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Get the Recipe: Apple Pie Cinnamon Rolls

Prep: 20 minutes
Cook: 55 minutes
Bake Time: 50 minutes
Total: 2 hours 5 minutes
Servings: 6 rolls
Author: Michelle Lopez
These apple pie cinnamon rolls are a cross between two classic desserts: apple streusel pie and cinnamon rolls! The rolls are filled with butter, sugar, and cinnamon, as well as apples that are pre-cooked in even more cinnamon and butter. The recipe then instructs you to top each roll with sour cream glaze and crunchy pie streusel.
(5 stars) 1 review

Ingredients

For The Pie Streusel

  • ¾ cup (3.35 ounces or 95 grams) all-purpose flour
  • 1 Tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 4 Tablespoons (½ stick or 2 ounces or 57 grams) unsalted butter, melted and cooled slightly
  • 2 teaspoons water

For The Apple Pie Filling

  • 2 Tablespoons (1 ounce or 28 grams) unsalted butter
  • 1 medium-small (around 6 ounces or 170 grams) apple, cored and diced
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For The Buttermilk Dough

Assembly

  • 2 Tablespoons (1 ounce or 28 grams) unsalted butter
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For The Sour Cream Glaze

  • ¾ cup (3 ounces or 85 grams) confectioners’ sugar, sifted if necessary
  • 3 Tablespoons (1.5 ounces or 43 grams) sour cream
  • 1 Tablespoon whole milk
  • ½ teaspoon pure vanilla extract

Instructions
 

For The Pie Streusel

  • Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a quarter sheet pan with parchment paper.
  • Mix the dry ingredients. In a medium bowl, use a rubber spatula to mix together the flour, sugar, and salt.
  • Add the wet ingredients. Add the butter and water and mix just until the dry ingredients are moist and the mixture is starting to clump and form crumbs.
  • Bake the streusel. Use a rubber spatula to spread the crumbs on the prepared sheet pan. Bake for 20 minutes, using a bench scraper to break them up every 5 minutes.
  • Store and use. Cool the crumbs on the pan on a wire rack for 20 minutes, or until the clumps feel dry and hard. Use a bench scraper to break them up one last time.
    Cool the crumbs completely before using in the recipe. The crumbs will keep, in an airtight container at room temperature, for up to 5 days.

For The Apple Pie Filling

  • Make the apple pie filling. In a skillet over medium heat, melt the butter. Add the apples and sugar and cook for 2 to 3 minutes, or until the apples have softened slightly. Remove from heat and add the cinnamon. Toss to coat.
  • Store and use. Cool the apples completely before using in the recipe. The apple filling will keep, in an airtight container in the refrigerator, for up to 3 days.

For The Buttermilk Dough

  • Mix the dry ingredients. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, baking soda, and salt. Mix with a rubber spatula to combine, then make a well in the center of the dry ingredients.
  • Add the wet ingredients to the dry ingredients. Pour the buttermilk, egg, and oil into the well. 
  • Make the dough. Knead the mixture on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Prep the dough for proofing. Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball.
    Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap.
  • Proof the dough. Refrigerate overnight.

Assembly: Shaping, Baking, and Glazing The Rolls

  • Prep the pan and ingredients for assembly. Line a quarter sheet pan with parchment paper.
    Melt the butter in the microwave (or in a small, heavy-bottomed saucepan over medium-low heat).
    In a small bowl, whisk together the sugar and cinnamon.
  • Shape the dough. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter.
    Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges.
  • Fill the dough. Pour the melted butter into the center of the dough and use an offset spatula or pastry brush to spread it evenly to the edges. 
    Sprinkle the cinnamon sugar mixture over the butter. Spoon the apple pie filling over the mixture, distributing it randomly but evenly.
  • Roll and cut the dough. Starting from one of the short ends, roll the dough into a log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide.
  • Proof the rolls. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
  • Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat to 350°F.
  • Meanwhile, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, sour cream, milk, and vanilla. Cover loosely with plastic wrap and refrigerate while you wait for the rolls to finish proofing and baking.
  • Bake the rolls. Bake the rolls for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a roll comes out clean.
  • Glaze the rolls. Immediately spoon about 1 Tablespoon of glaze on top of each roll, using an offset spatula as necessary to spread the glaze. Sprinkle with the pie streusel.
  • Serve and store. Serve warm, or at room temperature. The cinnamon rolls can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the cinnamon rolls to an airtight container and refrigerate for up to 2 days more.
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