Apple Cinnamon Rolls

There's nothing quite like Apple Cinnamon Rolls during the Fall. With this easy-to-make recipe using brioche dough, apples, and cream cheese icing, you'll be able to whip up your own mouthwatering apple pie cinnamon rolls at home in no time.

Best Cinnamon Rolls With Apple Pie Filling Recipe

This apple cinnamon rolls recipe is so simple and beginner friendly. You won't need any fancy tools, and it uses simple, attainable ingredients that come together very easily. I provide step-by-step instructions for rolling the dough so that you end up with professional-looking results!

It doesn't take much time or effort - The hardest part is waiting for the dough to rest between steps. As the cinnamon roll is made with yeasted dough, you'll need to be patient during the proofing process. Other than that, the recipe is simple to make and doesn't require much time in the kitchen.

Between the sweet apple-cinnamon flavor and the soft, fluffy texture, you'll be craving these rolls for days.

Katalin's Key Take on why use bread flour (high protein flour) in this recipe

As with most sweet bread, you will want a light, fluffy bread that you can sink your teeth into. Therefore, bread flour with high protein content is the best choice to achieve the right texture.

Now, since the different types of flour have different protein content, the amount of gluten formed for each of them will also vary. Dough made using low-protein flour will have less, weaker gluten than dough made using high-protein flour. The higher the gluten, the better the structure. That's why bread requires high-protein flour while cake needs low-protein flour. 

You can use all-purpose flour if high-protein content bread flour is not available. However, it will not provide the same texture or flavor as bread flour. Remember, bread flour is typically used for sweet bread and enhances the flavor of your apple cinnamon rolls.

My handy flour guide dives into the difference between the various types of flour used in recipes.

Make the dough

Heat the milk just until it is lukewarm (not too hot), and add half of the sugar and the fresh or dry yeast on top. The yeast should begin bubbling after around 10 minutes. If this doesn't happen, start again and make sure the kitchen is warm enough.

Place the foamy, "activated" yeast mixture into the stand mixer fitted with the kneading hook (dough hook). Add the room-temperature egg and egg yolk and mix for roughly one minute.

Slowly add all of your dry ingredients (bread flour, remaining sugar, and salt) and continue using the stand mixer to knead the dough. Don't worry if the mixture looks messy at first; it will come together.

Slowly add the room-temperature, softened butter to the dough piece-by-piece. Once it is incorporated, continue to knead in the stand mixer for a further 10 minutes at medium to high speed. It is ready when the dough becomes elastic and shiny (and not sticky).

Form the dough into a ball and place it into a glass or plastic bowl. Cover with plastic food wrap and place it in the fridge overnight (or for at least 12 hours) to proof.

Make the apple filling

Cut the apples into small, identical pieces; peeling is optional. You can cut into chunks or slices. Squeeze some lemon juice over them to prevent browning.

Cook the apple slices in a saucepan over medium heat for a few minutes with the brown sugar, cinnamon, and butter. You only need to cook the mixture long enough to soften the apples and thicken the juice. Do not overcook it!

Let the filling cool and chill in the refrigerator before using. Warm filling would quickly warm up your yeasted dough, which we want to avoid!

Check my caramelized apple recipe for more details on how to prepare such filling.

Assemble & Bake

After the dough has risen overnight, take it out of the fridge and punch the air out of it. Now roll the dough onto a silicone baking mat or lightly floured surface to a rectangle of approximately 30x60 cm / 12x24 inches.

Chill the rolled dough in the freezer for 2-3 minutes to keep it cold enough to work with, then spread the cold apple cinnamon filling smoothly and evenly on top of the dough rectangle with an offset spatula.

Place the dough with the spread back into the freezer for 3 minutes to help you roll it up, then starting from the longer end, roll the dough tightly and evenly. Once you reach the end, press it onto the roll to seal.

Place the roll back in the freezer for another 3 minutes to keep it chilled. Meanwhile, grease a baking pan of 23x33cm / 9x13, and place parchment paper inside.

Use a sharp knife to cut the dough roll into 12 evenly-sized pieces and place them into the pan with some spaces in between them to rise and spread. Cover lightly with greased plastic food wrap to prevent them from drying out.

