These award-winning Bread Machine Apple Pie Cinnamon Rolls are a medley of apple pie and creamy gruyère cheese, with a luxuriously soft, rich, creamy, and flavorful dough, made with fresh lemon zest for a deliciously aromatic base right in your bread maker. They are then baked to perfection in your oven and smothered in vanilla mocha glaze. These apple pie cinnamon rolls can be made ahead and frozen, and are an excellent brunch potluck idea or bake sale item. And I have included a quicker version if you don't have a bread maker/bread machine (see recipe card notes)!
Apple Pie Cinnamon Buns are popular in the fall, but great for any time of the year. They pair well with a cup of coffee or tea or a breakfast buffet. If you are serving them with a breakfast buffet, I recommend serving them with my Old Fashioned Fruit Salad (with Honey Lime Dressing) and my Award-Winning Maple Sausage Brunch Bites!
🍒Reader Review
"I was nervous at the start because my dough was so wet in the bread maker process. I kneaded it on a fully floured surface and it ended up being perfect. I did not use whipped cream in the filling (didn't have it and noticed the original did not use it) and sprinkled a little more cheese in the filling instead. Also I just mixed the butter into the warm apple/cinnamon/brown sugar mixture instead of spreading it on the dough separately (I'm lazy). It was delicious and I will definitely make these again for company! They reheat excellently as well! The dough is soft and fluffy, even after reheating. Thanks for this unique recipe!!!!" ⭐⭐⭐⭐⭐
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🥘Ingredient Notes
This Apple Cinnamon Bread Machine recipe is tasty and unique. Adding lemon zest to the cinnamon roll dough was a tip I was given by a chef I worked with, and WOW, what a difference that little addition makes!
Dough Ingredients:
- Butter. I use unsalted butter, as I like to control the salt in my baking, and the salt content in salted butter varies from brand to brand.
- Half and Half. This is a mixture of cream and milk, often used in coffee, and makes for a creamy, light, and fluffy bun.
- Gruyère Cheese. This cheese is a hard, pale yellow Swiss cheese, known for its complex, nutty, and fruity flavors that deepen with age. The cheese adds a subtle complexity to the dough!
Filling Ingredients:
- Apples. Green Granny Smith apples work best for this recipe because they hold their shape and don't get mushy.
- Whipped Cream. I use spray whipped cream (from a can).
- Almonds. Sliced almonds work best!
Glaze Ingredients:
- Powdered Sugar. This is also known as Confectioners' Sugar or Icing Sugar.
- Whipping Cream. Use the liquid - do not whip it. You'll need to use 33-36% fat.
*Please see recipe card for a full list of ingredients and quantities
📖 Variations & Substitutions
- Gruyère Cheese -You could use other semi-hard, nutty, and meltable cheeses such as Emmental, Jarlsberg, and Fontina. Swiss cheese is also an option.
- Vanilla Flavored Coffee - You can use regular coffee with ½ teaspoon of vanilla extract.
🔪Step-by-Step: How to make Apple Pie Cinnamon Rolls in your Bread Machine
Prep: Spray a 9X13 baking pan/lasagna pan with non-stick cooking spray.
STEP 1: MAKE THE DOUGH (For 1 lb bread machine): Mix all ingredients in the bread maker in the order given, starting with the liquids. Ensure to add salt along one side of the bread pan and sugar along the opposite side. Dig a little well in the centre and add yeast last (don't let the yeast touch anything but the flour) (IMAGE 1). Place the pan in the bread machine and select the dough cycle (IMAGE 2). When the dough is complete(about 1 hr and 20 minutes, depending on your machine),
STEP 2: MAKE THE FILLING: Meanwhile, mix filling: Thinly slice apples and pour ¼ cup water over them. Cook apples in the microwave for approximately 3 minutes until soft. Drain water (IMAGE 3). Toss with brown sugar, almonds, and cinnamon (IMAGE 4).
