These Apple Pie Cinnamon Rolls combine soft, homemade cinnamon rolls with warm apple pie filling for a delicious fall breakfast or brunch. Each roll is filled with butter, brown sugar, cinnamon, and apples, giving you plenty of classic apple-cinnamon flavor in every bite.

The homemade dough bakes up soft and fluffy, while canned apple pie filling makes the apple layer simple to prepare. Serve these cinnamon rolls warm from the oven for a cozy weekend breakfast, holiday brunch, or sweet treat during apple season.

Why You’ll Love These Apple Pie Cinnamon Rolls

• Homemade dough: The soft yeast dough creates fluffy cinnamon rolls with tender layers.
• Classic fall flavors: Apples, brown sugar, and cinnamon come together for a warm, cozy flavor that’s perfect for fall.
• Canned apple pie filling: Using prepared apple pie filling saves time while still giving every roll plenty of apple flavor.
• Perfect for breakfast or brunch: Serve these warm for a weekend breakfast, fall brunch, or holiday morning.
• No icing needed: The cinnamon-sugar filling and sweet apples give these rolls plenty of flavor on their own.

Love homemade cinnamon rolls? Try my Pumpkin Cinnamon Rolls for another cozy fall breakfast made with warm seasonal flavors.

Ingredients for Apple Pie Cinnamon Rolls

Here’s what you’ll need to make these homemade apple cinnamon rolls:

• Warm milk: Warm the milk to about 105–110°F. This helps activate the yeast without overheating it.
• Active dry yeast: One packet of active dry yeast gives the homemade dough its rise.
• Sugar: Adds sweetness to the dough and is also used when proofing the yeast.
• Egg: Helps create a soft, tender cinnamon roll dough.
• Unsalted butter: Melted butter goes into the dough, while softened butter is spread over the rolled dough before adding the filling.
• All-purpose flour: Start with slightly less flour and add more as needed. The finished dough should be soft and slightly tacky rather than dry.
• Salt: A small amount balances the sweetness and adds flavor to the homemade dough.
• Brown sugar: Combines with cinnamon to create the classic cinnamon roll filling.
• Ground cinnamon: Adds plenty of warm cinnamon flavor to the filling.
• Apple pie filling: Canned apple pie filling makes the apple layer simple. If your filling contains a lot of excess liquid, drain it before assembling the rolls.

Optional Apple Topping

For even more apple flavor, you can spoon a little additional apple pie filling over the cinnamon rolls while they bake and finish them with a sprinkle of cinnamon.

Ingredients

For the Dough

• ½ cup warm milk, about 105–110°F
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ teaspoon salt
• 3 cups all-purpose flour, as needed

For the Apple Cinnamon Filling

• 2–2½ cups store-bought apple pie filling (about 1 large can)
• ⅓ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon

Optional Apple Topping

• Additional apple pie filling
• Ground cinnamon

How to Make Apple Pie Cinnamon Rolls

Make the Cinnamon Roll Dough

Combine the warm milk and yeast in a large mixing bowl. Stir in the sugar and let the mixture sit for 5–8 minutes.

The yeast should become foamy. If it doesn’t, start again with fresh yeast and make sure the milk is between 105–110°F.

Add the egg and melted butter and mix until combined.

Add 2 ½ cups of the flour along with the salt and begin mixing. Gradually add more flour as needed until you have a smooth, soft dough. The dough should be slightly tacky but shouldn’t be excessively sticky or dry.

Knead the dough for 6–10 minutes by hand or with a stand mixer fitted with a dough hook. The finished dough should be smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.

Prepare the Apple Cinnamon Filling

Check the consistency of the apple pie filling before assembling the rolls. If there is a lot of thin liquid or syrup pooling around the apples, place the filling in a strainer for 5–10 minutes. You want the filling thick enough to spoon onto the dough without excess liquid dripping from it.

In a small bowl, stir together the brown sugar and cinnamon.

Assemble the Cinnamon Rolls

Punch down the risen dough and use a rolling pin to roll it into a rectangle approximately 12 x 18 inches.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon and brown sugar mixture over the butter.

Spoon the apple pie filling evenly over the cinnamon-sugar layer. Avoid adding an overly thick layer, and leave a small border around the edges to help keep the filling from spilling out as you roll the dough.

Starting with one of the long edges, tightly roll the dough into a log.

