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Easy Apple Pie Cinnamon Rolls

Soft, gooey cinnamon rolls filled with a warm apple pie filling and topped with apple butter cream cheese frosting—perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 380 kcal

Equipment

  • small saucepan
  • Medium saucepan
  • Stand mixer
  • Rolling Pin
  • 9x13 inch baking pan
  • Plastic wrap

Ingredients
  

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

For the Apple Pie Filling

  • 2 cups Granny Smith apples diced
  • 1/2 cup apple butter
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp cornstarch mixed with water for thickening

For the Cinnamon Roll Dough

  • 3 cups bread flour
  • 1/2 cup granulated sugar
  • 2 1/4 tsp instant yeast one packet
  • 1/2 tsp salt
  • 1/2 cup milk room temperature
  • 1/4 cup heavy cream room temperature
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter softened, added gradually
  • 1/3 cup tangzhong cooled

For the Cinnamon Sugar Filling

  • 1/4 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 2 tsp cinnamon

For the Apple Butter Cream Cheese Frosting

  • 1/4 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 1/2 cups powdered sugar sifted
  • 2 tbsp heavy cream
  • 2 tbsp apple butter plus extra for drizzle

Instructions
 

  • Step 1: Make the tangzhong by whisking water and bread flour in a small saucepan over medium heat until thickened like pudding, about 4-5 minutes. Set aside to cool.
  • Step 2: Prepare the apple pie filling by combining diced Granny Smith apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt in a medium saucepan. Cook gently for about 12 minutes, mashing some apples for a jammy texture. Mix cornstarch with water and stir in to thicken. Cool completely.
  • Step 3: In a stand mixer bowl, whisk bread flour, sugar, instant yeast, and salt. Add milk, heavy cream, egg, vanilla, and cooled tangzhong. Mix on low until dough forms. Gradually add softened butter, knead on medium-low for 8-10 minutes until smooth and slightly tacky. Shape into a ball, place seam-side down, cover, and rest 10 minutes.
  • Step 4: Beat together butter, brown sugar, and cinnamon until smooth and spreadable for the cinnamon sugar filling.
  • Step 5: Lightly flour work surface and roll dough into a 15x21-inch rectangle. Spread cinnamon sugar filling evenly, leaving a border. Spread cooled apple filling over cinnamon sugar.
  • Step 6: Cut dough into twelve 1¾-inch strips. Roll each strip tightly from bottom up, tuck seam underneath. Place rolls seam-side down in a parchment-lined 9x13-inch pan in 4 rows of 3.
  • Step 7: Cover pan with plastic wrap and let rolls rise in a warm place 1-2 hours until puffy and nearly doubled.
  • Step 8: Preheat oven to 160°C (325°F) about 20 minutes before rising is complete. Bake rolls for 30-40 minutes until golden brown and internal temperature reaches 185°F (85°C).
  • Step 9: While baking, make frosting by beating butter and cream cheese until smooth. Add powdered sugar, then heavy cream and apple butter until creamy and pourable.
  • Step 10: Cool rolls 10-15 minutes after baking. Spread frosting generously over warm rolls and drizzle extra apple butter on top. Serve warm.

Notes

Substitute Honeycrisp or Fuji apples for a sweeter filling. Use pumpkin butter instead of apple butter for a seasonal twist. Add chopped pecans or walnuts to the filling or on top. For dairy-free, use plant-based butter, cream cheese, and cream. Add ground ginger, nutmeg, or bourbon for extra flavor. Store rolls covered at room temperature up to 2 days or freeze unbaked or baked rolls for up to 3 months.
Keyword Apple Butter, Apple Pie, Cinnamon Rolls, Cream Cheese Frosting