Ultimate Gooey Apple Pie Cinnamon Rolls with Cream Cheese Frosting

Prepare yourself for an unforgettable treat with these exceptionally gooey and wonderfully soft cinnamon rolls, bursting with homemade apple pie filling. Each bite delivers a delightful combination of warm cinnamon spice, sweet apples, and a rich, tender dough, all crowned with a luscious cream cheese frosting. These rolls are so irresistibly delicious, you’ll find yourself reaching for another one before you know it!

Imagine the aroma filling your kitchen as these golden-brown beauties bake to perfection. They are meticulously crafted with a generous swirl of cinnamon sugar, a homemade apple pie filling made with tender apples, and finished with a velvety smooth, tangy cream cheese frosting that perfectly complements the sweetness of the rolls. They are not just a dessert; they are an experience, especially perfect for a cozy weekend breakfast or a special fall gathering.

The secret to these cinnamon rolls’ incredible texture lies in their incredibly soft and pillow-like dough. It’s designed to create a tender crumb that melts in your mouth, absorbing all the wonderful flavors of the filling and frosting. This recipe ensures that every roll is not just soft, but also wonderfully gooey, making them a truly addictive indulgence that you’ll want to bake again and again.

If you’re a fan of delightful rolls and sweet baked goods, be sure to explore more recipes like The Softest Christmas Spice Cinnamon Rolls, zesty Lemon Rolls with Lemon Curd, or the rich and indulgent Nutella and Chocolate Chip Rolls for more baking inspiration.

Why These Apple Pie Cinnamon Rolls Are a Must-Try

• Super Soft Dough: Our recipe uses a carefully developed dough that results in rolls with an unparalleled soft, tender, and fluffy texture. This ensures that even after baking, your cinnamon rolls remain light and airy, never dry or dense. The gentle elasticity of the dough allows it to perfectly cradle the abundant filling, contributing to the ultimate gooey experience.
• Irresistible Cinnamon Sugar Swirl: Beneath the apple pie filling, you’ll find a generous layer of classic cinnamon sugar butter spread. This aromatic blend creates a sweet, spiced base that caramelizes slightly during baking, adding depth and warmth to every spiral. It’s the essential flavor profile that defines a truly great cinnamon roll.
• Homemade Apple Pie Filling: The true highlight of these rolls is the luscious apple pie filling. Made from fresh, tender apples simmered with spices, it provides a juicy, slightly tart counterpoint to the sweet dough and frosting. This filling makes these rolls an absolute fall favorite, reminiscent of a comforting slice of apple pie wrapped in a soft, sweet bun.
• Decadent Cream Cheese Frosting: No cinnamon roll is complete without a rich, tangy cream cheese frosting. Our frosting is perfectly balanced, not too sweet, and incredibly smooth. It melts slightly into the warm rolls, creating that signature gooey top layer that makes these treats utterly irresistible and adds a luxurious finish.

Essential Ingredients for Perfect Cinnamon Rolls

Understanding your ingredients is key to successful baking. Here are some critical notes on the main components of this recipe. For a complete list with precise measurements, please refer to the detailed recipe card below.

