Apple Crumb Cinnamon Rolls are soft, delicious cinnamon rolls filled with diced apples and topped with crumb topping. It’s the perfect mash-up of two classic breakfast sweets, crumb cake and cinnamon rolls!
Make sure to try out our most favorite Cinnamon Roll Recipe too! We make these ALL the time!
Apple Crumb Cinnamon Rolls Combine Cinnamon Rolls and Crumble Topping!
It’s officially apple season, which means flannel, cozy blankets, cinnamon scented everything…which makes me supremely excited. Everything about fall feels nostalgic. And what’s so great about apple season, is all the fall baking! It’s 100% my favorite time of year.
What I find myself doing more in the fall, than any other time of the year is baking breads from scratch. For the next 4 months I have to fully stock up on yeast, because I seem to fly through it. The last few years I have really gotten comfortable baking with yeast. My Sweet Dinner Rolls, and Pull Apart Cinnamon Roll Bread are two recipes I make all the time!
My youngest son Max’s favorite treat is cinnamon rolls, so we have a tradition of making them together. And adding crumb topping to cinnamon rolls was actually his idea!
Baking Cinnamon Rolls With Yeast Is Easy!
We like to use Instant or Rapid Rise Yeast most often in our kitchen because it really speeds up the process…and when you have hungry boys in the house this is important. Rapid Rise Yeast is really a great place to start if you are new to yeast baking, OR if you just don’t want to wait! Even when using Instant yeast you can make the dough ahead and refrigerate it, allowing it to rise slowly overnight.
Ingredients:
The full recipe with the measurements is located at the bottom of this post in the recipe card!
Dough:
- All-purpose flour
- Granulated sugar
- Rapid Rise or Instant Yeast
- Kosher salt
- Milk
- Room temperature butter
- Large eggs
Filling:
- Light brown sugar
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- Melted butter
- Finely chopped and peeled Granny Smith apples
Crumb Topping
- All-purpose flour
- Light brown sugar
- Ground cinnamon
- Kosher salt
- Room temperature butter
Icing
- Powdered sugar
- Room temperature butter
- Vanilla extract
- Heavy cream
Instructions:
- Dough: Combine 3 cups flour, sugar, undissolved yeast, and salt into the bowl of your stand mixer fitted with the paddle attachment.
- In a medium microwave safe bowl, heat the milk and butter for 2 to 3 minutes until it’s very warm (120° to 130°F).
- Add the milk mixture to the flour mixture and mix for 2 minutes on medium speed, scraping the sides of the bowl as necessary. Add the eggs and 2 more cups of flour and mix for 2 more minutes at medium speed. Stir in enough remaining flour to make a soft dough, you might not need it all. Replace the paddle attachment with the dough hook and mix on medium speed for 5 to 8 minutes until smooth. Alternately you can knead the dough on a lightly floured surface using your hands for 5 to 8 minutes.
- Cover and let rest 10 minutes.
- Roll each half of the rested dough into a 12×10 rectangle on a lightly floured work surface.
- Filling: While the dough is resting prepare your filling. In a large bowl combine sugars, flour, and cinnamon and stir. Add in the melted butter and mix until combined.
- Divide the mixture in half and spread evenly onto each rolled out dough.
- Sprinkle the diced apples evenly on top of each. Roll up the dough tightly from the long side and then slice the dough into 1 1/2- inch portions.
- Coat 2, 9×13-inch baking dishes with nonstick spray and place the rolls into the pans. Cover and let rise for 30 minutes, or until doubled in size.
- Crumb Topping: In a medium bowl mix together the flour, sugar, cinnamon, salt, and butter.
- Using your hands combine the mixture until crumbs form when squeezed together.
- Sprinkle all the rolls evenly with the crumb topping.
- Preheat the oven to 350°F. Bake the rolls for 30 minutes until lightly golden. Allow them to cool slightly before icing.
- Icing: In a medium bowl mix together the powdered sugar, butter and vanilla. Whisk in the cream until smooth.
- Drizzle the icing on the slightly cooled rolls.
- Serve warm or at room temperature
How Long Does Cinnamon Roll Dough Take To Rise?
Once you have all the rolls cut and placed in a baking dish, cover them and let them rise. It will take about 30 minutes for them to double in size depending on the temperature at which you proof them. I like to turn my oven on to the warm setting, let it preheat, and then turn it off while I am preparing the rolls. Then I cover them with a clean towel and place them in the oven that will still be warm but not hot.
