Fall mornings in my kitchen always remind me of family. The leaves start to turn, the air gets crisp, and suddenly I find myself craving something warm and sweet from the oven. These apple pie cinnamon rolls are exactly that.
They’re the kind of apple cinnamon rolls that feel special enough for a holiday breakfast, yet simple enough to bake on a weekend. If you’ve ever wished for a cozy twist on classic cinnamon rolls, this recipe brings all the comfort of pie filling wrapped in fluffy brioche dough. It’s truly a from-scratch tradition worth keeping.
If you’ve been looking for a new fall tradition, or just a way to use up those apples sitting on your counter, you’ll love this recipe.
Why You’ll Love These Apple Pie Cinnamon Rolls
- Family-approved: My kids devour these faster than they are topped with cream cheese frosting.
- Warm and cozy: Apple pie filling meets fluffy cinnamon roll dough — it’s basically fall in a pan.
- Make-ahead friendly: You can prep them the night before and bake fresh in the morning.
- Flexible: Start with homemade dough, use rapid rise yeast so you aren’t waiting all day for the apple pie cinnamon rolls to rise.
Ingredients You’ll Need
Brioche Dough
- All-purpose flour
- Rapid-rise yeast
- Warm milk
- Tallow, Lard, or Butter
- Eggs
- Sugar
- Salt
Apple Pie Filling
- Apples, peeled (Honeycrisp or Granny Smith work best)
- Honey
- Cinnamon
- Nutmeg
- Butter
- Flour
Cinnamon Sugar Layer
- Melted butter
- Cinnamon
- Brown sugar
Honey Cream Cheese Frosting
- Honey-sweetened cream cheese frosting for a natural option (I would highly recommend not skipping this!)
How to Make Apple Pie Cinnamon Rolls (Step by Step)
1. Make the Dough
Mix warm milk, yeast, and sugar until foamy. Add eggs, butter, flour, and salt. Knead for 2-3 minutes until smooth. Add in tallow, lard, or butter and more flour as needed – the dough should be pulling away from the sides of the bowl. Knead for 10 minutes and let rise until doubled, about one hour.
Tip: If you’re short on time, swap in crescent dough or even a simple bread dough — it works in a pinch.
2. Cook the Apple Pie Filling
In a skillet, cook diced apples with butter, honey, cinnamon, and nutmeg until softened and caramelized. Cool before spreading on the dough. Be sure not to boil the honey as it can create an odd flavor, cooking the mixture on low for a few minutes does the trick just fine.
3. Roll and Fill
On a floured surface, roll the dough into a rectangle. Brush with melted butter, sprinkle with cinnamon sugar, and spread the apple filling evenly.
4. Shape the Rolls
Roll tightly into a log, then slice into 9–12 rolls. Place in a baking dished lined with parchment paper, cover, and let rise again until puffy, about 30 minutes.
5. Bake
Bake at 350°F (175°C) for 30-40 minutes until golden brown and fragrant. Mine took 40 minutes but everyone’s oven will vary.
6. Frost
Spread on the honey cream cheese frosting as thick as you like! In our house, the frosting is a family favorite so we like it THICK! (it is seriously SO good, you wouldn’t believe there is no sugar if you didn’t know).
Variations to Try
- Easy version: Use crescent roll dough for quick apple pie cinnamon rolls.
- Overnight version: Shape the rolls and let them rise in the fridge overnight. Bake fresh in the morning.
- Nutty twist: Add chopped pecans or walnuts to the apple filling for crunch.
- Festive: Bake them for Thanksgiving or Christmas morning as a holiday breakfast.
- If you’d rather go the classic route, skip the roll shaping and bake that cozy apple filling inside an old-fashioned lard pie crust
Storage and Freezing Tips
- Room temperature: Store unfrosted rolls in an airtight container up to 2 days.
- Refrigerator: They’ll last up to 5 days if kept chilled. Warm before serving.
- Freezer: Freeze baked (unfrosted) rolls for up to 3 months. Thaw overnight, reheat, and glaze fresh.
