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apple cinnamon rolls with cream cheese icing

Cinnamon Rolls with Apple Pie Filling

  • Author: Sloane
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 cinnamon rolls 1x
  • Category: breads & buns
  • Method: baking
  • Cuisine: American


These cinnamon rolls with apple pie filling are made with a soft & fluffy brioche, gooey cinnamon sugar filling, and spiced honeycrisp apples!



For the brioche:

  • 227g (1 cup) whole milk
  • 40g (3 tbsp) granulated sugar
  • 15g (4 1/2 tsp) instant or active dry yeast
  • 4 eggs, room temp
  • 2 tsp vanilla bean paste or extract
  • 600g (5 cups) all-purpose flour
  • 1 tsp kosher salt
  • 170g (12 tbsp) unsalted butter, room temp

For the cinnamon sugar filling:

  • 170g (12 tbsp) unsalted butter, room temp
  • 120g (1/2 cup + 1 tbsp) brown sugar
  • 50g (5 tbsp) cinnamon

For the apple pie filling: 

  • 28g (2 tbsp) unsalted butter 
  • 600g (about 4) honeycrsip apples, peeled and thinly sliced
  • 70g (1/3 cup) brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tbsp cornstarch

For the cream cheese icing:

  • 28g (1 oz) cream cheese, cold
  • 113g (1 cup) powdered sugar
  • 42g (3 tbsp) heavy cream


For the brioche:

  1. Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
  2. Mix the eggs and vanilla into the milk yeast mixture.
  3. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.
  4. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
  5. Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.
  6. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
  7. Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

For the cinnamon sugar filling:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar and cinnamon until fully combined and smooth. Set aside.

For the apple pie filling: 

  1. In a large skillet, melt the butter over medium heat. 
  2. Add the thinly sliced apples, brown sugar, and spices, and cook for about 5 minutes. 
  3. Add the cornstarch and cook for another 1-2 minutes. 
  4. Remove from heat and set aside to cool completely. 

For assembly: 

  1. On a lightly floured surface, roll the brioche dough out into a rough rectangle about 24"x16" and ¼'' in thickness.
  2. Spread the filling out evenly over the dough. 
  3. Add the apple pie filling on top in an even layer. 
  4. Roll the dough up from the long end and seal the edge. Cut off about an inch on either end of the log.
  5. Using a ruler (or you can eyeball it), measure out twelve 1 1/2" rolls by scoring lines with a knife.
  6. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through. 
  7. Place each roll in a 9''x13" pan, cover, and allow to rise at room temperature for about 45 minutes.
  8. Towards the end of the proof time, preheat the oven to 350 degrees F.
  9. Bake the apple cinnamon rolls for 30-35 minutes until evenly golden.
  10. Allow to cool in the pan for few minutes adding the icing. 

For the cream cheese icing:

  1. While the cinnamon rolls bake, make the icing.
  2. Using an electric mixer, beat the cream cheese until smooth.
  3. Add the powdered sugar a little at a time.
  4. Add the heavy cream and mix until smooth. 
  5. Drizzle on top of the apple cinnamon rolls while warm and enjoy! 


  • I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. 
  • To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. 
  • If you would like to cover each cinnamon roll completely in icing, I would recommend doubling the recipe or making the frosting in this recipe

Keywords: apple cinnamon rolls, cinnamon rolls with apple pie filling, brioche cinnamon rolls