Cinnamon Rolls with Apple Pie Filling (Gluten Free)

These cinnamon rolls with apple pie filling are perfect for any weekend morning. Not only are they super delicious, but they are gluten free! These cinnamon rolls feature a rich and yummy apple pie filling along with the traditional cinnamon roll filling, making them an extra special treat. The cream cheese glaze takes them over the top!

Classic cinnamon rolls are one of my favorite sweet indulgences. In fact, I have them every year for breakfast on my birthday! When I discovered that my body responded best to a gluten free lifestyle, I was pretty bummed, but these cinnamon rolls with apple pie filling have change the game!

If you are a fan of delicious breakfast goodies, you should also try my Gluten Free Apple Cider Donuts, or my Dairy Free Overnight Oats with Pumpkin!

Why You'll Love Cinnamon Rolls with Apple Pie Filling

• Gluten free! These cinnamon rolls are gluten free, and if you ask me, they taste pretty close to the "real deal".
• Make ahead friendly. The dough for these cinnamon rolls is best when made a day ahead, but the other components of this recipe can be made ahead as well! Then, the next day, all you have to do is roll out the dough and add the filling.
• Cream cheese glaze takes it over the top. A simple powdered sugar and milk icing is delicous on cinnamon rolls, but the creaminess of the cream cheese glaze is such a yummy twist.

Tools You'll Need

• Stand mixer
• 1 set of dry measuring cups
• 1 set of liquid measuring cups
• 1 set of measuring spoons
• 1 rolling pin
• 1 sharp knife
• 1 small offset spatula
• 1 9x12-inch baking pan
• Parchment paper
• 1 vegetable peeler
• 1 cutting board

Ingredients

The cinnamon roll dough begins with a mixture of active dry yeast and warm milk with a bit of granulated sugar. Once that has bloomed for a bit you'll add the apple cider vinegar and eggs.

For the dry ingredients in the dough use gluten free all-purpose flour, tapioca flour, arrowroot, baking soda, coarse Kosher salt, and cream of tartar. Once the dough is mixed, add the soft butter.

Every good cinnamon roll needs the key ingredients - cinnamon, granulated sugar, and melted butter. This is the base of the filling for the gooey rolls.

The filling that takes this recipe to the next level is apple pie filling. For the filling, use diced apples, butter, granulated sugar, salt, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract.

The cream cheese glaze uses just 4 simple ingredients - cream cheese, butter, powdered sugar, and vanilla extract.

Substitutions

• Leave out the apple pie filling. If apple pie isn't your thing, this cinnamon roll recipe is equally delicious without the apples!
• Substitute apple cider vinegar. If you would like to use regular white distilled vinegar, this recipe will work the same. I prefer the flavor of apple cider vinegar, so that is why I use it in this recipe.
• Make it dairy free! This recipe would work well with dairy free butter and milk options! For the cream cheese glaze, I've recently discovered this dairy free cream cheese that tastes very similar to regular cream cheese. I even used it to make a dairy free version of my Gluten Free Oreo Cheesecake for a friend, and he questioned if it was actually dairy free!

How to Make Cinnamon Rolls with Apple Pie Filling (Gluten Free)

1. Begin by adding the active dry yeast and 1 teaspoon of granulated sugar to milk that has been heated to 105-110°F.

1. Once the yeast mixture has bloomed, add to the bowl of a stand mixer along with one egg, the remaining sugar, and the apple cider vinegar. Whisk to combine.

1. Next add the gluten free all purpose flour, tapioca flour, arrowroot, baking soda, salt and cream of tartar. Add the paddle attachment to the mixer.

1. Mix the dough on high for about 3-4 minutes, or until it is well combined.

1. Once the dough has been well mixed, add the softened butter, and mix again until well combined.

1. Place the dough in a well oiled bowl, and cover with plastic wrap. Refrigerate for 8 hours or overnight.

1. While the dough rises, make the apple pie filling mixture by placing all ingredients into a medium saucepan over medium heat.

