Why You’ll Love Apple Cinnamon Rolls Recipe

The tender rolls combine classic cinnamon‑roll comfort with the fresh, slightly crisp bite of apple for a delicious twist.
They deliver gooey centers and golden edges that make them perfect for a cozy breakfast or brunch.
The sweet glaze or icing adds a finishing touch that makes them feel indulgent—ideal for special mornings or weekend treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough ingredients: active dry yeast, warm water, apple juice, granulated sugar, salt, egg, vanilla extract, butter, flour
Filling ingredients: butter, peeled and thinly sliced apples, dark brown sugar, ground cinnamon
Glaze/Icing: cream cheese, butter, powdered sugar, vanilla extract, heavy cream (optional caramel drizzle)

Directions

Prepare the dough by activating yeast in warm water, then add apple juice, sugar, salt, egg, vanilla, butter and some flour. Knead until smooth and elastic.
Let the dough rise in a greased bowl until doubled in size (about 1 to 1½ hours) in a warm place.
Meanwhile, cook the sliced apples in butter until softened, then set aside to cool.
On a floured surface roll out the dough into a rectangle (about 15″ × 9″).
Spread softened butter over the dough, sprinkle with half the brown sugar‑cinnamon mixture, layer the cooked apples, then sprinkle the remaining sugar mixture.
Roll up tightly along the long edge, then slice into about 15 rolls (roughly 1″ each). Place the rolls into a greased 9×13″ baking pan.
Cover and allow to rise again (either over night in the fridge or about 1½ hours at room temperature) until puffy.
Preheat oven to 375 °F (190 °C). Cover rolls with foil and bake 20 minutes, then remove the foil and bake an additional 5‑10 minutes until golden brown.
While rolls cool for about 15 minutes on a wire rack, prepare the glaze by beating cream cheese and butter, then adding powdered sugar, vanilla and heavy cream until smooth.
Spread glaze over the warm rolls and drizzle with caramel if desired. Serve warm.

Servings and timing

Makes about 15 cinnamon rolls.
Prep time: approximately 30 minutes (not including rises).
Rise time: about 1 to 1½ hours for first rise + additional 1½ hours (or overnight) for second rise.
Bake time: about 25–30 minutes.
Total time (excluding optional overnight): about 3 hours.
Total time (with overnight rise): allow for roughly 12–14 hours including overnight.
Servings: 15 rolls.

Variations

Swap the apples for pears or use a mix of apple + pear for a subtle flavor change.
Use a maple syrup glaze instead of cream cheese for a different dimension.
Add chopped nuts (such as pecans or walnuts) into the filling for crunch.
Use caramel sauce between the apple layer and sugar‑cinnamon mixture for a caramel‑apple version.
Make smaller rolls for bite‑size portions or larger ones for a grand presentation.

Storage/Reheating

To store: keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To freeze: once cooled, wrap individually or the pan tightly in foil/plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and warm in a 300 °F (150 °C) oven for 10–15 minutes.
To reheat: warm individual rolls in the microwave for about 20‑30 seconds, or place in a preheated 350 °F (175 °C) oven for 8‑10 minutes until warmed through.

FAQs

What kind of apples work best for these rolls?

Use firm, tart‑sweet apples that hold shape when cooked (such as Granny Smith, Honeycrisp or Braeburn). They soften nicely without turning to mush.

Can I skip the second rise and bake right away?

You could bake sooner, but the texture won’t be quite as light and fluffy. A full second rise helps the rolls become tender and airy.

Do I have to use yeast?

Yes — this recipe uses yeast to give the dough that classic cinnamon‑roll lift and texture. Substituting baking powder will change the texture significantly.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough, roll and slice the rolls, then cover and refrigerate overnight (or even up to 24 hours) before baking the next morning.

Can I use whole wheat flour?

You can substitute part of the flour with whole wheat, but using 100 % whole wheat may yield a denser roll. A mix (e.g., half whole wheat / half all‑purpose) strikes a good balance.

How can I tell when the rolls are done baking?

They should be golden brown on top and firm to the touch in the center. If the very center still looks doughy, give them an extra few minutes.

What if I don’t have cream cheese for the glaze?

You can make a simple powdered‑sugar glaze with milk or heavy cream and vanilla, or use a maple or caramel glaze in place of cream cheese.

Can I omit the caramel drizzle?

Yes — the rolls are still delicious with just the cream cheese glaze (or any glaze you prefer). The caramel is optional for added indulgence.

How do I reheat leftover rolls without drying them out?

Warm them covered in foil in a 300 °F (150 °C) oven for 8‑10 minutes. If microwaving, cover loosely with a damp paper towel to retain moisture.

Can I make mini‑rolls instead of full‑sized rolls?

Yes — roll the dough a little thinner and slice into smaller pieces, adjust baking time accordingly (less time). Just keep an eye on the bake so they don’t overcook.

Conclusion

These apple cinnamon rolls offer a delightful combination of soft dough, sweet‑spiced filling and warm apples that make them a perfect morning treat or cozy dessert. With a little planning (especially for the rises), you’ll be rewarded with bakery‑style rolls fresh from your own oven. Enjoy the process—and the delicious results!