool in the pan for the time specified on the recipe card before serving.
Apple Pie Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Easy12
rolls35
minutes27
minutes275
kcal2
hours37
minutesTender cinnamon rolls are filled with diced apples, brown sugar, and cinnamon, then baked until golden. Serve them warm for breakfast or dessert.
Ingredients
- Dough
3/4 cup warm milk, about 105°F
2 1/4 tsp instant yeast
1/4 cup granulated sugar
3 1/2 cups all-purpose flour, plus more for kneading
1 tsp salt
1 large egg, at room temperature
4 tbsp unsalted butter, melted and cooled
- Apple filling
2 medium apples, peeled and diced small
1 tbsp all-purpose flour
1/2 cup packed light brown sugar
2 tsp ground cinnamon
2 tbsp unsalted butter, softened
- For greasing
1 tbsp unsalted butter, softened, for the bowl and baking dish
Directions
- In a large bowl, stir together the warm milk, instant yeast, and granulated sugar. Add the flour, salt, egg, and melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
- Lightly grease a large bowl with some of the softened butter. Place the dough in the bowl, cover, and let rise in a warm spot until doubled, about 60 minutes. Meanwhile, toss the diced apples with the flour. In a separate small bowl, mix the brown sugar and cinnamon.
- Grease a 9×13-inch baking dish with the remaining butter. Roll the dough into a 12×18-inch rectangle. Spread the softened butter over the dough, then sprinkle on the cinnamon sugar and scatter the apples evenly over the top.
- Starting at a long edge, roll the dough into a log. Cut it into 12 even rolls and arrange them cut side up in the baking dish. Cover and let rise until puffy, about 30 minutes. Toward the end of the rise, preheat the oven to 350°F.
- Bake for 27 minutes, until the rolls are golden and the centers are cooked through. Let cool in the pan for 10 minutes before serving.
Notes
- Dice the apples into small, even pieces so they distribute through the rolls and stay in place when the dough is rolled.
