I made an Apple Pie Cinnamon Roll Bake and the gooey apple pockets with ridiculous vanilla glaze are the kind of thing you scroll past at your own risk.

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I can’t stop thinking about my Apple Pie Cinnamon Roll Bake, all gooey and insane. I adore tearing into rolls made from Homemade Bread Dough that still smells yeasty and warm.

I love the sticky apple filling with peeled and diced apples and the hit of cinnamon that keeps me coming back. I get obsessed with the vanilla extract glaze pooling on edges.

But I also chase that slight crust, the part where bread meets caramelized fruit. And yes, I eat these for brunch and dessert in the same sitting.

No regrets. Pure sugar-fueled joy.

My teeth hurt from sweetness.

Ingredients

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Warm milk: basically wakes the yeast and makes the dough soft and cozy.
Melted butter: adds rich fat so rolls stay tender and not dry.
Softened butter for spreading: gives gooey layers and buttery pockets inside.
Granulated sugar for dough: feeds yeast and gives a mild, pleasant sweetness.
Egg: it’s the binder that makes dough richer and slightly cakey.
Active dry yeast: you’ll get rise and those fluffy, airy spirals.
All purpose flour: provides structure and that satisfying chew in each bite.
Salt: balances sweetness and brings out all the other flavors.
Apples: juicy, slightly tart bites that keep rolls interesting and fresh.
Packed brown sugar: gives caramel depth and sticky, warm flavor to filling.
Granulated sugar for filling: adds crisp sweetness and caramelizes slightly.
Cinnamon: classic warmth and cozy spice in every bite.
Nutmeg: subtle, earthy background spice that’s not overpowering.
Lemon juice: brightens the apples and prevents browning.
Cornstarch: thickens filling so it’s not runny when baked.
Egg wash: basically makes the tops glossy and golden, if you want.
Powdered sugar: the sweet backbone for a smooth, dreamy glaze.
Milk for glaze: start thin, add more to get the perfect drizzle.
Vanilla extract: adds mellow warmth and roundness to the glaze.
Pinch of salt in glaze: cuts sweetness and makes flavors pop.
Optional cinnamon sprinkle: extra spice hit on top, if you like.
Optional coarse sugar: adds crunch and a pretty, sparkly finish.

Ingredient Quantities

1 cup whole milk, warmed to about 105-110°F

1/3 cup unsalted butter, melted + 4 tbsp softened for spreading

1/4 cup granulated sugar (for dough)

1 large egg, room temperature

1 packet (2 1/4 tsp) active dry yeast

3 cups all purpose flour, plus extra for dusting

1/2 tsp salt

3 cups peeled and diced apples (about 2 medium, firm variety like Honeycrisp or Granny Smith)

1/3 cup packed brown sugar

2 tbsp granulated sugar (for filling)

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

1 tbsp cornstarch (to thicken the apple filling)

1 egg + 1 tbsp water for egg wash (optional, for shine)

1 1/2 cups powdered sugar (for vanilla glaze)

2 3 tbsp milk (start with 2 tbsp, add more to reach desired glaze consistency)

1 tsp vanilla extract

Pinch of salt (for glaze)

Optional: pinch extra cinnamon or coarse sugar for sprinkling on top

How to Make this

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1. Warm 1 cup whole milk to about 105-110°F, whisk in 1/4 cup granulated sugar and sprinkle 1 packet (2 1/4 tsp) active dry yeast on top; let sit 5 to 10 minutes until foamy, then stir in 1 large room temp egg and 1/3 cup melted unsalted butter.

2. In a large bowl combine 3 cups all purpose flour and 1/2 tsp salt; pour in the milk mixture and stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6 to 8 minutes until smooth and slightly tacky, adding a tablespoon more flour if it’s too sticky.

3. Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. While the dough rises, make the apple filling: toss 3 cups peeled and diced apples with 1/3 cup packed brown sugar, 2 tbsp granulated sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1 tbsp cornstarch; cook in a skillet over medium heat for 4 to 6 minutes until apples soften and mixture thickens, then cool to room temp.

5. Once dough has risen, punch it down and roll it out on a floured surface to a roughly 12×16 inch rectangle; spread 4 tbsp softened unsalted butter evenly over the dough.

6. Sprinkle the cooled apple filling across the buttered dough leaving a 1/2 inch border; roll tightly from the long side into a log and pinch the seam closed, then cut into 9 to 12 even rolls.

