Apple Cinnamon Rolls

Soft and fluffy with buttery cinnamon brown sugar and fresh apples in every swirl, these apple cinnamon rolls are a cozy fall breakfast topped with creamy maple icing.

I love giving classic breakfast favorites a seasonal twist! These pumpkin cinnamon rolls or raspberry sweet rolls are two more we love.

Key Takeaways: Apple Cinnamon Rolls

• Filled with apples: Diced green apples are layered with a buttery brown sugar and cinnamon filling for apple flavor in every swirl.
• Soft homemade dough: The yeast dough stays soft and fluffy, with two rises helping create that classic cinnamon roll texture.
• Maple cream cheese icing: A creamy frosting made with cream cheese, vanilla and pure maple syrup adds the perfect sweet finish for a fall brunch.
• Quantity: Make 12 large rolls for your family or 16 medium rolls to feed a brunch crowd!

Why I Love This Recipe

These apple cinnamon rolls are one of my favorite ways to turn a weekend breakfast into something special for fall. They take a little extra time for the dough to rise, but the homemade results are completely worth it, especially for a slow morning or holiday brunch.

For a make-ahead option, try my overnight cinnamon rolls. You can also switch up the flavors with my indulgent chocolate cinnamon rolls or keep things simple with easy cinnamon roll bites.

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Yeast and warm milk: Make sure your yeast is fresh and that the milk is between 105–110°F when you add it. Milk that’s too hot can kill the yeast; milk that’s too cool may keep it from activating properly.
• Apples: I like using green apples, such as Granny Smith, for the tart flavor. Dice them fairly small, so they soften as the rolls bake. Peeling them is optional.
• Butter: You’ll use melted unsalted butter in the dough and softened salted butter in the filling. Make sure the filling butter is softened, not melted, so it stays in the rolls rather than leaking out as they bake.
• Brown sugar and cinnamon: These combine with the softened butter to create a thick cinnamon sugar paste that spreads easily over the rolled dough.
• Flour: All-purpose flour works perfectly, though I sometimes replace 1–2 cups with bread flour or kamut flour if I have it on hand. Add only as much flour as needed to create a soft dough.
• Maple cream cheese icing: The perfect fall-flavored frosting! Spread it over the rolls while they’re still slightly warm so it melts into all those cinnamon apple swirls.

Variations

• Apple pie spice: Replace some or all of the cinnamon with apple pie spice for even more warm fall flavor.
• Different frosting: Not a maple fan? Top the warm rolls with my classic cinnamon roll frosting instead, or try cinnamon buttercream for extra cinnamon flavor.
• Instant yeast: You can substitute instant yeast if that’s what you have on hand. Since instant yeast doesn’t need to be proofed first, it can be mixed directly into the dry ingredients. Keep an eye on the dough, since it may rise a little faster.
• Add nuts: Sprinkle chopped pecans or walnuts over the apple filling before rolling up the dough. They won’t be quite as gooey as my pecan sticky buns, but they’ll add a delicious buttery crunch!

How to Make Apple Cinnamon Rolls

Step 1: Combine warm milk, yeast, and 1 tablespoon sugar, and let sit for about 5 minutes, until bubbly. Whisk the egg with the remaining sugar and salt, then add the melted butter and yeast mixture. Gradually stir in the flour and knead for about 5 minutes, until soft and smooth.

Step 2: Cover the bowl and place the dough somewhere warm for about 1 hour, or until doubled in size. For a quicker rise, place it in a warm, turned-off oven alongside a small bowl of hot water. Punch down the risen dough and roll it into roughly a 15×20-inch rectangle.

Step 3: Mix the brown sugar, cinnamon, and softened butter together until a thick paste forms. Spread the cinnamon butter mixture evenly over the dough. Sprinkle the diced apples on top and gently press them into the filling.

Step 4: Starting along the wide edge, roll the dough tightly into a log and pinch the seam closed. Cut the log into 12 large or 16 medium rolls using a serrated knife or unflavored dental floss. Arrange them swirl-side up about 1 inch apart on a parchment-lined baking sheet. Cover and let rise again.

Step 5: In a large bowl, beat the icing ingredients together until smooth. You can add milk to thin it out or powdered sugar to thicken it until you reach your desired consistency.

Step 6: Cover rolls with foil and bake at 350°F for 10 minutes. Remove foil and bake another 15–20 minutes, or until golden brown. Cool for about 10 minutes, then spread the maple cream cheese icing over the warm rolls.

Recipe Tips

• Don’t add too much flour. The dough should be soft and slightly tacky. If it’s very sticky, add flour 1–2 tablespoons at a time. Too much flour can make your homemade apple cinnamon rolls dense or dry.
• Cut clean slices. A sharp serrated knife works well, but unflavored dental floss is an easy way to slice the dough without squishing the rolls.
• Choose your size. This recipe makes about 16 medium rolls, but I usually make 12 larger ones. Keep in mind that larger rolls may need a little more time to bake through.
• Tops are browning too quickly. Loosely cover the pan with foil and continue baking for a few more minutes until the insides catch up.

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