Apple Pie Cinnamon Rolls are soft, fluffy, and filled with a gooey apple pie filling that makes them the ultimate twist on a classic favorite. Every bite tastes like cozy fall mornings and fresh-baked comfort straight from your oven.

No waiting overnight for dough to rise. This easy apple cinnamon rolls recipe comes together faster than you’d think! It’s based on the same soft cinnamon roll dough everyone fell in love with last year, but now with an irresistible cinnamon roll apple pie filling that takes things to a whole new level. Trust me, once you serve these Apple Pie Cinnamon Rolls, everyone will be asking for a tray to take home.

Apple Pie Cinnamon Rolls are soft and fluffy, filled with apple pie filling to make the ultimate twist for your dinner table! - 1
  • What Makes This Recipe So Good
  • What Goes Into Apple Pie Cinnamon Rolls
  • How To Make Apple Pie Cinnamon Rolls
  • Tips For Making Apple Pie Cinnamon Rolls
  • Recipe FAQ’s
  • Apple Pie Cinnamon Rolls With Cream Cheese Frosting Recipe

What Makes This Recipe So Good

These Apple Pie Cinnamon Rolls combine two of the best comfort desserts into one irresistible treat. The dough is soft and pillowy, perfectly wrapping around a sweet cinnamon roll apple pie filling that melts into every swirl as it bakes. It’s like biting into a slice of apple pie and a fresh cinnamon roll all at once.

You’ll love how easy these are to make from scratch. This cinnamon roll apple pie filling recipe uses simple pantry ingredients and no overnight rising time, so you can enjoy bakery-style rolls any day of the week. Whether you’re serving them for brunch, dessert, or a cozy afternoon snack, these easy apple cinnamon rolls will fill your kitchen with the smell of pure happiness.

What Goes Into Apple Pie Cinnamon Rolls

Flat lay photo of ingredient shot of cream cheese, apples, salt, powdered sugar, egg, melted butter, ground cinnamon, vanilla extract, flour, brown sugar, cooking oil, milk quick rise yeast, white sugar, - 2

These Apple Pie Cinnamon Rolls come together with a few simple pantry staples and one delicious twist: a rich, buttery apple pie filling that makes every swirl irresistible.

  • Quick-Rise Yeast: The secret to fluffy rolls that rise fast and bake up soft without needing to rest overnight.
  • Butter: Melted butter adds richness to the dough and the filling, keeping every bite moist and flavorful.
  • Apple Pie Filling: Whether you use canned or homemade, this sweet and spiced filling is what turns ordinary rolls into cozy apple pie perfection.
  • Cream Cheese: Whipped into the frosting, it gives a tangy balance that melts beautifully over warm rolls right out of the oven.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Apple Pie Cinnamon Rolls

