Apple Pie Cinnamon Rolls
These rolls combine flaky, warm cinnamon rolls with tender apple pie filling, creating a comforting dessert reminiscent of childhood. Perfect for weeknight meals or weekend brunch.
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.
Notes
For best texture, cool the apple mixture slightly to avoid sogginess before filling. You can refrigerate assembled rolls for up to 24 hours before baking. For a dairy-free version, substitute plant-based butter and non-dairy milk.