• Yeast: Yeast is the leavening agent that gives our rolls their light and fluffy texture. I typically use fresh yeast because I find it delivers a slightly richer flavor and more consistent rise. However, you can absolutely use active dry yeast or instant yeast as a substitute. If using dry yeast, remember to activate it in warm milk (around 37ºC or 100-110°F) before combining it with other ingredients, as per package instructions, to ensure it’s alive and active.
• Butter: For both the dough and the fillings, using unsalted butter at room temperature is crucial. For the dough, softened butter incorporates smoothly, creating a tender, rich crumb. For the fillings, room temperature butter blends easily to form a spreadable paste. Take your butter out of the fridge at least 1-2 hours before you plan to start baking to ensure it’s properly softened.
• Whole Milk: Whole milk contributes to the richness and softness of the dough. It should be warmed to approximately 37ºC (98-100°F). This lukewarm temperature is ideal for activating the yeast without killing it. If the milk is too hot, it will destroy the yeast, preventing your dough from rising. A kitchen thermometer is invaluable for checking the temperature accurately.
• Apples: The choice of apples significantly impacts the flavor and texture of your apple pie filling. I prefer using Pink Lady apples for their balance of sweetness and tartness, and how well they hold their shape when cooked. Granny Smith apples are another excellent choice if you prefer a tarter filling, or Honeycrisp for a sweeter, firmer bite. Feel free to use any apple variety that you enjoy for baking.
• Brown Sugar: Brown sugar is used in the cinnamon filling to add a deeper, more complex flavor profile than granulated sugar alone. Its molasses content provides wonderful caramel notes and helps create a moist, gooey filling. Make sure it’s fresh and soft for easy blending.
• Cream Cheese: For the frosting, full-fat cream cheese is essential for a rich, creamy, and tangy result. If you reside in Europe, cream cheese often has higher water content. To prevent a runny frosting, place your cream cheese between several layers of paper towels and gently press out any excess moisture before mixing. This simple step ensures a thick, luscious frosting.

Crafting the Perfect Dough: Step-by-Step Instructions

This recipe for delicious apple pie cinnamon rolls requires a stand mixer fitted with a dough hook attachment. You will also need a 23×33 cm baking tray, which should be lined with baking paper for easy release. Follow these instructions carefully to create a beautifully soft and workable dough.

The complete recipe, including exact measurements and detailed timing, can be found in the recipe card at the bottom of this page.

Pro Tip for Proofing: Dough rising is sensitive to temperature. If your kitchen is on the cooler side, you can create a warm environment in your oven. Pre-heat your oven to its lowest setting, typically around 30ºC (85°F), while your eggs and butter come to room temperature. Once warmed, turn off the oven, keeping the door closed. This turned-off oven provides an optimal temperature of 23-25ºC (73-77°F) for the dough to rise perfectly.

STEP 1: Begin by gently heating the whole milk until it is lukewarm, reaching a temperature of 37ºC (98-100°F). Pour this warmed milk into the bowl of your stand mixer. Crumble the fresh yeast directly over the milk, or if using dry yeast, allow it to bloom according to the instructions on its package. Use a spatula to stir the mixture until the yeast has fully dissolved and incorporated into the milk.

STEP 2: To the yeast and milk mixture, add the granulated sugar, ground cardamom, and the two large eggs. Give the mixture a gentle stir with the spatula to combine these ingredients thoroughly, ensuring everything is well integrated before adding the flour.

STEP 3: Add 400 grams of the all-purpose flour to the mixing bowl. Attach the dough hook and mix on a low speed until the flour is just combined. Gradually, on medium speed, add the room temperature butter in 4-5 small portions, allowing each piece to fully mix into the dough before adding the next. If any butter sticks to the sides of the bowl, pause the mixer and scrape it down with a spatula. Finally, add the salt and mix until just incorporated.

STEP 4: Once the butter and initial flour are incorporated, add the remaining flour. Continue mixing with the dough hook. Once all the flour has been incorporated and a cohesive dough forms, increase the mixer speed to the highest setting. Let the dough mix for 8-10 minutes. This high-speed kneading develops the gluten, resulting in a smooth, elastic, and shiny dough that is crucial for soft rolls.

STEP 5: Carefully transfer the kneaded dough to a lightly greased bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and then drape a clean tea towel over it. Place the dough in a warm, room-temperature spot in your home, or utilize the oven trick described above. Allow the dough to rise for approximately 45 minutes, or until it has noticeably doubled in size.

Creating the Delicious Fillings

The heart of these cinnamon rolls lies in their two exquisite fillings: a sweet and tangy apple pie filling, and a classic cinnamon brown sugar spread. Preparing these components is straightforward and adds layers of flavor and gooeyness to your final product.

