This post may contain affiliate links. Please read our disclosure policy.
Apple Pie Cinnamon Rolls are a sweet treat that is full of fall flavors! Homemade bread dough with an apple pie filling, baked to perfection and covered with vanilla glaze. Absolutely delicious for brunch or dessert!
Apple Breakfast Rolls
Along with the crisp air, boots, scarfs and sweaters (#sweaterweather) I get so dang excited for all of the fantastic fall flavors.You know what I am talking about, those quintessential flavors that just breathe all things Autumn.
Pumpkin, brown butter, spice, cinnamon, apple. Which one is your favorite? I think apple has to be my favorite. Especially when said apples are covered in caramel or combined with oats and spices to make Baked Apple Cinnamon Oatmeal. DROOL.
Fall is a time that always reminds me of baking, so what better way to celebrate the changing seasons than baking fresh cinnamon rolls filled with APPLE PIE filing?
Answer: there is no better way.
How to make Apple Pie Cinnamon Rolls
The Bread Dough
To make the bread portion of the Apple Pie Cinnamon Roll we will start with a basic yeast dough.
This is the same dough I use to make dinner rolls and regular cinnamon rolls. This bread dough recipe came straight from my mom’s recipe box!
You can find a very detailed post here about making the and rising the dough. I strongly suggest you check it out!
Once the dough is finished rising, roll the dough out into a rectangle and spread chopped up apple pie filling onto the dough. Make sure to leave one of the long ends completely bare. You will use this to seal the roll together so they don’t unwind while baking
Tightly roll the dough up and then cut, or use some dental floss! (See the video above!)
Turn the oven on and let the rolls rise for about 15 minutes while the oven is preheating. Bake for 17-20 minutes or until golden brown.
The Vanilla Buttercream Icing is so simple! Just toss butter, powdered sugar, milk and vanilla into the stand mixer and let it do the work for you!
Frost GENEROUSLY. ?
Apple Pie Cinnamon Rolls
Apple Pie Cinnamon Rolls are a sweet treat that is full of fall flavors! Homemade bread dough with an apple pie filling, baked to perfection and covered with vanilla glaze. Absolutely delicious for brunch or dessert!
Ingredients
Apple Pie Cinnamon Rolls
- 2 cups milk
- 1/2 cup butter cold
- 2 tbsp dry active yeast
- 1/4 cup warm water
- 1/4 cup + 1/2 tsp sugar
- 1 tbsp salt
- 3 eggs
- 7 cups flour
- 1 tbsp oil for the Instant Pot
- 2 cups apple pie filling cut up
Vanilla Buttercream Icing
- 1/4 cup butter room temperature
- 1 1/2 cup powdered sugar
- 1 tsp vanilla I like to use clear vanilla
- 1 1/2-2 tbsp milk
Instructions
- Scald the milk in a saucepan over medium heat. Take off of the heat as soon as it starts to boil.
- Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.
- Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.
- Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
- Add in the remaining sugar, salt and eggs. Mix until well combined.
- Add in 3 cups of flour and briefly mix together.
- Add the remaining 4 cups of flour and slowly mix until combined. This dough will be very sticky.
- If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto the rolling the dough out step
- If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
- Press the Yogurt button and make sure it is set to ‘Normal’.
- Cover with a glass lid and let it proof for 20 minutes.
- Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
- If you are rising the dough the traditional way, rise until double (about an hour) two times pushing the dough down at the hour mark.
- Pour the dough out onto a floured surface and gently roll into a large rectangle. If you want to end up with 12 giant rolls, roll the dough out until it is about 1/2 inch thick. If you are wanting a up to 24 rolls, roll until the dough is thinner, closer to 1/4 of an inch thick.
- Spread the apple pie filling over the rolled out dough. Make sure to leave an inch strip at the bottom completely bare. You will use this to seal the roll together so they don’t unwind while baking.
- Tightly roll the dough up and then cut into 1/2″ to 1″ sections.
- Turn the oven on to 375° and let the rolls rise for about 15 minutes while the oven is preheating.
- Bake for 17-20 minutes or until golden brown.
- To make the Vanilla Buttercream Icing, toss butter, powdered sugar, milk and vanilla into the stand mixer and mix on medium-high speed for 3 minutes.
- This frosting recipe is just enough to frost one batch of Cinnamon Rolls. If you like a lot of frosting, double the recipe.
More Cozy Recipes I think you’ll LOVE!
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
Apple Pie Cinnamon Rolls
Ingredients
Apple Pie Cinnamon Rolls
- 2 cups milk
- 1/2 cup butter cold
- 2 tbsp dry, active yeast
- 1/4 cup warm water
- 1/4 cup + 1/2 tsp sugar
- 1 tbsp salt
- 3 eggs
- 7 cups flour
- 1 tbsp oil for the Instant Pot
- 2 cups apple pie filling, cut up
Vanilla Buttercream Icing
- 1/4 cup butter room temperature
- 1 1/2 cup powdered sugar
- 1 tsp vanilla I like to use clear vanilla
- 1 1/2-2 tbsp milk
Instructions
- Scald the milk in a saucepan over medium heat. Take off of the heat as soon as it starts to boil.
- Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.
- Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.
- Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
- Add in the remaining sugar, salt and eggs. Mix until well combined.
- Add in 3 cups of flour and briefly mix together.
- Add the remaining 4 cups of flour and slowly mix until combined. This dough will be very sticky.
- If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto the rolling the dough out step
- If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
- Press the Yogurt button and make sure it is set to ‘Normal’.
- Cover with a glass lid and let it proof for 20 minutes.
- Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
- If you are rising the dough the traditional way, rise until double (about an hour) two times pushing the dough down at the hour mark.
- Pour the dough out onto a floured surface and gently roll into a large rectangle. If you want to end up with 12 giant rolls, roll the dough out until it is about 1/2 inch thick. If you are wanting a up to 24 rolls, roll until the dough is thinner, closer to 1/4 of an inch thick.
- Spread the apple pie filling over the rolled out dough. Make sure to leave an inch strip at the bottom completely bare. You will use this to seal the roll together so they don’t unwind while baking.
- Tightly roll the dough up and then cut into 1/2″ to 1″ sections.
- Turn the oven on to 375° and let the rolls rise for about 15 minutes while the oven is preheating.
- Bake for 17-20 minutes or until golden brown.
- To make the Vanilla Buttercream Icing, toss butter, powdered sugar, milk and vanilla into the stand mixer and mix on medium-high speed for 3 minutes.
- This frosting recipe is just enough to frost one batch of Cinnamon Rolls. If you like a lot of frosting, double the recipe.
