Apple Pie Cinnamon Rolls Recipe – Easy Sticky Caramel Glaze Rolls

Introduction

The scent of freshly baked apple pie mingling with gooey cinnamon rolls—that’s what memories are made of, honestly. Picture this: soft, pillowy dough swirled with cinnamon sugar and tender apples, all crowned with a sticky caramel glaze that drips over each roll. That’s my kitchen on Sunday mornings, and I wouldn’t trade it for anything.

I stumbled onto this apple pie cinnamon rolls recipe by accident one autumn when I had a pile of apples and a craving for something cozier than regular cinnamon rolls. You know those days when you just want dessert for breakfast? This is the answer. My family asks for them every time the weather turns chilly, and even my pickiest friends admit these sticky caramel glaze rolls are their new favorite.

What I love (and you will too) is how the apple pie filling turns ordinary rolls into something next-level. The caramel glaze is basically a hug in sauce form—sweet, buttery, and just a little bit salty. If you’re looking for a recipe that brings people together, works for brunch, dessert, or a midnight snack, these apple pie cinnamon rolls are it. I’ve tested this so many times I’m pretty sure I could make them with my eyes closed. Trust me, you want to bake these rolls.

Why You’ll Love This Recipe

• Quick & Easy: You can have these apple pie cinnamon rolls with sticky caramel glaze rising in no time, especially if you use instant yeast. The dough comes together easily and you don’t need any fancy baking skills.
• Simple Ingredients: Most of what you need is already sitting in your pantry—flour, apples, cinnamon, sugar, butter, and a few basics for the glaze. No wild goose chase at the store!
• Perfect for Any Occasion: These rolls are just right for lazy weekends, brunch get-togethers, holiday breakfasts, or cozy afternoon treats. They look impressive but you don’t have to fuss much.
• Crowd-Pleaser: I’ve served these to kids, adults, and even a few “I don’t eat sweets” types. Every single one went back for seconds (no joke!).
• Unbelievably Delicious: The combination of soft dough, apple pie filling, and sticky caramel glaze is pure comfort. It’s the kind of bite that makes you close your eyes and sigh happily.

So what sets this apple pie cinnamon rolls recipe apart from the rest? It’s the layering: the apples get caramelized right inside the rolls, and the glaze sticks to every swirl. I blend the butter and brown sugar until it’s just right, and I always use a mix of tart and sweet apples for flavor. The sticky caramel glaze is made with real cream and a touch of salt—trust me, you’ll want to lick the spoon.

This recipe is more than just breakfast—it’s a celebration in a pan. It’s great for impressing overnight guests or turning a regular day into something special. Plus, the leftovers (if there are any) taste even better the next day. You’ll love how easy, comforting, and downright irresistible these apple pie cinnamon rolls are.

Ingredients Needed

This apple pie cinnamon rolls recipe uses classic ingredients that come together for a magical result. I usually have everything on hand, and you probably do too. If not, the grocery list is short and sweet!

• For the Dough:
  • 3 1/2 cups (440g) all-purpose flour
  • 1 packet (2 1/4 tsp, 7g) instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (240ml) warm whole milk (110°F/43°C)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 large egg, room temperature
• For the Apple Pie Filling:
  • 3 medium apples (about 350g), peeled, cored, diced (I like a mix of Granny Smith and Honeycrisp)
  • 2 tablespoons unsalted butter
  • 1/3 cup (70g) brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, for warmth)
  • 1 tablespoon lemon juice (keeps the apples bright)
  • Pinch of salt
• For the Cinnamon Sugar Filling:
  • 1/2 cup (110g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 2 teaspoons ground cinnamon
• For the Sticky Caramel Glaze:
  • 1/2 cup (110g) unsalted butter
  • 1 cup (200g) brown sugar, packed
  • 1/3 cup (80ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (I use flaky sea salt for a little crunch)

Ingredient tips: For the apples, I recommend a mix of tart and sweet—it gives more depth. If you need dairy-free, swap the milk and butter for plant-based alternatives. Gluten-free flour works too, just use a 1-to-1 baking blend. For the glaze, coconut cream can sub for heavy cream in a pinch.

