These Apple Pie Cinnamon Rolls combine two of my favorite fall treats into one delicious recipe!
You get soft, fluffy homemade cinnamon rolls filled with sweet apples, brown sugar, and cinnamon.
And here’s the best part. You can use canned apple pie filling, which makes these homemade apple cinnamon rolls a little easier to put together.
They’re perfect for a cozy fall breakfast, weekend brunch, or even Thanksgiving morning!
Why You’ll Love These Apple Pie Cinnamon Rolls
If you love apple pie and homemade cinnamon rolls, this recipe gives you the best of both!
Using prepared apple pie filling saves you the extra step of peeling and cooking apples, but you still get homemade yeast dough with those soft cinnamon roll layers.
You can even add a little extra apple pie filling on top before baking if you want more apple flavor.
Ingredients You’ll Need
For the Dough
- Warm Milk
- Sugar
- Egg
- Unsalted Butter
- All Purpose Flour
For the Apple Cinnamon Filling
- Apple Pie Filling
- Butter
- Brown Sugar
- Ground Cinnamon
Optional Topping: Additional apple pie filling and a pinch of cinnamon.
How to Make Apple Pie Cinnamon Rolls
These cinnamon rolls take a little time because the dough needs to rise twice, but the process is pretty straightforward.
Step 1: Prepare the Yeast
Combine the warm milk, yeast, and sugar in a mixing bowl.
Let the mixture sit for 5 to 8 minutes until it becomes foamy.
If the yeast doesn’t foam, start over with fresh yeast and check the milk temperature.
Step 2: Make the Dough
Add the egg and melted butter to the yeast mixture.
Stir in the flour, beginning with 2½ cups and adding more as needed.
Knead the dough for 6 to 10 minutes, either by hand or with a stand mixer fitted with a dough hook.
The dough should be smooth, elastic, and slightly tacky without being overly sticky.
Step 3: Let the Dough Rise
Transfer the dough to a greased bowl and cover.
Allow it to rise for approximately 1 hour, or until doubled in size.
Step 4: Prepare the Apple Filling
If your apple pie filling has a lot of extra liquid, drain it in a strainer for 5 to 10 minutes.
In a separate bowl, combine the brown sugar and cinnamon.
Step 5: Roll Out the Dough
Punch down the risen dough and roll it into a rectangle approximately 12 by 18 inches.
Spread the softened butter evenly over the dough.
Sprinkle the cinnamon and brown sugar mixture over the butter.
Step 6: Add the Apples and Roll
Spoon the apple pie filling evenly over the dough, leaving a small border around the edges.
Don’t add the filling too thickly, or it may spill out when you roll the dough.
Starting at one long edge, roll the dough tightly into a log.
Slice into 10 to 12 cinnamon rolls using a sharp knife or unflavored dental floss.
Step 7: Let the Rolls Rise Again
Arrange the cinnamon rolls in a greased 9×13 inch baking dish.
Cover and allow them to rise for another 25 to 35 minutes, until puffy.
Step 8: Bake
Bake at 350°F for 20 to 25 minutes, until the tops are lightly golden and the centers are set.
If the tops begin browning too quickly, loosely cover them with foil after approximately 15 minutes.
For extra apple flavor, you can spoon a little additional apple pie filling over each roll about 10 minutes into baking, then sprinkle with cinnamon.
Step 9: Cool and Serve
Allow the cinnamon rolls to cool for approximately 10 minutes before serving.
The apple filling will be very hot, so give them a few minutes before digging in!
Instructions
Apple Pie Cinnamon Rolls
Ingredients
Dough
- 1/2 cup 120 ml warm milk (about 105–110°F / 40–43°C)
- 2 1/4 tsp active dry yeast 1 packet
- 1/4 cup 50 g sugar
- 1 large egg
- 1/4 cup 56 g unsalted butter, melted (plus a little for greasing if needed)
- 3 cups 360 g all-purpose flour (you may need a little more or less—see instructions)
Filling + Flavor
- 2 to 2 1/2 cups store-bought apple pie filling about 1 large can
- 1/3 cup softened butter for spreading
- 3/4 cup 130 g brown sugar
- 2 tbsp ground cinnamon
Optional topping: extra apple pie filling + a pinch of cinnamon
Instructions
Proof yeast + make dough
- In a bowl, combine warm milk and yeast. Add 1/4 cup sugar.