Proof the apple cinnamon rolls a second time at room temperature. Depending on your kitchen temperature, this may take 1-2 hours. The key is for the dough to double in size before moving on to the next step.

Preheat your oven to 190C / 374F (no fan) while the cinnamon rolls have their second proof.

Bake the apple cinnamon rolls for about 40 minutes. Check its progress at around 30 minutes. If necessary, adjust the temperature or cover it with aluminum foil if it is browning too much on the top.

Your cinnamon rolls are done once the rolls are golden brown, and a skewer (or toothpick) comes out clean when inserted.

Make the cream cheese frosting

Whip the cream cheese and powdered sugar together for roughly 2-3 minutes until creamy. Make sure not to overwhip it, as it can over-soften the cream.

Once your apple cinnamon rolls have cooled to room temperature, apply the cream cheese icing to the top of each roll as desired.

Storing and freezing

Store the cinnamon rolls in an air-tight container at room temperature for 2-3 days, and stick them in the oven for a few minutes and serve warm!

Freeze your cinnamon rolls in an air-tight container, wrapped in plastic wrap or a Ziploc bag, and put them in the freezer until you're ready to enjoy them! I suggest freezing them without the icing.

Flavor variations

This recipe is very versatile, and once you have mastered it, you can adapt it to suit you. Perhaps choose to use different spices, skip the apples and use pears instead, add some crunch with chopped pecans, or use an alternative filling such as Nutella. I even love to use pumpkin puree to make pumpkin cinnamon rolls!

I sometimes use a lemon curd filling instead for a zingy citrus twist. It's all up to your taste buds! Or make it into a proper cinnamon roll casserole with apples and caramel sauce drizzled on top!

Ingredient substitutions

Yeasted doughs are always very precise recipes, which makes substitutions difficult. You could try one of these egg substitutes and use dairy-free butter or gluten-free flour. However, all substitutions will somewhat provide a different taste and texture.

If you substitute ingredients, you will also need to adjust the quantities and ratios of the other ingredients in the recipe. Unfortunately, I cannot provide instructions to accommodate every diet.

Check out my list of baking guides to learn more about the possible substitutions and how they may affect this cinnamon and apple rolls recipe.

What Equipment To Use

Always weigh ingredients by the gram using a digital scale to get exact ingredient quantities for your cinnamon roll bake. Baking is all about precision.

Unless you have the time (and the strength) to knead the dough by hand, your stand mixer will save you a lot of time and energy. I do not recommend using an electric hand mixer, as brioche needs a lot of mixing, and these can burn out quickly.

Use a rolling pin to roll out the dough on a silicone baking mat. This prevents the dough from sticking, saving the need to use extra flour. Your offset spatula will help ensure the filling is spread out nicely and evenly over the dough. 

Use a digital oven thermometer to ensure that your oven is at the correct temperature.

Expert tips to make apple cinnamon rolls

1. Make sure the eggs, unsalted butter, and milk are all at room temperature before you begin.
2. Fresh yeast works best in these sweet rolls. However, dry yeast is an acceptable substitute if you don't have access to fresh yeast. Check the correct quantities with your chosen brand's instructions.
3. If your yeast does not bubble, it might be outside of the expiration date, or the yeast was not at the right temperature to be activated. Remember, your milk should be lukewarm and not hot, and your kitchen needs to be nice and warm (above 20C / 68F).
4. Read my ultimate yeast guide for more information about how to substitute and activate yeast.
5. Always work with cold dough and filling to achieve easy-to-work-with perfectly rolled cinnamon rolls. It helps to put the dough and apple filling in the fridge or freezer between steps to keep it cool.
6. An overnight rise in the fridge is recommended to achieve soft and fluffy apple and cinnamon rolls and will make the dough easier to work with. You can proof at room temperature for 1-2 hours instead but avoid direct heat or sunlight. Don't skip the second proofing; this is absolutely necessary to achieve a perfect, fluffy rise and dough texture.
7. I sometimes spray non-stick cooking spray on my hands to help keep the apple cinnamon roll dough from sticking. 

Try some of my other apple dessert recipes

If you loved these cinnamon apple rolls, try some of my other apple desserts.

• Apple crumble pie
• Apple Dutch baby
• Apple crumble muffins
• Apple crumb cake
• Apple roses with puff pastry
• Apple pie cookies

Have you tried this recipe?

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