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Cinnamon rolls with apple pie filling in a baking pan with the glaze and a whisk beside it.
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Cinnamon Rolls with Apple Pie Filling

These Easy Caramel Apple Cinnamon Rolls are perfect for letting budding bakers feel like they’re an important part of the holiday prep! 
Prep Time30 minutes
Cook Time25 minutes
Rise time1 hour
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 rolls
Author: The Kitchen Prep

Ingredients

  • 1 pound frozen bread dough thawed
  • 8 tablespoons butter divided
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 large apples peeled, cored and grated (about 2 cups)
  • 3 tablespoons flour

For Caramel Glaze

  • 4 tablespoons butter
  • ½ cup light brown sugar
  • 2 tablespoons milk or half & half
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

Roll Out Dough

  • Lightly flour the surface where you will roll out your dough as well as your rolling pin. Prepare a 9x13 inch baking pan by lightly buttering or spraying with non-stick spray. Set aside.
  • Carefully roll out the thawed dough to an approximate 10x12 inch rectangle.
  • Spread about 6 tablespoons of the softened butter all over the dough (don't miss the edges).

Make the Apple Pie Filling

  • In a small bowl, mix together the brown sugar and cinnamon until well-combined. Sprinkle the mixture evenly over the buttered dough.
  • Squeeze the excess juice out of the apples (I use a clean dish towel or nut milk bag), then scatter the shredded or diced apple over the top of the cinnamon and sugar mixture as evenly as possible. Sprinkle the flour evenly over the top of the apples.

Roll & Cut Cinnamon Rolls

  • Starting with the end closest to you, carefully roll up the dough as tightly as possible, placing it seam-side down when you've reached the end.
  • With a sharp, serrated knife, cut the log into 12 rolls. Place the rolls in the prepared baking pan; leave a bit of space between them as they will grow quite a bit.
  • Melt the remaining 2 tablespoons of butter and brush over the top of each roll.
  • Cover the pan with a clean kitchen towel or a piece of foil or plastic wrap and set it somewhere warm to rise until about doubled in size. (See Recipe FAQ's for how to make ahead or freeze.)

Bake Cinnamon Rolls

  • Preheat the oven to 350°F. Once the rolls have doubled, bake for about 20-25 minutes until the tops are golden brown and the rolls are cooked through. Remove from oven and cool for about 15 minutes.

Make Glaze

  • In a small sauce pan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a bubble, stirring continuously for about 1 minute. It will start to look opaque and a bit lighter in color.
  • Remove from heat and add milk and vanilla. Stir until well-combined. Cool slightly.
  • Add the powdered sugar ½ cup at a time until the desired consistency is reached. (The glaze will thicken as it cools, so keep that in mind.)
  • Drizzle or spread the mixture over the warm cinnamon rolls before serving.

Notes

See Recipe FAQ's above for make-ahead and freezing directions.
Variations
  • Add toasted walnuts or pecans to the filling or sprinkle them over the top once you've glazed the cinnamon rolls. (Technically adding nuts makes them cinnamon buns, but potato, potahto, right?)
  • Use a mixture of autumn spices like cinnamon, nutmeg, cloves and cardamom to make them extra special.
  • Use pears instead of apples for a seasonal twist.
  • Sprinkle some dried cranberries over the apples before rolling for a festive version.
  • Use another type of canned pie filling like blueberry or cherry for a fruity version.
Substitutions
  • Vegan or Dairy-Free: Use plant-based butter instead of regular and plant-based milk in the glaze.