Soft-Baked Apple Cinnamon Rolls Recipe | Ultimate Cozy Bake

Soft-Baked Apple Cinnamon Rolls are the coziest kind of comfort food. Picture this: fluffy brioche dough wrapped around warm, spiced apple filling, layered with buttery brown sugar, and topped with a silky cream cheese frosting. It’s like biting into a slice of apple pie, only better—because cinnamon rolls! Whether it’s Thanksgiving morning or just a lazy Sunday, these soft-baked beauties make your kitchen smell like a dream.

The best part? You can prep the fillings and dough ahead of time and bake them fresh when you’re ready. That’s right—less fuss, more cinnamon goodness. With the softness of the dough and the sweetness of caramelized apples and pecans, these rolls don’t just taste good—they feel like a hug in pastry form.

Table of Contents

What is Soft-Baked Apple Cinnamon Rolls?

Soft-Baked Apple Cinnamon Rolls are basically a mash-up of your favorite sticky cinnamon buns and classic apple pie. We’re talking about pillowy brioche dough that’s made from scratch (don’t worry—it’s easier than you think), stuffed with brown sugar cinnamon butter, homemade spiced apple pie filling, and crunchy toasted pecans. Then, as if that’s not enough, they’re topped with a luscious cream cheese frosting. It’s like your breakfast and dessert fell in love and had the fluffiest baby.

What makes these special is their soft-baked texture—they’re not dry or overdone like some store-bought ones. Instead, they melt in your mouth and taste homemade in the best way. They’re perfect for holiday brunches, family gatherings, or when you just need something warm and sweet that’ll impress your guests without making you lose your mind in the kitchen.

Reasons to Try Soft-Baked Apple Cinnamon Rolls

First of all, Soft-Baked Apple Cinnamon Rolls are totally worth getting out of bed for. These rolls bring all the fall and winter flavors together in one irresistible treat. They’re comforting, crowd-pleasing, and make your home smell like a bakery.

Second, this is not your average cinnamon roll situation. Between the gooey brown sugar cinnamon swirl, the buttery apple filling (that legit tastes like warm pie filling), and the toasted pecans for a little crunch, every bite is layered with flavor. And let’s not forget the tangy-sweet cream cheese frosting. You can prep most of it ahead, which is a lifesaver during holidays or when you’ve got a brunch crew rolling in. Got picky eaters? These are picky-eater approved. Want to impress your in-laws? Bake these. Want to treat yourself on a Tuesday? Absolutely bake these.

Ingredients Needed to Make Soft-Baked Apple Cinnamon Rolls

Brioche Dough:

• 250g whole milk, lukewarm
• 50g granulated sugar
• 2 ¼ tsp active dried yeast
• 2 large eggs (room temp)
• ½ tsp kosher salt
• 565g all-purpose flour
• 100g unsalted butter (room temp)

Apple Pie Filling:

• 850g apples (about 4 medium, peeled and diced)
• 30g unsalted butter
• 80g granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• 1 Tbsp cornstarch

Toasted Pecans:

• 125g pecan halves

Brown Sugar Cinnamon Filling:

• 190g unsalted butter (room temp)
• 280g brown sugar
• 2 Tbsp + 1 tsp ground cinnamon
• ⅛ tsp kosher salt

Cream Cheese Frosting:

• 115g unsalted butter (room temp)
• 225g cream cheese (room temp)
• 250g powdered sugar (sifted)
• 1–2 Tbsp heavy cream
• ½ tsp kosher salt

Instructions to Make Soft-Baked Apple Cinnamon Rolls

Making Soft-Baked Apple Cinnamon Rolls from scratch might sound like a weekend-only project, but with this step-by-step guide, you’ll see it’s totally doable—even if you’re juggling kids, emails, and dinner plans. Each stage is broken down with tips, tricks, and helpful links so your cinnamon rolls turn out fluffy, gooey, and seriously bakery-worthy.

Step 1: Make the Brioche Dough

Start your step-by-step cinnamon roll journey by making the rich, pillowy brioche dough.

Warm 250g of whole milk until it feels like a cozy bath—not hot, just gently warm to the touch. Add 25g of the sugar and 2¼ teaspoons of active dry yeast. Stir gently, then let it sit for 10–15 minutes. You’re waiting for it to get foamy and bubbly, which is the yeast’s way of saying, “I’m awake!” If nothing happens, your yeast may be expired—always check the date before starting.

In your stand mixer bowl (fitted with the dough hook), add 565g all-purpose flour, ½ teaspoon kosher salt, and the rest of the sugar. Mix briefly. Then pour in the foamy milk mixture and crack in 2 room temperature eggs. Start mixing on low for about 2–3 minutes until it forms a shaggy dough. Turn the speed up to medium and let it work for 5 more minutes.

Next comes the butter. Cut 100g of unsalted butter into small chunks. Add it one piece at a time, waiting until each chunk is fully mixed in before adding the next. This slow method is what gives the dough its softness. Continue kneading on medium for another 7–10 minutes. You’re aiming for a smooth, elastic dough that feels soft but not sticky.

Shape the dough into a ball, place it in a greased bowl, and cover it tightly with plastic wrap. For the best flavor and easy rolling later, refrigerate for at least 2 hours or overnight. If you’re tight on time, let it rise in a warm spot for 45 minutes to an hour, until doubled in size.

💡Need dough-rising advice? Visit our yeast dough prep tips for more info on warm spots and timing.

Step 2: Prepare the Apple Pie Filling

While the dough chills, let’s get those sweet apples ready.

Peel, core, and dice about 4 medium apples (around 850g). Granny Smith or Honeycrisp work best for that sweet-tart flavor and firm texture.

In a large skillet over medium heat, melt 30g of unsalted butter. Toss in the apples, 80g of sugar, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Stir frequently and cook for 3–5 minutes until the apples are tender but still hold their shape.

Sprinkle in 1 tablespoon of cornstarch and stir well. This thickens the mixture into a gooey, pie-like filling. Let it cook another minute or two until glossy and sticky. Remove from heat and cool completely.

Pro tip: You can make this filling up to two days ahead—just store in an airtight container in the fridge.

🍏 Need more ways to use apples? Don’t miss our Caramel Apple Upside-Down Cake for another cozy dessert.

Step 3: Toast the Pecans

To add a crunchy, nutty contrast to your soft rolls, toast 125g of pecan halves. Preheat the oven to 350°F (180°C). Spread the pecans out on a parchment-lined baking sheet.

Toast for about 10 minutes, giving the pan a shake halfway through. They should smell fragrant and have a deeper brown hue. Let them cool, then roughly chop. Store in a sealed container if prepping ahead.

🌰 Allergic or not a fan of pecans? Learn more about nut-free substitutes in our allergy-friendly baking guide.

Step 4: Make the Cinnamon Sugar Filling

In a small bowl, combine 190g of room-temperature unsalted butter, 280g of brown sugar, 2 tablespoons + 1 teaspoon cinnamon, and ⅛ teaspoon kosher salt. Mix until smooth and spreadable. This gooey mixture becomes the heart of your rolls.

This step is super simple but makes a major difference in that signature cinnamon swirl.

Step 5: Roll Out and Fill the Dough

Here’s where the magic happens.

On a floured surface, roll out your dough into a 24″x16″ rectangle (about the size of a beach towel folded in half). Square off the edges with your hands or a bench scraper for even rolls.

Spread the cinnamon sugar mixture evenly across the dough—don’t skimp on the corners. Then spoon the cooled apple pie filling across the surface and gently spread it out. Finish by scattering the chopped toasted pecans over the apples.

🍂 Want to make this extra indulgent? Drizzle with a little homemade caramel sauce for a sticky twist.

Step 6: Roll and Chill (Optional but Helpful)

Starting with the long edge, tightly roll the dough into a spiral log. Use two hands and work slowly, keeping the roll snug without squeezing out the filling.

Optional (but highly recommended): Wrap the log in plastic wrap and freeze for 20 minutes. This makes cutting much cleaner and neater.

Step 7: Slice and Arrange the Rolls

Unwrap the chilled dough and cut into 12 equal pieces. The easiest way to get even rolls is to slice the log in half, then into quarters, and finally into thirds.

Place the slices in a greased or parchment-lined 9×13″ baking dish. Space them evenly with a little room to rise.

Cover loosely with plastic wrap and let them rise for 45–60 minutes. They should look puffy, and when gently pressed with a finger, leave a small indentation.

Step 8: Bake the Rolls

Preheat your oven to 350°F (180°C). Once risen, pop the pan into the oven and bake for 35–40 minutes. The tops should be golden brown and your kitchen should smell like a cinnamon cloud exploded in the best way possible.

Let the rolls cool in the pan for about 15 minutes before adding the frosting. You want them warm but not so hot that the frosting melts into a puddle.

Step 9: Make the Cream Cheese Frosting

In a stand mixer or large bowl, beat together 115g butter and 225g cream cheese (both at room temp) until smooth. Add in 250g powdered sugar, 1–2 tablespoons of heavy cream, and ½ teaspoon salt. Whip until fluffy and light.

Spread generously over the warm rolls. The frosting will melt slightly into the nooks and crannies—this is a good thing.

For a lighter glaze, thin it with extra cream or try our maple glaze variation on Southern Maple Sweet Potato Casserole.

What to Serve with Soft-Baked Apple Cinnamon Rolls

These Soft-Baked Apple Cinnamon Rolls are already the star of the show, but they shine even brighter with the right pairings. Serve them with hot coffee or a creamy chai latte for peak cozy vibes. If you’re making brunch, add a protein to balance things out—maybe some savory sausage links or fluffy scrambled eggs. For a lighter touch, a fruit salad or Greek yogurt with honey works beautifully. Hosting a holiday breakfast? Pair these rolls with something hearty like creamy chicken tortellini soup or even a leftover turkey soup to round out the spread. You could also serve with apple cider for that full autumn-in-a-cup moment. Basically, anything cozy, warm, or creamy is fair game.

Key Tips for Making Soft-Baked Apple Cinnamon Rolls

1. Don’t rush the dough – Brioche needs time to rise and develop flavor. Letting it chill overnight actually makes it easier to roll and slice.
2. Use firm apples – Granny Smith or Honeycrisp work well because they hold up while cooking and aren’t too mushy.
3. Toast those pecans – Don’t skip this step. It adds depth and crunch that raw nuts just don’t bring.
4. Even layers = even rolls – When spreading fillings, go all the way to the edges for consistency in every bite.
5. Room temp ingredients – For dough and frosting, room temperature butter and cream cheese mix better and faster.
6. Chill the log – Popping the roll in the freezer before slicing makes cleaner cuts and prettier rolls.
7. Spread frosting while warm – That little bit of heat helps melt it just slightly into the cracks… delicious!

Storage and Reheating Tips Soft-Baked Apple Cinnamon Rolls

To store your Soft-Baked Apple Cinnamon Rolls, let them cool completely and then pop them in an airtight container. They’ll be good at room temp for 2 days, or in the fridge for up to 5 days. If you want to freeze them, wrap each roll individually (without frosting) and freeze for up to 3 months. Thaw overnight and warm them up before frosting. Reheat in the microwave for 20–30 seconds for a single roll, or in the oven at 300°F covered in foil for 10–15 minutes if you’re warming up a bunch.

If you’ve already frosted them, you can still reheat—but expect that sweet frosting to get a bit gooey (not a bad thing, honestly). Want a bakery-fresh feel? Add a splash of milk on top before microwaving to keep things soft.

FAQs

Can I make these ahead of time?
Yes! Make the dough and fillings the night before. Assemble and chill the unbaked rolls overnight, then let rise in the morning and bake fresh.

Can I use store-bought dough?
You can, but the brioche really makes these next level. If you’re short on time, a good-quality refrigerated dough will work in a pinch.

Can I skip the pecans?
Absolutely. They add great crunch but aren’t essential. Try walnuts—or skip nuts entirely for a nut-free version.

What apples work best?
Granny Smith, Honeycrisp, or Braeburn are all great. Avoid softer apples like Red Delicious.

Is the frosting optional?
Technically yes, but emotionally? No. It ties everything together and adds that classic cinnamon roll finish.

Final Thoughts

If you’re craving a warm, sweet treat that feels like fall in every bite, these Soft-Baked Apple Cinnamon Rolls are calling your name. With their soft texture, rich apple filling, and creamy frosting, they’re guaranteed to steal the spotlight at any breakfast table—or just make your regular Tuesday feel special. Whether you’re baking for a crowd or treating yourself, these rolls deliver major comfort with minimal stress. Want more cozy breakfast ideas? Try our caramel apple upside-down cake for another apple-infused hit.

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