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Apple Pie Cinnamon Rolls

Apple pie cinnamon rolls with a soft, risen dough and a thick, saucy apple filling rolled into spirals. Baked until golden and finished with a cream cheese glaze plus caramel drizzle.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 cup sugar
  • 0.33 cup unsalted butter melted
  • 2 eggs
  • 1 tsp vanilla
  • 4 cup all-purpose flour
  • 1 tsp salt
For apple pie filling
  • 3 apples peeled and finely diced
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp cornstarch
  • 2 tbsp butter
For cream cheese glaze and finishing
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Activate yeast and mix dough
  1. Combine warm milk and sugar, then sprinkle active dry yeast over the top and let stand 5 minutes until foamy, showing activity at the surface.
  2. Stir in melted unsalted butter, eggs, and vanilla, then mix in all-purpose flour and salt until a soft dough forms.
Knead and rise
  1. Knead the dough for 8 minutes until smooth and elastic.
  2. Place the dough in a greased bowl, cover, and let rise 1 hour until doubled in size.
Cook apple pie filling
  1. In a skillet over medium heat, combine apples, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and butter, then cook 8-10 minutes until thickened and saucy.
  2. Cool the apple pie filling completely so it spreads without melting the dough.
Roll, fill, cut, and rise
  1. Roll the dough into a 12x18 rectangle and spread the apple pie filling over the surface evenly.
  2. Roll the dough tightly, then cut into 12 rolls.
  3. Arrange the rolls in a greased 9x13 dish, cover, and let rise 45 minutes until puffy.
Bake and finish
  1. Bake at 375F for 22-25 minutes until the rolls are golden on top.
  2. Drizzle the cream cheese glaze over the warm rolls and finish with caramel sauce for a crisscross drizzle.

Notes

For best swirls, cool the apple filling fully before spreading so it stays thick. Store covered in the refrigerator up to 4 days; rewarm gently in the microwave. Freeze baked rolls (glaze after thawing) up to 2 months. For a lighter version, use reduced-fat cream cheese in the glaze.