These Apple Pie Cinnamon Rolls are gooey, packed with apple pie filling, and are so delicious! This is the perfect brunch recipe for Fall and Winter. And you only need 8 simple ingredients to make them.
I love cinnamon rolls, which is why I have so many different recipe options on my site. Of course, I have the classic Vegan Cinnamon Rolls with Cream Cheese Frosting. But I also have unique recipes like Banana Bread Cinnamon Rolls, and Cinnamon Roll Focaccia, too! There is a cinnamon roll for everyone, here on Earthly Provisions.
And today, I am adding these gooey Apple Pie Cinnamon Rolls to the list. These cinnamon rolls are one of my personal favorites. They are baked in a simple, delicious brown sugar cinnamon apple filling and flipped upside down to serve like a sticky bun so that all the delicious apple filling is right on top. You will make this recipe again and again!
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Why You'll Love This Recipe
- You only need 8 simple ingredients to make this recipe!
- And it is completely dairy-free and vegan, so anyone can enjoy them.
- These Apple Pie Cinnamon Rolls are baked in a gooey apple pie filling and flipped upside down to serve.
- They are packed with apple and cinnamon flavor.
- And most importantly, they are absolutely delicious!
Ingredients
Granny Smith Apple: I like Granny Smith best for this recipe because it is crisp and tart. But you could use any crisp and tart apple you prefer, such as Honeycrisp!
Brown Sugar: Brown sugar is added to the dough, the filling, and the apple pie filling! If you are all out, see my post on How to Make Homemade Brown Sugar.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Non-Dairy Butter: My favorite is Country Crock Plant Butter Sticks. They taste great and are easy to find.
Cinnamon: These Apple Pie Cinnamon Rolls are packed with ground cinnamon!
Making the Apple Pie Filling
Step 1. Combine chopped apple, brown sugar, and cinnamon, in a large skillet over medium heat.
Cook, stirring occasionally until the sugar has melted and the apples are just barely tender, 5 minutes.
Then, add water and cornstarch and cook until thickened, 1 minute.
Remove from heat and add non-dairy butter. Stir the mixture until the butter has melted.
Step 2. Pour the apple pie filling into a greased deep-dish pie plate and place it in the refrigerator until ready to use.
Making the Cinnamon Rolls
Step 3. In the bowl of a stand mixer, combine non-dairy milk, brown sugar, and active dry yeast.
Stir and set the mixture aside for 5-10 minutes or until the mixture looks frothy.
Step 4. Add the melted non-dairy butter, followed by all-purpose flour and salt, and mix on low using the dough hook attachment until there are no dry streaks left.
Then, turn the speed up to medium and mix until the dough is smooth and elastic, about 4 minutes.
Step 5. Place the dough into a well-oiled bowl. Cover and keep in a warm area to proof until doubled in size, about 1 ½-2 hours.
Step 6. Lightly flour a work surface and press or roll the dough out into an 8" by 11" rectangle with the shorter side of the dough running parallel to the counter.
Then, brush the dough with non-dairy butter and top evenly with brown sugar and cinnamon.
Next, roll the rectangle into a tight log that is about 9" long.
Step 7. Cut the log into 6 even pieces and place them onto the apple pie filling.
Cover the pie plate and allow the cinnamon rolls to proof for 30 minutes.
Then, bake in a 350°F oven for about 30 minutes or until the apple pie cinnamon rolls are golden brown and the apple pie filling is bubbly.
Step 8. Immediately flip the cinnamon rolls upside down onto a serving platter and serve warm!
Recipe FAQs
To store, cover with plastic wrap and store at room temperature for up to 3 days.
The dough needs to have plenty of sugar and fat, like butter, to enrich the dough. Enriched doughs are soft, fluffy, and moist.
No! There is no good substitute for yeast. But you can make similar recipes like No Yeast Cinnamon Rolls.
Expert Recipe Tips
The pie plate needs to be a deep-dish pie plate for this recipe! If you try to make this in a standard pie plate, the apple filling will likely bubble out of the pan.
Be sure to flip the Apple Pie Cinnamon Rolls onto a serving platter that has a rim to catch any of the gooey apple pie filling.
Looking for More Delicious Brunch Recipes?