I use King Arthur flour for reliable results, and Kerrygold butter for extra flavor. If you’re feeling fancy, add chopped walnuts or pecans to the filling. Got some leftover applesauce? You can sneak a tablespoon into the dough for even more apple flavor.

Equipment Needed

• Mixing bowls (at least two, medium and large)
• Measuring cups and spoons
• Rolling pin (a wine bottle works in a pinch—done it myself!)
• 9×13-inch (23x33cm) baking pan or similar
• Small saucepan (for caramel glaze)
• Whisk and wooden spoon
• Bench scraper or sharp knife (for cutting rolls)
• Plastic wrap or clean kitchen towel (for rising)
• Stand mixer with dough hook (optional but makes life easier)

If you don’t have a stand mixer, hand mixing is totally fine—just a bit of elbow grease. For the pan, glass or metal both work (but metal browns the rolls a touch more). My favorite rolling pin is a simple wooden one I’ve had for years. Keep it clean and dry; a quick wipe with mineral oil keeps it from cracking.

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Preparation Method

1. Make the Dough: In a large bowl, whisk together the flour, instant yeast, sugar, and salt. In a separate bowl, combine warm milk, melted butter, and egg. Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. Knead by hand (or in a stand mixer with dough hook) for 5-7 minutes until smooth and elastic. If dough feels sticky, add flour 1 tablespoon (8g) at a time. Cover with plastic wrap and let rise for 1 hour (or until doubled).
2. Prepare the Apple Pie Filling: While the dough rises, melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring often, for 8-10 minutes, until apples are tender but not mushy. Remove from heat and let cool. (The smell is incredible at this stage—don’t eat all the apples!)
3. Make the Cinnamon Sugar Filling: In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth.
4. Roll Out the Dough: Once the dough has doubled, punch it down gently and turn onto a lightly floured surface. Roll into a rectangle about 12×18 inches (30x45cm). Spread the cinnamon sugar mixture evenly over the dough, then sprinkle the cooled apple pie filling across the surface.
5. Shape the Rolls: Starting at the long edge, tightly roll up the dough into a log. Use a bench scraper or sharp knife to slice into 12 even pieces (about 1.5 inches/4cm thick). If the dough is sticking, flour your knife between cuts.
6. Arrange & Second Rise: Place the rolls cut-side up in a greased 9×13-inch pan. Cover loosely with plastic wrap or towel and let rise another 30-40 minutes, until puffy. Preheat oven to 350°F (175°C) during this time.
7. Bake: Bake rolls for 28-33 minutes, until golden brown and the centers are cooked through. If the tops brown too fast, tent loosely with foil for the last 10 minutes.
8. Make the Sticky Caramel Glaze: While rolls bake, melt butter in a saucepan over medium heat. Add brown sugar and whisk until dissolved. Stir in cream and bring to a gentle boil; cook 2 minutes until slightly thickened. Off heat, stir in vanilla and salt. (Caramel should be pourable but thick.)
9. Glaze & Serve: As soon as rolls emerge from the oven, pour warm caramel glaze over the top. Let it soak in for a few minutes before serving. Rolls are best enjoyed warm, but honestly, they taste amazing at any temperature.

Troubleshooting: If rolls seem doughy in the center, bake an extra 5 minutes. For dry dough, add a splash of milk during kneading. If apples are too juicy, drain them before adding to dough. Sometimes I sprinkle a little flour over the apples to absorb excess moisture.

Personal tip: Prep everything the night before and let rolls rise in the fridge overnight. Bake in the morning for fresh apple pie cinnamon rolls with sticky caramel glaze at sunrise!