HOMEMADE APPLE PIE FILLING

STEP 1: In a large, sturdy pan, melt the butter over medium heat. Once melted, add the peeled, cored, and diced apples. Stir in the granulated sugar, ground cinnamon, vanilla bean paste, fresh lemon juice, and a pinch of salt. Cook this mixture gently for 12-15 minutes, stirring occasionally, until the apples become tender but still hold their shape. They should be soft enough to pierce with a fork.

STEP 2: Sprinkle the cornstarch over the tender apples and mix it in thoroughly. Continue to cook for another 1-2 minutes, stirring constantly. The cornstarch will help to thicken the filling, creating a luscious, spoonable consistency perfect for spreading. Ensure it’s thick enough to cling to the apples without being too runny.

STEP 3: Once thickened, immediately transfer the warm apple pie filling to a clean bowl or an airtight container. Allow it to cool completely before using. You can store it in the refrigerator until you are ready to assemble your cinnamon rolls, which helps it set further and makes it easier to spread.

CLASSIC CINNAMON BROWN SUGAR FILLING

STEP 4: In a separate bowl, combine all the ingredients for the cinnamon brown sugar filling: softened room temperature butter, brown sugar, and ground cinnamon. Mix them together thoroughly until you achieve a smooth, uniform paste. This will be spread directly onto your rolled-out dough, creating an essential layer of classic cinnamon roll flavor.

Assembling and Frosting Your Apple Pie Cinnamon Rolls

The final stages involve transforming your risen dough and prepared fillings into the beautiful, spiraled rolls, baking them to golden perfection, and crowning them with that signature cream cheese frosting. Pay close attention to these steps for the best results.

ASSEMBLING THE ROLLS

STEP 1: After its initial rise, your dough should have proudly doubled in size. Gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll it out into a large, even rectangular shape. Aim for a thickness of about 1/4 to 1/3 inch. First, evenly spread the cinnamon brown sugar filling across the entire surface of the dough, leaving a small border on one of the longest edges. Then, spread the cooled apple pie filling over the cinnamon sugar layer. Starting from one of the two longest sides, carefully and tightly roll the dough into a snug log.

STEP 2: To cut uniform cinnamon rolls, grab a piece of unflavored dental floss or a sturdy piece of thread. Slide it underneath the log, cross the ends over the top, and pull firmly to cut through the dough. This method creates clean, un-squashed rolls. First, trim off any uneven ends from the log. Then, proceed to cut the log into 12 equally sized cinnamon rolls. If you don’t have floss, a sharp serrated bread knife can also work. Arrange the cut rolls snugly, but with a little space between them, in your 23×33 cm baking tray that has been lined with parchment paper.

Allow the rolls to undergo their second rise on your kitchen counter for about 45 minutes, covered loosely with plastic wrap. Meanwhile, preheat your oven to 190ºC (375ºF) for a conventional oven setting. This ensures the oven is at the correct temperature when the rolls are ready to bake.

STEP 3: Once the second rise is complete, the rolls should look puffy and nearly doubled again. Place the baking tray on the second-lowest rack in your preheated oven. Bake for 22-25 minutes, or until the tops are lightly golden brown and the rolls are cooked through. The exact baking time may vary slightly depending on your oven. Once baked, remove them from the oven and let them cool in the pan for about 10 minutes while you prepare the frosting. This slight cooling period helps them set but keeps them warm enough for the frosting to melt beautifully.

PREPARING THE CREAM CHEESE FROSTING

STEP 4: For the best frosting consistency, remove the butter and cream cheese from the fridge about 10 minutes before you start mixing. This allows them to soften slightly but remain cool, which is ideal for a stable, creamy frosting. Cut the butter into small cubes to facilitate faster creaming.

