If you’ve ever dreamed of combining the cozy warmth of cinnamon rolls with the comforting flavors of apple crumble, then this Apple Crumble Cinnamon Rolls Recipe is made just for you. I absolutely love how the pillowy soft dough wraps around a luscious apple filling, then gets topped with a crunchy crumble and creamy frosting—it’s like getting the best of a classic dessert in every bite. Whether it’s a weekend breakfast treat or a special occasion morning, these rolls always bring smiles.
When I first tried this Apple Crumble Cinnamon Rolls Recipe, I was amazed at how the tartness of the apples balances perfectly with the cinnamon sugar sweetness, making each bite irresistible. You’ll find that these rolls work great both as a last-minute indulgence or as a make-ahead dish that you can bake fresh in the morning. Trust me, once you try these, they’ll become your new favorite twist on cinnamon rolls!
Why You’ll Love This Recipe
- The Perfect Flavor Combo: The mix of sweet cinnamon, tart apples, and buttery crumble creates a flavor that’s out of this world.
- Flexible Timing: Whether you want to make it fresh or prepare overnight, this recipe fits right into your schedule.
- Impress Without Stress: You’ll wow friends and family with something decadent that’s surprisingly easy to pull off.
- Textural Delight: Soft rolls meet crunchy topping and creamy frosting — a perfect bite every time.
Ingredients You’ll Need
All the ingredients in this Apple Crumble Cinnamon Rolls Recipe work together beautifully to create layers of flavor, texture, and richness. Using a mix of sweet and tart apples really balances the sweetness, and a good quality cream cheese makes the frosting irresistibly smooth.
- Dry active yeast: Look for fresh yeast packets — it’s what gives your dough that perfect rise and airy texture.
- Whole milk: Warmed milk activates the yeast and adds richness to the dough.
- Granulated sugar: Necessary for sweetening both dough and apple filling evenly.
- Large eggs: Room temperature eggs mix better into the dough, giving it structure.
- Unsalted butter: Key for moisture and flavor in dough, filling, and toppings — I love the control without added salt.
- All-purpose flour: Gives the dough the right chew and softness, start light and add as needed depending on humidity.
- Salt: Elevates all the flavors — never skip it in your dough or apple filling.
- Light brown sugar: Deepens sweetness with a hint of molasses for caramel notes in both the filling and crumble.
- Apples: I recommend mixing sweet varieties like Fuji with tart ones like Granny Smith for balance.
- Ground cinnamon: The star spice for cinnamon rolls that pairs perfectly with apple.
- Cream cheese: For a rich, tangy frosting that cuts through all the sweetness.
- Powdered sugar: Makes the frosting smooth and spreadable without grit.
Variations
I like keeping this Apple Crumble Cinnamon Rolls Recipe flexible so you can make it your own. Feel free to tweak the spice blend, swap toppings, or try different apples depending on the season.
- Add Nuts: Sprinkle chopped walnuts or pecans into the apple filling or on top for extra crunch — my family loves that texture contrast.
- Spice Mix: Experiment with adding a pinch of nutmeg or allspice to the cinnamon sugar for warm fall vibes.
- Dairy-Free: Substitute plant-based milk and vegan butter to make this dairy-free without losing flavor.
- Glaze Instead of Frosting: If cream cheese frosting isn’t your thing, a simple vanilla glaze drizzled on top works beautifully too.
How to Make Apple Crumble Cinnamon Rolls Recipe
Step 1: Wake Up Your Yeast and Make the Dough
Start by stirring your dry active yeast and sugar into warm whole milk and set it aside for about 10 minutes. You’ll know it’s ready when the mixture starts bubbling — that’s your yeast waking up and ready to do its magic. Then, whisk in eggs and melted butter for richness, followed by flour and salt. Don’t worry if the dough is a bit sticky at first; gradually add more flour until it’s soft but not dry. I’ve found that letting it rest covered in a warm place until it doubles—usually about an hour—gives the best fluffy results.
Step 2: Cook the Apple Filling
While your dough is rising, melt butter with granulated and brown sugar in a saucepan over medium heat until everything’s smooth and melted. Toss in your peeled and chopped apples along with a pinch of salt and cinnamon. Cook for about 15 minutes until the apples are soft but still hold their shape. I like to let this cool slightly before spreading it on the dough—this way you avoid melting your filling right into the dough and keep distinct layers.
