Apple Pie Stuffed Cinnamon Rolls are the perfect treat when you want the cozy feeling of freshly baked cinnamon rolls combined with the sweet, tender taste of apple pie filling inside. These rolls are soft and gooey, with a cinnamon sugar swirl and little pockets of warm apple chunks that make every bite a bit of comfort and joy.
I love making these for weekend mornings when there’s time to fill the house with that amazing cinnamon-spiced aroma. My favorite part is pulling them out of the oven and seeing the apple filling just oozing out, tempting you to take a big bite right away. Pro tip: use slightly tart apples like Granny Smith to balance the sweetness and keep the rolls from feeling too heavy.
These rolls are great to share with family and friends because they’re fun and a little unexpected. I like serving them with a simple drizzle of vanilla glaze or even a scoop of vanilla ice cream if I want to make dessert extra special. They’re a warm and happy way to bring a little apple pie magic into your cinnamon rolls!
Key Ingredients & Substitutions
Yeast: Active dry yeast is great for fluffy dough. If you prefer, instant yeast works too and saves time as you can mix it directly with flour.
Apples: Tart apples like Granny Smith give a nice balance to sweetness. If you can’t find them, try Honeycrisp or Fuji, but they may be sweeter so adjust sugar accordingly.
Cinnamon Sugar Swirl: Using both brown sugar and cinnamon creates a classic warm flavor. Brown sugar adds moisture and mild caramel notes, which I really enjoy.
Butter: For the dough and filling, unsalted butter is best so you can control saltiness. If you want a dairy-free version, margarine or coconut oil work as substitutes.
Milk: Whole milk keeps the dough tender, but you can use any kind of milk or a plant-based milk like almond or oat for a dairy-free option.
How Can I Make the Dough Soft and Easy to Roll?
Soft dough is key for tender cinnamon rolls. Here’s how I do it:
- Use warm milk (about 110°F) to activate the yeast without killing it.
- Don’t rush kneading—spend 8-10 minutes kneading the dough to develop gluten, which helps with texture and elasticity.
- Cover the dough while it rises to keep moisture in; a warm spot helps yeast work faster.
- Don’t over-flour when rolling out: just enough to prevent sticking so the dough stays soft, not tough.
Equipment You’ll Need
- Mixing bowls – I like using large bowls to combine ingredients and let the dough rise comfortably.
- Measuring cups and spoons – precise measurements keep the rolls perfect, especially for yeast and filling ingredients.
- Rolling pin – essential for spreading the dough into an even rectangle for spreading butter and filling.
- Sharp knife or dental floss – helps cut neat, even rolls without squishing the filling out.
- Baking dish (9×13-inch) – a standard size that fits the rolls nicely and allows even baking.
- Small saucepan – for cooking the apple filling, making sure it thickens just right.
- Whisk or spoon – for mixing icing and filling ingredients smoothly.
Flavor Variations & Add-Ins
- Swap apples for pears or berries for a different fruit flavor that pairs well with cinnamon.
- Add chopped nuts or caramel bits on top or inside for extra crunch and sweetness.
- Mix a pinch of ginger or allspice into the filling for a warm spice twist.
- Try a cream cheese icing instead of vanilla glaze for a richer finish.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm whole milk (about 110°F / 43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
For the Apple Pie Filling:
- 2 medium tart apples (like Granny Smith), peeled, cored and diced small
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
For the Cinnamon Sugar Swirl:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
Optional Topping:
- 1/3 cup chopped walnuts or pecans (to sprinkle on filling and top)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare initially, plus 1 to 1.5 hours for the first rise, 30 to 45 minutes for the second rise, and 25 to 30 minutes for baking. In total, set aside around 2.5 to 3 hours, including cooling and icing.
Step-by-Step Instructions:
1. Making the Dough:
Start by dissolving the yeast in warm milk in a large bowl. Let it sit until it becomes foamy (about 5 minutes). Then stir in sugar, melted butter, salt, and eggs. Gradually add the flour and mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
2. Preparing the Apple Filling:
While the dough rises, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and a pinch of salt. Cook, stirring occasionally, until apples are tender and the mixture thickens (about 8-10 minutes). Remove from heat and let cool to room temperature.
3. Preparing the Cinnamon Sugar Swirl:
In a small bowl, mix the brown sugar and cinnamon. Keep the softened butter ready to spread on the dough.
4. Assembling the Rolls:
Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle about 16×12 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Spread the cooled apple filling evenly over this, and if you like, add chopped nuts for crunch.
5. Rolling and Cutting:
Roll the dough tightly from one long edge into a log. Use a sharp knife to slice the log into 12 equal rolls.
6. Second Rise:
Place the rolls into a greased 9×13-inch baking dish, leaving space between them. Cover and let rise for 30-45 minutes until puffy.
7. Baking:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully baked through.
8. Making the Icing:
Whisk powdered sugar, milk, and vanilla extract together until smooth. Adjust milk to get the drip consistency you like — thicker if you want it to drizzle slowly.
9. Glazing and Serving:
Drizzle the icing generously over the warm cinnamon rolls. Serve immediately and enjoy the warm, cinnamony, apple-filled delight!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain them well before cooking to avoid extra moisture that can make the rolls soggy.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can assemble the rolls and refrigerate them overnight after the second rise. Just take them out to warm up and rise a bit before baking.
How Should I Store Leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven.
Can I Substitute the Icing?
Yes! Cream cheese frosting is a delicious alternative and adds a tangy richness that pairs wonderfully with the apple and cinnamon flavors.