STEP 5: In a clean mixing bowl, begin by creaming the cubed butter on high speed for about 1 minute until it’s light and fluffy. Next, add the slightly softened cream cheese and continue to cream it together with the butter for about 30 seconds until the mixture is completely smooth and free of lumps. Sift the powdered sugar directly into the bowl to prevent any lumps in the frosting. Add the vanilla bean paste (or vanilla extract). Mix everything on low speed until combined, then increase to medium-high and beat until the frosting is smooth, creamy, and spreadable. Generously spread this decadent frosting over the warm (but not hot) cinnamon rolls, allowing it to melt slightly into all the nooks and crannies.

Expert Baking Tips for Ultimate Success

• Accuracy with a Kitchen Scale: Precision is paramount in baking, especially when working with dough. My recipes are typically developed using grams for ingredient measurements because it is the most accurate method. I strongly recommend investing in a good kitchen scale. Measuring by weight, rather than volume, ensures consistent results every time and drastically reduces the chances of having a dough that is too wet or too dry.
• Proofing Dough in a Cold Kitchen: Yeast thrives in warm environments. If your kitchen is cold, proofing can be a challenge. To create an optimal environment (23-25ºC or 73-77°F), pre-heat your oven to its lowest setting (usually 30ºC/85°F). Once it reaches temperature, turn the oven off immediately and keep the door closed. Place your covered dough inside the turned-off oven. The residual warmth will provide the perfect temperature for a successful rise, ensuring your rolls are light and fluffy.
• Light vs. Dark Baking Pans: The type of baking pan you use impacts the final texture and color of your rolls. For the softest, most evenly baked cinnamon rolls, I recommend using an aluminum baking pan. These pans are light in color and reflect heat, leading to a gentler bake and a softer crust that retains more moisture. Darker pans, such as those made from dark metal or non-stick materials, absorb more heat, which can lead to a darker, crispier crust and a potentially drier interior. Always grease your pan and line the bottom with baking paper for easy release.
• Don’t Overbake: Overbaking is the enemy of soft, gooey cinnamon rolls. Keep a close eye on your rolls during the last few minutes of baking. They should be lightly golden brown on top and feel slightly set in the center. A thermometer inserted into the center of a roll should read around 90-93ºC (195-200°F). Removing them just before they look “fully done” often results in the best, most tender texture after they cool slightly.
• Room Temperature Ingredients for Frosting: While we aim for slightly cooled cream cheese and butter for frosting (Step 4), ensuring they are not rock hard or overly warm is key. This helps them cream together smoothly without lumps and prevents the frosting from becoming greasy or runny.

Frequently Asked Questions About Apple Pie Cinnamon Rolls

Storage and Reheating Tips

To keep your apple pie cinnamon rolls fresh and delicious, store them in an airtight container in the refrigerator for up to 3-5 days. While they are wonderful at room temperature on the day they are baked, chilling helps to extend their freshness and prevents the frosting from becoming too soft. For the absolute best flavor and gooey texture, reheat them gently in the microwave for 1-2 minutes, or in a preheated oven (around 150ºC/300ºF) for about 10-15 minutes, until warmed through. This brings back their soft, tender texture and allows the frosting to become perfectly gooey again.

More Delicious Roll Recipes To Try

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Cinnamon Rolls with Apple Pie Filling

These are incredibly gooey and soft cinnamon rolls, featuring a delectable cinnamon sugar swirl, a homemade apple pie filling, and finished with a rich, tangy cream cheese frosting. A perfect fall treat!

