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5 from 7 votes

Cinnamon Rolls with Apple Pie Filling

During colder days, nothing beats these Cinnamon Rolls with Apple Pie Filling - fluffy, warm and drizzled with a heavenly cream cheese glaze!
Prep Time30 mins
Cook Time20 mins
Resting Time2 hrs
Course: Dessert
Keyword: apple, cinnamon
Servings: 12
Calories: 427kcal


Cinnamon Roll Dough

  • 530 g bread flour (4¼ cups) + extra as needed
  • 250 mL milk (1 cup) semi skimmed or whole, warmed
  • 70 g granulated sugar (⅓ cup)
  • tsp. instant dry yeast
  • ¼ tsp. salt
  • 2 medium-sized eggs
  • 75 g unsalted butter (⅓ cup), melted

Cinnamon Roll Base Filling

  • 2-3 tbsp. unsalted butter melted
  • 70 g brown sugar (⅓ cup)
  • 1 tbsp. ground cinnamon

Apple Pie Filling

  • 4-5 medium Granny Smith apples peeled, cored, and thinly diced
  • 100 g brown sugar (½ cup)
  • 2 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground cloves
  • tsp. allspice
  • 3 tbsp. walnuts or pecan nuts, crushed

Cream Cheese Glaze (Optional)

  • 2 tbsp. cream cheese
  • 3-4 tbsp. powdered sugar
  • 4 tbsp. heavy cream
  • 4-5 tbsp. milk


  • Sift and mix flour and salt. Set aside.
  • Place milk in microwave-safe bowl and warm for 20-40 seconds on high heat. Make sure milk is warm but not hot. Stir in yeast.
    Note: If using active dry yeast, sprinkle over warm milk and allow to proof for 5-10 minutes before using.
  • Place milk-yeast mixture, sugar, melted butter, and eggs in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix until well combined.
  • Add flour and mix using a spatula until dough is formed.
  • Switch to bread hook attachment and knead dough on medium speed for 7 to 8 minutes. Dough should be very slightly sticky but should not stick to the side of the bowl. If dough is too sticky, mix in 2-4 tbsp. of flour gradually.
  • Transfer dough ball into a large bowl lightly greased with oil or butter. Cover with cling film and place in a warm area. Allow to proof for 1 to 1½ hours until doubled in size. You can prepare the base filling and the apple pie filling at this time.
  • Line a 9x13" baking sheet with parchment paper.
  • Once dough has doubled in size, transfer to a lightly floured working surface, and roll out into a rectangle (approximately 60x30cm or 24x12").
  • Brush dough with melted butter, then sprinkle with brown sugar and ground cinnamon mixture.
  • Top with cooled and drained apple pie filling (make sure it does not contain much liquid), spreading it evenly along the surface of the dough.
  • Roll the dough tightly from the short side to the other short side (such that the final rolled dough is 12 inches in length). Slice the roll into 12 equal-sized pieces.
  • Transfer each roll onto the baking sheet. Cover, and allow to rest for 20-30 minutes. In the meantime, preheat the oven to 175°C (350F).
  • After resting, bake for 14-18 minutes until cooked through and golden brown.
  • Allow to cool in baking sheet, then transfer to a cooling rack and drizzle with cream cheese glaze.

Base Filling

  • Melt butter in a microwave-safe bowl. In a separate bowl, mix ground cinnamon and brown sugar.

Apple Pie Filling

  • Peel, core, and thinly dice the apples.
  • Place diced apples, brown sugar, ground cinnamon, ground cloves, ground nutmeg, allspice, and walnuts/pecans in a medium-sized saucepan and simmer for 7-10 minutes until apples have softened.
  • Drain apple pie filling mixture through a fine mesh sieve and transfer to a glass bowl to cool completely before using.

Cream Cheese Glaze

  • Mix cream cheese, powdered sugar, heavy cream and milk in a medium sized bowl until a desired consistency is reached. If you would like a thicker glaze, add more cream cheese. If you want a thinner glaze, add more milk. Drizzle over cinnamon rolls and serve.


Calories: 427kcal | Carbohydrates: 68g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 80mg | Potassium: 220mg | Fiber: 4g | Sugar: 31g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg