Introduction:
There’s something undeniably nostalgic about cinnamon rolls—especially when they’re infused with warm spiced apples and toasted pecans. These soft-baked apple cinnamon rolls aren’t just any breakfast treat—they’re the kind of gooey, pillow-soft rolls you dream of making on crisp fall mornings or lazy weekends. Packed with sweet apple pie filling, swirled with cinnamon-sugar, and topped with rich cream cheese frosting, they’re made for holiday mornings, Thanksgiving brunches, or just whenever your kitchen needs to smell like happiness. If you’re looking for a crowd-pleasing, make-ahead breakfast bake that still delivers bakery-style flavor, this recipe is for you.
Why These Soft-Baked Apple Cinnamon Rolls Are Worth the Effort
The Perfect Make-Ahead Breakfast Treat
When life gets busy—especially around the holidays—having a breakfast you can prep the night before is a game-changer. These soft-baked apple cinnamon rolls are built for that kind of convenience. From the tender brioche dough that rests overnight in the fridge to the apple pie filling you can whip up days in advance, every element works around your schedule. The slow overnight rise doesn’t just make morning prep faster—it also improves the dough’s flavor and texture, creating a softer, more flavorful base for all that gooey filling.
Layers of Flavor in Every Bite
What makes these rolls stand out isn’t just the apple pie filling or the rich cream cheese topping—it’s the layering of flavors and textures. The dough is rich and slightly sweet, thanks to the buttery brioche base. The filling features caramelized apples cooked down with sugar, cinnamon, and a pinch of salt for depth. Brown sugar cinnamon butter adds even more sweetness and spice. Then there’s the crunch of toasted pecans—perfectly nutty and warm. Top it off with a smooth, tangy frosting, and you’ve got layers of flavor that melt together in every bite.
Mastering the Dough and Filling for Soft-Baked Apple Cinnamon Rolls
The Secret to Pillowy-Soft Brioche Dough
Great cinnamon rolls start with great dough, and for these soft-baked apple cinnamon rolls, brioche is the key. Brioche dough is enriched with butter, eggs, and milk, which creates that soft, tender, almost melt-in-your-mouth texture.
Begin by combining lukewarm milk, active dried yeast, and a bit of sugar. Let it sit until foamy—this ensures your yeast is alive and ready to work. In your stand mixer, blend this mixture with flour, salt, eggs, and the rest of the sugar. Once combined, slowly incorporate softened butter. Let your mixer work the dough until it becomes silky and elastic.
Don’t rush this step. The kneading time helps build gluten, which traps air bubbles and gives the rolls their fluffy texture. Once it’s kneaded, shape the dough into a ball and let it rest—either at room temperature until doubled or refrigerated overnight for deeper flavor and easier handling.
Making the Warm Spiced Apple Pie Filling
While the dough is rising, you can focus on the showstopper: the apple pie filling. This isn’t just sliced apples tossed in sugar. It’s a cooked filling that’s thick, rich, and perfectly spiced.
Start by sautéing diced apples in butter, then add sugar, cinnamon, and a bit of salt. Let it simmer until the apples are tender and the flavors meld together. Stir in cornstarch to thicken the sauce—it should coat the apples without being runny. Once it cools, this filling becomes the luscious center of each roll, creating pockets of sweet, juicy apple in every bite.
Pro tip: Store this filling in the fridge up to three days in advance. It’s a major time-saver and lets you roll out your cinnamon rolls whenever you’re ready.
Soft-Baked Apple Cinnamon Rolls
Ingredients
- Brioche Dough
- 250 g whole milk lukewarm
- 50 g Granulated Sugar
- 2 ¼ tsp active dried yeast
- 2 large eggs at room temperature
- ½ tsp kosher salt
- 565 g All-Purpose Flour
- 100 g Unsalted Butter at room temperature
- Apple Pie Filling
- 850 g – about four medium apples peeled, cored, and diced small
- 30 g Unsalted Butter
- 80 g Granulated Sugar
- ½ tsp ground cinnamon
- ¼ tsp Kosher salt
- 1 Tbsp Corn starch
- Toasted Pecans
- 125 g Pecan Halves
- Brown Sugar Cinnamon Filling
- 190 g Unsalted Butter at room temperature
- 280 g Brown Sugar
- 2 Tbsp plus 1 tsp ground cinnamon
- ⅛ tsp Kosher salt
- Cream Cheese Frosting
- 115 g Unsalted Butter at room temperature
- 225 g Cream Cheese at room temperature
- 250 g Powdered Sugar sifted
- 1-2 Tbsp Heavy Whipping Cream
- ½ tsp kosher salt
Instructions
- BRIOCHE DOUGH
- Make the Brioche Dough. Place the lukewarm milk, 25g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture and egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.
- APPLE FILLING
- Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and salt, and cook, stirring often, until the apples are tender, 3-5 minutes.
- Add the corn starch and mix well to incorporate, then continue to cook until the mixture has thickened and the apples are coated.
- Transfer to an airtight container and chill until ready to use.
- TOASTED PECANS
- Preheat the oven to 350°f / 180°c. Line a small sheet pan with parchment paper and place the pecans on it.
- Toast the pecans for about 10 minutes, shaking occasionally, until lightly browned and toasted throughout (snap one open to check).
- Transfer to an airtight container until ready to use and store at room temperature.
