Start the day with an easy, delicious breakfast recipe of cinnamon rolls filled with apple pie filling and heavy cream.
Soft, gooey, and cinnamon rolls topped with cream cheese icing they’re perfect for a holiday breakfast or a weekend brunch.
Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy
What it is – Warm, flaky cinnamon rolls filled with sweet apple pie filling and finished with a simple glaze. Every bite combines tender pastry with spiced apple goodness.
Why you’ll love it – A quick shortcut recipe that tastes bakery-fresh and fills the kitchen with the aroma of fall spices. Perfect for brunch, dessert, or a special weekend treat.
How to make it – Unroll refrigerated cinnamon dough, spread evenly with chopped apple pie filling, then roll, slice, and bake until golden. Drizzle with icing while still slightly warm for a gooey finish.
👉 Want more fun easy recipes? Grab my Deliciously Simple Cinnamon Rolls eBook for a whole collection of irresistible cinnamon roll recipes you’ll love to bake again and again!
Table of Contents
- Prep: 10 min | Cook/Bake: 20 min | Difficulty: Easy
- Helpful Tips for Baking Apple-Filled Cinnamon Rolls
- Cinnamon Roll Cups Filled with Apple Pie Filling
- Helpful Kitchen Tools
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- More Cinnamon Rolls to LOVE
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Helpful Tips for Baking Apple-Filled Cinnamon Rolls
Chop the Apples: Coarsely chop the apple pie filling so the pieces spread evenly over the cinnamon rolls.
Use Heavy Cream: Pouring heavy cream over the rolls before baking keeps them soft, gooey, and bakery-style.
Don’t Overbake: Watch closely during baking—remove them when the rolls are golden and bubbling to keep them soft.
Serve Warm: These rolls taste best fresh out of the oven when the icing melts into the warm apples and cinnamon.
Looking for more Easy Breakfast Ideas Recipes? Try my Pillsbury Cinnamon Roll Cups with Apples or my Easy Cinnamon Roll Breakfast Casserole.
Want a variation on this recipe?
Cinnamon Roll Cups Filled with Apple Pie Filling
Helpful Kitchen Tools
Porcelain Bakeware Set for Cooking, Ceramic Rectangular Baking Dish Lasagna Pans for Casserole Dish, Cake Dinner, Kitchen, Banquet and Daily Use, 13 x 9.8 inch(Turquoise)
Classic Mixing Bowls, Set of 3, Pistachioda 8-Pieces Glass Baking Dish with Lids Rectangular Glass Baking Pan Bakeware Set with BPA Free Lids, Baking Pans for Lasagna, Leftovers, Cooking, Kitchen, Fridge-to-Oven, Gray4 oz Ramekins - Ramekins for Creme Brulee Porcelain Ramekins Oven Safe, Classic Style Ramekins for Baking Souffle Ramekins Bowls, Set of 6, Blue
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- You can easily make a powdered sugar glaze to drizzle on top of the cinnamon rolls when they come out of the oven.
- Feel free to try a different canned fruit flavor. Or you can even use Homemade Apple Pie Filling in place of the canned version.
- Chopped pecans, walnuts, or almonds would add a tasty crunch.
- Check out my other recipe for Cinnamon Rolls with Heavy Cream or my Cinnamon Roll Recipe with Canned Cinnamon Rolls.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a small bowl combine the flour, brown sugar, cinnamon and butter. Use a fork to mix together to resemble crumbs. Set aside.
Step 2: Open the cinnamon rolls container and separate the rolls. Place them in a 9x13 baking dish that's been sprayed with nonstick baking spray.
Step 3: Pour the heavy whipping cream over each roll and in between the rolls.
Step 4: Next, pour the apple pie filling into a bowl, and use a knife to cut the apples into smaller pieces. Then pour the apples over the rolls and in between the rolls just like the heavy whipping cream.
Step 5: Cover the apples and the rolls with the crumble.
