These apple cinnamon rolls are super gooey and soft rolls. They are full of cinnamon filling and apple pie filling. The rolls are topped with cream cheese brown butter icing and extra apple pie!

Bite missing from apple cinnamon rolls on a plate.

These apple cinnamon rolls are the perfect breakfast to start your morning with the combination of apples and cinnamon. This time of year I want apple flavored everything. What goes better with apple than homemade cinnamon rolls?
I have tips and tricks and process photos to easily help you make this recipe! If you love apple cinnamon rolls, you have to try my apple cider cinnamon rolls.

Side view of apple cinnamon rolls in the pan.

Tips for making the rolls

Here are my tips, so yours turns out like this recipe! See my post on how to make brown butter for more tips.

  • Tip 1: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
  • Tip 2: For the best rise, I like to put my covered bowl of dough in the oven. Preheat the oven to 200°F and turn it off when you place the bowl in the oven. Also, make sure to crack open the oven door. This lets it rise in a warm place, which the yeast loves.
  • Tip 3: The apple pie filling can be made while the dough is rising, or ahead of time!
Rolled out dough on a wood board.
Roll out the dough into a rectangle.
Cinnamon filling on top of dough
Cinnamon filling on top of the dough.
Apple pie filling on top of dough.
Spread the apple pie filling on top of the cinnamon filling. It will be a little runny, but it will keep the rolls soft.
Raw cinnamon rolls in a pan.
Use a serrated knife to cut the rolls into 12.
Baked cinnamon rolls in a pan.
Bake the rolls until they lightly golden on top like this. Also, it needs to reach 160F in the middle.
One roll on a plate.

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If you love fall cinnamon rolls, try my pumpkin cinnamon rolls or pecan pie cinnamon rolls.

Top view of rolls in a pan.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from apple cinnamon rolls on a plate.
5 from 9 reviews

Apple Cinnamon Rolls

Stephanie Rutherford
These apple cinnamon rolls are super gooey and soft rolls. They are full of cinnamon filling, apple pie filling, and topped with brown butter cream cheese icing. It also has apple pie filling on top!
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Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 12 cinnamon rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast, or 1 packet
  • 2 Large eggs, room temperature
  • 4 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed

Apple Pie Filling

  • 2 1/2 Gala apples, diced into small cubes
  • 1/4 cup White granulated sugar
  • 2 TBSP Water
  • 1 tsp Lemon juice
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 2 tsp Cornstarch

Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon

Cream Cheese Brown Butter Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, browned
  • 1 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Dough

  • In a microwave safe bowl, warm the milk to 110°F. Sprinkle the yeast on top and let it sit for 10 minutes. In a separate bowl, lightly beat the eggs together. Set aside.
    1 cup Milk, 2 1/4 tsp Active dry yeast, 2 Large eggs
  • While the yeast is resting, mix the flour, sugar, and salt in a large bowl. Add the cubed butter, lightly beaten eggs, and milk/yeast mixture.
    4 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
  • Use a stand mixer with a dough hook. (For mix by hand instructions see notes.) Start on low speed until a dough starts to form and some of the flour is incorporated. Then, turn to medium speed and knead for 5 minutes.
  • Place the dough in a large bowl that is sprayed with nonstick spray. Cover with a kitchen towel. Preheat the oven to 200°F. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.

Apple Pie Filling

  • In a medium saucepan, add the small cubed apples, sugar, water, lemon juice, cinnamon, ginger, nutmeg, and cornstarch. Heat on medium heat until the juice releases. Then, stir occasionally until it thickens. After it starts to bubble this takes about 5 minutes. Cool completely. I placed it in a bowl in the fridge while the dough is rising.

Cinnamon Filling

  • In a small bowl using a hand mixer, beat the butter, brown sugar, and cinnamon on high speed for 2 minutes.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1 TBSP Ground cinnamon, 2 1/2 Gala apples, 1 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
  • Punch the dough down and roll using a rolling pin on a lightly floured surface. Roll into a large rectangle until it is 1/4 inch thick.
  • Spread the cinnamon filling over the dough using an offset icing spatula. Then, spread 1 cup of the apple filling over the dough. (the rest is used to top the rolls)
  • Use a serrated knife to cut off the uneven ends. Then, cut in 12 rolls using a light sawing motion. Spray a 9X13 pan with baking nonstick spray. Place the rolls in the pan.
  • Cover the pan for a kitchen towel and let rise for 20 minutes. Preheat the oven to 375°F.
  • Bake for 28-30 minutes until the tops of the rolls are light golden brown.

Brown Butter Cream Cheese Icing

  • Start the icing while the rolls are baking. In a frying pan, melt the butter. Then, stir until the milk deposits separate and it turns amber in color. Let it cool until room temperature.
    4 TBSP Unsalted butter
  • Using a hand mixer, beat the cream cheese and brown butter until smooth. Add in the powdered sugar, vanilla, and milk and mix until it is pourable consistency.
    4 oz Cream cheese, 1 tsp Pure vanilla extract, 1 cup Powdered sugar
  • Pour the icing on top of the rolls once it stops bubbling, use a spoon to spread it. Top each roll with extra apple pie filling.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Brown butter: This is part can be skipped. You can also melt the butter instead of browning it.
Calories: 490kcal, Carbohydrates: 70g, Protein: 7g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 239mg, Potassium: 156mg, Fiber: 3g, Sugar: 22g, Vitamin A: 823IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 2mg
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