Cinnamon Rolls with Apple Pie Filling are perfectly spiced and taste just like your favorite slice of pie — but oh-so-gooey!! Make apple pie cinnamon rolls for a delicious weekend or holiday breakfast.
Cinnamon Rolls with Apple Pie Filling
The secret to these homemade apple pie cinnamon rolls is the double topping that makes them ooey-gooey delicious!
Start by spreading a layer of cream cheese frosting over the rolls.
You can use your favorite store-bought brand (for a quick shortcut) or make the frosting recipe from my copycat Cinnabon recipe.
Then, add a drizzle of my No Fail Caramel Sauce over the top. It’s made with just 4 ingredients and is done in only 6 minutes!
If you can’t wait for homemade dough to rise, try my Slow Cooker Cinnamon Roll Pull Apart Bread instead.
You can also try my delicious cinnamon swirl bread that is easier to make than you think!
Ingredient Notes and Substitutions
- Dough – A simple homemade recipe with pantry ingredients.
There is a double rise — the first when the dough is formed, then again after assembling the cinnamon rolls with apple pie filling.
But trust me, it’s well worth the labor of love when you take your first bite!
- Pie Filling – Use just the fruit from a can of apple pie filling, and cut the slices into smaller, bite-sized pieces.
You can also make your own spiced apples on the stovetop, then use those in these homemade cinnamon rolls instead of apple pie filling from a can.
- Sugar and Spices – Dark brown sugar adds a deep, warm flavor and more moisture than granulated sugar would.
Obviously, there’s cinnamon. If you’re not a fan of nutmeg, you can swap in ground allspice or cloves. Apple pie spice would be good as well.
Tips for Making Apple Pie Filling Cinnamon Rolls
- Best places for dough to rise:
If it’s a warm day out, your kitchen counter will probably do just fine.
Place the bowl on top of the refrigerator to keep it out of the way and gain extra heat generated by the appliance itself.
Otherwise, turn on your oven to 200°F for a few minutes to warm it up. Then, turn it off, place the bowl inside, and close the door.
You can also recreate this environment in your microwave if it’s easier.
Boil a cup of water in the microwave, then quickly remove it, place the bowl inside, and shut the door.
Don’t add filling to the edges!
There should be a small border around the edge of the dough before you start rolling for two reasons.
First, it ensures that the filling doesn’t squeeze out once you start to roll the dough.
But also, the end piece will stick to the opposite side effectively sealing the log so the dough doesn’t unravel when sliced.
- Leave space between each roll.
You may be tempted to nestle them in tightly, but homemade rolls need plenty of room to rise and expand while baking.
There’s just enough space for 9 apple pie filling cinnamon rolls in a 9-inch square pan, but you can easily use a 9×13-inch pan for extra room.
Make Ahead Instructions
You can prep this cinnamon rolls apple pie filling recipe the night before, then bake them in the morning.
Or, freeze the rolls for up to 6 weeks so you always have some on hand!
- Refrigerate overnight: Make them up to the point of slicing and placing in the pan, then cover tightly with plastic and refrigerate.
Remove the pan the next morning and let it sit on the counter for about 30 minutes to remove the chill before baking.
- Freeze for later: Once they are rolled and sliced, place them on a sheet pan spaced apart and freeze for 1 hour.
Then, transfer to a sealable storage bag and place back in the freezer.
Thaw in the refrigerator overnight, then let them do their second rise on the counter and bake.
Kitchen Tools You’ll Need
- Stand mixer – You’ll need both the whisk attachment and dough hook for this recipe.
- Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
- Rolling Pin – Any style will do, or you can use an empty wine bottle in a pinch!
- Offset Spatula – Spreading the butter and filling over the dough is much easier with this, and you can use it to add the frosting at the end as well.
- 9” Square Baking Tray – This fits this apple pie cinnamon roll bake perfectly, but feel free to use what you have available.
Cinnamon Rolls Apple Pie Filling FAQ
Many bakers recommend bread flour for a fluffier, chewier texture.
I find that AP flour works just fine in the yeasted dough, and I always have some on hand.
It’s a much simpler version of this recipe, made with just 2 ingredients! You’ll need a can of your favorite refrigerated cinnamon rolls and a can of apple pie filling.
Slice the rolls into quarters, then place them into a greased baking dish. Cover with the apple filling and bake at 375°F for 25-35 minutes, until cooked through.
Drizzle on the icing that comes with the rolls, then serve while still warm!
Storing and Freezing Apple Pie Cinnamon Rolls
These will stay fresh for a day or two at room temperature, but you can store them in the fridge for up to a week if needed.
Be sure to keep cinnamon rolls with apple pie filling covered or wrapped with plastic so they don’t dry out.
To freeze, allow them to cool before wrapping individually in plastic wrap and placing them in a storage bag.
Thaw in the refrigerator before warming in the microwave or oven.
It’s best to freeze the apple pie filling cinnamon rolls without the frosting and caramel on them.
Add it after they’ve been warmed, which will also help it melt into the crevices.
With love, from our simple kitchen to yours.
Other Dessert Recipes
The Ultimate Cinnamon Rolls with Apple Pie Filling + Video
- 1 cup whole milk, warm
- 2 1/4 teaspoons yeast
- 3 tablespoons granulated sugar
- 1/4 cup butter, melted
- 1 large egg
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup apple pie filling, cut into smaller bits
Glaze and topping
- Cream cheese frosting, store bought or use the recipe on our Cinnabon Cinnamon Rolls
- Caramel sauce, store bought or use our No-Fail Caramel Sauce
For the Rolls
- In the bowl of a stand mixer, whisk warm milk, sugar and yeast. Cover and leave to rest for 5 minutes. It will be foamy.
- Add the egg and melted butter and whisk till combined
- Add in the flour and salt and change to the dough hook. Mix till dough forms and continue to knead for 3 minutes. Dough will be a bit sticky.
- Transfer the dough to a large well-oiled bowl, cover with a damp towel and leave to rise in a warm place for 1 hour or until double in size.
- Meanwhile, line a 9-inch square baking tray with parchment paper. Set aside.
- In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
- After the dough has finished rising, roll it out onto a floured surface into approximately a 9×14 inch rectangle.
- Spread the butter evenly over the dough, leaving ¼ inch border all around.
- Sprinkle sugar-spices mixture over the buttered dough, pressing it into the butter lightly with your fingers.
- Evenly distribute the apple pie filling over the sugar-spices mixture on the dough.
- From the long side, roll up the dough to a log and pinch the seams together.
- Put dough log seam side down and slice with a sharp knife or floss into 9 even pieces. Trim off the edges on either side which will not have enough filling.
- Put the slices on the prepared baking tray, evenly spaced. Leave to rise in a warm place for another 30 minutes.
- Preheat oven to 350°F and bake at rolls for 2ominutes, until pale golden brown
- Cool on a wire rack for 5 minutes
Glaze and topping
- Frost with cream cheese frosting and drizzle with caramel sauce if desired
- Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020, updated and republished October 2023
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