If you’re not drooling a little just with the title and the one photo you’ve probably seen of this amazing breakfast, you’re probably in the wrong place. Just click-on over to some broing recipe for cereal or bowl of yougurt with fruit on it. Don’t worry, I’m not judging. But if you’ve got a little drool on your chin, you’re in the right place–at the right time. This recipe for Easy 1-hour Apple Pie Cinnamon Rolls is simply the best breakfast ever. I can’t believe I’ve never thought of this before. And we will be making them again. Regularly. They’re that good.
As is generally the case for me, this recipe is dairy-free and eggless. So, allergy-prone-friends, you can enjoy some of this yum, too. You’re welcome.
Ingredients for 1-hour Apple Pie Cinnamon Rolls
Dough
- 1 cup and 2 tblspn warm water
- 1/4 cup sugar
- 2 tblspn oil
- 2 tblspn yeast
- 1/4 tblspn salt
- 1/4 cup apple sauce (you can probably use pumpkin here, but I didn’t because I didn’t want the pumpkin to overwhelm–but I’m pretty sure pumpkin would be great here instead of the apple)
- 2 3/4 cup flour
Filling
- 1/2 cup sugar
- 2 tspn cinnamon
- 1/4 cup apple sauce
- 1 small apple
Frosting
- 1 tblspn corn syrum
- 1 tspn cinnamon
- 1 pinch salt
- 1 tspn vanilla
- 3 cups powdered sugar
- 1 tspn coconut milk
How to Make 1-hour Apple Pie Cinnamon Rolls
- To make the dough for these amazing apple pie cinnamon rolls, mix the water, yeast, sugar and oil together.
- Allow the mixture to sit for 15 minutes at room temperature. (I kinda forgot to do this and everything turned-out ok, so if you skip this step, you’re not hurting anyone, even the cinnamon rolls.)
- Add the salt, apple sauce and flour to the mixture.
- Mix together for 10 minutes using a dough hook on a big mixer (trust me).
- Turn off the mixer and let dough stand for 10 minutes. You’ll think: oh, this is so wet, it’s never going to make a cinnamon roll. Just slap that part of you silly and go on–it’ll work out, trust me. TRUST ME!
- While this is standing, peel the apple, slice and dice until it’s in little pieces, then place all ingredients for the filling into a small bowl and mix together thoroughly. Set aside.
- Preheat oven to 400 degrees.
- Lay-out a large piece of wax paper and spray liberally with your favorite oil-type cooking spray (I use a coconut oil spray). Do not use flour.
- Place the dough on the wax paper.
- Using your hands (a rolling pin simply won’t work right–I tried), flatten the dough into a large rectangle. Just be sure to coat your hands liberally in oil and this will totally work ok. I promise.
- Spread the filling mixture evenly across the entire rectangle of dough.
- Using the wax paper, lift the “short side” of the dough and roll the rectangle tightly-ish, but not too tight.
- Using a sharp knife, cut the dough into into 12(-ish) rolls.
- Place on greased cookie sheet or cake pan (I prefer a round cake pan so I can get that one cinnamon roll in the center that doesn’t have any crispy edges…mmmm…).
- Allow the cinnamon rolls to rise. You may allow them to rise to any height you desire. I recommend approximately 10 minutes–that makes for a super fluffy, fun cinnamon roll.
- Place in the oven and bake for 12-15 minutes.
- Remove from heat and allow to cool before icing.
- Devour your precious cinnamon rolls and begin again!

Easy 1-hour Apple Pie Cinnamon Rolls
This recipe for Easy 1-hour Apple Pie Cinnamon Rolls is simply the best breakfast ever. I can't believe I've never thought of this before. And we will be making them again. Regularly. They're that good.
Ingredients
- Dough
- 1 cup and 2 tblspn warm water
- 1/4 cup sugar
- 2 tblspn oil
- 2 tblspn yeast
- 1/4 tblspn salt
- 1/4 cup apple sauce, you can probably use pumpkin here, but I didn’t because I didn’t want the pumpkin to overwhelm–but I’m pretty sure pumpkin would be great here instead of the apple
- 2 3/4 cup flour
- Filling
- 1/2 cup sugar
- 2 tspn cinnamon
- 1/4 cup apple sauce
- 1 small apple
- Frosting
- 1 tblspn corn syrum
- 1 tspn cinnamon
- 1 pinch salt
- 1 tspn vanilla
- 3 cups powdered sugar
- 1 tspn coconut milk
Instructions
- To make the dough for these amazing apple pie cinnamon rolls, mix the water, yeast, sugar and oil together.
- Allow the mixture to sit for 15 minutes at room temperature. (I kinda forgot to do this and everything turned-out ok, so if you skip this step, you’re not hurting anyone, even the cinnamon rolls.)
- Add the salt, apple sauce and flour to the mixture.
- Mix together for 10 minutes using a dough hook on a big mixer (trust me).
- Turn off the mixer and let dough stand for 10 minutes. You’ll think: oh, this is so wet, it’s never going to make a cinnamon roll. Just slap that part of you silly and go on–it’ll work out, trust me. TRUST ME!
- While this is standing, peel the apple, slice and dice until it’s in little pieces, then place all ingredients for the filling into a small bowl and mix together thoroughly. Set aside.
- Preheat oven to 400 degrees.
- Lay-out a large piece of wax paper and spray liberally with your favorite oil-type cooking spray (I use a coconut oil spray). Do not use flour.
- Place the dough on the wax paper.
- Using your hands (a rolling pin simply won’t work right–I tried), flatten the dough into a large rectangle. Just be sure to coat your hands liberally in oil and this will totally work ok. I promise.
- Spread the filling mixture evenly across the entire rectangle of dough.
- Using the wax paper, lift the “short side” of the dough and roll the rectangle tightly-ish, but not too tight.
- Using a sharp knife, cut the dough into into 12(-ish) rolls.
- Place on greased cookie sheet or cake pan (I prefer a round cake pan so I can get that one cinnamon roll in the center that doesn’t have any crispy edges…mmmm…).
- Allow the cinnamon rolls to rise. You may allow them to rise to any height you desire. I recommend approximately 10 minutes–that makes for a super fluffy, fun cinnamon roll.
- Place in the oven and bake for 12-15 minutes.
- Remove from heat and allow to cool before icing.
- Devour your precious cinnamon rolls and begin again!