STEP 3: ASSEMBLE THE CINNAMON ROLLS: Preheat oven to 375 degrees F/190 degrees C. When the dough cycle is complete, remove it from the machine to a lightly floured surface. Knead enough to make it easy to handle (if necessary). If too elastic, let it rest for 10 more minutes. Roll the dough into a 12X18 rectangle (IMAGE 5). Spread softened butter over the dough (IMAGE 6). Top with the apple mixture and spread evenly across the butter (IMAGE 7). Spread whipped cream evenly on top of the apple mixture (IMAGE 8).
STEP 3: ASSEMBLE THE CINNAMON ROLLS (CONT'D): Beginning at the long end, roll up tightly as a jelly roll (IMAGE 9) *They don't have to be perfect! Mine could have been rolled tighter, but they ended up just fine. Pinch seam to seal (IMAGE 10). Then flip over so that the seam is on the bottom. With a sharp knife, cut into 12 equal slices. *you can cut off the very ends that don't have filling. *I use a measuring tape so that I get uniform sized buns (or close to) (IMAGE 11). Place cut side up, spaced, in a greased 9X13 inch baking pan (IMAGE 12).
STEP 4: RISE AND BAKE THE CINNAMON ROLLS: Cover dough with clean tea towel and let rise in a warm draft-free place until almost doubled in size (this could take anywhere from 30 minutes to 1 hour) (IMAGE 13). Bake rolls at 350 degrees F/176 degrees C for 25-30 minutes or until done (IMAGE 14). *I baked these for 25 minutes and they were perfect. You can insert an instant read thermometer (affiliate link) into the center of a roll; it should read between 190-200°F (88-93°C when it's done (I did this as well, to be sure).
STEP 5: MAKE THE GLAZE: Mix the whipping cream and strong coffee together. Add vanilla and whipping cream mixture to the sifted powdered sugar and whisk until smooth (IMAGE 15). When the buns are done, drizzle the glaze over warm rolls. Serve warm or cold. Sprinkle with a little powdered/icing sugar, if desired (IMAGE 16).
I like to put them in the fridge until the glaze firms up. I think they are best served cold or at room temperature! However, if you prefer warm cinnamon rolls, they can be heated up!
When serving, it's best to cut these rolls instead of trying to pull them apart (they stick and don't tear apart cleanly).
Recipe Tips
- Use room temperature ingredients: Cold eggs or butter can slow down yeast activity. Make sure dairy and eggs are at room temp before starting the dough.
- Check your yeast freshness: Expired yeast won't rise properly. Always check the date and proof your yeast in warm liquid with a pinch of sugar if you're unsure.
- Flour varies: Humidity, brand, and storage can affect how much flour your dough needs. If the dough feels too sticky, add a tablespoon of flour at a time until it's smooth and elastic.
- Roll evenly for best results: Use a measuring tape or ruler when rolling and cutting your dough so the buns bake evenly and look uniform.
- Don't rush the rise: The second rise is crucial for light, fluffy rolls. If your kitchen is cool, place the covered pan in the oven with the light on (but heat off) to create a warm, draft-free environment. OR you can let it sit right on the stove with the oven on (this is what I do).
- Slice rolls with floss or a sharp knife: Don't try to tear the rolls apart- they are too sticky. Use a sharp knife or unflavored dental floss makes clean, neat cuts without squishing the dough - just slide it under, cross ends over the top, and pull tight.
- Glaze while warm: Pouring glaze over slightly warm rolls helps it soak in for a gooey finish. For a cleaner look, wait until the rolls have cooled.
- Freeze before glazing: If you plan to freeze them, do so before adding glaze. Add the glaze after thawing and reheating for the freshest taste and appearance.
👪 Serving Size
This Apple Pie Cinnamon Buns recipe makes 12 servings, so it's ideal for serving a larger group or taking along to a potluck. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You could also cut the cinnamon buns in half when serving at a potluck or gathering.
🌡️Storage
These homemade bread machine cinnamon rolls will last about 4-5 days in the fridge if stored in an airtight container. For the best texture, let them come to room temperature or warm them slightly in the microwave or oven before serving.
These apple pie cinnamon rolls freeze well for up to 3 months in an airtight container.