7. Place rolls cut-side up in a greased 9×13 or similar pan, cover loosely and let rise again until puffy, about 30 to 45 minutes while you preheat the oven to 350°F.

8. Optional: whisk 1 egg with 1 tbsp water for an egg wash and brush lightly over the rolls for shine; bake for 22 to 28 minutes until golden brown and cooked through, tent with foil if they brown too fast.

9. While rolls bake, make the vanilla glaze: whisk 1 1/2 cups powdered sugar with 2 tbsp milk to start, add more milk 1/2 tsp at a time until desired pourable consistency, then stir in 1 tsp vanilla extract and a pinch of salt; taste and adjust if needed.

10. Let rolls cool 5 to 10 minutes, drizzle generously with the glaze, and sprinkle optional extra cinnamon or coarse sugar on top if you want; serve warm and try not to burn your tongue, theyre best fresh.

Equipment Needed

1. Large mixing bowl (for dough and mixing dry ingredients)
2. Liquid and dry measuring cups + measuring spoons (accurate sugar, flour, milk, etc.)
3. Instant read thermometer (to check milk temp about 105-110°F)
4. Whisk and wooden spoon or heatproof spatula (whisk for milk/egg, spoon for filling)
5. Rolling pin and lightly floured surface (to roll dough to about 12×16 inches)
6. Skillet (medium, for cooking the apple filling)
7. 9×13 inch baking pan (or similar size, greased)
8. Bench knife or sharp knife and cutting board (to dice apples and to cut the rolls)
9. Pastry brush and small bowl (for optional egg wash)

FAQ

Q: Can I use milk other than whole milk? A: Yes, you can use 2% or even oat milk warmed to 105-110°F, but whole milk makes the dough richer and softer. If you use non-dairy, the texture might be a tiny bit less tender.

Q: My apples released too much liquid when cooked, how do I fix the filling? A: If they get watery, simmer the filling a bit longer so the cornstarch can thicken it properly. You can also drain excess liquid, then stir in another 1/2 teaspoon cornstarch mixed with cold water and heat until thick. Don’t overfill the rolls or they’ll get soggy.

Q: Can I make the dough ahead and refrigerate it? A: Yep. After the first rise, punch it down, wrap it tightly and refrigerate up to 24 hours. Bring it to room temp before rolling out. Longer than that and the yeast will lose strength and the flavor changes.

Q: My rolls didn’t rise well, what went wrong? A: Common causes are water/milk too hot or too cold, old yeast, or a drafty kitchen. Warm milk should feel like warm bath water, 105-110°F. Proof your yeast in the warm milk with a pinch of sugar for 5-10 minutes to make sure it bubbles.

Q: How do I keep the apple pieces from falling out when slicing the roll log? A: Make sure the apple filling is cooled and thick before spreading. Chop apples small, spread thinly, and leave a small border on the dough edge so it seals clean. Use a sharp, serrated knife or unflavored dental floss to slice cleanly without squashing.

Q: Can I freeze these before or after baking? A: Yes. Freeze baked rolls wrapped tightly up to 3 months. To freeze unbaked, assemble rolls, flash freeze on a tray until firm, then store in a bag. Thaw in the fridge overnight and room temp for 30-60 minutes, then bake as directed. Rewarm baked ones at 300°F for 10-12 minutes for fresh out of oven feel.

Apple Pie Cinnamon Rolls Recipe Substitutions and Variations

Whole milk: swap with buttermilk for a tangy touch (same temp), or use warm unsweetened almond or oat milk if you’re dairy free — yeast might act a tad slower with plant milk, so give the dough a little more time to rise.
Unsalted butter: use an equal amount of melted coconut oil or vegan buttery spread if you want dairy free results; if using salted butter, cut back a pinch of added salt elsewhere.
All purpose flour: sub with bread flour for chewier, taller rolls (same amount), or use 1:1 whole wheat pastry flour for a nuttier flavor but expect a slightly denser texture and maybe add 1-2 tbsp more milk.
Active dry yeast: you can use instant (rapid rise) yeast — use about 2 tsp and mix straight into the flour instead of proofing; or use 1 cup mature sourdough starter and reduce flour/liquid slightly while letting rise longer for good sourdough tang.

Pro Tips

– Let the yeast really proof. If it doesn’t get foamy in 10 minutes toss it and start over. Old yeast gives flat dough. Warm milk should feel like a warm bath not hot or you’ll kill the yeast.

