Apple Pie-Cinnamon Rolls

I mixed together 3 different recipes to make these apple pie-cinnamon rolls as amazing as possible.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 55 mins
24 rolls


Cinnamon Roll Dough:

  • ½ cup warm water (110 degrees F/45 degrees C)

  • 2 tablespoons active dry yeast

  • 1 tablespoon white sugar

  • ½ cup melted butter

  • ½ cup white sugar

  • 2 eggs

  • 2 teaspoons salt

  • 1 ½ cups warm milk

  • 5 cups all-purpose flour, or more as needed


  • 5 apples - peeled, cored, and diced

  • 1 cup white sugar

  • 2 tablespoons quick-cooking tapioca

  • 1 teaspoon lemon juice

  • ½ teaspoon ground cinnamon

  • 6 tablespoons melted butter, divided

  • ½ cup brown sugar, divided

Caramel Topping:

  • 2 cups white sugar

  • ½ cup water

  • 1 teaspoon light corn syrup (Optional)

  • 1 cup whipping cream

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt


  1. Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes.

  2. Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well.

  3. Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours.

  4. Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.

  5. Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour.

  6. Preheat the oven to 350 degrees F (175 degrees C).

  7. Bake rolls in the preheated oven until golden, 20 to 22 minutes.

  8. Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more.

  9. Remove cinnamon rolls from the oven and drizzle with caramel while hot.

Nutrition Facts (per serving)

356 Calories
11g Fat
60g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 356
% Daily Value *
Total Fat 11g 15%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 357mg 16%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 6%
Total Sugars 38g
Protein 4g
Vitamin C 2mg 8%
Calcium 40mg 3%
Iron 2mg 8%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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