Cooking Tips & Techniques

• Yeast Troubles: If the dough doesn’t rise, double-check your yeast’s expiration date and water temperature. Too hot and you’ll kill yeast; too cold and it won’t activate (aim for 110°F/43°C).
• Apple Texture: I learned the hard way—undercooked apples stay crunchy, overcooked turn mushy. Aim for fork-tender but still holding shape. If apples release a lot of juice, strain or simmer longer to reduce liquid.
• Dough Consistency: The dough should be slightly tacky, not sticky. If it sticks to your hands, dust with flour. Too much flour and the rolls get tough, so go easy.
• Rolling Technique: Roll tightly to avoid gaps, but don’t squish the filling out. If it’s messy, embrace it—sticky caramel covers up imperfections!
• Glaze Timing: Pour caramel glaze while rolls are still hot so it seeps into every swirl. If glaze thickens, rewarm gently before drizzling.
• Multitasking: While dough rises, prep the apples and clean up. I usually make the caramel glaze as rolls bake so everything’s ready at once.
• Consistency: For picture-perfect rolls, use a ruler to measure rectangle and even slices. But honestly, rustic is beautiful too.

I’ve overbaked, underbaked, and once forgot the cinnamon (oops). The best trick I’ve learned: check the rolls at 28 minutes and test the center with a toothpick. If it comes out clean (no dough streaks), they’re ready.

Trust your senses—if the kitchen smells like apple pie and caramel, you’re on the right track!

Variations & Adaptations

• Dietary: For gluten-free apple pie cinnamon rolls, use a 1-to-1 gluten-free flour blend and check that your baking powder is GF. For dairy-free, swap butter and milk with coconut oil and almond milk. The caramel glaze works with coconut cream too (it’s shockingly good!).
• Seasonal: Try pears or peaches instead of apples in summer. In winter, add dried cranberries or chopped pecans to the filling for a festive twist.
• Flavor: Add a handful of chopped walnuts or pecans to the cinnamon sugar layer for crunch. For extra spice, mix in a pinch of ground ginger or cloves.
• Cooking Methods: Bake in muffin tins for individual rolls (great for parties). You can also use a cast iron skillet for extra browning.
• Allergen Substitutions: Use coconut sugar instead of brown sugar for a less processed option. Omit eggs by adding 2 tablespoons applesauce to the dough.
• Personal Favorite: I love adding a drizzle of maple syrup to the glaze for a breakfast-for-dinner vibe. Once, I swapped apples for ripe peaches and it was a hit at a summer picnic!

Don’t be afraid to experiment. The apple pie cinnamon rolls recipe is forgiving and fun. Tweak as you like—your kitchen, your rules!

Serving & Storage Suggestions

• Serving: These apple pie cinnamon rolls are best served warm, straight from the pan. The caramel glaze is gooey and delicious when fresh. I love plating them on a rustic board with a dusting of powdered sugar and a few apple slices on the side.
• Presentation: For brunch, arrange rolls in a circle and drizzle extra caramel on top. Add chopped nuts or a sprinkle of cinnamon for flair. Pair with hot coffee, spiced chai, or cold milk—whatever feels right.
• Storage: Store leftover rolls in an airtight container at room temperature for 24 hours, or in the fridge up to 4 days. To freeze, wrap individual rolls tightly and store up to 2 months. Thaw overnight before reheating.
• Reheating: Microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 10 minutes. To keep glaze gooey, cover with foil during reheating.
• Flavor Notes: Rolls taste even richer the next day as the caramel soaks in. Sometimes I sneak a cold roll for breakfast—they’re still amazing!

If you’re serving a crowd, double the recipe and use two pans. These rolls disappear fast, so stash a couple aside if you want leftovers!

Nutritional Information & Benefits

Health Highlights: Apples add natural fiber and vitamin C, and cinnamon may help balance blood sugar. If you use whole wheat flour, you’ll sneak in extra nutrients. For special diets, swap sugar with coconut sugar or maple syrup, and use plant-based milks and butters.

Allergens: Contains gluten, dairy, and eggs (unless adapted). If nut allergies are a concern, skip nut toppings. From a wellness standpoint, I enjoy these as a treat—balance is key!

Conclusion

These apple pie cinnamon rolls with sticky caramel glaze are more than just a recipe—they’re a reason to gather, celebrate, and indulge a little. The blend of soft dough, spiced apples, and gooey caramel is honestly hard to beat. If you’re looking for a bake that makes people smile, this is it.

