Apple Pie Cinnamon Rolls

If you’re craving a warm, gooey breakfast that tastes like a weekend bakery, look no further than the Apple Pie Cinnamon Rolls, a sweeter twist on your favorite cinnamon roll monkey bread!

Soft yeasted dough, a tender apple and pecan filling, and a tangy cream cheese frosting make these rolls surprisingly approachable for home bakers.

If you have ever enjoyed a plate of cinnamon brown sugar waffles, you already know how much warm spice can brighten a morning.

Did you know that cinnamon was once so valuable in medieval Europe that it was traded almost like currency? With the right technique, you can bake rolls as impressive as these homemade glazed orange rolls right in your own kitchen.

Let’s dive into the ingredients, the step-by-step preparation, and some tips to make these rolls truly shine!

Ingredients for Apple Pie Cinnamon Rolls

To create the perfect batch of apple pie cinnamon rolls, you’ll need the following ingredients:

Essential Ingredients

• 250g whole milk lukewarm, about 110°F (43°C)
• 50g granulated sugar, divided (10g for the yeast, 40g for the dough)
• 2 1/4 teaspoons active dry yeast one standard packet
• 2 large eggs at room temperature
• 1/2 teaspoon kosher salt divided between the dough and frosting
• 565g all-purpose flour spooned and leveled for accuracy
• 100g unsalted butter softened to room temperature, for the dough
• 850g apples about 4 medium apples such as Honeycrisp or Granny Smith, peeled, cored, and diced small
• 30g unsalted butter for cooking the apples
• 80g granulated sugar for the apple filling
• 1/2 teaspoon ground cinnamon for the apple filling
• 1/4 teaspoon kosher salt for the apple filling
• 1 tablespoon cornstarch to thicken the apples
• 125g pecan halves roughly chopped
• 190g unsalted butter softened, for the cinnamon brown sugar spread
• 280g brown sugar packed, for the cinnamon brown sugar spread
• 2 tablespoons plus 1 teaspoon ground cinnamon for the cinnamon brown sugar spread
• 1/8 teaspoon kosher salt for the cinnamon brown sugar spread
• 115g unsalted butter softened, for the frosting
• 225g cream cheese softened to room temperature, for the frosting
• 250g powdered sugar sifted, for the frosting
• 1-2 tablespoons heavy whipping cream for the frosting
• 1/2 teaspoon kosher salt for the frosting

Optional Ingredients

• Pecan halves extra pecans for sprinkling over the frosting
• Ground cinnamon a light dusting on top for extra aroma

How to Prepare the Dough

Start by activating the yeast and building a soft, elastic dough:

1. Activate the Yeast: In a small bowl, combine the 250g lukewarm whole milk, 10g of the granulated sugar, and the 2 1/4 teaspoons active dry yeast. Let it rest for 5-7 minutes until foamy.
2. Mix the Base: In a large bowl, whisk the 2 large eggs, the remaining 40g sugar, and 1/2 teaspoon kosher salt into the yeast mixture, then stir in the 565g flour until a shaggy dough forms.
3. Knead in the Butter: Add the 100g softened butter one tablespoon at a time, kneading for 6-8 minutes until the dough is smooth, elastic, and no longer sticky.
4. Let It Rise: Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 hour, or until doubled in size.

Making the Apple Pecan Filling

While the dough rises, prepare the apple filling:

1. Cook the Apples: Melt the 30g butter in a large skillet over medium heat, then add the 850g diced apples, 80g sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring often, until the apples are tender.
2. Thicken the Filling: Sprinkle the 1 tablespoon cornstarch over the apples, stir for 1-2 minutes until the juices thicken, then remove the skillet from the heat.
3. Add Pecans and Cool: Stir in the 125g chopped pecans, spread the mixture onto a plate, and let it cool for at least 20 minutes.

Making the Cinnamon Brown Sugar Spread

Blend the spread while the apples cool:

• Combine the Butter and Sugar: Beat the 190g softened butter and 280g brown sugar until fluffy, about 2 minutes.
• Add the Spices: Mix in the 2 tablespoons plus 1 teaspoon cinnamon and 1/8 teaspoon salt until a thick, spreadable paste forms.

Assembly: Shaping and Baking the Rolls

Once the dough has doubled, it’s time to assemble your rolls:

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a rectangle about 12 by 18 inches.
2. Add the Filling: Spread the cinnamon brown sugar paste evenly over the dough, leaving a 1/2-inch border, then scatter the cooled apple pecan mixture on top.
3. Roll and Cut: Roll the dough tightly from the long side, pinch the seam to seal, and slice into 12 even rolls using a sharp knife or unflavored dental floss.
4. Bake: Arrange the rolls in a greased 9×13-inch pan, cover, and let them rise for 30 minutes while the oven preheats to 350°F (175°C). Bake for 25-30 minutes until golden brown and the center of a roll reads 190°F (88°C).

Making the Cream Cheese Frosting

While the rolls bake, whip up the frosting:

• Cream the Base: Beat the 115g softened butter and 225g room temperature cream cheese for 2 minutes until smooth and fluffy.
• Add the Sugar: Gradually beat in the 250g sifted powdered sugar and 1/2 teaspoon salt until combined.
• Adjust the Texture: Add 1-2 tablespoons heavy whipping cream until the frosting is smooth and spreadable.

Variations and Customizations

One of the great things about these rolls is their versatility!

• Nut-Free Version: Skip the pecans and add a little extra apple filling for a softer, nut-free roll.
• Apple Swap: Use tart Granny Smith apples for a brighter flavor or sweet Honeycrisp apples for a milder bite.
• Extra Spice: Increase the cinnamon in the brown sugar spread by a teaspoon for a bolder, cozier aroma.
• Make-Ahead Option: Shape the rolls the night before, refrigerate them covered, and bake them straight from the fridge in the morning.

Serving Suggestions

Serve these rolls warm, drizzled with the frosting and a sprinkle of chopped pecans, alongside a hot cup of coffee or a glass of cold milk. For a dessert spread, pair them with a slice of easy chocolate cream pie for a rich, satisfying finish.

Conclusion

In just a few simple steps, you’ve created a gooey, fragrant batch of apple pie cinnamon rolls that is sure to become a family favorite.

They are a wonderful choice for lazy weekend breakfasts, holiday brunches, or a special treat for guests.

Don’t hesitate to get creative with your fillings and frosting, because there’s no limit to how you can customize this recipe!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I make these cinnamon rolls ahead of time?

Yes, you can shape the rolls, cover them, and refrigerate overnight before baking them the next morning. Let them sit at room temperature for 30 minutes before baking.

Which apples work best for this recipe?

Honeycrisp and Granny Smith apples hold their shape well and balance sweetness with tartness. Avoid very soft apples, as they can turn mushy in the filling.

How should I store leftover cinnamon rolls?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them in the microwave for about 10 seconds before serving.

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