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These apple cinnamon rolls are the ultimate fall-inspired treat!
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Apple Cinnamon Rolls (with Brown Sugar Frosting)

These apple cinnamon rolls are the ultimate fall-inspired treat! Soft fluffy rolls filled with sweet cinnamon sugar, butter, and caramelized apples, baked and then topped with brown sugar icing.
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Course Dessert
Cuisine American
Keyword apple cinnamon rolls
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 6 cinnamon rolls

Ingredients

Dough-

Cinnamon Sugar Filling-

Apple Pie Filling-

Cinnamon Roll Frosting-

Instructions

Make the Dough-

  • Sift together the all-purpose flour, sugar and salt. Set aside.
  • In a small bowl, combine warm milk, melted butter, and yeast. (Be sure the milk and butter mixture is not over 110F, or you will kill the yeast.)
  • Cover and allow the mixture to sit for 10 minutes, allowing the yeast to proof and become bubbly.
  • Once the yeast is bubbly, pour the mixture into the dry ingredients along with the whisked egg.
  • Knead the dough until combined, for easier kneading, knead on the lightly dusted counter. The dough will be sticky to the touch, but it should not stick to your hands when pinching it.
  • Add the dough back to the bowl, cover with a towel and let it rise in a warm place for 1 hour, or until the dough doubles in size.
  • Meanwhile, prepare the apple pie filling and brown sugar icing.

Apple Pie Filling-

  • In a saucepan, add chopped apples, unsalted butter, brown sugar, vanilla, cinnamon, cornstarch and water.
  • Bring it to a simmer and then cook on medium heat for 10 minutes, or until the apples are tender and sauce thickens.
  • Remove the apple pie filling from the heat and allow it to cool before adding to the cinnamon rolls. (You can make this 1-2 days ahead of time, before making apple cinnamon rolls.)

Brown Sugar Icing-

  • With a mixer, beat together the softened cream cheese and butter until smooth.
  • Add powdered sugar, brown sugar, and vanilla extract. Mix again until well combined.
  • Cover and store it in the fridge until ready to use. (You can make this up to 2 weeks ahead of time.)

Assemble the Cinnamon Rolls-

  • Line a baking pan or casserole dish with parchment paper. (For a large batch use a 9x13 pan and for a small batch use an 8x8 pan.)
  • Dust the counter with flour and transfer the dough to the workspace. Using a rolling pin, roll out the dough to a large 10x12-inch rectangle. Be sure that the dough is evenly thick and smooth all over. (For a large batch, roll out to a 12x18-inch rectangle.)
  • Using a spatula or butter knife, spread the softened butter over the entire surface of the dough.
  • In a small bowl, combine cinnamon and brown sugar. Sprinkle the cinnamon sugar mixture over the butter, covering the entire surface.
  • Spread the cooled apple pie filling over the cinnamon sugar and sprinkle with chopped nuts.
  • Starting with the long (12-inch) side of the dough, roll it up tightly into a log.
  • Using a sharp knife, gently divide the log into 6 even pieces for a small batch, 12 pieces for a regular batch. (Be sure the knife is sharp and avoid pushing down on the dough so as to not squish the rolls.)
  • Carefully transfer the cinnamon rolls to the lined baking sheet. Cover and let them rise for another hour at room temperature.

Bake the Apple Cinnamon Rolls-

  • After the rolls rise, they should be bigger and fluffier in the baking sheet, which means they are ready to bake!
  • Preheat the oven to 350°F.
  • Carefully pour the heavy whipping cream evenly over all the apple pie cinnamon rolls.
  • Bake at 350°F for 28-30 minutes, or until the tops are golden brown. Remove buns from the oven and cool for 15 minutes.
  • Using a spatula or spoon, spread the icing over the tops and crevasses of the warm cinnamon rolls.
  • Serve while warm!

Notes

Overnight Cinnamon Rolls-

  • Once the cinnamon rolls are assembled, transfer the rolls to the baking sheet, cover the baking sheet with a towel and place in the fridge overnight for up to 12 hours.
  • When ready to bake, remove from the fridge and allow to rise an hour at room temp.
  • Bake at 350℉ for 28-30 minutes or until golden.
  • Remove and allow to cool for 10-15 minutes.
  • Top with frosting and enjoy!
 

Large Batch Measurements (12 Cinnamon Rolls)-

  • 1/2 cup heavy cream
Dough-
  • 2 2/3 cup all-purpose flour sifted**
  • 1/4 cup granulated sugar
  • ¼ tsp salt
  • 2/3 cup warm whole milk (110-115°F)
  • 4 Tbsp unsalted butter melted
  • 3 tsp instant yeast
  • 2 eggs
Cinnamon Sugar Filling-
  • 6 Tbsp unsalted butter softened
  • 1/2 cup brown sugar
  • 2 Tbsp ground cinnamon
  • 1/3 cup chopped pecans
Apple Pie Filling-
  • 4 apples, finely chopped
  • 2 Tbsp unsalted butter
  • 2 Tbsp brown sugar
  • ½ tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 3 tsp cornstarch
  • Pinch of salt
  • 1/4 cup water
Cinnamon Roll Frosting-
  • 4 oz cream cheese softened
  • 2 Tbsp unsalted butter softened
  • 1/2 cup powdered sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract