Apple Pie Stuffed Cinnamon Rolls are like a cozy hug on a plate—soft, gooey cinnamon rolls packed with sweet, spiced apple pie filling. The best part is the way the warm apple bits and cinnamon swirl together to make every bite feel like a little celebration of fall flavors.
I love making these when I want something special but not too fussy. The smell that fills the kitchen while they bake is amazing and makes everyone feel at home right away. I usually let the rolls cool just a bit before drizzling a simple glaze over the top, which adds the perfect touch of sweetness without overpowering the apples inside.
These rolls are perfect for breakfast or a weekend treat when you have a little extra time to enjoy a slow morning. I like serving them with a cup of coffee or tea and watching the sticky apple filling ooze out as I break them apart. They’re the kind of treat that makes any day feel a little brighter and a whole lot tastier.
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for soft, chewy rolls. For a lighter texture, try half all-purpose and half bread flour. Gluten-free blends can work but may need extra moisture.
Apples: Use crisp apples like Granny Smith or Honeycrisp for a nice balance of tartness and sweetness. You can swap for peeled pears if you want a different but still juicy filling.
Butter: Butter adds richness and helps the dough be tender. You can substitute with margarine or a neutral oil, but butter’s flavor is hard to beat here.
Sugars: Brown sugar in both dough and filling adds a deeper caramel note. White sugar keeps it sweeter and lighter. I like combining both for complexity.
Cinnamon & Spices: Cinnamon is essential for that warm roll flavor. Nutmeg adds a hint of warmth but can be left out if you prefer a simpler spice profile.
Yeast: Active dry yeast needs to be proofed in warm milk before mixing. Instant yeast works too and can be mixed directly into flour, speeding up prep.
How Can I Get the Apple Filling Just Right for Cinnamon Rolls?
The apple filling is key to avoiding soggy dough but keeping a juicy, flavorful center. Follow these tips:
- Dice apples finely so they cook evenly and fit inside the rolls without large chunks.
- Cook apples with butter, sugars, spices, and lemon juice on medium heat until softened but not mushy (about 5-7 mins).
- Sprinkle in cornstarch last and cook for 1 more min if the mixture is too wet; this helps thicken the filling.
- Cool filling completely before spreading on the dough to prevent the dough from getting soggy and affecting the rise.
Well-prepared apple filling means every bite has soft, flavorful apples without weighing down the dough, giving you soft, fluffy rolls with a perfect filling texture!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for kneading and proofing the dough, making the process easy and cleanup quick.
- Measuring cups and spoons – precise measurements help get the perfect dough and filling consistency.
- Rolling pin – a must for evenly rolling out the dough to the right size for spreading the fillings.
- Baking dish (9×13-inch) – sturdy and spacious enough to hold all the rolls without crowding.
- Skillet – for cooking the apple filling; heats evenly and helps control the softening process.
- Wooden spoon or spatula – for stirring the filling; gentle and prevents scratching your pans.
- Pastry cutter or butter knife – optional, for evenly spreading butter and cutting the rolls.
- Wire rack or cooling rack – for letting the baked rolls rest before glazing, helping excess moisture to escape.
Flavor Variations & Add-Ins
- Add nuts or oats: Stir chopped pecans, walnuts, or oats into the filling for crunch and extra flavor.
- Dessert cheeses: Mix cream cheese or mascarpone into the glaze for a rich, tangy topping.
- Peanut butter or caramel: Swirl in peanut butter or caramel sauce with the apple filling before rolling for a decadence boost.
- Spice it up: Add a pinch of allspice, cardamom, or ginger to the apple filling for even more warmth and depth.
Apple Pie Stuffed Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups (400g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
For the Apple Pie Filling:
- 2 medium apples, peeled, cored, and finely diced
- 1/4 cup (50g) granulated sugar
- 2 tbsp brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
- 1 tsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the Cinnamon Filling:
- 1/4 cup (50g) brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp (43g) unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 to 1.5 hours for the first dough rise, 30-45 minutes for the second rise, plus 25-30 minutes to bake. Allow a little extra time for cooling before glazing and serving. Overall, expect around 2.5 to 3 hours from start to finish, mostly hands-off time during rises.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the yeast in warm milk. Let it sit for 5-10 minutes until frothy—that’s how you know it’s active! In a large bowl, mix flour, sugar, and salt. Add the melted butter, egg, and the yeast mixture. Stir everything until it starts forming a dough. Then, knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Pop it into a lightly greased bowl, cover it with a clean towel, and set it somewhere warm to rise until it doubles in size—this usually takes about 1 to 1.5 hours.
2. Making the Apple Filling:
While the dough rises, melt the butter in a skillet over medium heat. Add diced apples, both sugars, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples soften and sugars melt. If the filling looks too wet, sprinkle in cornstarch and cook for another minute to thicken it up. Remove from heat and let it cool completely before using.
3. Preparing the Cinnamon Filling:
Mix the softened butter, brown sugar, and ground cinnamon together in a small bowl until smooth and combined.
4. Assembling the Rolls:
Once the dough has doubled, punch it down gently and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon butter evenly over the dough, then spoon the cooled apple filling on top, spreading it gently and evenly.
5. Rolling and Cutting:
Starting at one long edge, tightly roll the dough into a log. Use a sharp knife to cut it into 12 equal pieces, about 1.5 inches thick. Place the rolls in a greased 9×13-inch baking pan, leaving a little space between each one.
6. Letting the Rolls Rise Again:
Cover the pan and let the rolls rise until puffy and nearly doubled, about 30-45 minutes. While they rise, preheat your oven to 350°F (175°C).
7. Baking the Rolls:
Bake the cinnamon rolls for 25-30 minutes, or until golden brown and fully cooked.
8. Making the Glaze:
Mix the powdered sugar, vanilla extract, and milk or cream in a small bowl. Stir until smooth and a bit runny. Adjust the liquid to get the right drizzle consistency.
9. Serving:
Drizzle the glaze over warm rolls and enjoy! These apple pie stuffed cinnamon rolls are perfect fresh from the oven with their soft dough and melty spiced apple filling.
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before cooking. This helps prevent the filling from becoming too watery.
Can I Prepare the Dough the Night Before?
Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Let it come to room temperature and rise before assembling the rolls.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Freeze the Unbaked Rolls?
Yes! After cutting, place the rolls on a tray to freeze until solid, then transfer to a freezer bag. When ready, thaw overnight in the fridge and let rise before baking as usual.