- Let sit 5–8 minutes until foamy.
- If it doesn’t foam, start over (yeast may be expired or milk too hot/cold).
- Add egg and melted butter. Mix.
- Add flour (start with 2 1/2 cups). Mix, then add remaining flour as needed until dough is: smooth and elastic, soft and slightly tacky, not dry/stiff
- If overly sticky, add flour 1 tbsp at a time.
- Knead 6–10 minutes (by hand or mixer with dough hook) until smooth.
- Grease a bowl, place dough inside, cover, and let rise 1 hour until doubled in size.
Prep Filling
- Drain watery pie filling if needed: if you see lots of liquid/pooling, drain in a strainer 5–10 minutes until the filling is thick enough to spoon without liquid dripping.
- Mix brown sugar + cinnamon in a bowl.
Assemble
- Punch dough down and roll into a rectangle about 12 x 18 inches.
- Spread softened butter evenly over the dough.
- Sprinkle the cinnamon-brown sugar mixture over butter.
- Spoon apple pie filling evenly across the surface, using a moderate amount: don’t bury it too thickly (leave a small border so it doesn’t ooze out).
- Roll tightly from one long edge to the other.
- Slice into 10–12 rolls (use a sharp knife or floss for clean cuts).
Second rise
- Place rolls in a greased 9×13-inch pan (tighter = more “cinnamon roll” style).
- Cover and let rise 25–35 minutes, until puffy.
Bake
- Bake at 350°F / 175°C for 20–25 minutes.
- It’s done when: tops are lightly golden, the center looks set (not doughy)
- If tops brown too fast, loosen a piece of foil over them at about 15 minutes.
Optional apple topping during baking
- Choose one: Best texture: At about 10 minutes into baking, open the oven and spoon a little apple pie filling on top of each roll. Sprinkle with a pinch of cinnamon. Continue baking.Simpler: Add extra apple filling + cinnamon right before baking (more bubbling/ooze may happen).
- Cool 10 minutes before slicing (filling is extremely hot).
- Serve warm.
Notes
•Foamy yeast = reliable rise.
•Knead fully 6–10 min for fluffy layers.
•Drain very wet pie filling to prevent soggy centers.
•Bake until centers look set, not just “golden.”
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Tips for Making Apple Pie Cinnamon Roll
- Check your yeast. It should become foamy before you continue making the dough.
- Don’t rush the kneading. Kneading for 6 to 10 minutes helps develop the soft dough.
- Drain watery apple filling. Too much extra liquid can make the centers soggy.
- Don’t overfill the dough. Leave a small border so the filling doesn’t spill out.
- Check the centers before removing from the oven. The tops may look golden before the middle is finished baking.
Storage
Refrigerator
Store leftover Apple Pie Cinnamon Rolls in an airtight container in the refrigerator for up to 3 to 4 days.
Because these rolls contain apple pie filling, I recommend refrigerating them rather than leaving them on the counter.
Freezer
These cinnamon rolls can also be frozen for up to 2 to 3 months for the best quality.
Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer safe bag or container.
This makes it easy to grab just one or two whenever you want them!
Reheating
For a quick treat, warm an individual cinnamon roll in the microwave in short intervals until heated through.
You can also place the rolls in an oven safe dish, cover loosely with foil, and warm at 300°F until heated through.
For food safety, reheat leftovers to 165°F.
Freezer Tip: If you’re planning to freeze these, wrap them individually so you don’t have to thaw the entire batch at once. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned apple pie filling?
Yes! This recipe specifically calls for store bought apple pie filling, making preparation a little easier.
Why didn’t my dough rise?
Your yeast may have expired, or the milk may have been too hot or too cold. The yeast mixture should become foamy after resting for 5 to 8 minutes.
How do I keep the apple filling from making the rolls soggy?
If your pie filling is watery, drain it before spreading it over the dough. Be careful not to add too much filling.
Can I add more apples on top?
Yes! The original recipe includes an optional topping of additional apple pie filling and cinnamon.
How do I know when the cinnamon rolls are done?
The tops should be lightly golden, and the centers should look set rather than doughy.
More Recipes
If you liked this recipe, you’ll love these ones too:
- Crock Pot Steel Cut Oatmeal
- Caramel Apple Baked Donuts
- Biscuit Cinnamon Rolls
- Caramel Apple Taquitos
- Crock Pot Apple Butter