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Servings 12 cinnamon rolls

Calories 431 kcal

Ingredients

 

 

DOUGH

• 225 g whole milk
• 30 g fresh yeast or 10 g active dry yeast or instant yeast
• 50 g granulated sugar
• 2 large eggs room temperature
• 1 teaspoon cardamom
• 560 g all-purpose flour
• 100 g butter room temperature
• 1 teaspoon salt

APPLE PIE FILLING

• 30 g butter
• 300 g apples pealed, cored and cut into small dices (about 4 apples)
• 100 g granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste
• 1 tablespoon lemon juice
• A pinch of salt
• 1 tablespoon cornstarch

CINNAMON FILLING

• 100 g butter room temperature
• 100 g brown sugar
• 2 teaspoon cinnamon

CREAM CHEESE FROSTING

• 35 g butter cold room temperature
• 70 g cream cheese
• 125 g powdered sugar
• ½ teaspoon vanilla paste or 1 teaspoon vanilla extract

Instructions

 

DOUGH

• Tip: If your kitchen is cold, then if your oven can, pre-heat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned of oven giving it the optimal temperature of between 23-25ºC.
• Heat up the milk so it’s lukewarm (37ºC), and pour it into your mixing bowl and crumble the fresh yeast over the milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
  225 g whole milk, 30 g fresh yeast
• Add the granulated sugar, cardamon and eggs and give it a gentle stir to mix it together.
  50 g granulated sugar, 2 large eggs, 1 teaspoon cardamom
• Add 400 g of the flour and stir it in with a dough hook until combined. On medium speed add the butter in 4-5 portions, mixing until each piece of butter has been mixed into the dough. If some of the butter gets stuck on the side of the bowl, scrape down the side of the bowl with a spatula to make sure it’s all mixed into the dough. Thereafter add the salt and mix it in.
  560 g all-purpose flour, 100 g butter, 1 teaspoon salt
• Follow with adding the remaining flour. When the flour has been incorporated, increase the speed to the highest speed and let it mix for 8-10 minutes or until the dough is smooth and shiny.
• Cover the dough with plastic wrap and a tea towel and place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 45 minutes.

APPLE PIE FILLING

• Melt the butter in a large pan over medium heat. Add the apples, granulated sugar, cinnamon, vanilla bean paste, lemon juice and salt. Let it cook for 12-15 minutes, until the apples are tender.
  30 g butter, 300 g apples, 100 g granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla bean paste, 1 tablespoon lemon juice, A pinch of salt
• Add the cornstarch and mix it well together to incorporate, and let it cook until the filling has thickened, about 1-2 minutes.
  1 tablespoon cornstarch
• Transfer the filling to a bowl or an airtight container, and store it in the fridge until ready to be used.

CINNAMON BROWN SUGAR FILLING

• Mix together all of the ingredients until one paste.
  100 g butter, 100 g brown sugar, 2 teaspoon cinnamon

ASSEMBLING

• After the first rise, it should now be double in size.
• Roll out your dough on a lightly floured surface into a big rectangular shape. Then spread out the filling in an even layer. Roll the log, starting from either of the two longest sides.
• Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 cinnamon rolls. You can also use a serrated bread knife instead of the thread or floss.
• Place them in a 23×33 cm baking tray lined with parchment paper.
• Let them rise for a second time on the kitchen counter for 45 min. under some plastic wrap.
• Meanwhile preheat the oven at 190ºC conventional oven.
• Once the second rise is done, bake them for 22-25 min on the second lowest rack.
• When they are done they should be lightly golden brown. Let them cool down for 10 min, while making the frosting.

CREAM CHEESE FROSTING

• Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
  35 g butter, 70 g cream cheese
• In a mixing bowl, start by creaming the butter for 1 min on high speed. Then add the cream cheese and cream it together with the butter until smooth, about 30 seconds. Sift the powdered sugar and add it to the bowl with the vanilla bean paste. Mix it together with the butter until smooth and combined. Spread the frosting over the buns.
  125 g powdered sugar, ½ teaspoon vanilla paste or 1 teaspoon vanilla extract

Nutrition

Calories: 431kcalCarbohydrates: 62gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 342mgPotassium: 149mgFiber: 2gSugar: 25gVitamin A: 563IUVitamin C: 2mgCalcium: 49mgIron: 3mg

Keyword apple pie, apple pie filling, bread rolls, cinnamon rolls, rolls

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