Apple Cinnamon Rolls with Apple Pie Filling and Cream Cheese Glaze Recipe

Introduction

Apple Cinnamon Rolls combine soft, fluffy dough with a warm, spiced apple filling, creating a comforting treat perfect for breakfast or dessert. These rolls are topped with a luscious cream cheese glaze infused with apple butter for extra flavor.

Ingredients

• 1 2/3 cups diced Gala apple
• 1/4 cup apple butter
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 3/4 cup water
• 1/4 cup bread flour
• 3 2/3 cups bread flour (see notes below for measuring)
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• Tangzhong (from recipe above)
• 6 tablespoons unsalted butter (room temperature)
• 1/2 cup unsalted butter (room temperature)
• 2/3 cup brown sugar (packed)
• 2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter (room temperature)
• 2 ounces cream cheese (room temperature)
• 1 cup powdered sugar
• 2 1/2 tablespoons heavy cream
• 2 tablespoons apple butter

Instructions

1. Step 1: Make the apple filling by cooking diced apples, apple butter, granulated sugar, water, lemon juice, cinnamon, vanilla extract, and salt over medium heat for 12-13 minutes. Mash the mixture gently to create a jammy texture with some apple pieces remaining.
2. Step 2: Mix water and cornstarch, stir into the apple mixture, and cook for 1 more minute. Transfer the filling to a bowl and let it cool.
3. Step 3: Prepare the tangzhong by whisking water and bread flour together in a small pot. Cook over medium heat, stirring constantly for 4-5 minutes until thick and pasty. Scrape into a bowl and set aside.
4. Step 4: In a stand mixer bowl, combine the 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add cream, milk, egg, vanilla extract, and prepared tangzhong. Knead with a dough hook on low speed for 2-3 minutes until a rough dough forms.
5. Step 5: With the mixer running on low, add softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until dough becomes smooth and elastic.
6. Step 6: Remove dough and shape into a smooth ball by pulling edges underneath. Place seam-side down in the mixing bowl, cover with plastic wrap, and rest for 30 minutes.
7. Step 7: Prepare the cinnamon sugar filling by combining brown sugar, softened butter, and cinnamon until smooth. Set aside.
8. Step 8: Line a 9×13 inch baking pan with parchment paper.
9. Step 9: Roll the rested dough on a floured surface to a 15×21 inch rectangle. Spread cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border. Then spread the cooled apple filling on top in the same manner.
10. Step 10: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place each roll into the prepared baking pan.
11. Step 11: Cover the pan with plastic wrap and let rolls rise for 1-2 hours or until doubled in size. Preheat the oven to 325°F (162°C).
12. Step 12: Bake the rolls for 30-40 minutes until the center reaches 185°F. Let rolls cool slightly before glazing.
13. Step 13: For the frosting, mix cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream and apple butter. Spoon the glaze over warm rolls and swirl more apple butter on top if desired.

Tips & Variations

• Use Gala apples for sweetness and texture, or try Granny Smith for a tart contrast.
• Make the tangzhong in advance to save time on baking day.
• For a dairy-free version, substitute milk and cream with plant-based alternatives and use vegan butter and cream cheese.
• To add a nutty crunch, sprinkle chopped walnuts or pecans over the cinnamon sugar filling before rolling.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to soften before serving. These rolls can also be frozen for up to 2 months; thaw overnight in the refrigerator and warm before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, after kneading, cover the dough and refrigerate overnight. Bring it back to room temperature before shaping and baking. This slow fermentation can improve flavor and texture.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps keep bread soft and moist by retaining more moisture in the dough. It results in fluffier, longer-lasting rolls.