1. Cook the apple mixture for about 15 minutes, stirring occasionally, until the apples become tender and begin to break apart. Set aside to cool

1. Once the dough has chilled for at least 8 hours, remove it from the refrigerator.

1. Place the dough on a piece of well floured parchment paper. NOTE: use gluten free all-purpose flour.

1. Roll the dough to a rectangle that is about 12 inches by 15 inches, adding more flour to the parchment paper as needed.

1. Stir together the ground cinnamon and sugar for the filling. Brush the dough with melted butter, and add the cinnamon sugar mixture.

1. Top the cinnamon sugar mixture with the apple pie filling.

1. Beginning at one end, VERY gently roll the mixture into a tight pinwheel shape. You may need to add a bit more flour as your roll.

1. Trim the ends of the pinwheel, and cut the dough into 12 equal pieces. To get the most even pieces cut the roll in half, then cut each half in half again. Cut each quarter into 3 equal pieces.

1. Place the rolls in a greased and parchment lined 9x13-inch metal baking pan. Cover the rolls, and allow them to rise in a cool, dry place for about 45 minutes.

1. Once the rolls have risen, place in a 375°F oven. Bake for about 15 minutes, and then reduce the oven temperature to 350°F. Bake for an additional 10-15 minutes, or until the cinnamon rolls are golden brown.

1. While the rolls bake, whisk together the cream cheese glaze ingredients. If you are serving right away, spread the cream cheese glaze evenly over the cinnamon rolls. If you are serving at a later time, or only serving a few at a time, only ice the cinnamon rolls you need.

Prep Ahead Options

• Make the dough ahead of time. This dough is made ahead of time, most often the day before, making it a very friendly recipe for those who like to plan ahead!
• Make the apple pie filling early. The apple pie filling for this cinnamon roll recipe can be made ahead of time, even several days early. Simply store the finished filling in the refrigerator in an airtight container.
• Prepare the cinnamon sugar filling. The cinnamon sugar can be made at anytime! Keep it in an airtight container at room temperature.
• The cream cheese glaze. The glaze for this recipe is also a great one to make ahead. It can be stored in the refrigerator in an airtight container for up to one week.

Serving Suggestions

Recipe FAQs

Tips and Tricks for Success

• Watch the temperature of your milk. If you have a meat or candy thermometer, I recommend using it to ensure the milk is neither too hot nor too cold. Milk that is too cold will not allow the yeast to dissolve or bloom properly. Milk that is too hot will kill the yeast, causing the dough to not rise at all.
• Use plenty of flour. When rolling the cinnamon roll dough out, ensure that you are keeping the parchment paper well coated with gluten free all-purpose flour. This will ensure that as you roll the cinnamon rolls into a pinwheel shape, the dough does not stick.
• Stir the apple pie filling mixture often. Be sure to stir the mixture often so it does not stick to the bottom of the pan and burn. Additionally, be sure to remove the mixture from the heat before it thickens too much. If the mixture gets too thick, it will be sticky and difficult to spread.

More Fall Recipes You'll Enjoy

Cinnamon Rolls with Apple Pie Filling (Gluten Free)

Erica Hopper

These cinnamon rolls with apple pie filling are perfect for any weekend morning. Not only are they super delicious, but they are gluten free!

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 Cinnamon Rolls

Ingredients

  

1x2x3x

DOUGH INGREDIENTS

• 1 cup whole milk warmed to 110°F.
• 1 tablespoon active dry yeast
• ½ cup granulated sugar divided
• 2 eggs room temperature
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 ½ cups gluten free all-purpose flour 1:1 ratio
• ⅓ cup tapioca flour or tapioca starch
• ⅓ cup arrowroot
• 1 teaspoon coarse Kosher salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ cup unsalted butter room temperature

APPLE PIE FILLING INGREDIENTS

• 3 cups apples peeled and diced (about 4-5 medium apples - I use a combination of honeycrisp and gala)
• ¼ cup granulated sugar
• 1 lemon zest and juice
• 2 tablespoon unsalted butter
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch ground cloves
• ¼ teaspoon coarse Kosher salt
• 1 teaspoon vanilla extract

