Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Apple cinnamon scrolls (or apple cinnamon rolls) are soft, fluffy, and bursting with warm spices – they are the ultimate cosy baked treat. These homemade scrolls feature a buttery dough filled with spiced apples and brown sugar, then rolled up, baked to golden perfection, and finished with a sweet glaze. Perfect for breakfast, brunch, or an afternoon snack, they’re an irresistible combination of comforting flavours and textures.
If you liked these, give the Overnight Cinnamon Scrolls a go. So delicious! Or if it’s savoury scrolls next on the menu, try Easy Cheesy Vegemite Scrolls or Pizza Scrolls.
Have you got more apples that are ‘passed their best’? Try these treats to stop them from going to waste:
Apple Cinnamon Scroll Ingredients & Process
Dough: Flour, sugar, yeast, milk, butter, and eggs create a soft, enriched dough.
Filling: Stewed apples and cinnamon, for that pop of juicy freshness.
Spread: Brown sugar, cinnamon (because there can never be too much) and butter for that classic warm, spiced caramelised flavour.
Glaze: Icing sugar with a splash of milk and water to drizzle over the scrolls.
Prepare the dough – Mix the ingredients, knead until smooth, and let it rise until doubled in size.
Make the filling – Cook the apples until tender (not mushy) and in a small bowl mix the brown sugar mix.
Assemble the scrolls – Roll out the dough, spread the filling, add the apples then roll it up and slice into scrolls.
Let them rise – Arrange in a baking dish, drizzle with cream and allow them to puff up before baking.
Bake to perfection – Bake until golden brown, then drizzle with glaze after they have cooled a little, but still warm.
Tips for the Best Apple Cinnamon Scrolls
- Use the correct process for the type of yeast – Ensures the dough rises properly for a soft, fluffy texture.
- Drain the apple and cinnamon mix – Too much liquid and the rolls will fall apart and will not rise like they should.
- Don’t overfill – Too much filling can make the rolls difficult to shape and bake evenly.
- Let them rise fully – The second rise is crucial for letting the cream soak in and making for light, fluffy scrolls.
- Serve warm – Best enjoyed fresh out of the oven with the glaze melting into each swirl.
Which Yeast?
Use any type of yeast for the Apple Cinnamon Scrolls. But, make sure it is used correctly – activate it if necessary. I love working with instant dry yeast, so that I don’t need to activate!
There is no need to activate instant yeast (rapid rise yeast, instant dry yeast), which is what I use in this recipe. However, if you are using dry active yeast, you will need to activate at step one.
Activation: This involves warming the milk (approximately 40oC | 110F), adding the sugar and yeast and letting it sit for 10 minutes. The yeast is activated when the mixture becomes foamy. If it doesn’t, the yeast is dead and I’m afraid you’ll have to get a new one.
After the yeast has activated you can add the remaining ingredients at step one and proceed with the recipe.
These apple cinnamon rolls are delightful homemade treats that are sure to impress. Patience is required for this cook. Especially when waiting for them to cool enough to be able to ice and eat!! But they are definitely worth it!
Feedback and More
Did you try the Apple Cinnamon Scrolls recipe? I would love to hear from you. Why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other Baked goodies! Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Apple Cinnamon Scrolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dough
- 240 ml milk
- ½ tsp salt
- 105 grams caster sugar - approx. ½ cup
- 575 grams bread flour - approx. 3¾ cups (see notes)
- 1 egg
- 1 egg yolk
- 10 grams instant yeast - approx. 2½ tsp (see notes)
- 60 grams unsalted butter - melted and cooled slightly
Apples
- 3 small apples - peeled and sliced into 1 cm pieces, no more than 5mm thick
- ½ tsp cinnamon
- ¼ cup water
Cinnamon Spread
- 60 grams unsalted butter - very soft
- 75 grams brown sugar - approx. ⅓ cup
- ¼ tsp cinnamon
Extras
- 120 ml cream - thickened
Glaze
- 70 grams icing sugar - approx. ½ cup
- 15 ml milk - approx. 1 Tbsp
- 5 ml water - approx. 1 tsp
Instructions
Dough
- Stand mixer: Add all dough ingredients into the large bowl of a stand mixer. Beat on a low speed using the dough attachment until the mixture forms a ball. Increase the speed to medium and knead for 4-5 minutes. By hand: If you don’t have a mixer, combine all the ingredients in a large bowl using a fork until they are well combined. Tip onto a heavily floured surface, knead the dough for 5 minutes or until it bounces back to a finger touch.
- Shape the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a damp tea towel and place in a warm place for approximately 1½ hours. It should double in size.
Apples
- Place the apple, cinnamon and water into a small saucepan. Cover and simmer for 10 minutes. You want the apple to be soft, but not mushy. Drain and set aside to cool. It’s important to get as much liquid off the apples as possible.
Cinnamon Spread
- In a small bowl combine the softened butter, brown sugar and cinnamon – to form a paste.
Glaze
- Sift the icing sugar into a small bowl. Add the milk and water and stir to a smooth paste.
Assembly, Cooking, Glazing
- Grease and line a deep tray or baking dish approximately 35x25cm.
- Knead the dough on a lightly floured surface for 1 minute, then roll into a 50x30cm rectangle. Using extra flour if necessary.
- Spread the butter and brown sugar mix evenly over the dough. Top with the apple, again spreading evenly.
- Starting with the long side towards you, roll the dough into a long log – tightly, but not pressing down.
- Using a serrated knife, gently cut the log into 2cm thick portions and lie each scroll in the prepared pan so they are just touching. I usually get about 15-16 out of the log, but it will depend how much the log shrinks as you roll.
- Pour the cream evenly over the scrolls. Cover and rest for a further hour. The scrolls should be risen and puffy.
- Heat the oven to 180°C | 160°C fan forced. Cook the scrolls for 25-30 minutes. When ready the scrolls will be golden brown and light and fluffy on the inside.
- Leave in the tray for 10 minutes before transferring to a cooling rack. Leave to cool for at least 15 minutes before drizzling with the glaze. Enjoy while they are still slightly warm!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