Cut the log into 10–12 rolls using a sharp knife or unflavored dental floss.

Let the Rolls Rise Again

Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 25–35 minutes, or until they look noticeably puffy.

Bake

Preheat the oven to 350°F.

Bake the apple pie cinnamon rolls for 20–25 minutes. The tops should be lightly golden and, more importantly, the centers should look set rather than doughy.

If the tops begin browning too quickly, loosely tent the baking dish with foil after about 15 minutes.

Add the Optional Apple Topping

For extra apple flavor, spoon a small amount of additional apple pie filling over each roll about 10 minutes into the baking time. Sprinkle with a little cinnamon and return the rolls to the oven to finish baking.

You can also add the extra apple filling before baking, but expect the filling to bubble and spread a little more in the pan.

Let the cinnamon rolls cool for about 10 minutes before serving. The apple filling will be very hot straight from the oven.

Tips for the Best Apple Pie Cinnamon Rolls

• Check the milk temperature. Aim for 105–110°F. Milk that is too hot can damage the yeast, while milk that is too cool can slow down the rise.
• Make sure the yeast gets foamy. After 5–8 minutes, you should see foam forming on top. If you don’t, it’s best to start over with fresh yeast.
• Don’t add too much flour. The dough should be soft and slightly tacky. Add additional flour only as needed, about 1 tablespoon at a time, to avoid dry cinnamon rolls.
• Give the dough enough time to knead. Kneading for 6–10 minutes helps create the soft, fluffy layers you want in homemade cinnamon rolls.
• Drain watery apple pie filling. If there’s a lot of thin liquid in the filling, strain it for 5–10 minutes before using it. This helps prevent soggy centers.
• Don’t overload the rolls with apples. Spread a moderate layer of apple pie filling over the dough and leave a small border around the edges. Too much filling can make the rolls difficult to roll and cause the filling to spill out.
• Check the center before removing them from the oven. Lightly golden tops don’t necessarily mean the rolls are finished. The center rolls should look set rather than doughy.
• Cover them if they’re browning too quickly. Loosely tent the pan with foil if the tops are getting too brown before the centers finish baking.
• Let them cool before serving. Give the cinnamon rolls about 10 minutes to cool after baking. The apple filling can be extremely hot.

How to Store Apple Pie Cinnamon Rolls

Allow leftover cinnamon rolls to cool completely before storing them. Place them in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days.

How to Reheat

For an individual cinnamon roll, microwave it for about 15–30 seconds, or until warmed through.

To reheat several rolls at once, place them in a baking dish, cover loosely with foil, and warm them in a 300°F oven until heated through. Covering the rolls helps keep them from drying out as they reheat.

Save this Apple Pie Cinnamon Rolls recipe for later on Pinterest!

Frequently Asked Questions

Can I use store-bought apple pie filling for cinnamon rolls?

Yes. This recipe is designed to use store-bought apple pie filling. If the filling has a lot of thin liquid or syrup, drain it for 5–10 minutes before spreading it over the dough. This helps prevent the centers of the cinnamon rolls from becoming too wet.

Why didn’t my cinnamon rolls rise?

Make sure your active dry yeast becomes foamy when combined with the warm milk and sugar. The milk should be about 105–110°F. If the mixture doesn’t foam after 5–8 minutes, your yeast may no longer be active or the milk may have been too hot or too cool.

How do I know when cinnamon rolls are done?

The tops should be lightly golden, but don’t rely on color alone. Check the rolls in the center of the pan and make sure the dough looks set rather than wet or doughy. If the tops brown before the centers are finished, loosely cover the pan with foil and continue baking.

Can I add icing to apple pie cinnamon rolls?

Yes. These apple pie cinnamon rolls are sweet enough to serve without icing, but you can add your favorite vanilla or cream cheese icing if you prefer. Let the rolls cool slightly before adding icing so it doesn’t completely melt into the rolls.

Can I use dental floss to cut cinnamon rolls?

Yes. Unflavored dental floss is a simple way to slice the rolled dough without pressing down on the soft layers. Slide the floss underneath the dough, cross the ends over the top, and pull to make a clean cut.

More Fall Baking Recipes

If you’re in the mood for more fall baking, try my Apple Fritter Loaf Cake for another sweet apple recipe. You may also like this Pumpkin Bread with Streusel Topping and Honey Glaze, made with warm fall spices and a buttery cinnamon streusel.