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This is a classic comfort food mash-up: flaky, warm cinnamon rolls stuffed with tender apple pie filling that taste like a hug from your childhood. Trust me, you’ll love this nostalgic, golden-brown treat: it’s comforting, insanely easy to make on a weeknight, and fills the house with that rich, cinnamon-apple aroma. If you crave warm apple desserts with a crisp edge, too, try these crispy apple fritter bites for a different spin.
Why You’ll Love These Apple Pie Cinnamon Rolls
- Weeknight-Worthy: Ready in about 45–60 minutes, perfect for a cozy dinner, dessert, or weekend brunch.
- Nostalgic Apple Pie Flavor: All the warm spices and tender apple chunks of apple pie, rolled into a soft, gooey center.
- Insanely Easy Prep: Uses store-bought dough to keep things fast without sacrificing flavor.
- Make-Ahead Friendly: Assemble the rolls ahead and bake when you’re ready or freeze for later.
- Crowd-Pleasing Comfort: Golden-brown tops, velvety glaze, and that comforting cinnamon aroma, everyone will ask for seconds.
Ingredients Explained
- Refrigerated crescent roll dough or sheet puff pastry: The quick shortcut is to use crescent dough for a softer roll or puff pastry for extra flakiness and ease.
- Granny Smith apples (2 medium): Tart, firm apples hold their shape and contrast beautifully with the sweet filling.
- Unsalted butter (4 tbsp): Adds richness and helps the apples caramelize; use unsalted so you control the saltiness.
- Brown sugar (1/3 cup): Gives a deep, molasses-y sweetness that pairs perfectly with cinnamon.
- Granulated sugar (2 tbsp): Balances the tartness of the apples and caramelizes during baking.
- Ground cinnamon (2 tsp): The signature spice uses fresh, fragrant cinnamon for the best aroma.
- Cornstarch (1 tsp): Thickens the apple filling so the rolls aren’t soggy.
- Lemon juice (1 tsp): Brightens the apple flavor and prevents browning.
- Vanilla extract (1/2 tsp): Rounds out the filling with warm, mellow notes.
- Powdered sugar (1 cup): For a velvety glaze that melts into the rolls; whisk with milk for the perfect drizzle.
- Milk (2–3 tbsp) or cream: Thins the glaze to your preferred consistency. Heavier cream makes a richer glaze.
- Salt (a pinch): Enhances sweetness and balances flavors; a little goes a long way.
If you want a gluten-free inspiration while you bake, you might also like the nostalgia of a gluten-free cherry pie, a nostalgic classic.
How to Make Apple Pie Cinnamon Rolls
- Preheat the oven to 375°F (190°C) and line a baking sheet or round pan with parchment.
- Prepare the apple filling: Peel and dice the apples into small cubes. Then, sauté them with butter, brown sugar, granulated sugar, cinnamon, lemon juice, cornstarch, and a pinch of salt until they are slightly softened and glossy. Remove from heat and stir in the vanilla.
- Roll out the refrigerated crescent dough on a lightly floured surface into a rough rectangle (seal perforations if using crescent dough).
- Spread an even layer of softened butter over the dough, then sprinkle with cinnamon-sugar. Spoon the cooled apple filling down the center, leaving a small border.
- Fold or roll the dough tightly from one long side into a log, sealing the edge. Slice into 8–10 equal rolls and place them cut-side up in the prepared pan.
- Bake for 18–25 minutes until the rolls are puffed and golden-brown on top.
- Rest the rolls for 5 minutes, then whisk powdered sugar with milk (or cream) and drizzle generously over the warm rolls so the glaze seeps into the pockets.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra comfort.
Tips for the Best Cinnamon Rolls
- Use firm-dicing for apples so they soften but still provide texture, and they won’t heat through.
- For extra gooey centers, fold a little extra filling into the middle of the roll before slicing.
- To prevent sogginess, cool the cooked apple mixture slightly so it’s not steaming wet when added to the dough.
- Prefer a cakier, more indulgent version? Swap the crescent dough for a brioche or enriched yeast dough and allow a brief proof before baking.
- If you enjoy retro fruit desserts, pair these with a classic like the pineapple upside-down cake for a fun, nostalgic dessert spread.
How to Store
- Fridge: Store cooled rolls in an airtight container for up to 3 days. Rewarm in a 325°F oven for 8–10 minutes or microwave individual rolls for 20–30 seconds.
- Freezer: Freeze unglazed, fully cooled rolls in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and reheat at 325°F until warmed through.
- Reheat: For best texture, reheat in the oven (325°F) covered loosely with foil for 10–12 minutes, then uncover for 2–3 minutes to re-crisp the edges; add glaze after reheating.
FAQs
Q: Can I make these without store-bought dough?
A: Yes, use your favorite homemade yeast roll dough for a richer, more bread-like texture. Allow time for rising and adjust bake time slightly.
Q: What’s the best apple to use for these rolls?
A: Granny Smith is ideal for its tartness and firmness; Honeycrisp or Braeburn are great if you want a sweeter, juicier bite.
Q: Can I assemble the rolls ahead of time?
A: Absolutely assemble and store covered in the fridge for up to 24 hours, then bake fresh when ready; this is perfect for a stress-free morning or weeknight treat.
Q: How do I prevent the bottom from getting soggy?
A: Thicken the apple filling properly with cornstarch and let it cool a bit before filling the dough; baking on a preheated sheet can also help.
Q: Can these be made dairy-free?
A: Yes, use plant-based butter and a non-dairy milk for the glaze; the texture and flavor remain wonderfully comforting.
Q: Can I add nuts or raisins?
A: Of course, chopped pecans or walnuts add crunch; soak raisins briefly in warm water or rum for plumpness before adding.
Enjoy making these warm, velvety Apple Pie Cinnamon Rolls. They’re an easy, comforting blast of nostalgia that’s perfect for any night you want a little homemade magic.
Apple Pie Cinnamon Rolls
Ingredients
For the apple filling
- 2 medium Granny Smith apples Tart and firm to hold their shape.
- 4 tbsp Unsalted butter Adds richness and helps caramelize apples.
- 1/3 cup Brown sugar Provides deep sweetness.
- 2 tbsp Granulated sugar Balances tartness.
- 2 tsp Ground cinnamon Signature spice for aroma.
- 1 tsp Cornstarch Thickens the filling.
- 1 tsp Lemon juice Prevents browning.
- 1/2 tsp Vanilla extract Adds warm notes.
- a pinch Salt Enhances sweetness.
For the rolls
- 1 roll Refrigerated crescent roll dough or sheet puff pastry Use crescent for softer rolls or puff pastry for flakiness.
- 1 cup Powdered sugar For glaze.
- 2-3 tbsp Milk or cream To thin the glaze.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet or round pan with parchment.
- Peel and dice the apples into small cubes. Sauté them with butter, brown sugar, granulated sugar, cinnamon, lemon juice, cornstarch, and a pinch of salt until slightly softened and glossy. Remove from heat and stir in the vanilla.
- Roll out the refrigerated crescent dough on a lightly floured surface into a rough rectangle, sealing the perforations if using crescent dough.
- Spread an even layer of softened butter over the dough, then sprinkle with cinnamon-sugar. Spoon the cooled apple filling down the center, leaving a small border.
- Fold or roll the dough tightly from one long side into a log, sealing the edge. Slice into 8–10 equal rolls and place them cut-side up in the prepared pan.
Baking
- Bake for 18–25 minutes until the rolls are puffed and golden-brown on top.
- Rest the rolls for 5 minutes, then whisk powdered sugar with milk (or cream) and drizzle generously over the warm rolls.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
