Apple Cinnamon Rolls Recipe

These buns taste like an apple fritter and a cinnamon bun collided together in an ooey-gooey mess of deliciousness. Seriously, they’re kind of a big deal. Make this for your family. Make this for your friends – just find a way to make them, and quick.¬† And remember, tis’ the season for sharing.

 Recipe updated 10/19/13

Apple Cinnamon Rolls Recipe


4 1/2 cups of all-purpose flour

2 cups milk

1/2 cup vegetable oil

1/2 cup sugar

1/2 teaspoon of salt

1/2 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1 packet of active yeast


2 medium apples, chopped into small cubes (about 1 1/2 cups chopped)

1 cup brown sugar, packed

1/4 cup ground cinnamon

1 cup of butter, melted (2 sticks)


1/2 cup butter, melted (1 stick)

1 1/3 cup of powdered sugar

1/2 teaspoon salt

1/2 teaspoon pure maple extract (or pure vanilla extract)

1/4 cup milk

To prepare the dough, heat milk, oil and cane sugar for 5-8 minutes (do not boil). Pour milk into a large mixing bowl and let it reach lukewarm temperatures (to the touch) for about 10 minutes.

Once milk is lukewarm to the touch, sprinkle packet of yeast on top and let it set for one minute. After a minute has passed, pour in four cups of flour and mix until incorporated nicely. Cover bowl with a clean kitchen towel and let dough rise for one hour in a relatively warm area.

After one hour, mix in last 1/2 cup of flour, baking soda, baking powder, and salt.

For the filling, heat up 1 cup of butter and brown it. Be watchful not to burn the butter by looking out for the center of the boiling butter. When the center forms a caramel color quickly remove it from the stove-top and set aside. Then in a small bowl mix brown sugar and cinnamon together and have chopped apples in a separate bowl.

Place dough onto a well floured surface and begin to roll it into a thin, long rectangle.

Once filling components are ready, spoon 1/2 of melted browned butter onto rolled out dough and spread evenly with spoon. Then evenly sprinkle on brown sugar and cinnamon mixture, followed by chopped apples. Take long end, closest to you, and start to tightly roll dough with filling (try to keep the roll as tight as possible). Once dough and filling has been rolled into a log, pinch the seams shut. Using a sharp knife, slice 1 1/2 inch slices and place into a greased baking pan. Try not to overcrowd. Cover with a clean kitchen towel and let rise for at least 20 more minutes. Drizzle remaining 1/2 cup of melted browned butter evenly over the cinnamon rolls.

While dough is rising, preheat oven to 375 degrees Fahrenheit.

Bake for 18-20 minutes, or until lightly golden.

For the frosting, melt 1/2 cup of butter and pour into a medium bowl. Mix in powdered sugar, salt, milk and maple extract until smooth.

Pour frosting evenly over cinnamon rolls.

Serve warm.






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  • Fran
    Posted November 14, 2011 at 6:06 PM | Permalink

    These are the best ever! Forget Cinnabon!

  • Posted November 17, 2011 at 5:25 PM | Permalink

    I halved the recipe, and but they are so rich with butter and sugar that any minor dough shortcomings are masked. Yum.

  • Posted November 20, 2011 at 8:34 PM | Permalink

    I should not be reading this so late at night! It looks delicious, great entry!

    Twitter: @theyummybits

  • Posted November 20, 2011 at 8:56 PM | Permalink

    Thanks, Brandon:)

  • Heather | Farmgirl Gourmet
    Posted November 21, 2011 at 11:46 PM | Permalink

    Gorgeous cinnamon rolls. Found you via stumble upon. Great sit!

  • Posted November 23, 2011 at 9:58 AM | Permalink

    wow those look really good!

  • beth cocola
    Posted November 23, 2011 at 6:33 PM | Permalink

    Hello, my daughter is home from college for Thanksgiving requested the apple cinnamon rolls but I could not find the evaporated cane sugar juice. Any direction on how/what to substitute would be appreciated.

  • Posted November 23, 2011 at 7:55 PM | Permalink

    Hi Beth,

    it’s just sugar, except organic and unrefined. Regular white sugar works just the same. Happy Thanksgiving!:)


  • Tal
    Posted November 24, 2011 at 10:10 AM | Permalink

    Hi Eliza,

    I just started to make this recipe and noticed that the dough seemed a little dry. This recipe calls for 1/2 cup of milk but your earlier recipe for browned butter pecan cinnamon rolls calls for 2 cups of milk. Is this correct?


  • Posted November 24, 2011 at 10:22 AM | Permalink

    Hi Tal,
    Thanks for catching that! Yes, it calls for 2 cups of milk. I updated the recipe.

    Hope you have a Happy Thanksgiving.