CINNAMON SUGAR INGREDIENTS

• 6 tablespoons unsalted butter melted
• ¾ cup granulated sugar
• 2 tablespoons ground cinnamon

CREAM CHEESE ICING INGREDIENTS

• 12 ounces cream cheese room temperature
• ½ cup unsalted butter room temperature
• 1 cup powdered sugar
• 2 teaspoons vanilla extract

Instructions

 

• For the dough: In a glass measuring cup, heat the milk, in the microwave, until it reaches 105-110°F. Whisk in the yeast and 1 teaspoon of the granulated sugar. All the mixture to sit for 5-10 minutes, or until it is bubbly and “active”.
• While the yeast mixture sits, whisk together the remaining granulated sugar, eggs, vinegar, and vanilla extract in the bowl of a stand mixer until combined. In a separate medium bowl, stir together the gluten free all-purpose flour, tapioca flour (or tapioca starch), arrowroot, coarse Kosher salt, baking soda, and cream of tartar. Set aside.
• Once the yeast mixture is ready, place it in the bowl of the stand mixer fitted with the paddle attachment. Add the dry ingredient mixture to the bowl, and turn the mixer on low until the wet and dry ingredients are well combined. Scrape the bottom of the bowl, and add the butter. Turn the mixer on medium, and mix until well combined. Turn the mixer off and scrape down the bowl. Turn the mixer on high, and mix for about 5-8 minutes. NOTE: The mixture will be sticky.
• Place the mixture into a medium, well-oiled bowl. Wrap tightly in plastic wrap, and place in the refrigerator for at least 8 hours or overnight to rise.
• While the dough is rising, make the apple mixture. Stir together apples, granulated sugar, lemon zest and juice, butter, cinnamon, nutmeg, cloves, salt, and vanilla in a small saucepan over medium heat. Cook, stirring often, for 15 minutes, until the apples are tender and beginning to break apart. Set aside to cool
• For the cinnamon sugar filling, melt the butter and set aside. Toss together the granulated sugar and cinnamon in a small bowl and set aside.
• Once the dough has risen in the refrigerator for at least 8 hours, remove from the refrigerator and turn out onto a well floured surface (be sure to use gluten free 1:1 all purpose flour). Roll the dough into a rectangle that is about ¼ inch thick, measuring approximately 15 inches by 12 inches. Spread the melted butter onto the dough, and then sprinkle with the cinnamon sugar mixture, leaving about an inch of dough on all edges. Next spread the apple mixture over the cinnamon sugar mixture.
• Working from one end of the dough across to the other side, gently roll the dough into a pinwheel shape. Trim the ends of the dough. Next, cut the pinwheel into 12 even pieces by cutting the dough in half, and then cutting each half in half, creating quarters. Finally, cut each quarter into 3 equal pieces. Place the pinwheels into a parchment lined 9x12 inch baking pan.
• Cover the pan with a warm, damp cloth, and let rise for 30-45 minutes. When the dough is ready, preheat the oven to 350°F. Remove the damp cloth and place the pan in the oven. Bake for 20-25 minutes, or until lightly browned. Remove from the oven, and let cool for about 15-20 minutes. While the rolls are cooling, make the icing.
• To make the icing, whisk together cream cheese and butter in a small to medium bowl. Add powdered sugar, vanilla extract, whisking until well combined and smooth. Spread icing evenly over the cinnamon rolls and serve! These cinnamon rolls are best served fresh, but if you are planning to serve at a later time or the next day, reserve the icing until ready to serve.
• Since the icing contains cream cheese, it will need to be refrigerated, so if you are planning to only serve a few at a time, ice cinnamon rolls as they are ready to serve.

Keyword breakfast cookies, easy gluten free breakfast, gluten free breakfast ideas, gluten free parties

Tried this recipe?Let us know how it was!