
Apple Pie Cinnamon Rolls bring together the comfort of spiced apples and pillowy biscuit dough for a treat that tastes just like autumn in a bite. With a handful of easy grocery store ingredients and a quick bake, you can have a batch of gooey cinnamon apple rolls on your table before a pot of coffee even finishes brewing.
I first baked a version of these when my son brought home apples from his class orchard trip. The scent that filled our kitchen had everyone hovering around the oven. Now it is a must for lazy Sunday brunches each fall.
Ingredients
- Refrigerated biscuit dough: Go for flaky layers as they make the rolls extra tender and easy to press into muffin tins Check the expiration date for maximum rise
- Ground cinnamon: Lends warmth that infuses every bite Choose fresh for the best aromatic punch
- Granny Smith apples: Their tartness balances the sweetness and they hold their shape when cooked Pick firm ones with shiny skin
- Granulated sugar: Adds necessary sweetness and forms a slight syrup with the apples Look for pure cane sugar
- Light brown sugar: Delivers a caramel note Opt for one without lumps so it melts evenly
- Fresh lemon juice: Brightens the apple flavor Use freshly squeezed for best taste
- Ground nutmeg: Boosts the cozy autumn spice Go for whole nutmeg and grate it if possible
- Salt: Heightens all the other flavors Use a fine sea salt so it dissolves quickly
- All purpose flour: Thickens the apple filling making it scoopable and jammy Sift to remove clumps for smooth thickening
- Powdered sugar: Makes a silky glaze Choose one labeled pure for the cleanest taste
- Milk: Thins the glaze to drizzle over the warm rolls Whole milk gives the richest result
Step-by-Step Instructions
- Prepare the Muffin Pan:
- Spray your muffin pan with baking spray making sure to get the sides so nothing sticks Set your oven to 375°F
- Shape and Spice the Biscuits:
- Place your biscuit rounds on a parchment sheet then roll them gently so they are about three inches wide Sprinkle with cinnamon on both sides Press each round firmly into the muffin tin to form a cup shape
- Bake the Dough:
- Pop the pan in the oven and bake the dough for about eight minutes or just until golden brown and set The base should be firm not doughy
- Shape the Cups:
- While the dough is still soft use the bottom of a shot glass to press down inside each biscuit making the sides rise to form neat cups
- Cook the Apple Filling:
- Heat your skillet over medium and add the diced apples then sprinkle with both sugars and lemon juice Stir until the apples become glossy and the sugar dissolves
- Add Spices and Thicken:
- Stir in the remaining cinnamon nutmeg and salt Coat the apples well then sprinkle flour over top Keep stirring as the flour thickens the sauce for a minute or two
- Fill the Cups:
- Evenly spoon the warm apple mixture into each biscuit cup pressing down so every bite has apples
- Top with Glaze:
- Mix powdered sugar with milk in a small bowl Stir until perfectly smooth Drizzle over each roll while they are still warm

One of my fondest memories is making these on Thanksgiving morning and letting my little ones spoon the apples into the warm cups Their sticky fingers and big grins said it all
Storage Tips
Store any leftovers in an airtight container at room temperature for a day or two Warm them in the microwave for about ten seconds to bring back the soft texture If you need to keep them longer freeze the rolls without glaze then thaw and add fresh glaze when ready to serve
Ingredient Substitutions
If you do not have Granny Smith apples try Honeycrisp or Fuji for a sweeter bite You can swap canned biscuits for crescent roll dough just be sure to pinch the seams closed For a dairy free glaze use your favorite plant milk
Serving Suggestions
Serve these with a hot mug of chai or spiced cider for extra autumn flavor They are also delicious split and topped with a scoop of vanilla ice cream for dessert Try them as a sweet brunch bite on Thanksgiving or Christmas morning

Cultural Historical Context
Cinnamon rolls have Swedish roots but this shortcut version gives them an American twist by using refrigerated biscuits and classic apple pie filling Apples and cinnamon are an iconic fall pairing for good reason making these rolls a celebration of harvest season simplicity
Frequently Asked Questions
- → What type of apples works best for this dish?
Granny Smith apples are ideal due to their tartness, which complements the sweet cinnamon and sugar filling.
- → Can I use homemade biscuit dough instead of canned?
Yes, homemade dough adds a personal touch and can make the rolls even flakier and richer in flavor.
- → How do I prevent the biscuit dough from becoming soggy?
Bake the biscuit cups until golden and make sure the apple filling is thickened before adding it to the cups.
- → What is the best way to serve these rolls?
Serve the rolls warm out of the oven with the glaze poured on top for the best taste and texture.
- → Can I prepare any components ahead of time?
You can dice and cook the apples in advance, but assemble and bake the rolls just before serving.