Introduction

These Apple Cinnamon Rolls combine tender, fluffy dough with a sweet and spiced apple filling that tastes just like apple pie. Topped with a luscious cream cheese frosting swirled with apple butter, they’re a perfect treat for breakfast or dessert.

A close-up view of six cinnamon rolls in a baking pan lined with parchment paper, five of the rolls are whole and one is partially torn open showing its soft, layered dough with cinnamon swirls inside. The cinnamon rolls are topped with a creamy, light beige frosting spread thickly over the spiraled tops, allowing the cinnamon layers to peek through. The dough’s outside is a light golden-brown, and the rolls are tightly arranged, emphasizing their soft, fluffy texture against the lined pan. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Apple Pie Filling: 2 medium Granny Smith apples (diced), 1/4 cup apple butter, 3 tablespoons granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt, 2 teaspoons water, 1 teaspoon cornstarch
Tangzhong: 3/4 cup water, 1/4 cup bread flour
Cinnamon Roll Dough: 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup whole milk (room temperature), 1/3 cup heavy cream (room temperature), 1 large egg (room temperature), 1 teaspoon vanilla extract, Tangzhong (from above), 6 tablespoons unsalted butter (room temperature)
Cinnamon Sugar Filling: 1/2 cup unsalted butter (room temperature), 2/3 cup brown sugar (packed), 2 teaspoons ground cinnamon
Cream Cheese Frosting: 4 tablespoons unsalted butter (room temperature), 2 ounces cream cheese (room temperature), 1 cup powdered sugar, 2 1/2 tablespoons heavy cream, 2 tablespoons apple butter

Instructions

Step 1: Make the apple pie filling by cooking diced apples, apple butter, sugar, water, lemon juice, cinnamon, vanilla, and salt over medium heat. After 12-13 minutes, mash the mixture to a jammy consistency with some chunks remaining. Stir in the cornstarch mixed with water, cook for another minute, then transfer to a bowl and let cool.
Step 2: Prepare the tangzhong by whisking water and bread flour in a small pot. Cook over medium heat while whisking constantly for 4-5 minutes until thick and paste-like. Scrape into a bowl and set aside.
Step 3: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla extract, and the tangzhong. Knead on low speed for 2-3 minutes until a rough dough forms.
Step 4: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Continue kneading for 8-10 minutes until dough is smooth and elastic.
Step 5: Shape the dough into a smooth ball and place seam-side down in the bowl. Cover and rest for 10 minutes.
Step 6: Prepare the cinnamon sugar filling by mixing brown sugar, butter, and cinnamon until smooth. Set aside.
Step 7: Line a 9×13-inch baking pan with parchment paper. Roll the rested dough on a floured surface into a 15×21-inch rectangle, with the longest side facing you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Then spread the cooled apple pie filling similarly.
Step 8: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place them into the prepared pan.
Step 9: Cover with plastic wrap and let rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during this time.
Step 10: Bake the rolls for 30-40 minutes, or until the center rolls reach 185°F internally. Allow to cool while preparing the frosting.
Step 11: Make the cream cheese frosting by mixing butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and apple butter. Spoon over warm rolls and swirl with extra apple butter if desired.

Tips & Variations

Measure flour using the spoon-level method or a kitchen scale to avoid dense dough.
Use Granny Smith apples for a tart contrast, or swap with Fuji or Honeycrisp for sweeter rolls.
For a vegan option, substitute dairy and egg with plant-based alternatives.
Add chopped nuts or raisins to the filling for extra texture.

Storage

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat gently in the microwave or oven until warmed through before serving.

How to Serve

Seven cinnamon rolls with thick white icing sit close together in a square pan lined with parchment paper on a white marbled texture. The cinnamon rolls have a golden-brown swirl pattern inside, showing layers of soft dough filled with dark brown cinnamon. One cinnamon roll is pulled up slightly, showing the fluffy and airy inside layers with a woman's hand just out of frame. Two pieces of the pulled roll rest in the empty space beside the rolls, revealing the soft inner texture with cinnamon streaks. The icing is creamy, spread thickly over the top, with slight browning spots where the swirl buns baked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rolls ahead of time?

Yes, you can prepare the rolls and refrigerate after assembling and cutting. Let them come to room temperature and rise before baking.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that helps make the dough soft, moist, and longer-lasting by retaining moisture.