Warm individual rolls in the microwave for about 15-20 seconds, or cover the pan with foil and reheat in a 300°F oven for 10-15 minutes.
❔ Recipe FAQs
Cinnamon rolls are done when they look deep, golden brown on top, and the center has a fluffy, bread-like texture, not gooey or raw. To check, you can insert a digital thermometer into the center of a roll; it should read between 190-200°F (88-93°C). Alternatively, you can lightly pull the center of a roll with a fork; if it looks like bread and separates easily, it's ready!
Yes - the Gruyère adds richness and depth, but the recipe will still work without it. You could also swap in a mild cheese if you prefer
No, you don't. The dough can be mixed and kneaded by hand or in a stand mixer with a dough hook. You will also have to build in the additional rising time that the bread machine automates. The bread machine just saves time and effort. Alternatively, you can use store-bought refrigerator bread dough (see the instructions in the recipe card).
Yes. After cutting and placing them in the pan, cover tightly with plastic wrap and freeze. When ready to bake, thaw overnight in the fridge, let rise until puffy, then bake as directed.
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So, if you are looking for unique ideas for a breakfast potluck or bread machine breakfast recipes, then this is your bread machine cinnamon bun recipe! It's a little more sophisticated than your typical cinnamon roll, and well, cheese, apple pie, and cinnamon rolls were just meant to be together!
If you're looking for a lighter/lower-calorie version of this recipe, try my Apple Pie 2 Ingredient Dough Cinnamon Rolls!
More Apple Recipes
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📋 Bread Machine Apple Pie Cinnamon Rolls Recipe
Ingredients
Breadmaker Dough (1 lb):
- 6 oz Half and half
- 2 tablespoons water
- 1 egg large
- 3 tablespoons butter
- 1 teaspoon lemon zest
- 2 ¼ cups white flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup Swiss Gruyere cheese grated
- 2 teaspoons bread maker yeast
Filling:
- 3 tablespoons whipped cream
- 3 tablespoons brown sugar
- ¼ cup sliced almonds
- 1 teaspoon ground cinnamon
- 2 tablespoons butter softened
- 1 cup green apples peeled, cored and thinly sliced (about 2 apples)
- ¼ cup water
Glaze:
- 1¼ cup sifted powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons whipping cream liquid
- 4 tablespoons brewed French vanilla flavoured coffee * can substitute regular coffee and ¼ teaspoon vanilla
Instructions
Dough (for 1 lb. bread machine):
- Mix all ingredients in bread maker in order given. Ensure to add salt along one side of the bread pan and sugar along the opposite side. Dig a little well in the centre and add yeast last (don't let it touch anything). Select dough cycle. When dough is complete(about 1 hr and 20 mins), remove to a lightly floured surface. Knead enough to make it easy to handle (if necessary). If too elastic, let rest for 10 more minutes.
- Preheat oven to 350 degrees F. Spray a 9X13 baking pan with non-stick cooking spray.
Filling:
- Meanwhile, mix filling: Thinly slices apples and pour ¼ cup water over them. Cook apples in microwave for approximately 3 minutes until soft. Drain water. Toss with brown sugar, almonds and cinnamon.
- Roll dough into a 12X18 rectangle. Spread softened butter over dough. Top with apple mixture and spread evenly across butter. Spread whipped cream evenly on top of apple mixture. Beginning at long end, roll up tightly as a jelly roll. Pinch seam to seal. With sharp knife, cut into 12 equal slices. Place cut side up in a greased 9X13 inch baking pan.
- Cover dough with clean tea towel and let rise in a warm draft-free place until almost doubled in size (this could take anywhere from 30 minutes to 1 hour) Bake rolls at 350 degrees F/176 degrees C for 25-30 minutes or until done.
Glaze:
- Mix whipping cream and strong coffee together. Add vanilla and whipping cream mixture to sifted powdered sugar. When buns are done, drizzle glaze over warm rolls. Serve warm or cold.Sprinkle with a little powdered/icing sugar, if desired.