Step 3: Roll Out and Layer Everything
Grease your baking dish and roll your dough into a large rectangle on a floured surface—about 15 by 20 inches. Spread softened butter evenly over the rolled dough, then sprinkle with cinnamon sugar, and finally spread your cooled apple filling on top. Roll up the dough tightly, starting with the long side, to form a perfect log. Slice into 12 even rolls using a serrated knife or dental floss—this helps keep the edges clean and prevents squishing. Place them snugly in the pan and cover.
Step 4: Proof and Bake
Let those rolls rise again in a warm spot for about 30 minutes until puffy before baking at 350°F (177°C) for 30-35 minutes. You’ll want to bake them until a thermometer in the middle reads 190°F (88°C). If you see the tops starting to brown too fast, tent loosely with foil to prevent burning. Pro tip: you can also prepare these the night before by letting them rise in the fridge overnight—just bring them to room temperature and let rise again before baking next day.
Step 5: Make the Cream Cheese Frosting and Crumble
While the rolls cool on a wire rack, whip up the cream cheese frosting by beating softened cream cheese and butter until smooth, then mix in powdered sugar until creamy. For the crumble topping, mix flour, brown sugar, cinnamon, salt, and melted butter on a baking sheet and bake until crisp, breaking up clusters halfway through. Once the rolls have cooled just a bit, slather on that tangy cream cheese frosting and sprinkle on the crumble for an irresistible finish.
Pro Tips for Making Apple Crumble Cinnamon Rolls Recipe
- Flour Gradually: I learned the hard way not to dump all the flour in at once—start with 4 cups and add bit by bit so your dough stays soft and never dry.
- Cutting Rolls Cleanly: Use dental floss to slice your rolls perfectly; it prevents squishing and keeps the layers distinct.
- Apple Texture Matters: Don’t overcook your apples—they should be tender but still hold their shape to avoid a soggy center.
- Watch the Bake Time: If your roll tops brown too fast, tent with foil to avoid burnt edges and an undercooked middle.
How to Serve Apple Crumble Cinnamon Rolls Recipe
Garnishes
I usually keep it simple with just the cream cheese frosting and crumble topping—those add enough texture and flavor without overwhelming the rolls. But if I’m feeling fancy, a sprinkle of finely chopped toasted pecans or a light dusting of powdered sugar adds a nice extra touch. A drizzle of warm caramel sauce? Absolutely divine for holiday brunches.
Side Dishes
A hot cup of coffee or chai latte is my go-to pairing with these cinnamon rolls. For a fuller breakfast, I like serving them alongside smoked bacon or scrambled eggs—you get the sweet and savory combo that keeps everyone happy.
Creative Ways to Present
For special occasions, I’ve rolled these cinnamon rolls individually in pretty cupcake liners and arranged them on a tiered stand for a stunning breakfast display. Another fun idea is to drizzle a bit of caramel or maple glaze over the top and add edible flowers for a brunch that dazzles your guests both visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Leftover rolls store beautifully in an airtight container in the fridge for up to 3 days. I usually gently reheat them in the microwave or oven to bring back that fresh-from-the-bakery softness. The crumble topping stays nicely crunchy if you add it fresh right before serving.
Freezing
I’ve frozen unbaked cinnamon rolls wrapped tightly in plastic wrap and foil, then baked them straight from frozen—just add extra proofing time after thawing. It’s a fantastic way to prep in advance and still enjoy fresh rolls whenever you want.
Reheating
To reheat, I recommend covering the rolls with foil and warming at 300°F for about 10 minutes so they heat evenly without drying out. Microwaving works too if you’re in a hurry, but keep it short—about 20 seconds—to avoid a chewy texture.
FAQs
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Can I make the Apple Crumble Cinnamon Rolls Recipe ahead of time?
Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and place them in the refrigerator overnight. The next day, bring them to room temperature, let them rise again until puffy, then bake as directed. It’s a convenient way to enjoy fresh cinnamon rolls without the morning prep rush.
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What kind of apples work best for this recipe?
I recommend a mix of sweet and tart apples, such as Fuji or Honeycrisp combined with Granny Smith. This balance gives your filling great flavor without being overly sweet or mushy.
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Can I use store-bought cinnamon roll dough?
You definitely can if you’re short on time, but keep in mind homemade dough offers better flavor and texture that complements the apple filling and crumble topping perfectly. If using store-bought dough, add the apple filling and crumble as directed and adjust baking time accordingly.
