Ingredients:
Whole Milk – The warmth helps activate the yeast and makes the dough soft and fluffy.
Active Dry Yeast – The star of the show that gives your cinnamon rolls their rise.
Brown Sugar – Adds sweetness and a caramel flavor that pairs perfectly with apples.
Butter – Keeps the dough rich and tender, while also adding flavor to the filling.
Eggs – Bind the dough together and make it rich and soft.
Vanilla Extract – Adds depth of flavor to both the dough and frosting.
Bread Flour – Higher protein content creates that chewy, bakery-style roll.
Salt – Balances the sweetness and enhances flavor.
Apples – The heart of the filling, bringing freshness and coziness.
Cinnamon – Classic spice that makes both the rolls and filling taste like fall.
Lemon Juice – Keeps the apples bright and adds a little tang.
Cornstarch – Thickens the apple pie filling so it’s not too runny.
Cream Cheese – Creates a tangy, rich base for the frosting.
Maple Syrup – Sweetens the frosting with a cozy fall twist.
Powdered Sugar – Sweetens and creates that silky frosting texture.
Why You’ll Love This Recipe
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It’s basically apple pie meets cinnamon rolls—two desserts in one!
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The dough is fluffy, gooey, and bakery-worthy.
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The homemade apple pie filling takes it to the next level.
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The maple cream cheese frosting is sweet, spiced, and cozy.
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Perfect for brunch, dessert, or a holiday breakfast table.
Equipment Needed
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Mixing Bowls – For the dough, filling, and frosting.
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Stand Mixer with Dough Hook (optional) – Makes kneading easy.
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Rolling Pin – To roll out the dough evenly.
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9×13 Baking Dish – The perfect size to fit 12 cinnamon rolls.
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Sharp Knife or Bench Scraper – For cutting the rolls evenly.
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Saucepan – To make the apple pie filling.
Substitutions & Modifications
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Flour – All-purpose flour works if you don’t have bread flour.
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Apples – Use Honeycrisp, Gala, or Granny Smith (for tartness).
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Yeast – Instant yeast can be swapped (skip the activation step).
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Dairy-Free – Use oat milk and vegan butter, plus dairy-free cream cheese.
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Glaze Alternative – Skip the frosting and drizzle with a simple powdered sugar glaze.
Apple Pie Cinnamon Rolls with Maple Cream Cheese Frosting – Fluffy, Gooey, and Perfect for Fall
Video
Ingredients
- 1 cup whole milk warm, 100–110°F
- 3 tsp active dry yeast
- ⅓ cup light brown sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups bread flour
- 1 tsp salt
- 2 tbsp unsalted butter, stened
- ¾ cup light brown sugar
- 1 tsp cinnamon
- 1 cup homemade apple pie filling see recipe below
- 2 –3 apples peeled and finely diced
- 2 tbsp unsalted butter
- ⅓ cup light brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1 tsp cornstarch
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- ¼ cup pure maple syrup
- 2 cups powdered sugar
- ½ tsp cinnamon
- 1 tsp vanilla extract
Instructions
Make the Dough
- Warm the milk to 100–110°F. Stir in yeast and let sit until foamy, about 10 minutes.
- Add brown sugar, melted butter, eggs, and vanilla. Mix until smooth.
- Slowly add flour and salt. Knead for 8–10 minutes (by hand or mixer) until soft and elastic.
- Place dough in a greased bowl, cover, and let rise 60–90 minutes, or until doubled in size.
Make the Apple Pie Filling
- In a saucepan, melt butter with brown sugar and cinnamon.
- Stir in diced apples and cook for 10 minutes until softened.
- Add lemon juice, then stir in cornstarch. Cook another 5 minutes until thickened.
- Let cool completely before using in the rolls.
Assemble the Rolls
- Roll risen dough into a 12×18 inch rectangle.
- Spread softened butter over the dough. Sprinkle with brown sugar and cinnamon.
- Spread cooled apple pie filling evenly on top.
- Slice into 12 equal strips, roll tightly, and place in greased 9×13 dish.
- Sprinkle a little extra cinnamon sugar in the bottom if desired for extra gooeyness.
- Cover and let rise 30 minutes. Preheat oven to 350°F.
- Optional: Pour ¼ cup heavy cream over the rolls before baking for extra softness.
- Bake 20–25 minutes, until golden and set.
Make the Frosting
- Beat cream cheese and butter until smooth.
- Mix in maple syrup, vanilla, and cinnamon.
- Slowly add powdered sugar until creamy.
Frost and Serve
- Spread frosting over warm rolls, top with extra apple pie filling if desired, and dig in!
Tips & Tricks
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Make sure the apple filling cools before spreading or it will melt the dough.
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Use dental floss instead of a knife to slice rolls cleanly.
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If your kitchen is cold, let dough rise in the oven with the light on.
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For overnight rolls, assemble, cover, and refrigerate before the second rise.
Frequently Asked Questions
Can I make these ahead of time?
Yes! There are two ways to prep these cinnamon rolls overnight.
- Assemble the cinnamon rolls in the pan & tightly wrap and refrigerate overnight. Let rise at room temp for 45–60 minutes before baking.
- Bake the cinnamon rolls the day before then reheat in the oven at 300 for 5-10 minutes. Ice right after reheating for best results
Can I freeze them?
Yes, freeze baked (but unfrosted) rolls for up to 3 months. Thaw and reheat before frosting.
Do I need bread flour?
Not required, but it makes the rolls extra soft and chewy.
Storage Instructions
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Room Temp: Store covered for 2 days.
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Fridge: Up to 5 days (microwave 15–20 seconds to reheat).
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Freezer: Up to 3 months, unfrosted. Reheat in oven at 300°F for 10 minutes.
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