What happens when you combine soft, pillowy rolls with the warm, spiced flavors of apple pie? You get Apple Pie Filled Rolls —a delightful twist on classic cinnamon rolls, packed with sweet apple filling and finished with a luscious glaze. These rolls bring together the comforting flavors of fall, making them ideal for breakfast, dessert, or a holiday brunch. They taste like a slice of homemade apple pie… wrapped in a cinnamon roll. And the best part? They’re easier to make than you think—especially if you use pre-made dough.
Ingredients
- For the Dough (Option 1: Homemade): 3 cups all-purpose flour (plus extra for kneading)
- For the Dough (Option 1: Homemade): 2¼ tsp instant yeast (1 packet)
- For the Dough (Option 1: Homemade): 2 tbsp granulated sugar
- For the Dough (Option 1: Homemade): ¾ tsp salt
- For the Dough (Option 1: Homemade): ¾ cup warm milk (110°F / 43°C)
- For the Dough (Option 1: Homemade): ¼ cup unsalted butter, melted
- For the Dough (Option 1: Homemade): 1 large egg
- For the Dough (Option 2: Shortcut): 1 package store-bought crescent dough sheet or refrigerated pizza dough OR 1 pack of premade cinnamon roll dough
- For the Apple Pie Filling: 2 large apples (Granny Smith or Honeycrisp), peeled, cored, diced
- For the Apple Pie Filling: 2 tbsp unsalted butter
- For the Apple Pie Filling: ¼ cup brown sugar
- For the Apple Pie Filling: 1 tsp ground cinnamon
- For the Apple Pie Filling: ½ tsp ground nutmeg
- For the Apple Pie Filling: 1 tbsp cornstarch
- For the Apple Pie Filling: 1 tbsp lemon juice
- For the Apple Pie Filling: Pinch of salt
- For the Cinnamon Sugar Layer: 2 tbsp unsalted butter, softened
- For the Cinnamon Sugar Layer: 2 tbsp brown sugar
- For the Cinnamon Sugar Layer: 1 tsp ground cinnamon
- For the Glaze: ½ cup powdered sugar
- For the Glaze: 2–3 tsp milk or cream
- For the Glaze: ½ tsp vanilla extract
Instructions
- Step 1: Make the Apple Pie Filling: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Stir and cook for 5–7 minutes, until apples are soft but not mushy. Mix cornstarch with 1 tablespoon water, then stir it into the apple mixture. Simmer for another 2–3 minutes until thickened. Remove from heat and let it cool while you prepare the dough.
- Step 2: Prepare the Dough: If using homemade dough: In a large mixing bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add melted butter, egg, and salt. Stir to combine. Add flour one cup at a time, mixing until a soft dough forms. Knead on a floured surface for 6–8 minutes, until smooth and elastic. Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled. If using pre-made dough: Simply roll out your dough into a rectangle (about 12×9 inches) and move to Step 3.
- Step 3: Assemble the Rolls: Roll dough into a large rectangle about 12×9 inches (roughly ¼ inch thick). Spread softened butter over the surface of the dough. Sprinkle with the cinnamon-sugar mixture. Evenly spread the cooled apple pie filling over the dough. Starting from the long edge, roll the dough tightly into a log. Slice into 12 even pieces using a sharp knife or bench scraper. Place rolls into a greased baking dish, cut side up.
- Step 4: Second Rise (if using homemade dough): Cover the rolls with a towel and let them rise for another 20–30 minutes while you preheat the oven.
- Step 5: Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden brown on top and cooked through. Remove from oven and let cool slightly.
- Step 6: Make the Glaze: In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls before serving.
Notes
Tips for Success: Apple Choice: Granny Smith apples add a nice tartness that balances the sweetness. Honeycrisp or Fuji give a juicier, sweeter result. Don’t overfill: Too much apple filling can make the rolls soggy and hard to slice. Spread evenly and don’t pile it high. To make ahead: Assemble rolls the night before and refrigerate. Let them come to room temp in the morning, then bake. Freeze before baking: You can freeze the unbaked rolls after shaping. Let them thaw and rise before baking. Variations: Add nuts: Sprinkle chopped pecans or walnuts into the filling for crunch. Salted caramel rolls: Drizzle with caramel sauce instead of glaze. Mini apple rolls: Make smaller rolls using crescent dough—perfect bite-size snacks. Spiced glaze: Add a pinch of cinnamon or nutmeg to the glaze for extra warmth. Storage and Reheating: Store: In an airtight container at room temp for 1 day, or in the fridge for up to 4 days. Reheat: Warm individual rolls in the microwave for 20–30 seconds, or reheat in a 300°F oven for 10 minutes. Freeze: Baked rolls (without glaze) can be frozen for up to 2 months. Thaw and reheat, then glaze before serving.
