Apple Crumble Cinnamon Rolls

Soft and fluffy apple crumble cinnamon rolls with a buttery crumble topping! A delicious breakfast or dessert for fall, Thanksgiving, and Christmas!

If you love apple crumble and cinnamon rolls, you’re going to love this recipe! These apple crumble cinnamon rolls are made with a soft and fluffy dough, a sweet cinnamon apple filling, and a buttery crumble topping.

I wish you could smell the house after these came out of the oven! They smelled so good! I’ve been making quite a few cinnamon roll recipes lately, including my S’mores Cinnamon Rolls and Chocolate Chip Cookie Cinnamon Rolls, but this one is perfect for fall!

It’s also a great breakfast or dessert to make for Thanksgiving and Christmas, especially if you’re having family or friends over.

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Ingredients You’ll Need for Apple Crumble Cinnamon Rolls

There are four main parts to this recipe: the cinnamon roll dough, the apple filling, the crumble topping, and the cream cheese glaze. You’ll need a few basic ingredients that you probably already have at home! I know it sounds a bit overwhelming, but I will guide you through it so you’re organized from the start!

For the Cinnamon Roll Dough

• Flour: You can use all-purpose flour or bread flour for this recipe. I wouldn’t recommend cake flour because it won’t give the dough the structure it needs.
• Yeast: I prefer using active dry yeast because you can just add it with the other ingredients. Instant yeast works too, but the method is a little different.
• Milk: I recommend whole milk, but 2% milk works too. Make sure it’s warm, not hot.
• Butter: Use unsalted butter so you can control the amount of salt in the recipe.
• Sugar: Regular white granulated sugar is all you need.
• Egg: I recommend using large eggs at room temperature. If the egg is straight out of the fridge, that works too, so no worries!
• Salt: Just a sprinkle to balance everything out.

For the Cinnamon Apple Filling

• Apples: Granny Smith and Honeycrisp are both great options (you can also do half half). I recommend using apples that hold their shape when cooked rather than softer varieties.
• Brown sugar: You can use light or dark brown sugar.
• Cinnamon: Regular ground cinnamon works perfectly.
• Butter: I also recommend unsalted butter.
• Cornstarch: a little cornstarch to help thicken the juices from the apples.

For the Apple Crumble Topping

• All-purpose flour: Regular all-purpose flour is the best option here.
• Brown sugar: Light or dark brown sugar will work.
• Butter: Use unsalted butter. Depending on the method, you’ll want it cold or softened.
• Cinnamon: Use ground cinnamon, just like in the filling.

For the Cream Cheese Glaze

• Cream cheese: You can use full-fat block cream cheese here; a lot of recipes say not to use the spread or light cream cheese, I used the Philadelphia light spread and it worked wonders. However, I wouldn’t recommend using whipped cream cheese.
• Powdered sugar: Also called icing sugar. Avoid using granulated sugar here.
• Milk(Optional): If you prefer the glaze to be thinner, use cold milk, 1/2 Tbsp at a time until you’re happy with the consistency. (I didn’t use milk for this recipe).
• Vanilla extract: I recommend pure vanilla extract, but imitation vanilla works too.

I know that is a LONG list but all the ingredients are similar and used in different ways!

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Best Apples for Apple Crumble Cinnamon Rolls

I recommend using apples that hold their shape when cooked, so you don’t end up with applesauce inside your cinnamon rolls!

• Granny Smith: A great option if you don’t want your filling to be too sweet. They’re slightly tart and hold their shape well when cooked.
• Honeycrisp: A sweeter option that also holds up well when baked.
• Pink Lady: Another good choice if you want something between sweet and tart.

You can also mix two varieties! I personally like combining a sweeter apple with a tart one. I would avoid softer apples like McIntosh, as they tend to break down too much when cooked.

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Cinnamon Roll Recipes you might like

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How to Make Apple Crumble Cinnamon Rolls

Step 1: Prepare the Cinnamon Roll Dough

Add all the dough ingredients to the bowl of a stand mixer, except for the butter. Using the dough hook attachment, mix until the ingredients come together and form a dough. If the dough looks shaggy or is struggling to come together, add a splash of milk. You want a dough that doesn’t stick to the surface of the bowl.

