These gooey and soft cinnamon rolls with apple pie filling are so delicious you'll be reaching for another one! These cinnamon rolls are filled with cinnamon sugar, apple pie filling and topped with a delicious cream cheese frosting.
These cinnamon rolls with apple pie filling are so gooey (and very addictive) that you'll want to make them every weekend. They are filled with cinnamon sugar and apple pie filling and topped with a delicious cream cheese frosting.
The reason why the rolls are so delicious is that they are so soft and have a pillow like texture.
For more rolls recipes, try The Softest Christmas Spice Cinnamon Rolls, Lemon Rolls with Lemon Curd and Nutella and Chocolate Chip Rolls.
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WHY THIS RECIPE WORKS
- Super soft dough: The dough for these rolls are so soft!
- Cinnamon Sugar: Spread out over the dough is a delicious cinnamon sugar butter spread.
- Apple pie filling: The star of the show is the apple pie filling. It's so delicious and makes for a gooey and perfect fall cinnamon roll.
- Cream cheese frosting: The rolls are topped with delicious cream cheese frosting.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use dry yeast.
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kill the yeast if it's too hot.
- Apples: I used pink lady apples, but granny smith or any other apple can also work great.
- Brown sugar: Brown sugar gives lot's off caramel flavor notes.
- Cream cheese: If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water before using it in frosting.
STEP BY STEP INSTRUCTIONS - BREAD DOUGH
Here is how make and bake these cinnamon rolls with apple pie filling. This recipe This recipe needs a stand mixer with a dough hook attachment and a 23x33 cm baking tray lined with baking paper.
The full recipe is down below in the recipe card.
Tip: If your kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
STEP 1: Heat up the milk so it’s lukewarm (37ºC), and pour it into your mixing bowl and crumble the fresh yeast over the milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 2: Add the sugar, cardamon and eggs and give it a gentle stir to mix it together.
STEP 3: Add 400 g of the flour and stir it in with a dough hook until combined. On medium speed add the butter in 4-5 portions, mixing until each piece of butter has been mixed into the dough. If some of the butter gets stuck on the side of the bowl, scrape down the side of the bowl with a spatula to make sure it’s all mixed into the dough. Thereafter add the salt and mix it in.
STEP 4: Follow with adding the remaining flour. When the flour has been incorporated, increase the speed to the highest speed and let it mix for 8-10 minutes or until the dough is smooth and shiny.
STEP 5: Cover the dough with plastic wrap and a tea towel and place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.
STEP BY STEP INSTRUCTIONS - FILLINGS
APPLE PIE FILLING
STEP 1: Melt the butter in a large pan over medium heat. Add the apples, granulated sugar, cinnamon, vanilla bean paste, lemon juice and salt. Let it cook for 12-15 minutes, until the apples are tender.
STEP 2: Add the cornstarch and mix it well together to incorporate, and let it cook until the filling has thickened, about 1-2 minutes.
STEP 3: Transfer the filling to a bowl or an airtight container, and store it in the fridge until ready to be used.
CINNAMON BROWN SUGAR FILLING
STEP 4: Mix together all of the ingredients until one paste.
STEP BY STEP INSTRUCTIONS - ASSEMBLING AND FROSTING
ASSEMBLING
STEP 1: After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a big rectangular shape. Then spread out the filling in an even layer. Roll the log, starting from either of the two longest sides.
STEP 2: Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 cinnamon rolls. You can also use a serrated bread knife instead of the thread or floss. Place them in a 23x33 cm baking tray lined with parchment paper.
Meanwhile preheat the oven a 190ºC/ 375ºF conventional oven.
STEP 3: Once the second rise is done, bake them for 22-25 min on the second lowest rack. When they are done they should be lightly golden brown. Let them cool down for 10 min, while making the frosting.
CREAM CHEESE FROSTING
STEP 4: Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
STEP 5: In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sift the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined. Spread the frosting over the buns.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- How to proof your dough if your kitchen is cold: Pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
FAQ
Yes, if you're oven is not busy, then pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare each of the element, the day before, so you only need to assemble the cinnamon rolls the next morning. Make the dough as described in the FAQ above. Prepare the apple pie filling and cream cheese frosting and store it in an airtight container in the fridge. Prepare the cinnamon sugar filling and store it in an airtight container at room temperature.
They they have a golden color they are done.
STORAGE
Store the cinnamon rolls with apple pie filling in the fridge in an airtight container and eat them within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Other Roll Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Cinnamon Rolls with Apple Pie Filling
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon cardamom
- 560 g all-purpose flour
- 100 g butter room temperature
- 1 teaspoon salt
APPLE PIE FILLING
- 30 g butter
- 300 g apples pealed, cored and cut into small dices (about 4 apples)
- 100 g granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- 1 tablespoon lemon juice
- A pinch of salt
- 1 tablespoon cornstarch
CINNAMON FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 2 teaspoon cinnamon
CREAM CHEESE FROSTING
- 35 g butter cold room temperature
- 70 g cream cheese
- 125 g powdered sugar
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
Instructions
DOUGH
- Tip: If your kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
- Heat up the milk so it’s lukewarm (37ºC), and pour it into your mixing bowl and crumble the fresh yeast over the milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, cardamon and eggs and give it a gentle stir to mix it together.50 g granulated sugar, 2 large eggs, 1 teaspoon cardamom
- Add 400 g of the flour and stir it in with a dough hook until combined. On medium speed add the butter in 4-5 portions, mixing until each piece of butter has been mixed into the dough. If some of the butter gets stuck on the side of the bowl, scrape down the side of the bowl with a spatula to make sure it’s all mixed into the dough. Thereafter add the salt and mix it in.560 g all-purpose flour, 100 g butter, 1 teaspoon salt
- Follow with adding the remaining flour. When the flour has been incorporated, increase the speed to the highest speed and let it mix for 8-10 minutes or until the dough is smooth and shiny.
- Cover the dough with plastic wrap and a tea towel and place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.
APPLE PIE FILLING
- Melt the butter in a large pan over medium heat. Add the apples, granulated sugar, cinnamon, vanilla bean paste, lemon juice and salt. Let it cook for 12-15 minutes, until the apples are tender.30 g butter, 300 g apples, 100 g granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla bean paste, 1 tablespoon lemon juice, A pinch of salt
- Add the cornstarch and mix it well together to incorporate, and let it cook until the filling has thickened, about 1-2 minutes.1 tablespoon cornstarch
- Transfer the filling to a bowl or an airtight container, and store it in the fridge until ready to be used.
CINNAMON BROWN SUGAR FILLING
- Mix together all of the ingredients until one paste.100 g butter, 100 g brown sugar, 2 teaspoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size.
- Roll out your dough on a lightly floured surface into a big rectangular shape. Then spread out the filling in an even layer. Roll the log, starting from either of the two longest sides.
- Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 cinnamon rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 23x33 cm baking tray lined with parchment paper.
- Let them rise for a second time on the kitchen counter for 45 min. under some plastic wrap.
- Meanwhile preheat the oven at 190ºC conventional oven.
- Once the second rise is done, bake them for 22-25 min on the second lowest rack.
- When they are done they should be lightly golden brown. Let them cool down for 10 min, while making the frosting.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.35 g butter, 70 g cream cheese
- In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sift the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined. Spread the frosting over the buns.125 g powdered sugar, ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
Nikita Øbakke
De lækreste kanelsnegle jeg nogensinde har smagt!
Julie Marie
Tusind tak! Det er jeg bare så glad for at høre 😀