These apple pie cinnamon rolls tuck a warm, cinnamon-spiced apple filling inside soft rolled dough, then finish under a tangy cream cheese glaze. They taste like apple pie and a cinnamon roll baked into one pan.
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Why You’ll Love These Apple Pie Cinnamon Rolls
They start from refrigerated cinnamon roll dough, so there’s no yeast dough to make from scratch. That shortcut is what makes these apple pie cinnamon rolls realistic for a weekend morning instead of an all-day project.
The apple filling cooks down into a soft, caramel-like layer that soaks into the dough as it bakes, so every bite gets a little of both flavors.
They’re also easy to scale up for a crowd — just double the pans for a brunch or holiday morning.
Ingredients You’ll Need
- 2 (12.4 oz) cans refrigerated cinnamon rolls with icing — the base of this recipe; the icing that comes in the can gets mixed into the glaze later.
- 2 cups peeled, finely diced apples (about 2 medium) — Granny Smith or Honeycrisp hold their shape best once cooked down.
- 1/4 cup packed brown sugar — sweetens the filling and helps it turn a deep caramel color as it cooks.
- 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg — the warm spice base that makes the filling taste like apple pie.
- 1 tablespoon unsalted butter — used to soften the apples before they’re layered into the rolls.
- 1 tablespoon cornstarch mixed with 2 tablespoons water — thickens the filling so it doesn’t run out of the rolls.
- 4 oz cream cheese, softened — whisked into the included icing for a tangier, thicker glaze.
- 1/2 teaspoon vanilla extract — rounds out the glaze’s flavor.
How to Make Apple Pie Cinnamon Rolls
- Preheat your oven to 350°F and grease a 9-inch round baking pan.
- Melt the butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5 to 6 minutes, stirring often, until the apples soften.
- Stir in the cornstarch slurry and cook for 1 to 2 more minutes, until the filling thickens into a jam-like texture. Let it cool for 5 minutes.
- Unroll each cinnamon roll spiral just slightly, spoon 1 to 2 teaspoons of the apple filling onto each one, then re-roll and place in the prepared pan.
- Bake at 350°F for 22 to 25 minutes, until the rolls are golden on top and cooked through in the center.
- Whisk the included icing packets together with the softened cream cheese and vanilla extract until smooth.
- Drizzle the warm apple pie cinnamon rolls generously with the cream cheese glaze just before serving.
Tips for Success
Dice the apples small. Large apple chunks won’t cook through in the time it takes the rolls to bake, so aim for pieces about 1/4-inch across.
Don’t overfill each roll. The most common mistake is stuffing in too much filling, which causes the rolls to unravel in the oven — a spoonful or two per roll is plenty.
Let the filling cool before filling the rolls. Warm filling can make the dough too soft to hold its shape when you re-roll it, so give it a few minutes to cool first.
Variations to Try
Add 1/4 cup of chopped pecans to the apple filling for extra crunch.
Swap the cream cheese glaze for a simple maple glaze by whisking powdered sugar with maple syrup instead.
For a baked apple dessert with the same warm filling in a single pan, try our Cinnamon Roll Apple Bake.
If you love a cinnamon-forward breakfast pastry, our Apple Cider Donut Holes make a great addition to the same brunch spread.
What to Serve With It
A hot cup of coffee or apple cider is the natural pairing for these apple pie cinnamon rolls on a fall morning.
For a full brunch table, serve them next to our Maple Glazed Donut Muffins for two warm, glazed options side by side.
FAQs
Can I make these ahead of time? Assemble the rolls in the pan, cover, and refrigerate overnight, then bake in the morning, adding a few extra minutes since the pan will be cold.
Can I use homemade cinnamon roll dough instead? Yes — use your favorite homemade dough recipe for the rolls and follow the same filling and glazing steps.
How do I store leftovers? Store cooled rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Can I freeze these? Yes — freeze the baked, unglazed rolls for up to 2 months. Thaw, reheat, and add fresh glaze before serving.
Final Thoughts
These apple pie cinnamon rolls turn a can of dough and a couple of apples into a warm, glazed breakfast that tastes like a lot more effort than it actually takes.
Make a pan this weekend — they’re best served warm, right as the cream cheese glaze is still melting into the rolls.
Apple Pie Cinnamon Rolls
Equipment
- 9-inch round baking pan
- Large skillet
- mixing bowl
- whisk
- measuring cups and spoons
- rubber spatula or spoon
Ingredients
- 2 (12.4 oz) cans refrigerated cinnamon rolls with icing
- 2 cups peeled, finely diced apples (about 2 medium)
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
- 1 tbsp cornstarch mixed with 2 tablespoons water
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9-inch round baking pan.
- Melt the butter in a skillet, add the diced apples, brown sugar, cinnamon, and nutmeg, and cook for 5 to 6 minutes until the apples are softened.
- Stir in the cornstarch slurry and cook for 1 to 2 more minutes until thickened. Let the filling cool for 5 minutes.
- Unroll each cinnamon roll slightly, spoon 1 to 2 teaspoons of apple filling onto each, re-roll, and place in the prepared pan.
- Bake at 350°F for 22 to 25 minutes, until golden brown and cooked through.
- Whisk the included icing packets with the softened cream cheese and vanilla extract until smooth.
- Drizzle the warm cinnamon rolls generously with the glaze before serving.