• 2½ cups all-purpose flour
• 2 tablespoons granulated sugar
• ⅓ teaspoon salt
• 1 large egg
• 1 teaspoon active dry yeast
• ½ cup warm milk

Once the dough has come together, add the room-temperature butter and continue mixing until it’s fully incorporated. Increase the mixer speed slightly and let it knead the dough for at least 5 minutes. The dough should look smooth and shouldn’t stick to the sides of the bowl.

• 2 tablespoons unsalted butter

Transfer the dough to a lightly greased bowl, cover it, and let it rise at room temperature for about 2 hours. I recommend giving it at least 2 hours for the best results.

Step 2: Prepare the Crumble

While the dough is resting, make the crumble.

In a bowl, combine the flour, brown sugar, butter, and cinnamon. Use your hand to mix the ingredients together. Keep mixing and rubbing the ingredients until fully combined. To check the texture, squeeze some between your fingers. It should hold its shape when squeezed but easily crumble apart when you poke it.

• ¼ cup all-purpose flour
• 2 tablespoons
• 1½ tablespoons unsalted butter
• ½ teaspoon ground cinnamon

Cover the bowl and place it in the refrigerator.

Step 3: Prepare the Cinnamon Sugar and Apple Filling

Start by making the cinnamon sugar butter. In a small bowl, combine the room-temperature butter, sugar, and cinnamon. Mix until everything is well combined. Set aside.

• ¼ cup unsalted butter
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Next, prepare the apples. Wash, peel, and cut them into small cubes. I used 3 small apples, which gave me about 250 g of diced apples. Transfer the apples to a bowl, add brown sugar, cinnamon, cornstarch, and lemon juice.

• 3 small apples
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• A squeeze of lemon juice

Mix everything together until the apples are evenly coated, then set aside.

Step 4: Fill and shape the Cinnamon Rolls

Now that you have everything ready and the dough has rested for at least 2 hours, it’s time to assemble!

Flour your work surface and transfer the dough onto it. Don’t knead it! Using a rolling pin, roll the dough into a rectangle as best as you can. I rolled mine to approximately 26 x 43 cm (10 x 17 inches). The dough shouldn’t be sticky at this point, but if it sticks to your rolling pin or work surface, just add a little flour.

Spread the cinnamon sugar butter evenly over the dough, then add the apple filling. Make sure to squeeze out the excess liquid from the apples before adding them. Don’t throw away the liquid! We’ll use it later.

Cut the dough into equal strips. I cut mine horizontally into 6 strips, but you can also cut it vertically if you prefer more and smaller rolls. Roll each strip and place it in a baking dish.

Divide the reserved apple liquid evenly over the cinnamon rolls, cover the dish, and let them rest for another 30 minutes to 1 hour.

Step 5: Bake the Apple Crumble Cinnamon Rolls

Preheat your oven to 180°C (350°F).

Remove the crumble topping from the refrigerator and sprinkle it evenly over the cinnamon rolls. Bake for 20–25 minutes, or until the cinnamon rolls are lightly golden and cooked through.

In the meantime, prepare the cream cheese glaze by mixing the cream cheese, powdered sugar, and vanilla extract until smooth. Once the cinnamon rolls are ready, remove them from the oven and let them sit at room temperature for about 10 minutes.

Spread the cream cheese glaze over the cinnamon rolls and enjoy!

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How to Store and Reheat Apple Crumble Cinnamon Rolls

Since these cinnamon rolls have a cream cheese glaze, I recommend storing them in an airtight container in the refrigerator for up to 3–4 days.

To reheat: Microwave individual cinnamon rolls for about 15–20 seconds, or until warm. If you haven’t added the glaze yet, you can also reheat them in the oven at 160°C (320°F) for about 5–10 minutes.

To freeze: I recommend freezing the cinnamon rolls without the glaze. Once completely cooled, place them in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and adding the glaze.

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