These Apple Streusel Cinnamon Rolls are soft, fluffy, and sweet, filled with a creamy brown sugar and cinnamon apple mixture, topped with crunchy cinnamon streusel and finished with a warm caramel glaze or optional cream cheese frosting. They make a cozy breakfast or brunch centerpiece, especially in the fall.
Why you’ll love this recipe
Adapted from a classic sticky bun dough, this version folds tender dough around a brown sugar and cinnamon paste with small diced apples for bursts of flavor and texture. A buttery streusel adds a crisp contrast and a warm caramel glaze makes each roll glossy and irresistible. The dough is soft and golden when baked and keeps well for a few days when stored properly.
This recipe is versatile: you can assemble the rolls the night before and either cold-proof them in the refrigerator or finish the second rise in the morning. Bake in a single 9 x 13-inch pan or split into two 8–9 inch round pans if you prefer. A cream cheese frosting is included as an alternative to the caramel glaze.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage and Freezing Instructions
- Helpful Tips
- Recipe FAQs
- Homemade Apple Streusel Cinnamon Rolls Recipe
- More Breakfast Treats to Enjoy!
Ingredients Needed
Below are the key ingredients used to make these homemade apple cinnamon rolls with streusel and caramel glaze. For exact quantities, see the recipe card further down.
- Instant dry yeast. This speeds up the rise; active dry yeast can be substituted but will need a longer rise.
- Warm water and milk. Heat to 105–115°F (40–46°C) for best yeast activation. Whole milk gives the richest dough, though lower-fat milks will work.
- All-purpose flour. Any standard brand is fine; measure properly for consistent dough texture.
- Ground cinnamon. Use fresh ground cinnamon for the best flavor.
- Granny Smith apples. These hold their shape and provide a tart contrast; small dice makes rolling easier.
- Heavy cream. Brushed on the rolls before streusel and used to enrich the caramel glaze.
- Powdered sugar. Sifted for smooth glazes and optional cream cheese frosting.
- Cream cheese. Use full-fat brick-style cream cheese if making the frosting.
How to Make the Recipe
This overview walks through the main components: dough, filling, streusel, assembly, baking, and glaze. For step-by-step directions and exact ingredient amounts, consult the recipe card below.
Recipe Tip: If using a stand mixer, a dough roller or dough hook works well for kneading; a manual roller and bowl work fine too.
Dough
Step 1. Warm the water and milk together over low heat until the mixture reaches 105–115°F. Allow to cool slightly if it becomes hotter.
Step 2. In a separate bowl, combine softened butter, egg, sugar, and salt until blended; set aside.
Step 3. Combine the warmed milk mixture, the butter/egg mixture, and the yeast in your mixing bowl. Whisk briefly to combine, then add flour and knead until the dough is smooth and slightly tacky, about 5–7 minutes.
Step 4. Shape the dough into a smooth ball, place in a greased bowl or a greased 9 x 13 pan, cover loosely, and let rise in a warm, draft-free spot until doubled, about 1–2 hours.
Brown Sugar Cinnamon Apple Filling
Step 1. Combine light brown sugar, softened butter, and ground cinnamon into a spreadable paste; cover and set aside.
Step 2. Peel and dice apples into small cubes. Cook with 1 teaspoon water over low-medium heat until softened, 5–7 minutes, then cool.
Streusel Topping
Step 1. Whisk together flour, light brown sugar, and cinnamon until evenly combined.
Step 2. Cut cold butter into the flour mixture using a pastry cutter or two forks until coarse crumbs form. Chill until ready to use.
Assembling the Cinnamon Rolls
Step 1. On a lightly floured surface, roll dough to an 18″ x 12″ rectangle.
Step 2. Spread the brown sugar paste over the dough, leaving a 1/2″ border. Scatter about three-quarters of the softened apples over the filling.
Step 3. Roll the dough tightly from the long side, pinch the seam, and cut into 12 equal rolls (about 1½” each). Place cut-side down in a greased 9 x 13 pan, leaving about 1″ between them.
Step 4. Cover loosely and let the rolls rise in a warm spot until doubled, about 30–60 minutes.
Step 5. Just before baking, brush each roll with heavy cream and sprinkle the streusel evenly on top.
Step 6. Bake at 375°F for 25–30 minutes, until golden and cooked through. The center should spring back when pressed lightly or register about 190–200°F internal temperature.
Caramel Apple Glaze
Step 1. In a small saucepan, whisk brown sugar, butter, and heavy cream over medium-high heat. Bring to a boil and boil for 1 minute, then remove from heat.
Step 2. Whisk in sifted powdered sugar and vanilla until smooth. Stir in the remaining diced apples and pour the warm glaze over the cooled or slightly warm rolls.
Storage and Freezing Instructions
Store baked cinnamon rolls in an airtight container at room temperature for 1–2 days or refrigerated for 3–5 days. Reheat individual rolls in the microwave for 30–60 seconds or warm in a 350°F oven for a few minutes.