Don’t be afraid to make them your own—swap the fruit, tweak the glaze, add your favorite nuts. I love that every batch turns out just a little different, depending on what’s in season or who’s helping in the kitchen.

If you try these rolls, let me know how it goes! Drop a comment, share your twists, or tag me on social media. Warm wishes and happy baking—save me a roll if you can!

FAQs

Can I make apple pie cinnamon rolls ahead of time?

Yes! Prepare and shape the rolls, then let them rise overnight in the fridge. Bake in the morning for fresh, gooey rolls.

What apples work best for this recipe?

A blend of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness) gives great flavor and texture.

Can I freeze these cinnamon rolls?

Absolutely. Freeze baked rolls (without glaze) for up to 2 months. Thaw overnight and glaze before serving.

How do I make the rolls dairy-free?

Use plant-based milk and butter, and swap heavy cream in the glaze for coconut cream. Tastes amazing!

Why did my rolls turn out dry?

Most often, it’s too much flour or overbaking. Add flour gradually and check rolls early. Cover with foil if they’re browning too quickly.

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Apple Pie Cinnamon Rolls Recipe – Easy Sticky Caramel Glaze Rolls

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• Author: Rachel Summers
• Total Time: 1 hour 45 minutes
• Yield: 12 rolls 1x

Print Recipe

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Description

Soft, pillowy cinnamon rolls swirled with cinnamon sugar and tender apples, topped with a sticky caramel glaze. These comforting rolls combine the flavors of apple pie and classic cinnamon rolls for a crowd-pleasing treat perfect for breakfast, brunch, or dessert.

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Ingredients

Scale 1x2x3x

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup warm whole milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 3 medium apples (about 12 oz), peeled, cored, diced (Granny Smith and Honeycrisp recommended)
• 2 tablespoons unsalted butter
• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon lemon juice
• Pinch of salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt (flaky sea salt recommended)

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Instructions

1. In a large bowl, whisk together flour, instant yeast, sugar, and salt.
2. In a separate bowl, combine warm milk, melted butter, and egg. Pour wet mixture into dry ingredients and mix until a shaggy dough forms.
3. Knead by hand or with a stand mixer for 5-7 minutes until smooth and elastic. Add flour 1 tablespoon at a time if dough is sticky.
4. Cover dough with plastic wrap and let rise for 1 hour, or until doubled.
5. While dough rises, melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring often, for 8-10 minutes until apples are tender but not mushy. Remove from heat and let cool.
6. In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth.
7. Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle.
8. Spread cinnamon sugar mixture evenly over dough, then sprinkle cooled apple pie filling across the surface.
9. Starting at the long edge, tightly roll up dough into a log. Slice into 12 even pieces (about 1.5 inches thick).
10. Place rolls cut-side up in a greased 9×13-inch pan. Cover loosely and let rise another 30-40 minutes until puffy. Preheat oven to 350°F during this time.
11. Bake rolls for 28-33 minutes until golden brown and centers are cooked through. Tent with foil if tops brown too quickly.
12. While rolls bake, melt butter in a saucepan over medium heat. Add brown sugar and whisk until dissolved. Stir in cream and bring to a gentle boil; cook 2 minutes until slightly thickened. Off heat, stir in vanilla and salt.
13. Pour warm caramel glaze over hot rolls as soon as they come out of the oven. Let soak in for a few minutes before serving.

Notes

For best results, use a mix of tart and sweet apples. Prep the rolls the night before and let them rise in the fridge overnight for fresh morning baking. If rolls seem doughy in the center, bake an extra 5 minutes. For gluten-free or dairy-free adaptations, use 1-to-1 gluten-free flour and plant-based milk/butter. Add chopped nuts or drizzle maple syrup for extra flavor. Rolls taste even better the next day as the caramel soaks in.

• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Category: Breakfast, Brunch, Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 28
• Sodium: 220
• Fat: 9
• Saturated Fat: 5
• Carbohydrates: 56
• Fiber: 2
• Protein: 5

Keywords: apple pie cinnamon rolls, sticky caramel glaze, breakfast rolls, brunch, easy cinnamon rolls, apple dessert, fall baking, comfort food