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Apple Cinnamon Rolls with Milk Bread and Apple Pie Filling

These apple cinnamon rolls are pillowy soft, buttery, and bursting with warm apple flavor. They combine a tender milk‑bread style dough with a homemade apple pie filling and a swirl of apple butter, then finish with a spiced cream cheese frosting for a gooey, fall‑forward treat. This variation builds on a signature bakery‑style milk bread cinnamon roll, but each bite highlights apples, brown sugar, and cinnamon for an unmistakably cozy dessert or brunch centerpiece.

Apple cinnamon rolls with cream cheese icing and apple butter on top.

When I worked in bakeries each autumn, the display cases filled with fried cinnamon sugar apple fritters and apple cider donuts—but surprisingly never apple rolls. I wanted soft, gooey rolls that tasted like homemade apple pie, so I developed this version with a rich apple filling, apple butter for depth, and a tangzhong milk‑bread base that keeps the dough soft for days.

I hope you enjoy making them as much as I do—these are perfect for a weekend brunch, holiday mornings, or whenever you want something comforting and indulgent.

How to Make Them

Spiced apple pie filling in a white dish.

1. Choose the right apples

For the filling, Granny Smith apples are recommended for their bright, tart flavor that balances the sweet cinnamon and brown sugar. You can prepare the apple filling up to a week ahead and store it in the refrigerator until you’re ready to assemble the rolls.

Cooked tangzhong roux in a pot being whisked.

2. Make the tangzhong

The dough uses a tangzhong (a cooked flour‑and‑water paste). This simple step adds moisture and keeps the rolls soft for longer than traditional doughs. Cook the tangzhong until thick, then cool before adding to the dough.

Smooth kneaded cinnamon roll dough in a mixer bowl.

3. Knead until smooth

After mixing and incorporating the butter, the dough should be smooth, soft, slightly tacky, and elastic. With a stand mixer, expect a few minutes of low‑speed kneading followed by 8–10 minutes once butter is added.

Cinnamon roll dough ball in a glass mixer bowl.

4. Rest, then roll

Because this recipe uses instant yeast, you can usually skip a long first rise and roll the dough sooner. If it resists rolling and springs back, let it rest 15–20 minutes to relax the gluten.

Apple filling being spread across the cinnamon sugar filling on the cinnamon roll dough.

5. Assemble the filling

Roll the dough into a rectangle and spread the cinnamon sugar filling first, then add the cooled apple pie filling. Dollop the apples across the dough first, then spread for an even layer so every roll gets apples in each bite.

Apple cinnamon rolls in a baking pan before baking.

6. Use the right pan and finish proofing

For even baking, use a metal 9×13 baking pan rather than glass or ceramic, which conduct heat more slowly and can lead to underbaked centers. If making ahead, you can refrigerate the covered pan overnight and bake the next day.

Apple rolls in a pan showing they have doubled in size.

7. Look for tiny bubbles

The rolls are ready to bake when they look noticeably puffy, the sides are just barely touching, and you can feel tiny bubbles under the surface when gently pressing the dough.

Cinnamon apple rolls with cream cheese frosting and a swirl of apple butter.

8. Bake and frost

Bake until the center rolls register done, then top with a silky cream cheese frosting and an extra swirl of apple butter for contrast and shine.

If you love soft, bakery‑style dough, try other variations like rolls with brown butter or pumpkin spice for seasonal twists. Enjoy experimenting and making this recipe your own.

— Cambrea 🫶🏻

A cinnamon roll cut in half to show the apple pie filling.

If you try this recipe, please share how it turned out in the comments; ratings and feedback help others decide. Tag the author on social media if you’d like to share photos.

Milk Bread Apple Cinnamon Rolls

Soft milk‑bread dough is swirled with brown sugar cinnamon filling and a home‑cooked apple pie filling made with Granny Smith apples and apple butter, then baked until gooey and finished with a spiced cream cheese frosting. These rolls combine all the flavors of apple pie with the texture of bakery cinnamon rolls.

Prep Time: 4 hrs

Cook Time: 30 mins

Total Time: 4 hrs 30 mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 12 rolls

Ingredients

For the Apple Pie Filling

  • 2 medium Granny Smith apples, diced
  • 1/4 cup apple butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

For the Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour

For the Cinnamon Roll Dough

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk, room temperature
  • 1/3 cup heavy cream, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Tangzhong (from above)
  • 6 tablespoons unsalted butter, room temperature

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon

Cream Cheese Frosting

  • 4 tablespoons unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream
  • 2 tablespoons apple butter

Instructions

Make the Apple Filling

  1. Combine diced apples, apple butter, granulated sugar, water, lemon juice, cinnamon, vanilla, and salt in a pot over medium heat. Cook for about 12–13 minutes until the apples soften and the mixture becomes jammy, leaving some chunks.
  2. Mix cornstarch with water and stir into the simmering apples. Cook 1 more minute until slightly thickened. Transfer to a bowl and cool before assembling the rolls.

Make the Tangzhong

  1. Whisk water and bread flour in a small pot. Cook over medium heat, whisking constantly, for 4–5 minutes until it thickens into a paste. Scrape into a bowl and let cool.

Make the Dough and Assemble

  1. In a stand mixer, combine bread flour, sugar, yeast, and salt. Add heavy cream, milk, egg, vanilla, and tangzhong. Mix on low with a dough hook until a rough dough forms.
  2. With the mixer running, add softened butter one tablespoon at a time, letting it incorporate fully. Continue kneading 8–10 minutes until the dough is smooth and elastic.
  3. Form the dough into a smooth ball, place seam‑side down in the bowl, cover, and rest 10 minutes. Meanwhile, prepare the cinnamon sugar filling by combining brown sugar, butter, and cinnamon until smooth.
  4. Line a metal 9×13 pan with parchment. On a lightly floured surface, roll the dough into a 15×21‑inch rectangle with the long side facing you. Spread the brown sugar filling, leaving a 1/2‑inch border at the top, then spread the cooled apple filling on top.
  5. Cut the log into twelve 1 3/4‑inch strips with a pizza cutter. Roll each strip away from you and place into the prepared pan.
  6. Cover with plastic wrap and let rise 1–2 hours until doubled and puffy. Preheat the oven to 325°F (162°C).
  7. Bake 30–40 minutes or until the center rolls reach an internal temperature of about 185°F. Let cool slightly before frosting.

Finish with Frosting

  1. Beat together cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream and apple butter. Spoon the frosting over warm rolls and swirl additional apple butter on top if desired.

Notes

Measure flour properly: fluff the flour, spoon it into a measuring cup, and level it, or use a kitchen scale for best results. Store leftovers in an airtight container in the refrigerator for 4–5 days and reheat until warmed through.

Nutrition (per serving, estimated)

Calories: 465 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 21 g | Sugar: 32 g

Video

A video demonstrating the steps is available with the original recipe for visual reference.