Apple Cinnamon Roll

This Apple Cinnamon Roll is everything I want in a fall-inspired treat—soft, gooey dough swirled with warm cinnamon sugar and filled with tender apples. I love how the apples add a juicy, slightly tart contrast to the sweet filling, making each bite taste like a mini apple pie rolled into a classic cinnamon roll.

Why You’ll Love This Recipe

I love how this recipe brings together the best parts of breakfast and dessert. The cinnamon roll dough is pillowy and rich, while the apple filling adds a layer of comfort and flavor that’s perfect for cooler weather. It’s a great recipe for brunch, holiday mornings, or anytime I want my kitchen to smell like a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Granulated sugar

• Instant yeast

• Salt

• Milk (or plant-based milk), warmed

• Unsalted butter, melted

• Egg

For the filling:

• Apples, peeled and diced (I like honeycrisp or granny smith)

• Brown sugar

• Ground cinnamon

• Unsalted butter, softened

• Nutmeg (optional)

• Cornstarch (to thicken the filling slightly)

For the glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. I mix the warm milk, sugar, and yeast, then let it sit for a few minutes until foamy.

2. I add the egg, melted butter, salt, and flour, then knead until smooth and soft. I cover and let the dough rise for about 1 hour until doubled.

3. While it rises, I cook the diced apples in a pan with butter, brown sugar, cinnamon, and cornstarch until tender and thickened. Then I let it cool.

4. I roll out the risen dough into a rectangle and spread it with softened butter, then sprinkle on the apple filling.

5. I roll the dough tightly and slice it into even rolls, placing them in a greased baking dish.

6. I cover and let them rise again for 30–45 minutes.

7. I bake at 350°F (175°C) for 25–30 minutes, until golden and puffed.

8. I mix up the glaze and drizzle it over the warm rolls right before serving.

Servings and timing

This recipe makes 9 large rolls and takes about 2.5 hours total (20 minutes prep, 1.5 hours rise time, 30 minutes bake).

Variations

• I use maple syrup or caramel drizzle instead of the glaze for extra indulgence.

• For more texture, I mix chopped pecans or walnuts into the filling.

• I swap half the apples for pears for a twist.

• I make mini rolls in a muffin tin for individual servings.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in the oven at 325°F (160°C) or microwave individual rolls for 20–30 seconds. I also freeze them unglazed and thaw overnight before warming and topping with fresh glaze.

FAQs

What’s the best type of apple to use?

I prefer firm apples like granny smith, honeycrisp, or fuji. They hold their shape during baking and add a nice balance to the sweet filling.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight after the first rise. In the morning, I let it come to room temp, roll, fill, and bake.

Can I use store-bought dough?

Yes, I’ve used refrigerated crescent dough or pre-made cinnamon roll dough in a pinch. It still tastes great with the apple filling.

Do I have to cook the apples first?

Yes, cooking helps soften them and releases their juices so the filling isn’t watery. It also blends the flavors better.

How do I make the glaze thicker or thinner?

I adjust the milk-to-powdered sugar ratio—less milk for a thicker glaze, more for a drizzle. I also add a touch of cinnamon to the glaze sometimes.

Conclusion

These Apple Cinnamon Rolls are soft, sweet, and filled with the warm flavors of fall. Whether I’m baking for breakfast, dessert, or a holiday spread, they always make my kitchen smell incredible and my guests happy. They’re everything I want in a cozy, homemade treat.

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