There’s something about cinnamon rolls that always feels like home. They’re soft, warm, and filled with the kind of comfort that makes any morning better. And when you mix that with apple pie — all the cozy spices, tender apples, and buttery sweetness — it just makes everything feel like fall.

This was actually my first time trying apple pie cinnamon rolls, but I already know it won’t be my last. I love both cinnamon rolls and apple pie, and this recipe brings the best parts of each together. The apples add that sweet, spiced fruitiness that feels like autumn in every bite, and the fresh-milled dough gives them that soft, slightly nutty flavor that makes homemade baking so special.

Whether you’re new to baking with fresh-milled flour or you’ve been milling for a while, this recipe is a great one to try. It’s simple, cozy, and perfect for a fall weekend breakfast or sharing with friends and family.

Why I Love This Recipe

What I love most about these rolls is how balanced they are. They’re sweet, but not too sweet — especially with the maple butter frosting I used instead of traditional cream cheese icing. The apples bring a natural sweetness and moisture that make the rolls soft and flavorful, and the cinnamon swirl keeps that classic cinnamon roll comfort we all love.

And because they’re made with fresh-milled flour, they have a beautiful, wholesome texture — soft and fluffy, but still hearty enough to hold up to the filling.

The Dough

For the dough, I used a mix of fresh-milled hard white and soft white wheat. The hard white gives strength and structure, while the soft white keeps things tender. If you’re just starting out with fresh-milled baking, this combination works really well for anything yeasted and soft like rolls or buns.

Here’s what you’ll need:

1 cup warm milk (around 110°F)
2¼ tsp active dry yeast
⅓ cup sugar (I used organic cane sugar)
1 tsp salt
1 egg + 1 egg yolk
3½ cups fresh-milled flour (a mix of hard and soft white wheat)
⅓ cup softened butter

Start by warming your milk until it’s just warm to the touch — not hot. Stir in the yeast and a pinch of sugar, then let it sit for 5–10 minutes until it starts to foam. That’s how you’ll know the yeast is active.

In a large bowl, whisk together the sugar, salt, eggs, and the yeast mixture. Add the flour a cup at a time, mixing until a soft dough forms. Once it starts coming together, knead in the butter — it might seem a little slippery at first, but keep going until it’s smooth and elastic.

Cover the bowl and let the dough rise in a warm spot for about an hour, or until doubled in size.

The Apple Pie Filling

While the dough rises, you can make the apple filling. It’s simple and smells amazing — like apple pie bubbling on the stove.

You’ll need:

3 medium apples (peeled and diced)
2 tbsp butter
⅓ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tsp lemon juice
1 tsp cornstarch

Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Stir and cook until the apples start to soften, about 5 minutes. Stir in the lemon juice and cornstarch, then cook another minute until the filling thickens slightly.

Set it aside to cool — it’ll thicken more as it sits.

Rolling and Filling

Once your dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 12x18 inches. Spread the apple filling evenly over the surface, leaving a small border on one edge.

Roll it up tightly from the long side, then cut into 12 even rolls. I like to use unflavored dental floss for this — it cuts cleanly without squishing the rolls.

Place the rolls in a greased 9x13-inch baking dish, cover, and let them rise again for about 30–45 minutes.

Baking

Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, or until golden brown on top and set in the center.

When they come out of the oven, let them cool for about 10 minutes before frosting.

The Frosting

I wanted something that felt light, buttery, and not overly sweet — something that would let the apple and cinnamon shine through. This maple butter frosting is perfect.

You’ll need:

½ cup unsalted butter, softened
2 tbsp pure maple syrup
1 tsp vanilla extract
Pinch of salt
1½ cups powdered sugar
1–2 tbsp milk or cream

Beat the butter until creamy, then add maple syrup, vanilla, and salt. Gradually mix in powdered sugar, and add milk a little at a time until you reach a soft, spreadable consistency.

Spread it over warm rolls so it melts just slightly into the swirls.

The Flavor

These rolls taste like fall — warm cinnamon, soft apples, buttery dough, and a light maple sweetness on top. The apple pie filling makes the centers gooey and fragrant, while the fresh-milled dough gives them a comforting, wholesome flavor.

They’re especially good served warm, maybe with a cup of tea or cider.

Tips for Success

Use the right wheat: Mixing hard and soft white wheat gives the best texture.
Don’t rush the rises: Let the dough double fully each time for soft, fluffy rolls.
Cool the apple filling: If it’s too warm, it’ll make the dough harder to roll.
Adjust the frosting sweetness: If it’s too sweet, add a bit more butter or milk, or even a tiny pinch of salt.

Why Fresh-Milled Flour Makes a Difference

If you’ve never made cinnamon rolls with fresh-milled flour, you’ll notice a difference right away. The dough is more flavorful, softer, and has that rich aroma you can only get from freshly ground grain.

Fresh flour absorbs more liquid, so if your dough feels too stiff, don’t be afraid to add a splash of milk until it feels soft and smooth.

Bringing It All Together

Baking days like this always remind me why I love homemade food so much. It’s not just about the final result — it’s about the process. Milling the flour, kneading the dough, and watching it rise all feel grounding and peaceful. And when that warm cinnamon-apple smell starts to fill the kitchen, it’s the best kind of reward.

Even though this was my first time making these, it already feels like a recipe I’ll come back to every fall. There’s something timeless about cinnamon rolls — and adding apples just makes them that much more special. Whether you make them for a slow Saturday morning or as a cozy dessert to share, they bring that same feeling of comfort and home that I always look for in baking.

A Cozy Fall Treat

There’s something really special about baking in the fall — the warmth of the oven, the smell of cinnamon and apples, and the feeling of slowing down to enjoy it. These apple pie cinnamon rolls capture that perfectly.

Even though this was my first time making them, I loved how they turned out. They’re soft, gooey, and full of flavor, and they made the whole kitchen smell like fall.

If you love both cinnamon rolls and apple pie, this recipe is worth trying. It’s one of those bakes that feels cozy and a little nostalgic — perfect for sharing with family or bringing to a fall gathering.

Want to see more fresh-milled recipes?

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By Leah Ann Grace

Fresh-Milled Apple Pie Cinnamon Rolls