Apple Pie Cinnamon Rolls

These Apple Pie Cinnamon Rolls are soft, fluffy dough layered with tender apples cooked in brown sugar and cinnamon then baked until fragrant and golden. A drizzle of sweet glaze over the warm rolls is cinnamon bun perfection. Each bite is soft, warm, and aromatic, like apple pie wrapped in a cinnamon bun.

Have you ever heard the saying ‘Easy as Apple Pie’? Well, I can’t guarantee that baking an apple pie from scratch is easy but this easy Food Processer Pie Pastry recipe is. Once you have mastered the art of pastry, you can make all the pie recipes you like… sweet or savoury!

Apple Pie Cinnamon Rolls

If you love homemade apple pie, chances are you’re going to love these Apple Cinnamon Rolls. The filling contains the same delicious apple flavour and warm baking spices. However, instead of tender flaky pie pastry, there’s soft, pillowy dough.

I get it. Not everyone is confident with pastry, but this dough recipe is incredibly simple and mostly hands off… if you have a kitchen mixer. The best part is that these rolls taste exactly like apple pie and they smell amazing too.

Once you get the hang of the dough, you can play a bit with the fruit filling. Instead of apples, try pears, blueberries, strawberries, or raspberries. Fresh peaches would be incredible in this cinnamon roll recipe.

Working with Yeast

One of the biggest issues that could arise (pardon the pun!) with this recipe is using the wrong or using ‘dead’ yeast. Commercial baking yeasts are sold in dehydrated or semi-moist forms. While they look similar in the package, their granules and activation requirements differ significantly.

Active Dry Yeast, which is part of this recipe, consists of larger, oblong granules that look like tiny yellowish-brown pellets. It requires warm water (around 105°F to 110°F) and a pinch of sugar to “proof” or dissolve before mixing into flour, as the outer cells form a protective barrier that needs gentle hydration.

Instant Dry Yeast has smaller, finer grains and can be mixed right into the dough ingredients without prior activation. It also acts faster and produces more carbon dioxide in the early stages of dough development.

Rapid Rise Yeast is the kind used to make dough in bread machines. Like instant dry yeast, it speeds up gluten development and gas production. However, it contains additives like ascorbic acidic (Vitamin C) to get through a single rise quickly.

Finally, wet yeast or Cake Yeast is sold in refrigerated blocks and must be dissolved directly in liquid. It has a very short shelf life (a few weeks) compared to dry yeasts.

Ingredients in Apple Pie Cinnamon Rolls

For this recipe you will need a stand mixer with a dough hook and paddle attachment, measuring cups and spoons, plastic wrap and parchment paper, a saucepan, a spoon, a rolling pin, a sharp knife, and a 9×13 inch baking dish.

• Milk
• Active Dry Yeast
• Granulated Sugar
• All-purpose Flour
• Butter
• Salt
• Apples
• Light Brown Sugar
• Cornstarch
• Ground Cinnamon
• Water
• Powdered Sugar

For a rich and luxurious cinnamon roll dough, use milk with a fat content of 2% or higher (or cream) and unsalted butter in this recipe. You will also need granulated sugar, light brown sugar, and powdered sugar for different purposes.

Granny Smith apples are the gold standard for baking because they hold their shape and have a wonderful, sweet tart flavour. However, I prefer Honey Crisp Apples when they are available. Other varieties like Pink Lady and Braeburn, Jonathan, Rome, and Northern Spy will also work well in this recipe.

How to Make Apple Pie Cinnamon Rolls

Make the Dough

Begin this recipe by blooming the active dry yeast. Mix warm milk, sugar, and milk in a stand mixer bowl. Let it sit for 10 minutes until the yeast activates. If it doesn’t get foamy, you’ll need to buy fresh yeast.

To the activated yeast, add the room temperature melted butter, 1 cup of all purpose flour, and salt to the yeast. Using the paddle attachment, mix the ingredients together on medium speed until everything is well combined.

Change to the dough hook attachment and add the remaining flour. Knead for 8-10 minutes or until the dough pulls away from the sides of the bowl. If yours is still too sticky, add a bit more flour, one tablespoon at a time (no more than a couple of tablespoons).

Cover the bowl with plastic wrap and let it rise in a warm spot for 1 hour or until the dough doubles its size. Rising times rely on the weather and moisture of your specific area, so it’s best to check the dough to see how it goes after the first hour.

Make the Apple Brown Sugar Filling

To make the filling, combine the apples, sugars, cinnamon, salt, and water together in a saucepan. Cook apple mixture over medium heat until the apples soften.

Finally, mix the cornstarch with one tablespoon of water and incorporate it into the apple filling. Cook for another 30-40 seconds, stirring continuously. Remove from heat and allow to cool to room temperature.

Assemble and Bake

Once the dough has risen to double its size, turn it out onto a lightly floured surface or large piece of parchment paper.

Use a lightly floured rolling pin to roll the dough out to a 13×15 inch rectangle. It doesn’t need to be perfectly rectangular. Next, spread the apple pie filling over the dough, covering almost everything and stopping about an inch before the edge of the dough.

Begin rolling by lifting the long edge of the baking paper up and over, then continue to gently shape the dough into a large log.

Use a sharp knife or piece of unflavoured dental floss to cut the log into 10 equal rolls, then carefully arrange them in a greased 9×13 inch baking dish. Cover loosely with a tea towel.

For this second rise, allow for 30-45 minutes, or until you see the rolls puff.

Preheat oven to 350°F then bake Apple Pie Cinnamon Rolls for 20-25 minutes, until the rolls are nicely golden on top. Before serving, mix the cinnamon glaze using 1/2 teaspoon ground cinnamon, 1/2 cup powdered sugar, and 1 tablespoon (or more as needed) milk. Drizzle it over the rolls and enjoy!

Pro tip: Make these Apple Pie Cinnamon Rolls extra decadent by topping them with vanilla ice cream or your favourite cream cheese frosting. 

Storage

These Apple Pie Cinnamon Rolls release moisture for the filling after the first 24 hours. That moisture is absorbed by the dough.

To keep them fresh, store them covered on the counter for up to three days, or in an airtight container for up to five days in the fridge. Then, reheat them before consuming, as it will help to dry them out and crisp them a bit.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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