Apple Pie Cinnamon Rolls

Updated November 3, 2022
Apple pie cinnamon rolls are a tasty upgrade on the traditional cinnamon roll. This easy recipe is a definite crowd pleaser!
Total Time 2 hrs 50 mins
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a cinnamon roll being dug into with a fork

Meet my apple pie cinnamon rolls! My Autumnal take on the classic cinnamon roll is made with a simple yeasted dough, filled with a sticky cinnamon filling and laced with chunks of grated apple.

These are the perfect thing to bake on a cold Sunday this Autumn. If anything, do it for the smell of baked goods in the oven. Someone really ought to make that into a candle already.

glazed apple pie cinnamon rolls

How to make Apple Pie cinnamon rolls

You can find the full recipe and instructions at the bottom of this blog post.

Prepare a simple yeasted dough then knead and prove for 1 hour until doubled in size (photo 1). Meanwhile, prepare the filling by mixing together butter, brown sugar, grated apple, and lots of cinnamon (photo 2).

Roll out the dough into a rectangle then spread on the filling leaving a 1 inch gap around both long edges and one short edge. With the filling-topped short edge facing you, tightly roll up the dough into a log (photo 3).

Pinch the dough to seal the edges then slice the log into nine rolls. Place the rolls in a baking tray (photo 4) then leave to prove for another 30 minutes until puffy (photo 5). Then bake the cinnamon rolls until golden brown (photo 6) and serve with a simple glaze!

How to handle cinnamon roll dough

Are you a little bit scared of making bread dough? Here are a few tips to make sure your dough turns out perfect:

  1. A wet dough is better than a dry dough. It is much easier to add more flour to a dough than to add more liquid to a tough dough.
  2. Knead, knead, knead. It’s important to knead the dough well until it is elastic. To check if you have kneaded the dough enough, gently prod a finger into the dough. If it bounces back, you’re good to go!
  3. Prove the dough in a warm area (twice). In order to get a good rise to our cinnamon rolls, we need to prove it twice: once after kneading the dough, and a second time after forming the cinnamon rolls.

Note that proving times will vary based on the age of your yeast, the temperature of your proving zone, and how wet your dough is. After the first prove, your dough should have doubled in size. After the second prove, the cinnamon rolls should have filled out the dish (see photos 4-5 above for comparison).

a cinnamon roll on a plate with a fork


I’ve proved my dough for 1 hour and it hasn’t increased in size! What should I do?

Your yeast may be out of date. Buy some fresh yeast and try this recipe again.

You may have also heated your milk too much – if the temperature is too hot, the enzymes in yeast will denature. You want the milk to be lukewarm – around 45°C/ 110°F. If in doubt, leave the milk to cool a little longer.

My cinnamon rolls are super dense. What’s wrong with them?

Dense cinnamon rolls could be due to a number of factors. You may have overworked (over kneaded) the dough, which makes it tough. You may have needed to prove your dough for longer. Remember that after the first prove your dough should have doubled in size.

My cinnamon rolls unravelled whilst baking. How can I solve this?

Make sure to roll the dough tightly when rolling it up, and pinch the ends well to prevent the cinnamon rolls unravelling. When adding the cinnamon rolls to your baking dish, place the sealed ends next to each other to further prevent unravelling.

If you like this recipe, be sure to check out my apple crumble muffins, caramelised banana oatmeal and authentic masala chai for more vegan breakfast inspiration.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

a cinnamon roll being dug into with a fork
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5 from 1 vote

Apple Pie Cinnamon Rolls Recipe

Apple pie cinnamon rolls are a tasty upgrade on the traditional cinnamon roll. This easy recipe is a definite crowd pleaser!
Prep Time1 hr
Cook Time20 mins
Proving Time1 hr 30 mins
Total Time2 hrs 50 mins
Course: Breakfast
Cuisine: American, baking, vegan
Servings: 9 Cinnamon Rolls
Calories: 225kcal
Author: Shivani Raja


For the dough

  • 2 cups/ 340 grams Self Rising Flour you may need an extra 1/4 cup
  • ½ tbsp Instant Dried Yeast aka easy bake yeast
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 2 tbsp Sunflower Oil
  • ¾ cup/ 225 ml Milk if using dairy-free, make sure to use soy as it has the highest protein content

For the apple cinnamon filling:

  • 2 tbsp Butter or vegan butter
  • 3 tbsp Soft Light Brown Sugar
  • 1 ½ tsp Cinnamon
  • 1 Apple medium sized

For the glaze (optional)

  • 3 tbsp Icing Sugar
  • 1 tbsp Cold Water


  • In a large mixing bowl, mix together the self rising flour, instant dried yeast, sugar, and salt (make sure to place the yeast and salt on opposite sides of the bowl as salt slows down the activity of the yeast).
  • In a small saucepan, heat the milk of choice until lukewarm – about 45°C/ 110°F.
  • Make a well in the center of the dry ingredients, and pour in the warm milk and oil. Mix together with a spatula.
  • Once a dough begins to form, tip out the contents of the bowl onto a floured work surface. Using your hands, bring together the dough, adding up to an extra ¼ cup of flour as necessary to bring the dough together. You want the dough to be slightly sticky, but knead-able.
  • To avoid adding extra flour, add some oil to the work surface. Knead the dough for 8-10 minutes with your hands, pushing the dough backwards and folding it over itself, rotating the dough 90 degrees clockwise and then repeating this motion. To test if the dough is ready, poke a finger into the dough. If the dough springs back, you're good to go!
  • Grease a clean bowl with a little oil and add the dough ball. Cover the bowl loosely with clingfilm and leave in a warm area to prove for 1 hour, until doubled in size.
  • Meanwhile, prepare the apple cinnamon filling by mixing together the butter, brown sugar, and cinnamon in a medium bowl. Peel and grate the apple, squeeze out as much juice as possible using a muslin cloth, and then stir the grated apple into the cinnamon mixture. Set aside.
  • Once the dough has doubled in size, roll it out into a rectangle measuring approximately 12" x 16" (30cm x 40cm) on a floured work surface.
  • Spread the filling evenly over the dough, leaving a 1 inch gap around the 2 long and 1 short edge. Tightly roll up the dough with the filing-topped short edge facing you, tucking the dough under itself to ensure a tight roll. Pinch the end of the dough using your fingers to seal it.
  • Using a sharp, flat-edged knife, slice the log into thirds, then slice each third into thirds to get nine rolls overall. Place the rolls into a baking dish leaving a small gap between each roll.
  • Cover the dish loosely with clingfilm and leave in a warm area to prove for 30 minutes. Preheat the oven to 180°C/ 350°F.
  • Bake the apple pie cinnamon rolls for 20 minutes, rotating the tray halfway through cooking to ensure even browning. Leave to cool.
  • Meanwhile, prepare the simple glaze by gradually mixing the water into the icing sugar until you have reached your desired consistency. Drizzle the glaze over the cooled cinnamon rolls. Enjoy!

Shivani’s Tips

  • Prepared cinnamon rolls will store in an airtight container in the fridge for up to 1 week. You can reheat them in the microwave for 30 seconds to resoften them.


Serving size: 1 cinnamon roll
Calories: 225 kcal | Fat: 6.3g | Saturated Fat: 2.1g | Cholesterol: 7mg | Sodium: 290mg | Carbohydrates: 38.5g | Fiber: 1.8g | Sugar: 13g | Protein: 4g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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