These apple cinnamon rolls take a classic cinnamon roll base and add an orchard-inspired twist: thin apple slices baked into the cinnamon-sugar filling. Soft and fluffy, finished with tangy cream cheese frosting, they balance cozy spice with fresh apple sweetness.
The fall version of my favorite cinnamon rolls
When I expanded my cinnamon roll collection for seasonal baking, I wanted a roll that celebrates apples. If you favor apple flavors in autumn, these will be a hit — the rolls combine my reliable cinnamon roll dough with fresh apple slices tucked into the filling and a swipe of cream cheese frosting.
This recipe uses raw, thinly sliced apples layered directly on the cinnamon-sugar so the fruit softens slightly in the oven while still keeping a bit of bite. The cinnamon-sugar complements the apples but lets their natural flavor shine.
This orchard-inspired version starts with a trusted cinnamon roll dough scaled for a six-roll batch (it doubles easily). The method is beginner-friendly: step-by-step photos and tips help if you’re new to yeasted doughs. Make sure to review the recipe card for exact ingredient amounts and timings.
Here’s what you’ll need
Cinnamon rolls rely on simple pantry staples split between the dough, the filling, and the frosting. Image below shows the assembled ingredients — refer to the recipe card for measurements for each component.
Ingredient note
Bring ingredients to room temperature unless the recipe says otherwise. Let items sit out 45–60 minutes before starting so the dough comes together easily and the yeast performs well.
For a comprehensive guide to baking with yeast, see the tutorial on working with yeast.
Overview: how to make apple cinnamon rolls
Make the dough: Bloom the yeast in warm water with a little sugar, then add warm milk, vanilla, and an egg. Add part of the flour, then the softened butter in pieces, then the remainder of the flour. Adding butter in pieces helps create small pockets of fat that melt in the oven, yielding tender layers in the finished roll.
Rest the dough: This recipe requires a short rest rather than multiple full rises. Resting relaxes the gluten, making the dough easier to roll into a rectangle.
Roll into a rectangle: Roll the dough to about 9″ x 12″ for a single batch (12″ x 18″ for a double batch).
Prepare and add the filling: The filling is cinnamon-sugar mixed with melted butter, then topped with a single layer of thin apple slices. Press the filling gently to help it stick while you roll.
How to prepare the apple slices
You can leave the skins on or peel them — both work. Using an apple corer or peeler/corer makes quick work of removing the core and producing evenly sized slices. Cut the apple into thin slices so they layer neatly across the filling without adding excess moisture.
Roll, slice, and allow to rise: Roll the dough into a tight log starting on a long side, slice into six even rolls, place cut-side down in a prepared pan, cover, and let rise until puffy.
Bake: Bake until the tops are golden; these rolls remain fairly light, so watch for the first signs of browning.
Cool briefly: Let the rolls rest 10–15 minutes before spreading the cream cheese frosting so it melts into the warm swirls.
Make the cream cheese frosting: With room-temperature ingredients, the frosting comes together in minutes. Spread it over slightly cooled rolls so it becomes glossy and slightly drippy. Add extra apple slices on top if you like.
Adjust the spices to your liking
If you enjoy apple pie spice, add a pinch of nutmeg or allspice to the filling or frosting, or replace some of the cinnamon with apple pie spice for a deeper, warmer profile.
What kind of apples should I use?
Because the apples are baked in thin and not cooked down in sugar, a slightly sweeter, firm apple works well. I used Honeycrisp for its balance of sweetness and firmness. Avoid very soft varieties that may turn mushy in the oven.
More fresh apple recipes
- Apple Pie Smoothie
- Baked Apple Oatmeal
- Apple Cinnamon Scones
- Apple Cinnamon Streusel Bread
- Apple French Toast Casserole
- Gluten Free Apple Crisp
- Apple, Quinoa, and Kale Salad
- Apple Oatmeal Cookies
Apple Cinnamon Rolls Recipe
20
35
1 hr 30 mins
2 hrs 25 mins
Ingredients
Roll Dough
- ¼ cup (60mL) warm water
- 1 and ⅛ teaspoons (4g) dry active yeast (or half a packet)
- ¼ cup (60mL) warm milk
- 2 and ½ Tablespoons (32g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 2 and ¼ cups (270g) all-purpose flour
- 3 Tablespoons (43g) unsalted butter, softened and cut into pieces
Apple Cinnamon Filling
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- 2 Tablespoons (29g) unsalted butter, melted
- 1 medium apple, thinly sliced
Cream Cheese Frosting
- 2 ounces (57g) full-fat block cream cheese, softened
- 2 Tablespoons (28g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Roll Dough
- Spray an 8″ square or 8–9″ round pan with nonstick spray and set aside.
- Place warm water in a large bowl, sprinkle yeast over the top, whisk, and let activate for 10 minutes.
- When bubbly, add warm milk, sugar, salt, vanilla, and egg; whisk to combine.
- Gradually add about 1 cup of the flour and mix until combined, then add the softened butter in pieces and blend. Add the remaining 1¼ cups flour and mix until the dough mostly comes together.
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic. Let rest 10 minutes.
Apple Cinnamon Filling
- Combine granulated sugar, brown sugar, and cinnamon in a bowl and whisk to blend.
- Roll dough into a rectangle about 9″ x 12″. Brush melted butter over the dough, leaving a ½” border. Sprinkle the cinnamon-sugar across the butter, then arrange a single layer of thin apple slices over the filling and press gently.
Assemble and Bake
- Starting on a long side, roll the dough into a tight 12″ log. Tuck the ends to contain the filling. With the seam down, slice into six even rolls using a serrated knife.
- Place slices cut-side down in the prepared pan, sprinkle any fallen cinnamon-sugar back over the rolls, press slightly, then cover loosely and let rise 1½ hours.
- Preheat oven to 350°F (177°C). Bake 28–32 minutes or until the tops begin to brown. Let cool 10–15 minutes before frosting.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt on low speed until combined and smooth.
- Spread frosting over slightly cooled rolls and serve immediately. Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. Reheat briefly before serving.
Notes
- Apple: Honeycrisp was used; keep skin on or off by preference, and slice thinly.
- Baking dish: An 8″ square pan or an 8–9″ round pan works well. Arrange rolls in two rows of three for a square or one center and five around for a round pan.
- Make ahead: Assemble through the step before rising, cover, and refrigerate overnight. Remove and allow to rise about 1 hour before baking.
- Freeze baked rolls: Freeze up to 2–3 months. Thaw overnight in the refrigerator and warm before serving.
- Freeze unbaked rolls: Bake unbaked rolls for 10 minutes at 350°F (177°C), cool, wrap tightly, and freeze. Thaw overnight in the refrigerator and finish baking 20–25 minutes before frosting.
- Working with yeast: Consult a guide to baking with yeast if you need help or a refresher.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will change estimates.
|
Calories: 589kcal
| Carbohydrates: 100g