Heat your oven to 200°F (100°C) and let it warm while you get started. - 3
  1. Prepare the Oven: Heat your oven to 200°F (100°C) and let it warm while you get started. This creates the perfect cozy spot for your dough to rise later.
In a large bowl, combine warm milk, yeast, 2 tablespoons of sugar, and melted butter. - 4
  1. Activate the Yeast: In a large bowl, combine warm milk, yeast, 2 tablespoons of sugar, and melted butter. Let it sit for about 10 minutes until frothy and fragrant.
Add the whisked egg, the remaining sugar, salt, and exactly 3 ½ cups of flour to the yeast mixture. - 5
  1. Make the Dough: Add the whisked egg, the remaining sugar, salt, and exactly 3 ½ cups of flour to the yeast mixture. Mix until a soft, sticky dough forms, then knead on a floured surface for about 2 minutes until smooth and elastic.
Lightly grease a bowl with cooking spray and place dough inside, turning once to coat. - 6
  1. Let Dough Rise: Lightly grease a bowl with cooking spray and place dough inside, turning once to coat. Cover with a damp towel, turn off the oven, and let the dough rise inside for 30 minutes. Punch down the dough and let it rest another 30 minutes until doubled in size.
Dice the apples from the canned filling into small cubes, or make your own apple pie filling using fresh apples, sugar, butter, cinnamon, and vanilla - 7
  1. Prepare the Apple Filling: While the dough rests, dice the apples from the canned filling into small cubes, or make your own apple pie filling using fresh apples, sugar, butter, cinnamon, and vanilla. Simmer gently until soft and glossy, then cool slightly.
oll out the dough on a lightly floured surface into a 21×14-inch rectangle. Brush with melted butter, sprinkle with brown sugar and cinnamon, and gently rub the mixture in. - 8
  1. Roll and Fill the Dough: Roll out the dough on a lightly floured surface into a 21×14-inch rectangle. Brush with melted butter, sprinkle with brown sugar and cinnamon, and gently rub the mixture in. Evenly spread the apple filling over the top.
Starting from a long edge, roll the dough tightly like a jelly roll and pinch the seam to seal. Trim the ends, slice into twelve 2-inch pieces, and arrange them in a greased 9×13-inch baking dish. - 9
  1. Shape the Rolls: Starting from a long edge, roll the dough tightly like a jelly roll and pinch the seam to seal. Trim the ends, slice into twelve 2-inch pieces, and arrange them in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes until puffy.
Preheat oven to 175°C (350°F). Bake the rolls uncovered for 35–40 minutes until golden. While baking, beat together the frosting ingredients until smooth. Drizzle over warm rolls and enjoy every soft, apple-filled swirl. - 10
  1. Bake and Frost: Preheat oven to 175°C (350°F). Bake the rolls uncovered for 35–40 minutes until golden. While baking, beat together the frosting ingredients until smooth. Drizzle over warm rolls and enjoy every soft, apple-filled swirl.

For a cozy breakfast or brunch, serve your Apple Pie Cinnamon Rolls with a plate of Cream Cheese Scrambled Eggs for a soft and savory contrast. The creamy eggs balance out the sweetness of the rolls perfectly, giving your meal that comforting sweet and salty touch everyone loves.

For something lighter, pair them with a Honey Lime Fruit Salad to bring a burst of freshness to your table. And if you’re in the mood for something extra indulgent, pour yourself a mug of Nutella Hot Chocolate for the ultimate cozy combo to enjoy alongside warm, gooey cinnamon rolls.

Tips For Making Apple Pie Cinnamon Rolls

  • Use warm milk, not hot. I always make sure the milk is just warm to the touch—too hot and it’ll kill the yeast before it even has a chance to work its magic.
  • Knead just enough. About two minutes of kneading is all you need. If the dough feels soft and stretchy, you’re golden. Overdoing it will only make the rolls a little too firm.
  • Cool the apple filling slightly. Trust me on this one. Adding it while it’s too hot will make your dough slippery and hard to roll, so let it cool for a few minutes first.
  • Slice evenly. I like using unflavored dental floss for this—just slide it under the log and pull. It gives you perfect, round rolls every time.

Make sure your yeast is active and your milk is warm, not hot. A cozy spot in your kitchen, like near a window or oven, usually helps.

Once cooled, store them in an airtight container or cover with foil. Reheat gently before serving to bring back that just-baked softness.

I like to pop one in the microwave for 15–20 seconds or warm them in a low oven until soft and gooey again.

Apple Pie Cinnamon Rolls are soft and fluffy, filled with apple pie filling to make the ultimate twist for your dinner table! - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 cup milk warmed to the touch, not hot – temp at 110°F or 45°C
  • ▢ 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast
  • ▢ 1/3 cup granulated sugar
  • ▢ 1/3 cup melted butter
  • ▢ 1 large egg lightly whisked
  • ▢ 3 1/2 cups all purpose or plain flour
  • ▢ 1/4 teaspoon salt
  • ▢ 1 spray cooking oil

FILLING:

  • ▢ 3/4 cup brown sugar loosely packed
  • ▢ 2 tablespoons butter melted
  • ▢ 1 teaspoon ground cinnamon
  • ▢ 1 can apple pie filling

TO MAKE YOUR OWN APPLE PIE FILLING:

  • ▢ 5 apples peeled, cored and diced
  • ▢ 1/3 cup white sugar
  • ▢ 2 tablespoons butter
  • ▢ 2 teaspoons ground cinnamon
  • ▢ 1 teaspoon pure vanilla extract optional

FROSTING:

  • ▢ 2 ounces cream cheese at room temperature
  • ▢ 2 tablespoons butter
  • ▢ 1 tablespoon milk
  • ▢ 1/2 teaspoon pure vanilla extract
  • ▢ 1 cup powdered sugar add more if needed

Instructions

  • Heat oven to 200°F | 100°C.

