Apple Pie Cinnamon Rolls

This recipe takes a bit of effort, but the result is so worth it. We're working with four main components here:

1. Cinnamon roll dough. This is a classic, soft cinnamon roll dough!
2. Apple pie filling. You can prep this easy apple pie filling a few days in advance if you like.
3. Crumble topping. Our go-to streusel topping adds texture.
4. Vanilla icing helps us mimic the classic flavors of apple pie with a scoop of vanilla ice cream.

Read through this entire post before you start for best results! This article is full of step by step photos, tips, and best practices to help you along.

If you're new to homemade cinnamon rolls, we recommend starting with our beginner-friendly overnight cinnamon rolls or small batch cinnamon roll recipes to get a feel for the dough and the general process.

Ingredients overview

Find a full ingredients list with exact quantities in the recipe card below.

Before you start baking, we want to highlight a few important things:

• Use high quality flour. We recommend King Arthur All Purpose Flour. Its high protein content creates stronger gluten networks, which make our dough stretchy and elastic (as opposed to "sticky"). You can also use bread flour here if you like.
• Warm milk helps activate the yeast. Heat milk in a small saucepan over medium-low heat (or microwave it in 10-15 second intervals) until it's warm to the touch - about 100° F.
• Bring eggs to room temperature for half an hour on the counter before you start: They'll incorporate more smoothly into the dough and you'll get a better rise.
• Granny Smith apples provide some bright, tart contrast to all the sugar in this recipe, but you can use any apple variety you like.

Step by step instructions

Make the dough

Mix sugar, active dry yeast, and warm milk together in a large bowl. Let this mixture sit for 5-10 minutes, until the surface is slightly foamy.

Lightly whisk the eggs to break them up, then stir those into the mixture along with melted butter. Add flour and kosher salt.

Pro Tip: Yeast doesn't get as foamy when you use warm milk instead of water. If you're used to proofing yeast with warm water (like in our crusty bread recipe), the bubbles here will seem less dramatic.

Stir with a sturdy spoon or spatula until the dough is fully combined. It will look shaggy and sticky at this point: That's ok!

Transfer dough to a large cutting board. Knead by hand for 5-10 minutes until the dough is smooth and no longer sticks to the board. Kneading can feel tedious, but it's important here: It makes the dough much easier to work with later. Learn more: How to knead dough.

Pro Tip: You don't need to flour the cutting board. The dough will feel sticky at first, but as you knead, the gluten will develop and the dough will get smoother. If the dough still feels sticky after a few minutes of kneading, cover and let it rest for 15 minutes, then knead again. Note: Doughs made with lower-protein flours develop weaker gluten networks; they may feel stickier and require more kneading. We recommend King Arthur Flours.

First rise (1 hour)

When the dough is smooth and elastic, return it to your mixing bowl. Cover with a clean tea towel and let rise in a warm place for one hour, until dough has puffed up slightly and the surface has smoothed out.

The dough may not fully double in size during this first rise - that's ok! Because this is an enriched dough, it rises slowly and holds its shape more than other doughs.

Make the apple filling while the dough rises

Melt butter in a large skillet over medium heat, then stir in spices and brown sugar to form a loose paste. Stir in the diced apples; cook a few minutes more until the mixture is syrupy and apples have begun to soften.

Sprinkle flour across the surface of the apple mixture and stir to combine. Cook another 2-3 minutes, until the mixture has thickened.

Pro Tip: When it's ready, the apple mixture should be thick and sticky, with an almost stretchy feel to it. This texture keeps the filling spreadable for gooey cinnamon rolls, while preventing it from leaking out of the final cinnamon buns too much.

Set the filling aside to cool while you prep the rest of the components and wait for the dough to rise.

Make the crumb topping

In a separate bowl, use a fork to combine room temperature butter, more brown sugar, cinnamon, and flour with a pinch of kosher salt. Take your time mixing this crumble: The goal is to fully incorporate the dry ingredients into the butter.

The crumble will start off looking sandy and light, but will darken in color as you continue to mix it. You'll know it's ready when it clumps together easily: It should hold its shape when you pinch it together between your fingers.

First time making a crumble? Read our cinnamon streusel topping post for additional step-by-step photos and a ton of helpful notes!

Assemble the cinnamon rolls

Place dough on a large cutting board and knead it a few times to work out any air bubbles. Roll it into a large rectangle, about 18 inches wide by 8 inches tall and ½ inch thick.

Spread the cooled apple pie filling over the dough, leaving about an inch of space along each edge. Carefully roll the dough into a log, pinching along the seam to seal it as best you can.

Use a piece of dental floss or a very sharp, serrated knife to cut the cinnamon rolls into 8 equally-sized pieces (about 1 ½ inches wide). This filling can get a little bit messy, so don't worry too much about making the rolls perfect - just do the best you can!

Line a 9x13" casserole dish with a piece of parchment paper, and place cinnamon rolls in the pan with an inch of space on all sides. Cover with a clean tea towel, and let rise another 30 minutes while you heat the oven.

Equipment note: We tested this recipe in 8x10" and 9x13" ceramic pans with a range of 8-12 rolls. Our testers preferred fewer, taller rolls in a larger pan: They're easier to cut and maneuver, and more space yields fluffier cinnamon rolls. We also tested this recipe in a 9x13" glass pan with good results. If you use a metal pan, you may need to reduce the bake time.

Bake

After the second rise, top each cinnamon roll with a handful of crumble topping. Don't worry if some of the crumble falls between the cinnamon rolls: They'll expand quite a bit in the oven and pick up any excess.

Transfer cinnamon rolls to the hot oven; bake until they're a light golden brown.

Pro Tip: If the cinnamon rolls start to brown too much, cover them with a piece of foil or a large baking sheet to keep them soft while they finish baking!

Make the icing

Whisk vanilla, powdered sugar, and a small pinch of kosher salt together in a small mixing bowl. Add milk a little at a time, stirring well between each addition, until you have a smooth, drizzle-able icing.

Drizzle the icing over your cinnamon rolls, then serve and enjoy!

Frosting Tip: Let cinnamon buns cool for at least 20 minutes before adding any icing (if they're too hot, the frosting will melt right off!)

Make ahead tips

There are two great options if you'd like to make these cinnamon rolls ahead of time:

1. Prep the individual components. The apple pie filling, cinnamon crumble topping, and vanilla icing can all be made a day ahead of time. Store each component in the fridge, then make the dough and assemble the rolls in the morning.
2. Make the full cinnamon rolls. Assemble and bake the cinnamon rolls as directed, then let them cool completely. Cover with plastic wrap or a tight-fitting lid and refrigerate overnight, then reheat them in the morning and add vanilla icing just before serving. Note: Never put a cold pan into a hot oven, as it can shatter.

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