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Apple Pie–Stuffed Cinnamon Rolls

Delightfully cozy cinnamon rolls filled with a warm apple pie-inspired filling, topped with a sweet cinnamon glaze—perfect for autumn mornings or special brunches.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dough and Filling
  • 2 tubes refrigerated cinnamon roll dough each with 5 rolls
  • 4 medium apples peeled, cored, diced into 1-inch pieces; firm variety like Granny Smith or Honeycrisp
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 2 tbsp melted butter used in filling and streusel topping
  • 1 tbsp cornstarch mixed with water to thicken filling
  • 1/4 cup water to mix with cornstarch
  • 1/4 cup all-purpose flour for streusel topping
  • 1/4 cup brown sugar for streusel topping
  • 1/2 tsp ground cinnamon for streusel topping
For the Cinnamon Glaze
  • 2 tbsp melted butter
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon for glaze

Equipment

  • 12-cup muffin tin
  • Medium bowl
  • Small Bowl
  • Oven

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with softened butter.
  2. Step 2: Unroll each cinnamon roll and press one into the bottom of each muffin cup. Gently pull the dough up the sides to form a shallow bowl, being careful not to press too hard at the base.
  3. Step 3: Prepare the apple filling by peeling, coring, and dicing apples into 1-inch pieces. In a medium bowl, toss apples with brown sugar, cinnamon, lemon juice, and melted butter. Stir in cornstarch-water mixture to thicken.
  4. Step 4: Microwave the filling for 2 minutes, stirring halfway through, or cook on the stove over medium heat for 5–7 minutes until apples are softened and filling is thickened. Let cool slightly.
  5. Step 5: Drain any excess liquid from the filling using a slotted spoon. Spoon the apple filling into each dough-lined muffin cup, filling nearly to the top.
  6. Step 6: Make the streusel topping by combining softened butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle evenly over each filled roll.
  7. Step 7: Bake rolls in preheated oven. Cover loosely with foil for the first 5 minutes to prevent over-browning. Remove foil and continue baking for another 10 minutes, rotating halfway through, until tops are golden and apples are bubbling.
  8. Step 8: While rolls cool in pan for 5–10 minutes, whisk together melted butter, powdered sugar, milk, vanilla extract, and cinnamon to make the glaze. Drizzle glaze generously over each roll before serving.

Notes

Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days. Reheat gently to keep rolls soft and gooey. Freeze unbaked rolls in the muffin tin for up to 2 months, thaw overnight before baking. Substitute crescent roll dough or puff pastry for a different texture. Add nuts or dried fruit to the filling or streusel for variety.