– Don’t overwork the apple filling after cooking. Cool it on a plate so excess steam escapes. If it’s too wet your rolls get soggy. If it seems loose, stir in another 1/2 teaspoon cornstarch before cooling.

– Roll tightly but not like a baseball bat. A firm roll gives nice spirals, but if you squeeze too hard the apples will squish out the sides. Use a bench scraper or floss to cut neat slices without crushing.

– If the tops brown too fast tent with foil, but take the foil off for the last 5 minutes so the glaze still sticks. For extra shine brush with a little melted butter right after glazing, it makes them look bakery-fresh and tastes better too.

Apple Pie Cinnamon Rolls Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made an Apple Pie Cinnamon Roll Bake and the gooey apple pockets with ridiculous vanilla glaze are the kind of thing you scroll past at your own risk.

Servings

servings

Calories

452

kcal

Equipment: 1. Large mixing bowl (for dough and mixing dry ingredients)
2. Liquid and dry measuring cups + measuring spoons (accurate sugar, flour, milk, etc.)
3. Instant read thermometer (to check milk temp about 105-110°F)
4. Whisk and wooden spoon or heatproof spatula (whisk for milk/egg, spoon for filling)
5. Rolling pin and lightly floured surface (to roll dough to about 12×16 inches)
6. Skillet (medium, for cooking the apple filling)
7. 9×13 inch baking pan (or similar size, greased)
8. Bench knife or sharp knife and cutting board (to dice apples and to cut the rolls)
9. Pastry brush and small bowl (for optional egg wash)

Ingredients

1 cup whole milk, warmed to about 105-110°F
1/3 cup unsalted butter, melted + 4 tbsp softened for spreading
1/4 cup granulated sugar (for dough)
1 large egg, room temperature
1 packet (2 1/4 tsp) active dry yeast
3 cups all purpose flour, plus extra for dusting
1/2 tsp salt
3 cups peeled and diced apples (about 2 medium, firm variety like Honeycrisp or Granny Smith)
1/3 cup packed brown sugar
2 tbsp granulated sugar (for filling)
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp cornstarch (to thicken the apple filling)
1 egg + 1 tbsp water for egg wash (optional, for shine)
1 1/2 cups powdered sugar (for vanilla glaze)
2 3 tbsp milk (start with 2 tbsp, add more to reach desired glaze consistency)
1 tsp vanilla extract
Pinch of salt (for glaze)
Optional: pinch extra cinnamon or coarse sugar for sprinkling on top

Directions

Warm 1 cup whole milk to about 105-110°F, whisk in 1/4 cup granulated sugar and sprinkle 1 packet (2 1/4 tsp) active dry yeast on top; let sit 5 to 10 minutes until foamy, then stir in 1 large room temp egg and 1/3 cup melted unsalted butter.
In a large bowl combine 3 cups all purpose flour and 1/2 tsp salt; pour in the milk mixture and stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6 to 8 minutes until smooth and slightly tacky, adding a tablespoon more flour if it’s too sticky.
Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
While the dough rises, make the apple filling: toss 3 cups peeled and diced apples with 1/3 cup packed brown sugar, 2 tbsp granulated sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1 tbsp cornstarch; cook in a skillet over medium heat for 4 to 6 minutes until apples soften and mixture thickens, then cool to room temp.
Once dough has risen, punch it down and roll it out on a floured surface to a roughly 12×16 inch rectangle; spread 4 tbsp softened unsalted butter evenly over the dough.
Sprinkle the cooled apple filling across the buttered dough leaving a 1/2 inch border; roll tightly from the long side into a log and pinch the seam closed, then cut into 9 to 12 even rolls.
Place rolls cut-side up in a greased 9×13 or similar pan, cover loosely and let rise again until puffy, about 30 to 45 minutes while you preheat the oven to 350°F.
Optional: whisk 1 egg with 1 tbsp water for an egg wash and brush lightly over the rolls for shine; bake for 22 to 28 minutes until golden brown and cooked through, tent with foil if they brown too fast.
While rolls bake, make the vanilla glaze: whisk 1 1/2 cups powdered sugar with 2 tbsp milk to start, add more milk 1/2 tsp at a time until desired pourable consistency, then stir in 1 tsp vanilla extract and a pinch of salt; taste and adjust if needed.
Let rolls cool 5 to 10 minutes, drizzle generously with the glaze, and sprinkle optional extra cinnamon or coarse sugar on top if you want; serve warm and try not to burn your tongue, theyre best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.