Freezing baked rolls: Omit the caramel glaze before freezing. Thaw overnight in the refrigerator, then reheat in a 375°F oven for 10–15 minutes or microwave for 30–60 seconds.
Freezing unbaked rolls: Freeze cut rolls before the second rise, without heavy cream or streusel. Thaw overnight in the refrigerator, allow to come to room temperature and rise until doubled, then brush with cream, add streusel, and bake as directed.
Helpful Tips
- Read the recipe first. This recipe includes several parts — dough, filling, streusel, glaze — so review the steps before you begin.
- Proof in the pan. Allowing the dough to have its initial rise in the greased 9 x 13 pan helps shape the dough and reduces extra handling at assembly.
- If the dough shrinks. If it springs back while rolling, let it rest 10–15 minutes at room temperature before continuing.
- Use a thermometer. A digital thermometer helps you check the warmed milk (105–115°F) and baked internal temperature (about 190–200°F).
- Slicing rolls. A serrated knife or unflavored dental floss gives clean cuts without compressing the spiral.
Recipe FAQs
Yes. Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight (cold proof). In the morning, allow them to come to room temperature and rise about 45–60 minutes before baking.
Yes. Bake in one 9 x 13-inch pan or two 8–9 inch round pans. Adjust spacing so rolls can expand and brown evenly.
Common causes include expired yeast, overheated liquid (above 115°F) killing the yeast, or a cold drafty environment. Check yeast freshness, use a thermometer for liquid temperature, and proof in a warm spot.
If you make these Apple Streusel Cinnamon Rolls, please leave a star rating and a comment to share your results. Enjoy!
Homemade Apple Streusel Cinnamon Rolls
Equipment
- 9 x 13-inch baking pan
- Stand mixer or mixing bowls and wooden spoon
- Medium saucepan
- Spatulas and whisks
Ingredients
Dough
- 3/4 cup water
- 3/4 cup whole milk
- 1/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon salt
- 2 1/4 teaspoons instant dry yeast
- 5 cups all-purpose flour
Brown Sugar Cinnamon Apple Filling
- 1 cup light brown sugar
- 1/2 cup unsalted butter, room temperature
- 3 teaspoons ground cinnamon
- 3 cups Granny Smith apples, diced very small, divided
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Heavy Cream Topping
- 1/4 cup heavy cream
Caramel Apple Glaze (optional)
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup diced apples (reserved)
Cream Cheese Frosting (optional)
- 4 oz full-fat cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
Dough
- Mix butter, egg, sugar, and salt in a bowl and set aside.
- Warm milk and water to 105–115°F. If too hot, cool to the correct range.
- Combine warmed liquid, yeast, and butter mixture in a mixing bowl. Add flour and knead on medium speed or by hand until dough is smooth and slightly tacky, 5–7 minutes.
- Place dough in a greased bowl or greased 9 x 13 pan, cover, and let rise in a warm place until doubled, 1–2 hours.
Brown Sugar Cinnamon Apple Filling
- Combine light brown sugar, butter, and cinnamon into a spreadable paste and set aside.
- Peel and dice apples; cook with 1 teaspoon water over low-medium heat until tender, about 5–7 minutes. Cool.
Streusel Topping
- Whisk flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Refrigerate until use.
Assembling the Cinnamon Rolls
- Punch down dough, roll to an 18″ x 12″ rectangle on a floured surface.
- Spread brown sugar paste, leaving a 1/2″ border. Sprinkle 2 cups of diced apples over the filling.
- Roll tightly from the long side, pinch seam, and cut into 12 rolls. Place in a greased 9 x 13 pan, cut side down, leaving space between rolls.
- Cover and let rise until doubled, about 30–60 minutes.
- Preheat oven to 375°F. Brush tops with heavy cream and sprinkle streusel. Bake 25–30 minutes until golden and cooked through.
- Cool 5–10 minutes, then top with caramel glaze or cream cheese frosting if desired.
Caramel Apple Glaze (optional)
- Whisk brown sugar, butter, and heavy cream in a saucepan over medium-high heat. Bring to a boil, boil 1 minute, then remove from heat.
- Stir in sifted powdered sugar and vanilla until smooth, then add the reserved diced apples. Pour over rolls while warm.
Cream Cheese Frosting (optional)
- Beat cream cheese and butter until smooth. Add vanilla and powdered sugar and mix until creamy. Spread on cooled rolls.
Notes
3 cups of diced Granny Smith apples is roughly 2 medium-large apples. Doing the initial rise in the pan can simplify shaping and handling. If the dough shrinks while rolling, rest it 10–15 minutes before continuing. A serrated knife gives cleaner slices when cutting the roll.
Nutrition
Calories: 636 kcal | Carbohydrates: 100 g | Protein: 8 g | Fat: 24 g | Sugar: 53 g
Nutritional information is an estimate and will vary with specific ingredients and serving sizes.
Like this recipe? Leave a comment below to share your experience!
More Breakfast Treats to Enjoy!
Apple Streusel Cinnamon Rolls
Chocolate Croissant Loaf
Mini Chocolate Banana Blender Muffins
