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Apple Cider Cinnamon Rolls Recipe
Apple Cider Cinnamon Rolls Recipe photo by Taste of Home

Apple Cider Cinnamon Rolls Recipe

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Feeling creative, I put an apple spin on a traditional cinnamon roll recipe. The results were yummy! A panful is perfect for a weekend morning in autumn.—Kim Forni, Claremont, New Hampshire
TOTAL TIME: Prep: 1 hour + rising Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 30 min.
MAKES: 12 servings


  • 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1/4 cup apple cider or juice
  • 1/4 cup plus 1/3 cup butter, softened, divided
  • 1 egg
  • 2 cups finely chopped peeled tart apples
  • 1-1/4 cups packed brown sugar
  • 3/4 cup finely chopped walnuts
  • 3 teaspoons ground cinnamon
  • 2 cups apple cider or juice
  • 1 cinnamon stick (3 inches)
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar

Nutritional Facts

1 roll equals 540 calories, 25 g fat (13 g saturated fat), 73 mg cholesterol, 272 mg sodium, 74 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
  4. Bake at 325° for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
  5. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls. Yield: 1 dozen.
Originally published as Apple Cider Cinnamon Rolls in Country Woman August/September 2010, p37

Nutritional Facts

1 roll equals 540 calories, 25 g fat (13 g saturated fat), 73 mg cholesterol, 272 mg sodium, 74 g carbohydrate, 2 g fiber, 8 g protein.

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Reviewed Nov. 3, 2014

"These are so good, they have now replaced my long standing cinnamon roll recipe. The only change I made was no nuts, I am not a big fan. Flipping the pan after it comes out of the oven helps with the filling that runs out."

Reviewed Oct. 7, 2012

"I loved this recipe. I brought this magazine a year ago and I was attracted to buy it because of the picture of these on the front. Finally got around to making it and I felt if you are a fairly decent baker it was easy to make and it tastes delicious! I cannot wait to share with my co workers tomorrow. Will totally keep this recipe in my baking pocket!"

Reviewed Sep. 15, 2012

"I didnt use the nut and used a little more apple....honey crisps....i loved this!"

Reviewed Nov. 16, 2011

"This is an awesome recipe! Use nice tart apples to increase their flavor. The frosting is amazing! It does take a long time to boil down but once it does..oh boy!"

Reviewed Nov. 13, 2011

"Couldn't taste the apples very much, there was too much brown sugar even after I reduced the amount. Also, the juices from the apples made everything run out the sides when I rolled it up, making a big mess."

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