Easy Apple Pie Cinnamon Rolls (video)

The best apple pie cinnamon rolls with cream cheese icing – super soft, fluffy, and filled with the best apple filling! The aroma alone is simply mouthwatering! This apple dessert is the best combination of apple pie and cinnamon rolls wrapped into one. They’re made with a soft yeast dough, diced apple pie filling with cinnamon, and a creamy cream cheese icing on top. Perfect for fall and for Thanksgiving breakfast!
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Ingredients for Apple Cinnamon Rolls
Here are the main ingredients you’ll need for these delicious apple pie cinnamon rolls! Find the full list of ingredients in the printable recipe card below.
- Whole Milk: using a richer milk will yield a richer tasting bread.
- Dry Active Yeast: both active yeast and instant/rapid yeast will work great for this recipe. If you’re using instant yeast, the dough will just proof faster.
- All-Purpose Flour: for making the yeast dough.
- Apples: crispy and sweet apples, such as Granny Smith or Honey Crisp, will work best for this recipe.
- Brown Sugar: for making the apple pie filling for the rolls.
- Cinnamon & Nutmeg: I like to use lots of spices to give the filling extra flavor.
- Cream Cheese: for making the cream cheese frosting to add on top!
- Heavy Cream: my secret ingredient for making the softest rolls!

Supplies & Tools for the Recipe!
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How to Make Dough for Cinnamon Rolls
- Prepare the dough first. Heat the milk in the microwave or on the stove top to between 120F and 130F. Pour the milk into a large mixing bowl, add a few teaspoons of sugar, and sprinkle the yeast over it.
- Allow the yeast to proof in the warm milk for 5 minutes, then add in the salt, sugar, eggs and butter. Whisk all the ingredients together until smooth, then gradually begin adding the flour, about 1/2 cup at a time.
- Once a dough ball forms, turn the dough out of the bowl onto a floured work surface. Continue adding the flour and kneading the dough; it needs to be very soft, but not sticky.
- Knead for 4 to 5 minutes, then place the dough back into your mixing bowl, cover the bowl with a towel and set the dough into a warm corner of your kitchen to proof. Allow the dough to double up in size; about 45 minutes to an hour.
Making the Apple Pie Filling
I like to use Granny Smith, Honey Crispy, or Golden Delicious apples for this recipe. This firm yet sweet apple is perfect for apple pie and for this recipe. You can peel the apples or leave the peel on.
- Place the diced apples, spices, salt, and sugar into a large pot and stir until the apples are well coated.
- Cover the pot with a lid and cook the apples over medium heat, stirring every few minutes, until the apples are soft, about 15 to 18 minutes.
- In a small bowl, combine the cornstarch and water to create a slurry. Add the mixture to the apple pie filling and cook for an additional minute, until the filling is thickened. Remove the filling from heat and allow it to cool to room temperature.

How to Make Apple Pie Cinnamon Rolls
- Once the dough has proofed, turn it out onto a floured work surface. Roll the dough into a large rectangle, measuring about 20×20-inches. Spread the 1/2 cup softened butter all over the dough.
- Next, spread the cooled apple filling to the edges. Gently roll the dough with the filling into a log. Gently press the edges of the log inwards to shape a neat log.
- Use a sharp, serrated knife to section the log into 12 equal pieces. Gently transfer the rolls into a 9×13-inch baking dish and place them into the pan facing up.
- Cover the pan with a clean towel and allow the rolls to proof for 30 to 45 minutes, until they are doubled in size. Meanwhile, preheat the oven to 350F.
Baking Instructions for Apple Cinnamon Rolls
- Once the rolls have proofed, bake them for 10 minutes, then remove from the oven and pour the 3/4 cup heavy cream over the top, pouring a little over each roll.
- Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes until the tops are golden brown.
- Remove the rolls from the oven and spread with the cream cheese frosting while the rolls are still warm. Serve warm.

Easy Cream Cheese Icing for the Rolls
For the icing, place the softened cream cheese into a mixing bowl. Beat it with a mixer for a minute until smooth.
Add the vanilla, salt, sugar, and a few tablespoons of cream. Beat everything together until a thick icing forms. Add more heavy cream to thin out the icing.
Make Ahead Instructions for Cinnamon Rolls
Want to make these apple cinnamon rolls ahead of time? Follow these instructions!
- Follow the instructions as written, making the yeast dough, filling, and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
- Allow the rolls to proof at room temperature for 15 to 20 minutes, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
- When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 30 minutes while the oven preheats.
- Bake at 330F, adding the heavy cream at the 10 minute baking mark. Continue with the original recipe.