Apple Cinnamon Rolls with Apple Pie Filling and Cream Cheese Glaze Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

These Apple Cinnamon Rolls combine soft, fluffy dough filled with a sweet and spiced apple pie filling layered with cinnamon sugar. Made with a tangzhong method for added softness and topped with a luscious cream cheese and apple butter glaze, they’re perfect for a cozy breakfast or dessert.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Filling

• 1 2/3 cups diced Gala apple
• 1/4 cup apple butter
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 teaspoons water
• 1 teaspoon cornstarch

Tangzhong

• 3/4 cup water
• 1/4 cup bread flour

Dough

• 3 2/3 cups bread flour (measured by spooning flour into cup and leveling)
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• Tangzhong (prepared from above)
• 6 tablespoons unsalted butter (room temperature)

Cinnamon Sugar Filling

• 1/2 cup unsalted butter (room temperature)
• 2/3 cup brown sugar (packed)
• 2 teaspoons ground cinnamon

Frosting

• 4 tablespoons unsalted butter (room temperature)
• 2 ounces cream cheese (room temperature)
• 1 cup powdered sugar
• 2 1/2 tablespoons heavy cream
• 2 tablespoons apple butter

Instructions

1. Make the Apple Filling: In a medium pot over medium heat, combine diced Gala apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and sea salt. Cook for 12-13 minutes, stirring occasionally, then mash the mixture slightly to reach a jammy texture with some chunks remaining. In a small bowl, mix 2 teaspoons water with cornstarch and stir into the apple mixture. Cook for an additional minute until thickened. Transfer to a bowl and let cool.
2. Prepare the Tangzhong: In a small pot, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste. Scrape into a bowl and set aside to cool.
3. Make the Dough: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add whole milk, heavy cream, egg, vanilla extract, and the cooled tangzhong. Using the dough hook attachment, knead on low speed for 2-3 minutes until a rough dough forms.
4. Add Butter and Knead: With the mixer still on low, gradually add 6 tablespoons of softened unsalted butter one tablespoon at a time, ensuring each is fully incorporated before adding the next. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
5. First Rise: Remove the dough from the bowl, fold the sides underneath to form a smooth, round ball, and place seam-side down in the bowl. Cover with plastic wrap and let rest at room temperature for 30 minutes.
6. Prepare Cinnamon Sugar Filling: In a medium bowl, combine 1/2 cup softened unsalted butter, packed brown sugar, and ground cinnamon. Mix with a spoon or beat until smooth and creamy. Set aside.
7. Roll Out Dough: Lightly flour a surface and roll the rested dough into a 15×21 inch rectangle with the longer side facing you. Spread the cinnamon sugar filling evenly across the dough, leaving a 1/2-inch border at the top edge. Then, spread the cooled apple filling evenly over the cinnamon sugar layer, also leaving the top border clean.
8. Cut and Shape Rolls: Using a pizza cutter, cut the dough lengthwise into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you into a spiral, then place each roll upright into a parchment-lined 9×13 inch metal baking pan.
9. Second Rise: Cover the pan with plastic wrap and allow the rolls to rise at room temperature for 1-2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
10. Bake the Rolls: Bake the cinnamon rolls for 30-40 minutes or until the internal temperature of the center roll reaches 185°F. Remove from oven and let cool slightly while preparing the frosting.
11. Make the Frosting: In a bowl, mix 4 tablespoons softened unsalted butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream and apple butter until well combined and creamy.
12. Glaze and Serve: Spoon the cream cheese apple butter glaze generously over the warm cinnamon rolls. Swirl additional apple butter on top if desired. Serve warm for the best flavor and texture.

Notes

• Use the tangzhong method (a cooked flour and water paste) for a softer, fluffier dough that stays fresh longer.
• Measure bread flour by spooning into the cup and leveling with a knife to avoid packing and to get accurate amounts.
• Let the cream, milk, and egg come to room temperature to ensure proper dough development.
• Apple butter can be substituted with pumpkin butter or another fruit butter for variation.
• Make sure to not overfill the rolls to avoid filling leakage during baking.
• The cinnamon rolls are best eaten the day they are baked but can be stored in an airtight container for up to 2 days and reheated gently.

Keywords: apple cinnamon rolls, homemade cinnamon rolls, apple pie filling, tangzhong, sweet rolls, breakfast pastries, cream cheese frosting