Tip: I often double the recipe, bake one pan now, and freeze the other for busy mornings when I still want something homemade.
FAQ: Apple Pie Cinnamon Rolls
How do I keep cinnamon rolls soft and fluffy?
A: Don’t add too much flour and make sure your yeast is fresh. Letting the dough rise fully is key to soft rolls.
Can I make these cinnamon rolls with apple pie filling ahead of time?
A: Yes. Assemble them, cover tightly, and refrigerate overnight. Bake the next morning for fresh rolls without the wait. Add the frosting when rolls are fresh.
What frosting goes best with apple pie cinnamon rolls?
A: Cream cheese frosting is classic, but a honey cream cheese glaze is a great option if you want less sugar.
Why did my filling leak out?
A: If the apple filling is too warm or too wet, it will slide out. Make sure it is cooled and slightly thickened before spreading.
Can I freeze apple pie cinnamon rolls?
A: Yes. Bake, cool, and freeze unfrosted rolls. Reheat in the oven, then add frosting right before serving.
How do I know the cinnamon rolls are baked?
A: The tops should be golden brown and the center rolls should no longer look doughy. A quick test is to gently pull up one roll from the center when they are cooler—if the dough is set and not raw underneath, they’re done.
These apple pie cinnamon rolls are the kind of recipe that makes your home smell like fall and gathers everyone around the table. They’re simple enough for a weekend bake but special enough for the holidays. Whether you enjoy them fresh from the oven, reheated from the freezer, or with a drizzle of frosting, they’re always a cozy, homemade treat.
Apple Pie Cinnamon Rolls
Ingredients
Brioche Dough
- 1 cup warm milk I use whole milk
- 2 ¼ tsp rapid rise yeast
- 1 Tbsp sugar
- 2 whole eggs
- 1 egg yolk
- ¼ cup sugar
- 3 ½ – 4 ½ cups all-purpose flour
- 6 Tbsp Tallow, Lard, or Butter melted
- pinch of salt
Apple Pie Filling
- 5 medium apples honeycrisp is my favorite
- 2 Tbsp butter
- ¼ cup honey
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 Tbsp flour
- pinch of salt
Cinnamon Sugar Layer
- ¼ cup butter melted
- ¼ cup brown sugar light or dark
- 2 tsp cinnamon
Honey Cream Cheese Frosting
- 1 block cream cheese
- 4 Tbsp butter softened, not melted
- 4 Tbsp honey
- ½ tsp vanilla
Instructions
Brioche Dough
- Start by blooming the yeast in the warm milk and 1 Tbsp of sugar. Mix together and allow to sit for 10 minutes until bubbly.
- Add in eggs, yolk, and 3 ½ cups flour. Knead for 2-3 minutes (it will be very sticky at this point)
- Add in melted tallow or butter while mixing.
- Add in more flour as needed so the dough is pulling away from the bowl.
- Knead in the mixer for 10 minutes
- Place the dough in a greased bowl and allow to rise for 2-3 hours, or until doubled in size.
Apple Pie Filling
- Melt butter in a heated pan. Add in apples and mix until soft but not mushy.
- Add remaining ingredients (honey, cinnamon, nutmeg, and salt) and stir over low heat.
- Allow the mixture to cool completely.
Assemble the Apple Pie Cinnamon Rolls
- Once dough has doubled in size, roll out on counter until ½ inch thick.
- Spread melted butter over dough and top with brown sugar + cinnamon.
- Add in COOLED apple pie filling and spread evenly over the dough.
- Roll the dough up and cut into rolls. Place in a 9×13 baking dish on parchment paper and allow to rise for 30 minutes.
Honey Cream Cheese Frosting
- Add all ingredients to a stand mixer with a whisk attachment, or do it with a handheld electric mixer. Mix until light and fluffy, scraping down sides as needed.
Want to switch it up? Try spreading a layer of home canned cherry jam in place of the apple filling — it makes a beautiful twist on these cinnamon rolls and brings a whole new flavor to your fall mornings.
From my kitchen to yours, I hope this recipe becomes one of your family’s favorites.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
