These Gluten-free Apple Pie Cinnamon Rolls are the ultimate ooey gooey cinnamon roll with an apple pie twist to it. Made with all gluten-free and nut-free ingredients.

These Gluten-free Apple Pie Cinnamon Rolls are the ultimate ooey gooey cinnamon roll with an apple pie twist to it. Made with all gluten-free and nut-free ingredients.

Cinnamon rolls PLUS apple pie combined is the best combination ever. Frosted with a thick creamy cream cheese frosting and the center is ooey gooey is so perfectly sweet.

The apple pie filling in the center of the cinnamon rolls is too die for. I used my unsweetened apple sauce to make it with some coconut sugar and cinnamon. And the flavors combined are truly just perfection for fall. And this makes for a delicious Thanksgiving or holiday brunch recipe! They definitely need more TLC than most of my other recipes on the blog, but I promise it is worth it!

Tip: please make sure to follow the steps and ingredients *exactly* to ensure your cinnamon turn out perfect. By not following exact ingredients or directions, the end result will be compromised.

What ingredients you need to make these Apple Pie Cinnamon Rolls:

  • Butter – I haven’t used a vegan butter or oil instead for these, only classic butter (I used grass-fed)
  • Non-dairy milk – almond or oat milk are my go-to’s here but you could use a dairy-based milk too
  • Coconut sugar – this is how we sweetened the cinnamon rolls and we combine it with the yeast, milk and butter. You could use cane sugar if you prefer
  • Active dry yeast – this is 100000% necessary, don’t skip!!
  • Egg – I don’t recommend a flax egg here for optimal results
  • Gluten-free all purpose flour – if not gluten-free then you can use an all-purpose flour but I do not recommend using a grain-free flour here. The brand I linked is the gluten-free flour we used. If you use another brand, I can’t guarantee it will work
  • Unsweetened applesauce – you can either make your own using this recipe or buy one
  • Cinnamon – lots and lots and lots of cinnamon is needed for these rolls
  • Cream cheese – make sure the cream cheese softens a bit so it’s easier to cream together the ingredients
  • Powdered sugar – I use this to sweet and thicken the frosting to glaze the rolls with

How to make Apple Pie Cinnamon Rolls:

  1. Add butter to a large microwave-safe bowl then melt in the microwave in 30 second increments
  2. Add milk and 1 tablespoon coconut sugar then microwave for an additional 45-50 seconds (take temperature using an instant read thermometer and should be about 110 degrees)
  3. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm)
  4. Add whisked egg and remaining 1/3 cup sugar then stir gently to combine
  5. In another bowl add the flour and baking powder then stir to combine
  6. Add wet ingredients to dry in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch
  7. Cover with a clean dish towel then set somewhere to double in volume, 1 hour (I place mine next to a window with sunlight!)
  8. Next combine coconut sugar and cinnamon from filling recipe in a small bowl
  9. Spray a 9” pie plate with nonstick spray or grease with a little melted butter
  10. Add the dough onto a large floured surface like a cleaned counter then with lightly oiled hands, spread dough into a 1/4” thick rectangle (roughly 10×14”)
  11. Gently spread softened butter over the dough using your hands or a spatula, leaving 1” clear on the bottom
  12. Next miix together applesauce, coconut sugar and cinnamon and spread evenly on top
  13. Gently roll the dough from the top down towards you
  14. Lightly pinch the seams of the dough together then slice the log into about 12 rolls
  15. Place rolls into the pie dish then cover again with towel and let them rise for about 30-40 more minutes
  16. Bake in oven at 350 degrees F for about 20 minutes or until top is just golden
  17. Let rolls cool for 15 minutes then make the frosting
  18. Add ingredients for the frosting in a bowl then cream together until smooth
  19. Spoon icing on top of the rolls then serve!

Tips for success making these cinnamon rolls:

  • The hardest part about making these cinnamon rolls is practicing the patience to allow them to rise. First we let the dough rise before rolling it out and then once we slice into rolls and add to baking dish, we let them rise again. This is an important step so they get extra fluffy!
  • I don’t recommend using a solidified oil for these rolls instead of butter. I haven’t tried a vegan butter but try these Healthy Vegan Cinnamon Rolls if you are looking for a vegan/dairy-free option
  • These rolls are killer any day but I do recommend enjoying them fresh out of the oven and any leftovers should be stored in the fridge for 5 days. Reheat in microwave for about 30 seconds to warm up again
  • Please read the steps/directions on how to make these *before* making them. Since it is more of a labor intense recipe (ily cinnamon rolls) it requires more TLC and more focus than other recipes. I find it helpful to map it all out before hand!

A few other dreamy apple recipes to try:

Vegan Microwave Apple Crisp for One

Crazy Good Vegan Apple Cobbler (gluten-free)

Gluten-free Apple Pie Stuffed Snickerdoodle Cookies

Gluten-free Carrot Apple Bread with Cream Cheese Frosting

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Gluten-free Apple Pie Cinnamon Rolls

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These Gluten-free Apple Pie Cinnamon Rolls are the ultimate ooey gooey cinnamon roll with an apple pie twist to it. Made with all gluten-free and nut-free ingredients.

  • Prep Time: 1 hour 40 minutes
  • Cook Time: 20 mins
  • Total Time: 2 hours

Yield: Makes 12 rolls 1x

Ingredients

Scale

Cinnamon rolls:

Filling:

  • 1/3 cup softened butter
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut sugar
  • 2 tablespoons cinnamon

Cream cheese frosting:

  • 6 ounces cream cheese
  • 1.5 cups powdered sugar
  • 3 tablespoons softened butter

Instructions

  1. Add butter to a large microwave-safe bowl then melt in the microwave in 30 second increments
  2. Add milk and 1 tablespoon coconut sugar then microwave for an additional 45-50 seconds (take temperature using an instant read thermometer and should be about 110 degrees)
  3. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm)
  4. Add whisked egg and remaining 1/3 cup sugar then stir gently to combine
  5. In another bowl add the flour and baking powder then stir to combine
  6. Add wet ingredients to dry in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch
  7. Cover with a clean dish towel then set somewhere to double in volume, 1 hour (I place mine next to a window with sunlight!)
  8. Next combine coconut sugar and cinnamon from filling recipe in a small bowl
  9. Spray a 9” pie plate with nonstick spray or grease with a little melted butter
  10. Add the dough onto a large floured surface like a cleaned counter then with lightly oiled hands, spread dough into a 1/4” thick rectangle (roughly 10×14”)
  11. Gently spread softened butter over the dough using your hands or a spatula, leaving 1” clear on the bottom
  12. Next miix together applesauce, coconut sugar and cinnamon and spread evenly on top
  13. Gently roll the dough from the top down towards you
  14. Lightly pinch the seams of the dough together then slice the log into about 12 rolls
  15. Place rolls into the pie dish then cover again with towel and let them rise for about 30-40 more minutes
  16. Bake in oven at 350 degrees F for about 20 minutes or until top is just golden
  17. Let rolls cool for 15 minutes then make the frosting
  18. Add ingredients for the frosting in a bowl then cream together until smooth
  19. Spoon icing on top of the rolls then serve!

Notes

*Rolls are best the day they’re made but leftovers are still delicious and can be stored in the refrigerator and microwaved for 20-25 seconds uncovered to warm back up!

  • Author: Rachel