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How do I store leftover Apple Crumble Cinnamon Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the crumble topping crisp, consider adding it fresh after reheating.
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Is there a dairy-free option for the frosting?
Yes! You can swap cream cheese and butter with plant-based alternatives like vegan cream cheese and margarine. The texture will be slightly different but still delicious and creamy.
Final Thoughts
This Apple Crumble Cinnamon Rolls Recipe holds a special place in my heart because it’s both comfort food and a showstopper dessert rolled into one. I love how it fills my kitchen with warm, inviting aromas and brings everyone together at the table. You’ll enjoy the delightful combination of soft dough, spicy-sweet apple filling, creamy frosting, and crispy crumble topping — trust me, once you make these, they’ll become your go-to treat whenever you want something that tastes like a warm hug. Give it a try and share the joy!
Print
Apple Crumble Cinnamon Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Apple Crumble Cinnamon Rolls combine the classic soft and fluffy cinnamon roll dough with a delightful apple filling, a crunchy spiced crumble topping, and luscious cream cheese frosting. Perfect for a cozy breakfast or dessert, these rolls offer a wonderful balance of sweet, tart, and spice with an irresistible texture contrast.
Ingredients
Cinnamon Roll Dough
- 1 teaspoon dry active yeast
- 1 cup whole milk, warm
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 4-5½ cups all purpose flour
- 1 teaspoon salt
Apple Filling
- 3 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 6 apples (mix of sweet and tart), peeled and chopped
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Filling (Cinnamon Sugar)
- ¼ cup unsalted butter, melted slightly
- ½ cup light brown sugar, packed
- 2 tablespoons ground cinnamon
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar
Crumble Topping
- ½ cup all purpose flour
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Instructions
- Prepare the Cinnamon Roll Dough: In a large bowl, combine yeast, granulated sugar, and warm milk. Let it sit for about 10 minutes until frothy and bubbling. Add eggs and melted butter and stir to combine. Incorporate 4 cups of flour and salt, mixing until integrated. Gradually add remaining flour by ¼ cup increments until the dough cleans the bowl sides but may stick slightly on the bottom. Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, approximately 1 hour.
- Make the Apple Filling: In a medium saucepan over medium heat, melt butter with granulated and brown sugars. Add chopped apples, salt, and cinnamon. Cook, stirring occasionally, until apples are softened, about 15 minutes. Remove from heat and let cool slightly.
- Roll Out the Dough and Assemble: Grease a 9×13-inch baking pan with butter and set aside. Place the risen dough on a floured surface and roll into a 15×20 inch rectangle. Spread the softened melted butter evenly over the dough, then sprinkle with brown sugar and cinnamon mixture. Spoon the apple filling evenly across the dough.
- Form the Rolls: Starting at the long edge, roll the dough tightly into a log. Using a serrated knife or unflavored dental floss, cut into 12 equal rolls. Arrange the rolls cut-side up in the prepared baking pan.
- Proof the Rolls: For immediate baking, cover rolls with plastic wrap and let them rise in a warm spot until doubled in size, about 30 minutes. For overnight preparation, cover with plastic wrap and refrigerate. The next morning, allow rolls to come to room temperature and rise until doubled, which may take a few hours.
- Bake the Cinnamon Rolls: Preheat oven to 350°F (177°C). Bake rolls for 30-35 minutes or until the internal temperature reaches 190°F (88°C). If rolls brown too quickly on top, tent with aluminum foil to prevent burning. Remove from oven and cool on a wire rack.
- Prepare the Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and mix until fully combined. Spread the frosting over the warm cinnamon rolls.
- Make the Crumble Topping: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper. Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in melted butter until just combined. Spread crumble mixture onto prepared baking sheet. Bake 12-15 minutes, stirring halfway to break up clumps, until crumble is slightly hardened and golden but not burnt. Cool completely.
- Add the Crumble Topping & Store: Sprinkle the cooled crumble topping over the frosted cinnamon rolls. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Flour quantities vary based on humidity; start with 4 cups and add gradually until dough is manageable and not sticky if using a stand mixer.
- Use a serrated knife or plain, unflavored dental floss to cut the cinnamon rolls for clean edges.
- These rolls can be prepared the same day or made as overnight rolls for convenience and enhanced flavor.
- Cream cheese frosting is preferred, but if disliked, substitute with a simple glaze made from 2 cups powdered sugar mixed with 4-5 tablespoons milk poured over the rolls.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