Step 6: Bake at 350°F for 35 minutes or until the rolls are golden brown. Remove from the oven and allow to cool on a cooling rack
Step 7: Be careful the baking dish will be piping hot, and the sugar and cream will be bubbly. The bubbles with settle and thicken.
Insider Tips from My Kitchen to Yours
✔️ DO chop the apple pie filling into smaller pieces so it spreads evenly over the cinnamon rolls.
❌ DO NOT overbake the rolls or they may dry out instead of staying soft and gooey.
Storage & Serving Tips
Refrigerate: Allow the cinnamon rolls to cool completely, then place them in an airtight container and refrigerate for up to five days.
Freezer: For longer storage, wrap the cooled cinnamon rolls tightly in plastic wrap or foil, then place them in a freezer bag or airtight container. Freeze soon after baking to preserve their flavor and texture.
Thaw & Reheat: When ready to enjoy, thaw the rolls overnight in the refrigerator. Warm them in a 350°F oven for about 5–10 minutes until heated through. A quick microwave reheat works if you’re short on time, though the oven gives the best texture.
Serving Tips: Serve the rolls warm so the icing melts slightly. For an extra touch, dust lightly with powdered sugar or sprinkle chopped pecans or walnuts just before serving.
More Cinnamon Rolls to LOVE
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📖 Recipe Card
Cinnamon Rolls with Apple Pie Filling
Ingredients
Video
Method
- In a small bowl, combine the flour, brown sugar, cinnamon and butter.
- Use a fork to mix together to resemble crumbs. Set aside.
- Open the cinnamon roll container and separate the rolls.
- Place them in a 9x13 baking dish that's been sprayed with nonstick baking spray.
- Pour the heavy whipping cream over each roll and in between the rolls.
- Next, pour the apple pie filling into a bowl, and use a knife to cut the apples into smaller pieces. Then pour the apples over the rolls and in between the rolls just like with the heavy whipping cream.
- Cover the apples and the rolls with the crumble.
- Bake at 350°F for 35 minutes or until the rolls are golden brown.
- Remove from the oven and allow to cool on a cooling rack.
- Be careful the baking dish will be piping hot, and the sugar and cream will be bubbly. The bubbles will settle and thicken.
Nutrition
Notes
Tips
- Chop the apple pie filling into small pieces so it spreads evenly over the cinnamon rolls.
- Check the rolls near the end of baking and remove them as soon as they are golden to keep them soft and gooey.
- Let the baked rolls cool slightly before adding icing so it melts just enough without running off completely.
Storage & Make Ahead
- Cool the rolls completely before storing and keep them in an airtight container in the refrigerator for up to five days.
- Allow the rolls to cool after baking and then wrap them in plastic wrap or foil and place in a freezer bag or airtight container.
- Thaw overnight in the refrigerator and warm in a 350°F oven for 5–10 minutes before serving.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2022 with helpful baking tips, updated storing and reheating tips and a video. If you’ve made this recipe before, you’ll love the updated version!
Laura says
The recipe calls for 1/2 TBS of Cinnamon but is not in the directions. Does it go in the crumble?
Lois says
Thanks for catching that! I updated the recipe card to show: combine the flour, brown sugar, cinnamon and butter. Hope you try the recipe!
Marsha says
? Can you double this recipe for a larger crowd? Church potluck. I think I would still use 1 can (1.5) to cover the top of the cinnamon rolls. Cooking time increased?
Lois says
I wouldn't double the recipe. I would make two separate casseroles. I hope your church family enjoys the recipe! Thank you!
Teresa Wathan says
Very good and easy. For our taste maybe half the apple pie filling. I did use the 5 count large rolls and added pecans. We will make again.
Lois says
I love how you made the recipe to what you knew your family would like! Thanks for following along!
Linda Hayes says
I warmed the icing and poured over the top as not to waste. It was amazing.