Notes
- Use room temperature ingredients: Cold eggs or butter can slow down yeast activity. Make sure dairy and eggs are at room temp before starting the dough.
- Check your yeast freshness: Expired yeast won't rise properly. Always check the date and proof your yeast in warm liquid with a pinch of sugar if you're unsure.
- Flour varies: Humidity, brand, and storage can affect how much flour your dough needs. If the dough feels too sticky, add a tablespoon of flour at a time until it's smooth and elastic.
- Roll evenly for best results: Use a measuring tape or ruler when rolling and cutting your dough so the buns bake evenly and look uniform.
- Don't rush the rise: The second rise is crucial for light, fluffy rolls. If your kitchen is cool, place the covered pan in the oven with the light on (but heat off) to create a warm, draft-free environment. OR you can let it sit right on the stove with the oven on (this is what I do).
- Slice rolls with floss or a sharp knife: Don't try to tear the rolls apart- they are too sticky. Use a sharp knife or unflavored dental floss makes clean, neat cuts without squishing the dough - just slide it under, cross ends over the top, and pull tight.
- Glaze while warm: Pouring glaze over slightly warm rolls helps it soak in for a gooey finish. For a cleaner look, wait until the rolls have cooled.
- Freeze before glazing: If you plan to freeze them, do so before adding glaze. Add the glaze after thawing and reheating for the freshest taste and appearance.
Kay
I was nervous at the start because my dough was so wet in the bread maker process. I kneaded it on a fully floured surface and it ended up being perfect. I did not use whipped cream in the filling (didn't have it and noticed the original did not use it) and sprinkled a little more cheese in the filling instead. Also I just mixed the butter into the warm apple/cinnamon/brown sugar mixture instead of spreading it on the dough separately (I'm lazy). It was delicious and I will definitely make these again for company! They reheat excellently as well! The dough is soft and fluffy, even after reheating. Thanks for this unique recipe!!
Terri Gilson
I'm happy to hear that, Kay! So glad you enjoyed them 🙂
Terri
martha mathews
Hi. I have a brand new bread machine and I want to try this recipe. Two questions: 1) Should I follow your instructions as to salt and sugar? My machine's booklet says to put both on the bottom before flour. 2) What other types of cheese would work? I live in rural Alaska and Guyere is not an option. Mozzerella, perhaps? Thanks.
Terri Gilson
Hi Martha,
I would follow the directions of YOUR bread maker in terms of order of ingredients, as mine is very old and a different brand. You could try emmental, jalsberg. beaufort, comte or raclette cheeses for substitutes, as the mozzarella is too soft and mild to even register taste-wise and I worry it would mess with the texture. If you cannot find any of those cheeses, just make it without - it's still delicious! Enjoy..
Terri
Carolyn Hetke
I cannot wait to try these! Perfect for a weekend crowd!
Terri Gilson
Hi Carolyn: Thank you - I hope you enjoy them!
Kimberley Copithorne
I have never thought to put cheese in a sweet roll like this, I love the combination! Apples and cheese always go so well together, my family growing up always had a slice of old cheddar cheese with their apple pie.
Terri Gilson
Thanks Kimberley - Yes, cheese and apple pie were always meant to meet in a cinnamon bun!
Dawn @ Words Of Deliciousness
I love the idea of lemon zest in the cinnamon roll dough. These rolls look amazing!
Terri Gilson
Thanks, Dawn! Yes, the lemon zest really works!
Dawn - Girl Heart Food
This look so good!! Love the combination of cheese and apple and I bet these would be so lovely with my cup of coffee right now 🙂 Can't wait to try these! Pinned! Have an awesome weekend!
Terri Gilson
Thanks, Dawn! I hope you enjoy them! Are you thinking quick version or bread maker? If you make the quick version, I'd love to know if you can find the refrigerated french loaf dough. I can't find it here!
Marie-Pierre Breton
Love this pairing, I've never tried it, but it sounds like a match made in heaven. I'm so doing this recipe soon! Delicious!
Terri Gilson
Hi Marie-Pierre- thanks. Yes, the flavours go really well together - I hope you enjoy it!