Are you ready for the ultimate fall treat? These apple cinnamon rolls combine a soft, homemade cinnamon roll dough with a brown sugar apple filling and a tangy cream cheese frosting. They make a cozy breakfast or a comforting dessert, and they’re all made from scratch.

Apple Cinnamon Rolls — A Fall Favorite

Ooey gooey cinnamon rolls with apple pie filling

Imagine warm, tender rolls filled with cinnamon and brown sugar, studded with soft apple pieces, then finished with a creamy, slightly tangy cream cheese frosting. This recipe takes the classic cinnamon roll and gives it an apple pie twist, creating a dessert that tastes like autumn in every bite. Making them at home is easier than you might think, and the aroma while they bake is worth the effort alone.

Ingredients

Below are the ingredients grouped by component so you can prepare everything in stages.

Cinnamon roll dough

1 cup unsweetened almond milk (or regular milk)
0.25 oz instant yeast (one package)
1/4 cup unsalted butter, melted (or margarine)
1 cup white sugar
2 eggs
3.5 cups bread flour (all-purpose can be used)
1/2 tsp salt

Apple pie filling

3 large apples, peeled and diced (Honeycrisp or a mix of tart and sweet apples works well)
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup butter, melted

Cinnamon sugar mixture (for inside)

A simple blend of softened butter, brown sugar, and cinnamon spread over the rolled dough gives the rolls their classic layered sweetness.

Cream cheese frosting

1 (8 oz) block cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/8 tsp salt
1 tsp vanilla extract
2 tbsp almond milk (or regular milk) to thin as needed

Kitchen tools required

Large bowl
Whisk
Plastic wrap
Saucepan
Slotted spoon
Cooking floss or a sharp knife (for cutting rolls)
Hand mixer
Measuring cups and spoons

Method

Warm the milk to about 110°F (lukewarm). Sprinkle the yeast over the milk and let it sit for a minute.
Whisk the melted butter, sugar, and eggs into the milk until combined.
In another bowl, combine the bread flour and salt. Gradually add the flour mixture to the wet ingredients and stir until mostly combined; the dough will be slightly shaggy.
Turn the dough out onto a floured surface and knead by hand for about 5 minutes. The dough should be slightly sticky but not cling to your hands; add a little flour if needed.
Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 90 minutes.
While the dough rises, prepare the apple filling: in a saucepan over medium heat, melt the butter, then add the diced apples, brown sugar, and cinnamon. Simmer for 10 minutes, stirring occasionally. Turn off the heat and set aside, draining most of the excess liquid with a slotted spoon.
Prepare the cinnamon-sugar inside mixture by combining softened butter, brown sugar, and cinnamon.
Once the dough has risen, roll it out on a floured surface into a large rectangle (about 9×14 inches or slightly larger). Spread the cinnamon-sugar mixture evenly over the dough, leaving a 1-inch border around the edges.
Spoon the apple filling over the cinnamon-sugar, spreading evenly with a slotted spoon so excess liquid stays behind.
Roll the dough tightly from one long side to the other to form a log. Use cooking floss or a sharp knife to cut into 9 even rolls and place them cut-side up in a greased baking dish (9×11, 9×13, or a large round pan).
Let the rolls rise again for about 30 minutes in a warm spot.
Preheat the oven to 350°F and bake the rolls for 25–30 minutes, or until lightly golden on top.
While the rolls bake, beat together the cream cheese, softened butter, powdered sugar, salt, vanilla, and almond milk until smooth. Adjust thickness with more milk or powdered sugar to taste.
Frost the rolls while warm, or let them cool slightly and frost if you prefer a thicker frosting layer. Serve and enjoy.

Tips and variations

Frosting alternatives

If you prefer a lighter finish, make a simple glaze by whisking 2 cups powdered sugar with 2–3 tablespoons almond milk until smooth, then drizzle over warm rolls.

Add-ins for the filling

Stir in chopped pecans or raisins for extra texture. For a richer finish, drizzle warmed salted caramel over the rolls instead of frosting.

Make-ahead and freezing

You can prepare the dough and filling a day ahead and store them separately in the refrigerator for up to 24 hours. Bring the dough back to room temperature before shaping. Baked and frosted rolls freeze well—thaw and reheat in the oven or microwave before serving.

Storing leftovers

Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5–10 minutes or until heated through.

Serving suggestions and related recipes

If you enjoyed these apple cinnamon rolls, consider trying other apple-forward bakes like apple cinnamon muffins, apple crumble cheesecake, or apple pie baked oatmeal for more seasonal flavors.

Recipe adapted from Erin Morrissey. Photos by The Mindful Hapa.

Recipe at a glance

Servings: 9 rolls
Prep time: about 2 hours (includes rising time)
Cook time: 25–30 minutes
Total time: about 2 hours 30 minutes
Course: Breakfast, holiday
Cuisine: American
Calories: approximately 880 per roll