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Apple Cinnamon Rolls with cream cheese icing have a soft apple cider dough filled with chunks of apple and tons of cinnamon. The spices from the cinnamon and cider and sweetness from the apples are the perfect pairing – these are the perfect fall recipe!

a white pan full of cinnamon rolls with icing on top


Soft cinnamon rolls with apples and an apple cider cream cheese glaze – not only does the dough have apple cider AND fresh apples but so does the icing. We’re giving a cream cheese frosting an apple cider twist – the dough is soft and fluffy and the rolls are cinnamon-y and so so good!

Ingredients in cinnamon roll dough: egg sugar salt apple cider butter flour yeast
Ingredients in apple cinnamon roll filling

Important Ingredients

The cinnamon roll base I used for this recipe is the same one I used for the Peanut Butter Cinnamon Rolls, Zucchini Cinnamon Rolls, and the Cinnamon Roll Pull-Apart Bread, except that I took out the milk and used apple cider instead.

  • Active dry yeast: This recipe has been written for active dry yeast NOT instant! Be sure to buy the right kind.
  • Warm apple cider: Use apple juice if you can’t find cider
  • Sugar: The recipe uses all three: granulated sugar and brown sugar and powdered sugar.
  • Softened unsalted butter: Soften it quickly if needed!
  • Salt: Needed since we’re using unsalted butter
  • Large egg: Be sure to use the right size
  • All-purpose flour: Measure your flour correctly
  • Diced apples: Use your favorite kind – I like Gala or Fuji or similar. I also cook them for a few minutes in the microwave to soften.

Click to see the recipe card below for full ingredients & instructions!

How to make Apple Cinnamon Rolls

stand mixer with butter and sugar.

1. Add the yeast to the warm apple cider and let it sit until it’s foamy. In a stand mixer fitted with a paddle attachment combine the sugar and butter, cream until it’s chunky and add the salt.

stand mixer with flour and dough.

2. Add the egg, some of the flour and cider/yeast mixture to the mixer.

stand mixer with yeast dough inside.

3. Mix until the mixture sticks to the paddle. Switch the paddle attachment for the dough hook and mix at low speed.

dough in bowl with plastic wrap.

4. Once the dough forms a ball around the hook, transfer it to a large bowl coated with cooking spray. Cover the bowl with plastic wrap.

bowl of risen dough.

5. Leave it to rise for one to two hours or until doubled in size or learn how to make them into an overnight cinnamon roll recipe.

rolled out dough spread with cinnamon mixture and apples.

6. To make the filling, combine the butter, brown sugar, cinnamon, and flour until it forms a paste. Roll the dough into a rectangle approximately 10” by 14”. Spread the cinnamon sugar mixture evenly over the top of the dough. Sprinkle the diced apples over the top.

cut cinnamon rolls on cutting board.

7. Starting at one long end, roll the dough and filling up like a jelly roll. Slice into 12 cinnamon rolls using a sharp knife.

cut cinnamon rolls in pan.

8. Place rolls in prepared baking dish. Cover the pan with plastic wrap and refrigerate the cinnamon rolls overnight OR you can let them rise for one hour (or until puffy) and then bake.

9. Let them come to room temperature while the oven preheats (overnight rolls) or just preheat the oven while they’re rising. Bake the rolls for 23 to 28 minutes or until golden brown.

white pan of cinnamon rolls with one taken out

Best Frosting for Cinnamon Rolls

For the frosting, beat melted butter and softened cream cheese until it’s almost smooth. Mix in powdered sugar, a pinch of salt, and apple cider. If your frosting is too thick, add a little more cider to thin it. Spread the icing over the warm apple cinnamon rolls and devour.

Variations

  • If you want a traditional cinnamon roll recipe, you can use whole milk in place of the apple cider.
  • You could easily turn these into sticky buns by switching up the recipe.
  • Use your favorite apples: Granny Smith for a more tart filling or fuji, gala, or honeycrisp apples for a sweeter filling.
one cinnamon roll on a grey plate with a fork next to it

How to Store Cinnamon Rolls

Leftover cinnamon rolls can be kept in an airtight container at room temperature or in the refrigerator. You can warm them in the oven or in the microwave. You can also freeze cinnamon rolls – I suggest freezing cooled rolls before icing them (or you can freeze the unbaked rolls and allow to thaw before baking).

Expert Tips

  • How to make overnight cinnamon rolls: These are the best make-ahead cinnamon rolls because you can do most of the work a day ahead. Prepare the dough, assemble the rolls, and keep them in the refrigerator overnight. The next morning let them sit out at room temperature while you preheat the oven. While they bake, make the frosting and then enjoy fresh-baked from-scratch apple cinnamon rolls.
  • This recipe is written for active dry yeast – NOT instant yeast.
  • Be sure to check the expiration date on your yeast. If the yeast is old it may cause your dough not to rise.
a white pan full of cinnamon rolls with icing on top

Apple Cinnamon Rolls

5 from 10 votes
These rolls have apple cider in the dough and the glaze, and apples inside. They’re soft and gooey and full of apple flavor!
Prep Time 1 hour
Cook Time 25 minutes
Rise Time 2 hours
Total Time 3 hours 25 minutes
Yield 12 cinnamon rolls
Serving Size 1 roll
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Ingredients
 

For the Dough:

  • 1 package active dry yeast (about 2 ¼ teaspoons or 7g)
  • ¾ cup apple cider (177ml) heated to about 110-120°F, about 30-45 seconds in the microwave
  • ⅓ cup granulated sugar (67g)
  • 3 tablespoons unsalted butter (42g) softened
  • ½ teaspoon salt
  • 1 egg
  • 3 – 3 ¼ cups all-purpose flour (372-403g) plus more for dusting

For the Filling:

  • 5 tablespoons unsalted butter (70g) softened
  • ⅔ cup brown sugar (134g)
  • 1 tablespoon cinnamon
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 1 heaping cup diced apple about 1 medium peeled (your favorite kind)
  • ½ cup chopped pecans or walnuts optional

For the Frosting

  • 2 tablespoons unsalted butter (28g) melted
  • 3 ounces cream cheese (85g) softened
  • 2 cups powdered sugar (226g)
  • 3-4 tablespoons apple cider (15-60ml)
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Instructions

Make the Dough:

  • Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes until it's foamy.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
  • Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Fill Rolls:

  • Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
  • Place apple in a small microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and heat for 2-3 minutes, or just until the apples start to soften. Drain really well and pat them dry. Let cool at least 10 minutes before filling.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using).
  • Roll the dough up tightly from the long end. Decide how many rolls you want. Divide the dough into 12 rolls. Place rolls in a 9×13-inch pan that's been sprayed with nonstick cooking spray.
  • Cover the rolls with plastic wrap.

Rising and Baking: Overnight or Right Away

  • If you want to make these the night before: once they're covered with plastic wrap, place in the refrigerator overnight. Before baking, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating.
  • If making the same day (right away), allow the rolls to puff and almost double in size, about one hour, before baking.
  • When ready to bake, preheat oven to 350°F. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Make the frosting:

  • Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.

Recipe Video

Recipe Nutrition

Serving: 1roll | Calories: 459kcal | Carbohydrates: 93g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 185mg | Potassium: 139mg | Fiber: 3g | Sugar: 20g | Vitamin A: 316IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 10 votes (9 ratings without comment)

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69 Comments

  1. Holy freakin cow! Love these Dorothy! I have a thang for cinnamon rolls you know and have recently found a new addiction in apple cider.  Love all this fabulousness together 🙂 Pinned!

    Reply