These sticky, soft cinnamon rolls filled with fresh apples capture the flavor of a classic pie and a warm breakfast treat in every bite. Perfect for holiday gatherings or a cozy weekend morning.
There’s something irresistible about a pan of warm, fluffy cinnamon rolls baking in the oven. The scent of cinnamon and butter filling the kitchen, followed by the first tender, gooey bite — it’s one of the best comforts of the season.
While I usually stick to the classic cinnamon roll, I couldn’t resist combining that familiar dough with diced fresh apples and crunchy pecans, then finishing the rolls with a buttery vanilla glaze. The result is an apple-pie-meets-cinnamon-roll that feels perfectly autumnal and indulgent.
I didn’t think so.
These rolls start with a homemade dough made using rapid-rise yeast, which makes the process straightforward. Rapid-rise yeast is forgiving for bakers of all levels and allows you to prepare the dough ahead of time and refrigerate it until you’re ready to bake. That flexibility makes it useful for both everyday baking and special-occasion treats.
When you’re ready to assemble, roll the dough into a rectangle and spread a spiced mixture of butter, brown sugar, cinnamon, nutmeg and allspice across the surface. Scatter the finely diced apples (and pecans, if using) over the filling, then roll the dough tightly, slice into 12 rounds, and place them snugly in a prepared pan. After a brief second rise, bake until the tops are golden and the centers are soft and gooey.
Baking a batch of these cinnamon rolls is a thoughtful way to share warmth with friends and family. They make a lovely homemade gift or a comforting centerpiece for brunch. Serve warm with coffee or cider and enjoy the smiles they bring.
Gooey Apple Pie Cinnamon Rolls
Ingredients
For the dough:
- 1/2 cup milk
- 1/2 cup warm water
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 egg, plus 2 egg yolks
- 1 teaspoon kosher salt
- 1 envelope rapid-rise yeast
- 4 to 4-1/4 cups all-purpose flour
For the filling:
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 large or 3 medium Granny Smith apples, peeled, cored and small-diced
For the glaze:
- 1 Tablespoon unsalted butter, melted
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1-2 Tablespoons milk
Instructions
For the dough:
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In a large bowl, combine milk, warm water, butter, sugar, egg, extra egg yolks, salt and yeast. Beat with an electric mixer on low speed for 2 minutes (or use a stand mixer with the paddle attachment). Add enough flour to form a soft dough.
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If using a stand mixer, switch to the dough hook and knead on medium-low for 3–4 minutes.
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If kneading by hand, turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Place the dough in a large oiled bowl, turn to coat, cover and let rise in a warm place until doubled, about 1½ hours.
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Once doubled, punch down the dough and roll it on a floured surface into a 15 by 9-inch rectangle.
For the filling and baking:
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Mix the melted butter, brown sugar, cinnamon, nutmeg and allspice. Spread this mixture evenly over the dough and sprinkle the diced apples on top. Starting from the long (15-inch) side, roll the dough tightly and pinch the seam to seal. Slice into 12 rolls.
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Prepare a baking pan with nonstick spray and place the rolls close together. Cover and let rise until doubled, about 45 minutes.
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Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
For the glaze:
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Whisk together melted butter, powdered sugar and vanilla. Add milk one tablespoon at a time until the glaze reaches your desired consistency. Pour or spread over slightly cooled rolls.
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Serve warm and enjoy.
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