If you don’t want to do that, just make sure they are in a warm section of the kitchen. The cooler the temperature the longer they will take to rise!
They bake up like perfection and your house will smell delicious. And of course you can’t forget icing. Or you could sprinkle them with powdered sugar as well!
I don’t know how the combination of crumb topping and cinnamon rolls isn’t a bigger thing in the world. Here’s hoping that is now!
I hope you enjoy these Apple Crumb Cinnamon Rolls!
Here Are More Apple Recipes To Try:
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Apple Crumb Cinnamon Rolls
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 rolls 1x
- Category: Bread
- Method: Oven
- Cuisine: Breakfast
Description
Easy Cinnamon Rolls that are filled with apples and topped with crumb topping!
Ingredients
Dough
-
6 to 7 cups all-purpose flour
-
1/4 cup granulated sugar
-
2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Yeast
-
2 teaspoons kosher salt
-
2 cups milk
-
1/4 cup butter, room temperature
-
2 eggs
Filling
-
1 cup light brown sugar
-
1 cup granulated sugar
-
1/2 cup all-purpose flour
-
2 tablespoon ground cinnamon
-
1 cup butter, melted
-
3 cups finely chopped and peeled Granny Smith apples
Crumb Topping
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup butter, room temperature
Icing
- 2 cups powdered sugar
- 2 tablespoons butter, room temperature
- 1/2 teaspoon vanilla extract
- 3–4 tablespoons heavy cream
Instructions
- Dough: Combine 3 cups flour, sugar, undissolved yeast, and salt into the bowl of your stand mixer fitted with the paddle attachment.
- In a medium microwave safe bowl, heat the milk and butter for 2 to 3 minutes until it’s very warm (120° to 130°F).
- Add the milk mixture to the flour mixture and mix for 2 minutes on medium speed, scraping the sides of the bowl as necessary. Add the eggs and 2 more cups of flour and mix for 2 more minutes at medium speed. Stir in enough remaining flour to make a soft dough, you might not need it all. Replace the paddle attachment with the dough hook and mix on medium speed for 5 to 8 minutes until smooth. Alternately you can knead the dough on a lightly floured surface using your hands for 5 to 8 minutes.
- Cover and let rest 10 minutes.
- Roll each half of the rested dough into a 12×10 rectangle on a lightly floured work surface.
- Filling: While the dough is resting prepare your filling. In a large bowl combine sugars, flour, and cinnamon and stir. Add in the melted butter and mix until combined.
- Divide the mixture in half and spread evenly onto each rolled out dough.
- Sprinkle the diced apples evenly on top of each. Roll up the dough tightly from the long side and then slice the dough into 1 1/2- inch portions.
- Coat 2, 9×13-inch baking dishes with nonstick spray and place the rolls into the pans. Cover and let rise for 30 minutes, or until doubled in size.
- Crumb Topping: In a medium bowl mix together the flour, sugar, cinnamon, salt, and butter.
- Using your hands combine the mixture until crumbs form when squeezed together.
- Sprinkle all the rolls evenly with the crumb topping.
- Preheat the oven to 350°F. Bake the rolls for 30 minutes until lightly golden. Allow them to cool slightly before icing.
- Icing: In a medium bowl mix together the powdered sugar, butter and vanilla. Whisk in the cream until smooth.
- Drizzle the icing on the slightly cooled rolls.
- Serve warm or at room temperature
Notes
Store at room temperature for up to 3 days.
To reheat, microwave individual rolls for 15-20 seconds
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 433
- Sugar: 31.5 g
- Sodium: 263.9 mg
- Fat: 16.2 g
- Carbohydrates: 66.6 g
- Protein: 6.2 g
- Cholesterol: 56.9 mg
Did I read this right? Each half of dough is rolled into a 12 x 10 inch rectangle and rolled up on the long side. Then the roll is cut into 1 1/2 inch pieces. Unless my math has gone out the window this entire recipe does not make 2 dozen rolls – it make 8 per dough half which is a total of 16.
Made these for our church bake sale…they were a huge hit! I love the crumb topping…will be using that w/ other sweet roll flavors. Thanks for sharing!
So delicious even with out the apple filling