Apple Pie Stuffed Cinnamon Rolls

These rolls are like fall in every bite. Warm cinnamon rolls stuffed with gooey apple pie filling? Yes, please.

I made them on a chilly morning, and the smell alone was worth it. The soft, fluffy dough wraps around tender apples and cinnamon sugar like a cozy little hug.

They’re sweet, spiced, and dripping with icing. It’s like dessert for breakfast—but better. You’ll want to eat them straight from the pan.

Let’s make your kitchen smell amazing. These rolls are easy, cozy, and totally crave-worthy. Ready to roll? Let’s bake!

Why You’ll Love This Recipe

• Comfort Meets Convenience: You get the deep flavor of homemade apple pie with the ease of pre-made dough. The apple filling is made from scratch, but it’s simple—just cook, scoop, and bake.
• Crowd-Pleaser: Whether it’s for a lazy weekend brunch or a fall potluck, these disappear fast. The smell alone gets people into the kitchen.
• Perfect Texture Combo: You’ve got soft, tender dough, juicy baked apples, a crisp streusel on top, and silky cinnamon icing to bring it all together.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Cooling & Glazing: 5–10 minutes
• Total Time: About 50–60 minutes from start to finish

Servings
This recipe makes 10 cinnamon rolls. You can serve 5 people generously (2 each), or stretch to 10 if pairing with other brunch dishes.

Difficulty
Beginner-friendly. The dough is pre-made, and the filling comes together in one pot. If you’ve ever made a simple fruit compote, you’ll do great here.

Required Kitchen Tools

To make these rolls come together smoothly, make sure you have:

• 12-count muffin tin (greased well with butter or nonstick spray)
• Medium saucepan (for cooking down the apple pie filling)
• Mixing bowls (small for streusel, medium for icing)
• Measuring cups & spoons
• Fork or pastry cutter (for the streusel)
• Small scoop or spoon (for adding apple filling to each roll)
• Whisk (for smoothing the glaze)

Ingredients

For the Base

• 2 packs Pillsbury Grands cinnamon rolls (5-count each)
  Use the larger style rolls, not the smaller 8-count. These hold the filling better.
• Butter, for greasing muffin tin

For the Apple Pie Filling

• 4 large apples, peeled and diced (we like 2 Honeycrisp and 2 Granny Smith)
  The mix gives a nice balance of sweet and tart.
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
  Helps brighten the flavor and prevent browning.
• 1/4 cup melted butter
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
  This thickens the filling so it doesn’t leak out of the rolls during baking.

For the Streusel Topping

• 5 tablespoons butter, partially melted
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
  This adds a little crunch and a lot of warm flavor to the tops.

For the Cinnamon Buttery Icing

• 1/4 cup melted butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 to 1 teaspoon cinnamon, based on your preference
  This glaze ties everything together. You can go light or heavy with it.

Variations for Apple Pie Stuffed Cinnamon Rolls

• Add Toasted Pecans: A handful of chopped, toasted pecans in the streusel adds a nutty crunch.
• Try Pears Instead: Swap apples for ripe pears for a softer, more floral filling.
• Caramel Glaze Option: Drizzle store-bought caramel sauce over the icing for extra richness.
• Pumpkin Spice Filling: Mix a tablespoon of canned pumpkin into the apple filling for a fall twist.
• Make it from Scratch: Want to go all the way? Use homemade cinnamon roll dough and slow-cooked apple butter for next-level flavor.

How to Make Apple Pie Stuffed Cinnamon Rolls (Step-by-Step)

1. Prepare the Apple Pie Filling

1. In a medium saucepan, add diced apples, brown sugar, cinnamon, lemon juice, and melted butter.
2. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the apples soften slightly.
3. Stir in the cornstarch-water mixture and continue cooking for 1–2 more minutes, until thickened.
4. Remove from heat and let cool while you prep the rolls.

Tip: You want the filling to be thick—not watery—so it stays put inside the dough.

