These Apple Cinnamon Rolls are easy to make and perfect for Fall Baking. The cinnamon rolls are filled with apples that are perfectly cooked. Topped with an apple flavored icing that brings this all together.
Perfect for breakfast, brunch or as a dessert. Everyone will love these rolls!
I love cinnamon rolls so much I could eat one everyday! I start craving these and my favorite apple pie recipe as soon as September rolls around.
I know baking with yeast seems intimidating but this recipe is not hard if you follow the steps. I like to use an electric stand mixer so it does most of the work kneading the dough. The dough hook attachment works great.
These are delicious and worth the extra effort to make them homemade! Just wait till you take that first bite. These will quickly become a favorite.
Ingredients To Make Apple Cinnamon Rolls
These delicious rolls are made with homemade dough, apple filling and icing. There’s nothing better than Apple Cinnamon Rolls baking in the oven.
Your whole house will smell amazing! Here is a quick look at the ingredients you'll need to make these rolls.
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
To make the dough you will need milk, all-purpose flour, unsalted butter, sugar, salt and dry active yeast. Don't let the yeast part intimidate you. It's not hard to make buttery fluffy dough from scratch.
Apple Filling Ingredients
For the apple filling you will need unsalted butter, apples, apple cider, vanilla extract, cinnamon, sugar and salt. Mix these ingredients together and you get a sweet apple filling similar to flavors in an apple pie.
No cinnamon roll is complete without icing! To make this apple flavored icing you will need apple cider, powdered sugar, vanilla extract and salt.
If you like a lot of icing or want extra icing for dipping then double it. I think extra icing makes everything better.
How To Make Apple Cinnamon Rolls
Make sure to print out and follow the instructions in the recipe card below which lists the full details on how to make these apple cinnamon rolls.
Prepare The Dough: Warm the sugar, milk and unsalted butter in a saucepan over medium-low heat to about 110 degrees F. In the bowl of your electric stand mixer add all-purpose flour, yeast, and salt. Use the dough hook to stir until combined.
Slowly add in the warm milk mixture stirring to incorporate flour into the milk. Keep adding in more of the flour a little at a time while mixing the dough at medium speed until the dough is releasing itself from the sides.
Let The Dough Rise: Once the dough has formed place place it on lightly floured and then place in a greased bowl to rise for an hour and a half. Once dough has doubled in size prepare the filling.
Prepare The Filling: Melt butter in microwave and set aside. Then grease casserole dish. Prepare apples by peeling and removing the core.
Then chop them and place them in a saucepan with the apple cider, cinnamon, sugar, salt and vanilla extract. Heat and stir constantly until apples are cooked and softened. In a small bowl combine sugar and cinnamon and set aside.
Assemble The Rolls: Once dough has double in size place on lightly floured surface and roll into rectangle using a rolling pin.
Drizzle melted butter over dough and use pastry brush to spread. Then sprinkle the cinnamon sugar evenly over the butter and top with apples.
Shape the Cinnamon Rolls: Roll the dough into a log and cut into 8 cinnamon rolls using a knife. Place them in casserole dish and cover with a piece of plastic wrap or a tea towel.
Allow to sit for 30 minutes. Preheat oven to 350 degrees F white rolls are resting.
Bake: Bake at 350 degrees F for 35-40 minutes or until they’re golden brown. Once done place the apple cinnamon rolls on a cooling rack and allow to cool for 20 minutes.
Prepare Icing: While rolls are cooling prepare the frosting by mixing the powdered sugar, apple cider, vanilla, and salt.
Serve: Once apple cinnamon rolls are cooled pour the icing over the top and serve.
How To Store
Store any leftover apple cinnamon rolls covered at room temperature for up to 2 days or covered in the refrigerator for up to 3 days.
These are delicious anytime but even better when they’re warm. I like to reheat leftovers in the microwave.
- I used dry active yeast but instant yeast can be used at a 1:1 substitution.
- 2% dairy milk was used in this recipe but any milk can be used with the same results. You can use non dairy milk (plain & unsweetened) in a pinch with the same results too!
- Gala apples were used in this recipe. I recommend Gala, Fuji, Braeburn, or Granny Smith apples. They tend to have more flavor and hold up well when cooked.
- I use unsalted butter throughout the recipe. Salted butter can be used in its place. You’ll want to reduce the salt by half.