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📖 Recipe
Apple Pie Cinnamon Rolls
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Deep Dish Pie Plate See Note
- 1 Rolling Pin
- 1 10" Skillet
Ingredients
For the Cinnamon Roll Dough
- ¾ Cup Non-Dairy Milk
- 2 tablespoon Light Brown Sugar, packed
- 1 ¼ teaspoon Active Dry Yeast
- 3 tablespoon Non-Dairy Butter
- 2 Cups All Purpose Flour Plus more for dusting your countertop
- ½ teaspoon Kosher Salt
For the Apple Pie Filling
- 1 Medium Granny Smith Apple, peeled, cored and chopped into ¼" cubes
- 6 tablespoon Light Brown Sugar, packed
- ¾ teaspoon Cinnamon
- ¼ Cup Water
- 2 teaspoon Cornstarch
- 2 tablespoon Non-Dairy Butter
For the Cinnamon Roll Filling
- 2 tablespoon Non-Dairy Butter, melted and cooled
- 6 tablespoon Light Brown Sugar, packed
- 1 ½ teaspoon Cinnamon
Instructions
First Make the Cinnamon Roll Dough
- In the bowl of your stand mixer, combine non-dairy milk, brown sugar, and active dry yeast. Stir to combine and set aside until the yeast is frothy, 5-10 minutes.¾ Cup Non-Dairy Milk, 2 tablespoon Light Brown Sugar, packed, 1 ¼ teaspoon Active Dry Yeast
- Add melted non-dairy butter, flour, and salt to the bowl and mix on low using the dough hook attachment until no streaks of flour remain. Then, turn the speed up to medium and mix until the dough is smooth and elastic, about 4 minutes.3 tablespoon Non-Dairy Butter, 2 Cups All Purpose Flour, ½ teaspoon Kosher Salt
- Place the dough into a well-oiled bowl and cover with a tea towel. Place in a warm area until doubled in size, 1 ½-2 hours.
Make the Apple Pie Filling
- Meanwhile, make the apple pie filling. Combine water and cornstarch in a small bowl. Mix well and set aside.¼ Cup Water, 2 teaspoon Cornstarch
- Combine chopped apple, brown sugar, and cinnamon in a large skillet over medium heat. Cook, stirring occasionally until the sugar has melted and the apples begin to soften, 5 minutes. Then, add the water and cornstarch mixture and cook until the mixture has thickened, 1 minute.1 Medium Granny Smith Apple, peeled, cored and chopped into ¼" cubes, 6 tablespoon Light Brown Sugar, packed, ¾ teaspoon Cinnamon
- Immediately remove from heat and add the non-dairy butter. Stir until the butter has melted and is combined. Then, pour the mixture into a greased deep-dish pie plate. Then, place the pie plate in the refrigerator until ready to use.2 tablespoon Non-Dairy Butter
Shape the Cinnamon Rolls
- In a small bowl, combine brown sugar and cinnamon. Mix well to combine and set aside.6 tablespoon Light Brown Sugar, packed, 1 ½ teaspoon Cinnamon
- Once the cinnamon roll dough has doubled in size, flour your work surface and turn the dough out onto it. Use your hands or a rolling pin to roll or pat the dough into an 8" by 11" rectangle with the short side running parallel to the countertop.
- Brush the dough with melted non-dairy butter, then evenly scatter the brown sugar cinnamon mixture on top. Next, roll the dough into a tight log that is about 9 inches long.2 tablespoon Non-Dairy Butter, melted and cooled
- Cut the log into 6 even pieces. Then, remove the pie plate with the apple pie filling in it from the refrigerator and place the cinnamon rolls, evenly spaced, on top of the apple mixture. You should have 5 rolls around the perimeter and one in the middle. Cover the pie plate and allow the rolls to proof for 30 minutes.
Bake the Cinnamon Rolls
- While the cinnamon rolls proof, preheat the oven to 350*F. Place a baking sheet at the bottom of the oven just in case your apple filling bubbles over. It shouldn't, but better safe than sorry.
- Once the rolls have proofed, place them on the middle rack of a 350*F oven for 30-33 minutes or until the cinnamon rolls are golden brown.
- While the cinnamon rolls are still hot, carefully flip them onto a rimmed serving plate. Serve warm.
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