- BROWN SUGAR CINNAMON FILLING
- Make the cinnamon filling. Place the butter, brown sugar, cinnamon, and salt in a small bowl. Mix well to combine.
- ASSEMBLY
- Assemble the cinnamon rolls. Grease a baking dish (9”x13” or 23cm x 33cm) or line with parchment paper.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown sugar cinnamon mixture, ensuring the filling is spread evenly over the surface.
- Top with the prepared apple pie filling. Spread the apple pie filling out evenly. Roughly chop the toasted pecans, and spread over the apple filling.
- Roll up the cinnamon rolls. Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this step is optional but helps give a neater cut).
- Cut the cinnamon rolls. Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Cream Cheese Frosting.
- CREAM CHEESE FROSTING
- Make the cream cheese frosting. Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, heavy cream, and salt, and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.
Rolling, Filling, and Baking Like a Pro
How to Roll and Fill Without the Mess
Once your brioche dough has rested and your apple filling has cooled, it’s time for the fun part—assembly. Begin by gently rolling the dough out on a lightly floured surface into a 24” x 16” rectangle. Keep the edges neat and even to help with uniform slices later.
Spread a generous layer of the brown sugar cinnamon butter over the dough, ensuring it reaches all the corners. This mixture melts during baking, creating those sticky-sweet swirls cinnamon rolls are known for.
Next, evenly distribute the cooled apple pie filling across the surface. The apples should be soft but not mushy, and the cornstarch ensures they won’t leak excess moisture. Sprinkle over the toasted pecans, which add a perfect nutty crunch to every bite.
Now, it’s time to roll. Start from the long edge and roll the dough tightly into a spiral. Don’t rush this part—a snug roll means even layers and beautiful spirals. For cleaner slicing, pop the whole roll into the freezer for 20 minutes to firm it up.
Perfectly Baked Cinnamon Rolls Every Time
After chilling, slice the roll into 12 even pieces using a sharp knife. Arrange them in a greased 9×13 baking dish, leaving space between each roll for them to rise. Cover and let them proof again until they’re puffy and a light poke leaves an indentation—about 45 minutes to 1 hour.
Preheat your oven to 350°F and bake for 35–40 minutes, or until golden brown. The kitchen will smell like a bakery, and you’ll know they’re done when the tops are just slightly crisp and the centers soft.
Let them cool for 15 minutes, then prepare for the final step—frosting them to perfection.
Cream Cheese Frosting & Storage Tips for Soft-Baked Apple Cinnamon Rolls
The Ultimate Cream Cheese Frosting
The only thing better than a warm cinnamon roll is one topped with a velvety cream cheese frosting. This version is rich, fluffy, and not overly sweet—just enough to complement the warm spices and juicy apples underneath.
To make it, start with softened butter and cream cheese. Beat them together until smooth, then slowly add sifted powdered sugar, heavy cream, and a pinch of kosher salt. The heavy cream gives it a whipped, airy texture, while the salt balances out the sweetness.
Don’t wait for the rolls to cool completely. Frost them while they’re still slightly warm. This allows the frosting to melt just a little into all those cinnamon-sugar swirls, creating that gooey, bakery-style experience that feels truly indulgent.
How to Store and Reheat for Best Results
These soft-baked apple cinnamon rolls are perfect fresh out of the oven—but they’re just as good the next day with a little care.
Short-term storage: Once completely cool, place the rolls in an airtight container at room temperature for up to 2 days. Reheat individually in the microwave for 15–20 seconds before serving.
Refrigerator option: If your kitchen runs warm or you’re storing for longer, refrigerate them for up to 5 days. Just note, refrigeration can dry them out slightly—reheat gently with a damp paper towel to restore moisture.
Freezing instructions: These rolls freeze beautifully. Wrap each one individually in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm in the oven or microwave before enjoying.
Make them ahead for brunch or holidays, and enjoy soft, gooey cinnamon rolls without any last-minute stress.
FAQ: Soft-Baked Apple Cinnamon Rolls
1. Can I make soft-baked apple cinnamon rolls the night before?
Yes! You can prepare the dough, apple filling, and even assemble the rolls ahead of time. Simply cover tightly and refrigerate overnight. Let them come to room temperature while the oven preheats before baking.
2. What kind of apples work best for the filling?
Go for firm, slightly tart apples like Honeycrisp, Granny Smith, or Pink Lady. They hold their shape while cooking and balance the sweetness of the filling.
3. Can I use store-bought dough?
If you’re short on time, yes. Store-bought brioche or crescent dough can work, but the flavor and texture of homemade brioche dough are unmatched.
4. How do I prevent the rolls from being dry?
Avoid over-baking, and ensure your dough is hydrated enough. Also, let them rise fully before baking, and always store them in an airtight container after cooling.
Conclusion
Soft-baked apple cinnamon rolls are more than just a treat—they’re an experience. From the buttery brioche dough to the warm spiced apple filling and the creamy, dreamy frosting, every bite delivers cozy fall flavor that satisfies on every level. Whether you’re hosting brunch, prepping for a holiday breakfast, or simply want a bakery-worthy pastry at home, these rolls are a guaranteed crowd-pleaser. Best of all, you can make most of the components in advance, saving you time without sacrificing flavor.
Ready to roll into a delicious day? These soft-baked apple cinnamon rolls are your new go-to.