FOR THE YEAST:

  • Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl. Allow to stand for 10 minutes until frothy.

FOR THE ROLLS:

  • Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour, the remaining sugar and salt, and mix until a soft dough forms (the dough will be really sticky). Turn out onto a lightly floured surface (I use 1/4 cup of flour to lightly dust my bench top). Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
  • Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
  • While dough is resting, dice the apples FROM THE CANNED apple pie filling into 1/2-inch cubes. Alternatively, make your own! Heat a large pot over medium heat. Add the apples, sugar, butter, cinnamon and vanilla; stir until butter is melted and apples are fully covered in all of the ingredients. Cover; reduce heat and allow to simmer gently, until apples are softened. Allow to cool slightly before using.
  • Roll out dough onto a lightly floured surface, into a 21-inch x 14–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Sprinkle the apple pie mixture evenly over the cinnamon (it won’t be completely covered, but that’s ok). Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12x 2-inch slices.
  • Arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
  • While dough is rising, preheat oven to 175°C | 350°F.
  • Uncover rolls; bake for 35-40 minutes, or until lightly golden. Cool slightly before frosting.

FOR THE FROSTING:

  • Prepare icing while rolls are baking. Beat together the cream cheese, butter, milk and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view image of Apple Pie Cinnamon Rolls - 13

Apple Pie Cinnamon Rolls With Cream Cheese Frosting

Ingredients

  • 1 cup milk warmed to the touch, not hot - temp at 110°F or 45°C
  • 2-1/2 teaspoons quick-rise yeast or look for instant or rapid-rise yeast
  • 1/3 cup granulated sugar
  • 1/3 cup melted butter
  • 1 large egg lightly whisked
  • 3 1/2 cups all purpose or plain flour
  • 1/4 teaspoon salt
  • 1 spray cooking oil

FILLING:

  • 3/4 cup brown sugar loosely packed
  • 2 tablespoons butter melted
  • 1 teaspoon ground cinnamon
  • 1 can apple pie filling

TO MAKE YOUR OWN APPLE PIE FILLING:

  • 5 apples peeled, cored and diced
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract optional

FROSTING:

  • 2 ounces cream cheese at room temperature
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar add more if needed

Instructions

  • Heat oven to 200°F | 100°C.

FOR THE YEAST:

  • Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl. Allow to stand for 10 minutes until frothy.

FOR THE ROLLS:

  • Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour, the remaining sugar and salt, and mix until a soft dough forms (the dough will be really sticky). Turn out onto a lightly floured surface (I use 1/4 cup of flour to lightly dust my bench top). Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
  • Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
  • While dough is resting, dice the apples FROM THE CANNED apple pie filling into 1/2-inch cubes. Alternatively, make your own! Heat a large pot over medium heat. Add the apples, sugar, butter, cinnamon and vanilla; stir until butter is melted and apples are fully covered in all of the ingredients. Cover; reduce heat and allow to simmer gently, until apples are softened. Allow to cool slightly before using.
  • Roll out dough onto a lightly floured surface, into a 21-inch x 14–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Sprinkle the apple pie mixture evenly over the cinnamon (it won’t be completely covered, but that’s ok). Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12x 2-inch slices.
  • Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
  • While dough is rising, preheat oven to 175°C | 350°F.
  • Uncover rolls; bake for 35-40 minutes, or until lightly golden. Cool slightly before frosting.

FOR THE FROSTING:

  • Prepare icing while rolls are baking. Beat together the cream cheese, butter, milk and vanilla until smooth and creamy. Beat in the powdered sugar until lump free. Drizzle over rolls. Serve warm.

Notes

Nutrition

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