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–+ servings
a closeup image of cinnamon rolls in a casserole pan, on a table

Apple Pie Cinnamon Rolls With Cream Cheese Icing (video)

1 hour prep + 35 minutes cook + 1 hour 30 minutes Proofing Time:
12 rolls
The best apple cinnamon rolls with apple pie filling and cream cheese frosting! Enjoy this apple dessert for fall and Thanksgiving breakfast!

Ingredients 
US Customary - Metric

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 20x20-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 9x13-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.

Nutrition

Serving: 1roll (with icing) | Calories: 658kcal | Carbohydrates: 93g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 579mg | Potassium: 250mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1085IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg