Apple Pie Cinnamon Rolls combine fall spices with warm diced apples piled high into cinnamon dusted biscuit dough and topped with a sweet glaze! A SIMPLE APPLE PIE INSPIRED RECIPE! What is better than regular cinnamon rolls? Apple Pie Cinnamon Rolls! I am fortunate to have a couple of apple trees growing in my back yard so I am always looking for new ways to use up these fresh apples. These are hands down one of my family’s favorites. It can be dessert or breakfast or brunch! It’s a simple, gooey apple pie filling that you can whip up and smother over cinnamon spiced refrigerated biscuit dough. They only take 30 minutes to make and are so flavorful and delicious that they taste like they’re made totally from scratch! You will want to double the recipe if making this for a crowd because they will go fast! FREQUENTLY ASKED QUESTIONS: What apples are best to use for these cinnamon rolls? You can use any type of apple for these. I like to use a more tart green apple like Granny Smith or Golden Delicious. They are a firmer apple and hold up well to the cooking process. Other great choices Honeycrisp, Braeburn, or Gala apples (just know that although these are sweeter, they can sometimes get mushy and you may want to adjust the amount of sugar because they are slightly sweeter apples.) What size should I dice the apples? A small dice is about ¼-inch. Any bigger and the apples won’t fit nicely into the small pie shape. Can I use cinnamon roll dough instead of biscuit dough? Yes, definitely! You can make it with biscuit dough or cinnamon roll. If you like it sweeter, go with the cinnamon roll dough and if you like it a little less sweet, go with the biscuit dough. This recipe was designed for 10 apple pie cinnamon rolls so you’ll want to try and use about the same amount of refrigerated cinnamon rolls if possible. Can I just use apple pie filling? Yep! You can certainly use apple pie filling. I would probably chop them up smaller though so they fit into the cups easier. I just take a knife (while the apples are still in the can – and after I’ve removed the top of course) and sort of saw through the apples. I do this for my Apple Danishes and I have a photo over there if you want to see how it is done. What else could I add to these Apple Cinnamon Rolls? If you like extra cinnamon flavor, you can add ¼ teaspoon of cinnamon to the powdered sugar when making the glaze. You can also add a couple of drops of almond extract to the glaze for extra flavor. The taste of almond and apples is wonderful! You could even add some chopped walnuts or pecans. How do I store leftover Apple Pie Cinnamon Rolls? Keep any leftovers in an airtight container and place them in the refrigerator for up to 3 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) refrigerated biscuits – as I stated above, you can also use refrigerated cinnamon rolls. This recipe makes 10. ground cinnamon – you could use apple pie spice. Just keep in mind, you are also using it to sprinkle on the biscuit dough and it may end up being too strong a flavor as opposed to just plain cinnamon but I’ll leave that up to your tastebuds! If using apple pie spice for the filling, leave out the additional nutmeg in this recipe. medium Granny Smith apples – see my Frequently Asked Questions above about other types of apples. granulated sugar light brown sugar fresh lemon juice– don’t attempt to skip out and use the bottled stuff. Too many of the brands out there just taste like straight up acid rather than true lemon juice. Trust me when I say that fresh lemon juice is key when making apple pie filling. ground nutmeg salt all-purpose flour powdered sugar and milk – this is used to make a simple glaze. This is optional but I really think it kicks it up a notch. HOW TO MAKE APPLE CINNAMON ROLLS: Preheat the oven to 375°F and grease a 12-cup capacity muffin pan. Remove the biscuits from their packaging and place them on a parchment-lined surface (or on any nonstick surface). Roll them out to a 3-inch diameter. Sprinkle 1 1/2 teaspoons of cinnamon over the biscuits (on both sides). You’re using one 1 1/2 teaspoons total for all of the biscuits (you can add more if preferred.) Place the rounds in the prepared muffin pan, pressing the bottom and sides of the dough to fit the pan. Bake in the oven for 6-8 minutes until golden brown and the base of the dough is cooked. Working quickly and while the dough is still soft, use the bottom of a shot glass to shape the dough to create a cup shape. Set aside. Place the diced apples in a large skillet. Add the granulated sugar, brown sugar, and lemon juice, and cook the apples over medium heat, stirring until the sugars have dissolved. Add the remaining 1 teaspoon cinnamon, nutmeg, and salt, stirring to combine.  Sprinkle in the flour, and cook for 1 to 2 minutes or until the mixture starts to thicken. Spoon the apple mixture evenly among the 10 pie cups. Set aside. Combine the powdered sugar and milk in a small bowl, stirring to remove any clumps. Spoon or pipe the glaze over the Cinnamon Roll Apple Pies. Serve while still warm. CRAVING MORE RECIPES? Tik Tok Cinnamon Rolls Apple Spice Cake with Brown Sugar Frosting Apple Streusel Muffins Fried Apple Pies Cinnamon Roll Casserole Apple Bread Apple Dessert Pizza Crock Pot Pecan Pie Cinnamon Roll Cake Fried Apples 40 Best Fall Apple Recipes Originally published: November 2017Updated photos & republished: October 2024 Print Apple Pie Cinnamon Rolls Apple Pie Cinnamon Rolls combine fall spices with warm diced apples piled high into cinnamon dusted biscuit dough and topped with a sweet glaze! Course DessertCuisine American Prep Time 22 minutes minutesCook Time 8 minutes minutesTotal Time 30 minutes minutes Servings 10 Calories 172kcal Author Brandie @ The Country Cook Ingredients2 (6 ounce) cans refrigerated Pillsbury biscuits (5 count biscuit tube)2 ½ teaspoons ground cinnamon (divided use)3 medium Granny Smith apples, peeled and diced small¼ cup granulated sugar¼ cup packed light brown sugar4 teaspoons fresh lemon juice¼ teaspoon ground nutmeg¼ teaspoon salt4 teaspoons all-purpose flourFor the glaze:1 cup powdered sugar2 Tablespoons milk InstructionsPreheat the oven to 375°F and spray a 12-cup muffin pan with nonstick baking spray (I like the kind with flour in it.)Remove the biscuits from their packaging and place them on a parchment-lined surface (or other nonstick surface). Roll them out to a 3-inch diameter. Sprinkle 1 1/2 teaspoons of cinnamon over the biscuits (on both sides). You’re using one 1 1/2 teaspoons total for all of the biscuits (you can add more if preferred.) Place the rounds in the prepared muffin pan, pressing the bottom and sides of the dough to fit the pan. Bake in the oven for 6-8 minutes until golden brown and the base of the dough is cooked. Working quickly and while the dough is still soft, use the bottom of a shot glass to shape the dough to create a cup shape. Set aside. Place 3 medium Granny Smith apples, peeled and diced small in a large skillet. Add ¼ cup granulated sugar, ¼ cup packed light brown sugar and 4 teaspoons fresh lemon juice and cook the apples over medium heat, stirring until the sugars have dissolved. Add the remaining 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon salt, stirring to combine. Sprinkle in 4 teaspoons all-purpose flour and cook for 1 to 2 minutes or until the mixture starts to thicken. Spoon the apple mixture evenly among the 10 pie cups. Set aside. Combine 1 cup powdered sugar and 2 Tablespoons milk in a small bowl, whisking to remove any clumps. Spoon the glaze over the cinnamon rolls. Serve while still warm. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 172kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Sodium: 315mg | Sugar: 13g