Apple Pie Cinnamon Rolls (Bakery-Style)

Sweet Temptations is a participant in the Amazon Associates Program. As an Amazon Associate, we earn from qualifying purchases made via the affiliate links on this page at no extra cost to you. Thank you for your support.

Print

With ImageWithout Image

Apple Pie Cinnamon Rolls

Yield 10-12

Author Sweet Temptations

Proof Yeast

8 Min

Knead Dough

10 Min

First Rise

60 Min

Assemble Rolls

15 Min

Second Rise

35 Min

Bake

25 Min

Cool

10 Min

Total time

2 H & 43 M

Apple Pie Cinnamon Rolls are the coziest mashup of two favorites—soft, fluffy cinnamon rolls swirled with brown sugar and cinnamon, then filled with sweet apple pie filling in every bite. They’re easy to make with simple pantry ingredients (and a shortcut filling), but still bake up with that warm, bakery-style vibe. Serve them fresh and warm—especially with a little extra apple topping—for a treat that tastes like fall comfort food any time of year.

Cook modePrevent screen from turning off

Ingredients

Dough

• 1/2 cup (120 ml) warm milk (about 105–110°F / 40–43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup (50 g) sugar
• 1 large egg
• 1/4 cup (56 g) unsalted butter, melted (plus a little for greasing if needed)
• 3 cups (360 g) all-purpose flour

Filling

• 2 to 2 1/2 cups store-bought apple pie filling (about 1 large can)
• 1/3 cup softened butter (for spreading)
• 3/4 cup (130 g) brown sugar
• 2 tbsp ground cinnamon
• Optional topping: extra apple pie filling + a pinch of cinnamon

Instructions

Proof Yeast + Make Dough

1. In a bowl, combine warm milk and yeast. Add 1/4 cup sugar.
2. Let sit 5–8 minutes until foamy. If it doesn’t foam, start over (yeast may be expired or milk too hot/cold).
3. 3. Add egg and melted butter. Mix.
4. 4. Add flour (start with 2 1/2 cups). Mix, then add remaining flour as needed until dough is: smooth and elastic, soft and slightly tacky, not dry/stiff. If overly sticky, add flour 1 tbsp at a time

Prep Filling

1. Drain watery pie filling if needed: if you see lots of liquid/pooling, drain in a strainer 5–10 minutes until the filling is thick enough to spoon without liquid dripping.
2. Mix brown sugar + cinnamon in a bowl.

Assemble

1. 1. Punch dough down and roll into a rectangle about 12 x 18 inches.
2. 2. Spread softened butter evenly over the dough.
3. 3. Sprinkle the cinnamon-brown sugar mixture over butter.
4. 4. Spoon apple pie filling evenly across the surface, using a moderate amount: don’t bury it too thickly (leave a small border so it doesn’t ooze out).
5. 5. Roll tightly from one long edge to the other.
6. 6. Slice into 10–12 rolls (use a sharp knife or floss for clean cuts).

Second Rise

1. Place rolls in a greased 9x13-inch pan (tighter = more “cinnamon roll” style).
2. Cover and let rise 25–35 minutes, until puffy.

Bake

1. Bake at 350°F / 175°C for 20–25 minutes.
2. It’s done when: tops are lightly golden, the center looks set (not doughy)
3. If tops brown too fast, loosen a piece of foil over them at about 15 minutes.

Optional Apple Topping During Baking (Choose One)

1. Option 1 - Best texture: At about 10 minutes into baking, open the oven and spoon a little apple pie filling on top of each roll. Sprinkle with a pinch of cinnamon. Continue baking.
2. Option 2 - Simpler: Add extra apple filling + cinnamon right before baking (more bubbling/ooze may happen).

Cool Slightly & Serve

1. Cool 10 minutes before slicing (filling is extremely hot).
2. Serve warm.

Notes

• Nail the milk temp (for happy yeast): Aim for 105–110°F warm, not hot. If the yeast doesn’t get foamy in 5–8 minutes, restart (it won’t rise well later).

• Start with less flour, then add slowly: Begin with 2 1/2 cups, then add the rest as needed. You want dough that’s soft and slightly tacky, not dry or stiff (dry dough = dense rolls).

• Knead until smooth and elastic: Give it the full 6–10 minutes. Proper kneading builds structure so the rolls bake up tall and fluffy.

• Drain watery apple pie filling: This is the big one. If it looks runny, strain it 5–10 minutes so you don’t end up with soggy centers or filling that leaks out.

• Don’t overfill the rolls: Spread the apple filling in a moderate layer and leave a small border around the edges so it doesn’t ooze out while rolling/slicing.

• Use floss for clean slices: Unflavored dental floss (or thin string) gives you neat rolls without squishing the spiral like a knife can.

• Second rise = puffy, not just “a little bigger”: Let them rise until the rolls look noticeably swollen and soft. Under-proofed rolls bake up tight.

• Bake for “set centers,” not just golden tops: If the tops brown early, tent loosely with foil around 15 minutes so the middle can finish baking.

• Let them cool 10 minutes before serving: The filling is molten-hot right out of the oven, and a short rest helps the rolls set up so they slice cleanly.

Recommended Products

Red Star, Active Yeast Gluten Free, 4 Ounce

Lucky Leaf Organic 4-Pack of Apple Pie Filling or Topping 20 oz Cans + 1 Utility Freebie by Lavinia Essentials Brand

Simply Organic Ground Ceylon Cinnamon

Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking, 4 Ounce Bottle

Nutrition Facts

Calories

393

Fat

12 g

Sat. Fat

7 g

Carbs

67 g

Fiber

3 g

Net carbs

65 g

Sugar

30 g

Protein

5 g

Sodium

95 mg

Cholesterol

49 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

All rights reserved. | sweettemptations.com

Step Into the Kitchen: Visual Guide to the Apple Pie Cinnamon Rolls Recipe