2. Prepare the Streusel Topping

1. In a small bowl, combine the partially melted butter, flour, brown sugar, and cinnamon.
2. Mix with a fork until crumbly and set aside.

Tip: Don’t overmix. You’re aiming for clumps—it shouldn’t be a smooth paste.

3. Fill the Cinnamon Rolls

1. Open the cans of cinnamon rolls. Set aside the icing tubs for later.
2. Lightly flatten each cinnamon roll with your fingers to create a shallow bowl shape.
3. Place one roll into each greased muffin cup, pressing down gently to form a well.
4. Spoon a heaping tablespoon of the apple pie filling into the center of each roll.
5. Top each one with a spoonful of streusel, gently pressing it down so it sticks.

4. Bake the Rolls

1. Preheat your oven to 350°F (177°C).
2. Bake for 20–25 minutes, or until the rolls are puffed and golden, and the streusel is lightly browned.
3. Let them cool in the tin for 5–10 minutes before removing.

Tip: If the rolls are browning too quickly, loosely cover them with foil halfway through baking.

How to Serve Apple Pie Stuffed Cinnamon Rolls

• Warm and fresh out of the oven is best. The glaze melts beautifully over the warm streusel.
• Spoon the cinnamon butter glaze (see next section) over each roll while still slightly warm.
• Pair with coffee, apple cider, or even a scoop of vanilla ice cream if serving as dessert.

These are perfect for a cozy brunch, holiday breakfast, or chilly fall afternoon snack.

Storing Apple Pie Cinnamon Rolls

• At Room Temperature: Store in an airtight container for up to 2 days. Reheat in the microwave for 10–15 seconds before eating.
• In the Fridge: Keep for up to 4 days, but bring to room temp before reheating for best texture.
• In the Freezer: Wrap unglazed rolls tightly in plastic wrap and freeze for up to 2 months. Thaw overnight, then warm and glaze before serving.

Tips and Tricks for Success

• Use Firm Apples: Softer apples like Red Delicious can get mushy. Stick with crisp varieties like Honeycrisp, Granny Smith, or Pink Lady.
• Let the Filling Cool: If your apple mixture is too hot when you fill the rolls, it can make the dough soggy and hard to bake through.
• Don’t Overstuff: A generous tablespoon of filling is enough—too much can cause overflow.
• Watch the Bake: Oven temps vary. Check at 20 minutes. The tops should be golden, and the rolls should feel firm when gently pressed.
• Reheat Smart: A microwave can soften the roll, but a toaster oven helps bring back the crisp edges.

Nutrition

Serving Size	1 stuffed roll
Calories	~310
Total Fat	14g
Saturated Fat	7g
Cholesterol	25mg
Sodium	280mg
Carbohydrates	44g
Fiber	2g
Sugars	22g
Protein	3g

Note: Nutrition estimates are approximate and will vary based on ingredient brands and portion size.

Apple Pie Stuffed Cinnamon Rolls FAQs

Can I make these the night before?
Yes. Assemble everything and cover the muffin tin tightly with plastic wrap. Refrigerate overnight and bake in the morning.

Can I use a different kind of cinnamon roll dough?
You can, but stick with the “Grands” style or other large-roll versions. Smaller rolls may not hold the filling well.

Can I skip the streusel?
Yes. The rolls will still be sweet and flavorful without it, though you’ll miss a bit of crunch.

Can I use canned apple pie filling?
You can, but it’s sweeter and softer than fresh. If using, reduce the amount slightly to avoid overflow.

Conclusion

These Apple Pie Stuffed Cinnamon Rolls bring together buttery pastry, warm spiced apples, and a soft cinnamon swirl—all in one bite. They’re rich, cozy, and simple enough to make even on a busy morning.

Whether you’re baking for brunch, dessert, or just because the weather turned cold, this recipe brings comfort and flavor without a ton of work. And once you try them warm with the glaze melting into the cracks, you’ll know they’re worth keeping in your rotation.