More Recipes to Try!
Enjoyed this easy apple dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- The Original BEST Cinnamon Rolls – You can learn more about making my famous cinnamon rolls with my step-by-step video tutorial. I promise, this recipe will not disappoint!
- Pumpkin Cinnamon Rolls – perfect for fall! Made with pumpkin and cinnamon sugar filling!
- Baked Apple Roses – these are so pretty and super easy to make! Sliced apples wrapped in puff pastry with apple butter!
- Easy Maple Apple Streusel Cake – delicate and delicious apple cake sweetened with pure maple syrup!
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Apple Pie Cinnamon Rolls With Cream Cheese Icing (video)
Ingredients
For Dough:
- 1 cup warm milk
- 1 tbsp dry instant yeast
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp sea salt
- 4 cups all-purpose flour, plus more for dusting
- 3/4 cup cream, for topping; or half-and-half; or whole milk
For Filling:
- 4 large apples, diced
- 1 cup light brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp all-spice
- 1 tsp salt
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tbsp water
- 1/2 cup unsalted butter, softened
For Icing:
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups confectioner’s sugar
- 1/3 cup heavy cream
Instructions
For the Yeast Dough:
- Prepare the dough first. Heat the milk in the microwave or on the stove top to between 120F and 130F. Pour the milk into a large mixing bowl, add a few teaspoons of sugar, and sprinkle the yeast over it.
- Allow the yeast to proof in the warm milk for 5 minutes, then add in the salt, sugar, eggs, vanilla, and butter. Whisk all the ingredients together until smooth, then gradually begin adding the flour, about 1/2 cup at a time.
- Once a dough ball forms, turn the dough out of the bowl onto a floured work surface. Continue adding the flour and kneading the dough; it needs to be very soft, but not sticky.
- Knead for 4 to 5 minutes, then place the dough back into your mixing bowl, cover the bowl with a towel and set the dough into a warm corner of your kitchen to proof. Allow the dough to double up in size; about 45 minutes to an hour.
For the Apple Pie Filling:
- While the dough is proofing, prepare the apple pie filling. Place the diced apples, spices, salt, vanilla, and sugar into a large pot and stir until the apples are well coated.
- Cover the pot with a lid and cook the apples over medium heat, stirring every few minutes, until the apples are soft, about 15 to 18 minutes.
- In a small bowl, combine the cornstarch and water to create a slurry. Add the mixture to the apple pie filling and cook for an additional minute, until the filling is thickened. Remove the filling from heat and allow it to cool to room temp.
Assembling the Rolls:
- Once the dough has proofed, turn it out onto a floured work surface. Roll the dough into a large rectangle, measuring about 20×20-inches. Spread the 1/2 cup softened butter all over the dough.
- Next, spread the cooled apple filling to the edges. Gently roll the dough with the filling into a log. Gently press the edges of the log inwards to shape a neat log.
- Use a sharp, serrated knife to section the log into 12 equal pieces. Gently transfer the rolls into a 9×13-inch baking dish and place them into the pan facing up.
- Cover the pan with a clean towel and allow the rolls to proof for 30 to 45 minutes, until they are doubled in size. Meanwhile, preheat the oven to 350F.
For Cream Cheese Icing:
- For the icing, place the softened cream cheese into a mixing bowl. Beat it with a mixer for a minute until smooth.
- Add the vanilla, salt, sugar, and a few tablespoons of cream. Beat everything together until a thick icing forms. Add more heavy cream to thin out the icing.
Baking the Rolls:
- Once the rolls have proofed, bake them for 10 minutes, then remove from the oven and pour the 3/4 cup heavy cream over the top, pouring a little over each roll.
- Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes until the tops are golden brown.
- Remove the rolls from the oven and spread with the cream cheese frosting while the rolls are still warm. Serve warm.
It was a great recipe. Everyone in my family loved it. Thank you, Tatyana <3
I’m so glad everyone enjoyed the recipe!! 🙂 My pleasure!
Thank you for sharing your recipe “it looks amazing”…
You’re welcome, it’s my pleasure! Enjoy!
This is by far the most delicious&&fluffiest dough I’ve ever made with this kind of sweet recipe. Must try!!!!
Hi Natalya! I’m so glad you enjoyed the recipe! I love these for Thanksgiving! Thank you for taking the time to leave a review!
Tatyana, this recipe looks fabulous. Am so excited to try it. Would appreciate your advice about kneading–can a mixer be used to knead the dough or is it best to do by hand. Much thanks for your expertise about this. And, the recipe!
Hi Sherrie. These rolls are so delicious and perfect for fall! You can absolutely use a mixer or bread machine to make the dough. Make sure to switch over to the dough hook once the batter starts to thicken into a dough. I hope you love the recipe!
Delicious !just bake my cinnamon rolls, love it❤️
Awesome! I’m so happy you loved these! 🙂
Can’t wait to try
Hope you love these!! Happy baking!
Thank you for sharing this recipe. I love working with yeast dough. I have printed this recipe and will be trying it out very soon.
You’re very welcome! I hope you love the rolls! They’re so aromatic and perfect for fall!
I made these apple cinnamon rolls today, and they are amazing! My only critique is that the written recipe does not reference when to add the vanilla extract for both the dough and the apple cooking sections, even though it is mentioned in the ingredient list and video. I ended up just adding more vanilla to the apples since I had missed adding the portion for the dough.
Hi Sarah! I’m so happy you loved the recipe! These have been a favorite of mine for fall!
Oh, no! Thank you for noticing the omission and letting me know! I’ve updated the recipe to reflect when to add the vanilla.