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
Contest Winning Test Kitchen Approved
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

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Reviewed Oct. 16, 2015

"Very good. I used granny smith apples and used more than the recipe called for. A bit messy to roll up but worth it. The icing was delicious. Will definitely make them again."

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!"

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