Cinnamon rolls and apple pie both rank high on the ultimate indulgent breakfast roster—but why should you have to choose? Let me introduce you to apple pie cinnamon rolls. Filled with a dynamic duo of warm apple pie filling and brown sugar cinnamon schmear and drizzled with cream cheese glaze, this sweet mash-up will be your new favorite fall breakfast treat.
The apple pie filling:
Making your own pie filling from scratch is an extra step in this process, but I promise it’s worth it. Homemade filling brings this fresh, true apple flavor that a processed, artificially flavored filling will always lack, and it also allows you to better control the sweetness and texture of your apples. While the apples take a half hour to cook down, they don’t require much babysitting. Plus, you can even make them ahead if you know you’ll be running short of time on the day you’re assembling the rolls.
How to turn these into overnight cinnamon rolls:
If you’d like to work ahead, you can turn these into overnight cinnamon rolls by making the dough and assembling the rolls the day before you’d like to bake them. As soon as you finish cutting and arranging the rolls in the baking dish, cover the dish tightly with plastic wrap and transfer it to the refrigerator to rest overnight. The next morning, remove the rolls from the refrigerator about 90 minutes before baking and let them sit at room temperature until puffed, then uncover and bake as directed.
Make ahead & storage:
The apple pie filling and cream cheese glaze can be made up to 3 days ahead and stored in airtight containers in the refrigerator. I recommend allowing both to come to room temperature before using. Once baked, the rolls can be stored in the refrigerator for up to 3 days or frozen, unglazed, in an airtight container for up to 1 month.
Made this? Let us know how it went in the comments below!