Frequently Asked Questions
Your yeast might be bad or your milk mixture was too hot. To test your yeast, you can add a teaspoon to a ¼ cup of luke warm water and allow it to soften. If bubbles form after 10 minutes your yeast is good to use.
Chopped pecans or walnuts and raisins all make great additions to the apple filling for these cinnamon rolls.
If you are a fan of apple recipes here are a few more to try.
I hope you enjoy this Apple cinnamon Roll recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!
- 1½ cups Milk
- 4 to 4½ cups All-Purpose Flour
- ¼ cup Unsalted Butter
- ¼ cup Sugar
- 2¼ teaspoon Dry Active Yeast
- ½ teaspoon Salt
Apple Filling Ingredients
- ½ cup Unsalted Butter, melted
- 2 Medium Apples peeled, cored, and cubed
- 2 Tablespoons apple cider
- 2 teaspoons Vanilla Extract
- 2 teaspoons Cinnamon + ½ teaspoon divided
- ½ cup Sugar + 1 teaspoon divided
- ¼ teaspoon Salt
- 2 Tablespoons Apple Cider
- 2½ cups Powdered Sugar
- ¼ teaspoon Vanilla extract
- ¼ teaspoon Salt
- In a saucepan, add ¼ cup of sugar,1 ½ cups of milk, and ¼ cup of unsalted butter. Put over medium-low heat and stir to help allow the sugar to dissolve and help the butter to melt. Allow the mixture to warm to about 110 degrees F (43 degrees C). Do not allow the mixture to get warmer than that as it will burn the yeast.
- In a large mixing bowl or the bowl of your electric stand mixer, add 2 cups of the all-purpose flour, yeast, and salt. With the dough hook attached, stir to combine the ingredients.
- Once the milk mixture has come to temperature and the butter has just melted, pour the mixture into the bowl with the flour. If using a stand mixer, stir to combine and allow all of the flour to become incorporated into the milk. The mixture will be wet. If you’re making this by hand, use a whisk to incorporate the milk and flour mixtures together.
- Slowly add in more of the flour ¼ cup at a time, mixing the dough on medium speed. Once the flour is added, repeat this process until you’ve added all of the flour and the dough is releasing itself from the sides. **The amount of flour that you use will be determined by how dry or humid the air is and how the flour is measured. For best results, spoon the flour into the measuring cup and level it out using a butter knife. Try to avoid dipping and scooping the measuring cup into the flour it packs the flour down and you may add too much flour resulting in a dry dough.
- Once the dough has formed, turn the dough out onto a lightly floured surface. Lightly grease a bowl and place the dough back into the bowl and allow it to rise for 1 ½ hours or until the dough has doubled in size.
- When the dough has doubled in size, it’s time to prepare the filling. Add the butter to a microwave-safe dish and melt the butter (about 30 seconds). Then set aside.
- Grease a 9x13 casserole dish with baking spray oil and set aside. **For an added layer of protection (if food tends to stick to your casserole dish, you can add a layer of parchment paper).
- Peel and core the apples. Then chop them into ½” cubes. Place them in a pan with the apple cider,½ tsp cinnamon, 1 tsp sugar, ½ tsp of salt, and vanilla extract. Put over medium-high heat and using a wooden spoon, stir constantly allowing the apples to cook slightly and just soften. The apple cider will steam the apples softening them slightly to help them cook. This cooking process should take between 3-4 minutes. **Do not allow the apples to sit without watching them or they may burn. This process enhances the flavor of the apples and I do not recommend skipping this step
- In a small bowl, add ½ cup of sugar, and 2 tsp of cinnamon. Stir to combine and set aside.
- Now that the dough has doubled in size, turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a 15x20 rectangle (this does not need to be exact but about double the size of your casserole dish).
- Drizzle the melted butter over the rolled-out dough. Using a pastry brush, evenly distribute the butter.
- Sprinkle the cinnamon sugar mixture over the melted butter so it’s evenly distributed. Top that with the softened apples.
- Roll the dough up to form a log. Using a knife, cut the dough into 8 cinnamon rolls (about 2”rolls). Place them in the prepared casserole dish. Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
- While dough is resting preheat oven to 350 degrees F (177 degrees C).
- Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until they’re golden brown.
- Place the apple cinnamon rolls on a cooling rack and allow to cool for 20 minutes before serving.
- Meanwhile, prepare the frosting by adding the powdered sugar, apple cider, vanilla, and salt. Using a small whisk or a fork, stir to combine.
- Pour the icing over the top and serve.