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Apple Pie filled cinnamon rolls in 8x8 pan.

Apple Pie Filled Cinnamon Rolls

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5 from 2 reviews

  • Author: Tara Smithson
  • Total Time: 45 minutes
  • Yield: 10 small cinnamon rolls 1x


Apple Pie Filled Cinnamon Rolls are the perfect Fall breakfast! This recipe only takes 15 minutes of prep and uses Pillsbury Crescent Dough to save time. These Apple Pie Cinnamon Rolls are gooey, delicious and everyone will go wild over them!


  • 1 can of Pillsbury Crescent Dough Sheet
  • 2 small apples (honeycrisp, gala, pink lady)
  • 4 tablespoons salted butter
  • 1 teaspoon fresh lemon juice
  • 1/4 cup + 1/8 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons any kind of milk
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees. Peel and dice the apples into small, thin pieces. Prepare an 8x8 pan with parchment paper or spray with cooking spray to prevent sticking.
  2. Melt 4 tablespoons of butter over medium low heat on the stovetop in a large skillet. Pour approximately 3 tablespoons into a bowl and reserve. With the remaining tablespoon of butter in the pan, add in the apples.
  3. Increase the heat to medium. Add in 1/8 cup of brown sugar and the lemon juice. Stir to combine. Cook for 5-7 minutes until softened, stirring frequently.
  4. Whisk together the remaining brown sugar, granulated sugar and cinnamon. Set aside.
  5. Roll the crescent dough sheet out over a large piece of parchment paper and brush with the reserved butter to cover the whole surface.
  6. Sprinkle on the cinnamon sugar mixture to cover all of the butter.
  7. Next, evenly scatter the apples over the cinnamon sugar mixture.
  8. Slowly begin to roll the dough up into a log shape, starting at the bottom of the longest side of the rectangle. Work slow to keep all of the apple pie filling in place.
  9. Using a very sharp knife and a gentle sawing motion, cut into 2 inch thick cinnamon rolls.
  10. Spread the rolls out into the 8x8 pan and bake for 25-30 minutes until fully cooked. Allow them to cool for a few minutes.
  11. While the cinnamon rolls are cooling, whip up the icing by whisking together the powdered sugar, milk and vanilla extract. Pour over the cinnamon rolls while still warm.
  12. Serve warm and enjoy! These can be messy. Use a spatula or pie server to get under them.


  • Use parchment paper under the cinnamon roll dough to make life easier and avoid it sticking to the countertop. It will be almost impossible to roll into a log without it.
  • Don't pull the crescent dough sheet from the fridge until right before using it. It gets stickier to work with when it gets warmer.
  • To slice the cinnamon rolls from the dough, use the sharpest knife you have and a really gentle sawing motion. This will help them keep their circular shape.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: breakfast
  • Method: bake
  • Cuisine: American