  • Posted November 25, 2011 at 8:20 PM | Permalink

    Just gorgeous! I have thought about doing an apple cinnamon roll, sounds sooooo good:-) I just made a pumpkin cinnamon roll yesterday, that was soooo fun! Take care, Terra

  • Posted November 26, 2011 at 4:32 PM | Permalink

    Thanks Terra,

    Pumpkin cinnamon rolls actually sound amazing! Will have to give those a try:)


  • Sarah
    Posted November 27, 2011 at 12:32 AM | Permalink

    Hi – this sounds delicious. I’m teaching my 10 year old daughter to cook and thought this recipe would be a hit but wondered if you can tell me what quantity is in a packet of active yeast? Either in teaspoons or weight wise would be good. We buy ours by the container full. Thanks

  • Posted November 27, 2011 at 6:36 AM | Permalink

    Hi Sarah,

    One packet of active dry yeast is 2 1/4 teaspoons (1/4 ounce). This will be a fun recipe to make with your daughter.

  • Posted November 28, 2011 at 8:12 PM | Permalink

    Holy ridiculousness. These look ah-maaaa-zing. Adding apple bits bring the whole concept of cinn-rolls to a new level. :) Must try for the holidays!

  • christian
    Posted December 7, 2011 at 9:54 AM | Permalink

    I love the fotos of your apple cinnamon roll, but somehow I didn’t managed to have the same result.. After the dough should have rised (my dough was pretty the same size as before) I added the last ingredients but the dough was so sticky and wet so i added more flour.. but it wasn’t good.

    what should have been my problem?

    (I don’t bake at all, but for this cinnamon rolls I tried my best, without success :( )

    I will have another try when you help me to solve my problem :) because they look so delicious!!!

  • Posted December 8, 2011 at 2:52 PM | Permalink

    Hi Christian,

    I’m so sorry these didn’t turn out right for you. They are delicious, I promise you. Let’s troubleshoot a bit – did you sprinkle the packet of yeast on top of the lukewarm milk/sugar/oil and let it set for a minute (not mixing it in)? If you did, then the dough should have risen at least a little bit after mixing in the flour and letting the dough sit, covered for an hour.

    Also, if the dough seemed too sticky, it is always okay to add more flour to it so that it is manageable to roll out.

    Please let me know if this helps.


  • Posted December 14, 2011 at 1:07 PM | Permalink

    These look divine!

  • Posted February 28, 2012 at 2:06 PM | Permalink

    Wow these look delicious and I love the pictures that you took. Definitely going to have to try this recipe!

  • Posted April 19, 2012 at 9:13 PM | Permalink

    These are amazing! I made them this weekend… they’re so rich and gooey. I have featured them on my blog as well–

    Please feel free to check it out! Thanks for sharing this great recipe :)

  • Posted July 17, 2012 at 7:56 AM | Permalink

    Extremely excellent day time i ran across your internet site right now and i also have read some terrific articles right here

  • Posted July 23, 2012 at 4:01 AM | Permalink

    I like your site!! Amazing, great articles! Thanks for making time for you personally to do that

  • Posted September 8, 2012 at 3:08 PM | Permalink

    oh my gosh, i just gargled when i saw this. it’s just too perfect for fall!

  • Posted April 20, 2013 at 9:45 AM | Permalink

    Taste like an apple fritter? I am so in. This looks too good!

  • tracey hawkins
    Posted September 17, 2013 at 4:16 PM | Permalink

    can you use pre made dough, i’m not too confident in making homemade

  • admin
    Posted September 17, 2013 at 5:07 PM | Permalink

    Yeah that should be okay. It might not taste the same but I think it will work. Maybe a puff pastry or simple pillsbury dough would work. Just use the baking directions of the premade dough.

    Let me know how they come out!

  • Posted October 2, 2013 at 6:27 PM | Permalink

    Cinnamon rolls are my absolute favorite thing to eat. Apples are a close second. I love the flavor of apples as they bake down and the sweetness comes out!

  • Kelsey
    Posted October 18, 2013 at 9:32 PM | Permalink

    These look scrumptious! I want to make them for an early morning meeting. How do you think it would turn out if I made them all the night before and then baked them in the morning? Or would I be better off baking the night before and storing in an airtight container? Thanks!

  • admin
    Posted October 19, 2013 at 10:50 AM | Permalink

    Kelsey, You can prep them (the dough) ahead the night before baking. Then the following morning let them do their final rise, then bake. You can also prep the icing the night before too. If it’s too hard to pour or spread, warm it for 30 seconds in a microwave.

  • selena
    Posted February 21, 2016 at 11:00 AM | Permalink

    Do you have to knead it at all? Did you mix by hand or with dough hook? thanks

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