Puff Pastry Apple Cinnamon Rolls are a warmly spiced version of classic cinnamon rolls. They are really easy to make with prepared puff pastry dough, juicy apples, brown sugar and cinnamon. Top them with sweet cream cheese frosting for a delicious treat.
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Puff Pastry Apple Cinnamon Rolls are the perfect treat for a sweet breakfast or snack, especially during the fall when apples are in season.
They are made even quicker and easier by using store-bought puff pastry dough, but still come out of the oven fluffy and flaky.
The filling is a sweet, warmly spiced combination of butter, apples, brown sugar and cinnamon. I prefer to use a tart apple, like Granny Smith, to balance out the sweetness, but you can use any type of apple that you like.
The frosting on top of these rolls is a sweet, vanilla cream cheese frosting.
If you prefer to make a homemade, traditional cinnamon roll dough, you can find the ingredients and instructions for yeast-based, sweet dough in our recipe for Lemon Blueberry Sweet Rolls.
Why This Recipe Works
The recipe is made quicker and easier than traditional cinnamon rolls by using store-bought puff pastry dough.
They have the same delicious flavor of traditional cinnamon rolls, but with the addition of tart or sweet apples.
These apple cinnamon rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
Step-By-Step Instructions
Ingredients
Apple Cinnamon Rolls
- 2 sheets frozen puff pastry (thawed)
- 2 apples (grated): I use granny smith, but you can use a sweet apple variety, if you prefer.
- 3 tablespoons unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 4 ounces cream cheese (room temperature)
- 2 tablespoons butter (room temperature)
- 1 teaspoon vanilla extract
- whole milk (as needed): milk is only needed if the frosting is too thick and needs to be thinned.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set your puff pastry out to thaw at least an hour ahead of time. At the same time, set out the butter and cream cheese for the frosting. This will make them softer and easier to blend.
Preheat your oven to 400°F.
Line a 9×13 inch baking pan (or equivalent) with parchment paper.
Grate the apple and squeeze out as much excess liquid as possible. Set aside.
Create!
Roll out the puff pastry sheets onto a lightly floured surface. You don’t need to roll it out much, just enough to get the creases out and even out the edges.
Brush both sheets to the edge with the melted butter, leaving just a little bit of butter to seal the dough once it’s rolled up.
Mix together the brown sugar and cinnamon and sprinkle evenly over the pastry all the way out to the edges.
Top evenly with the grated apple.
Roll the shorter end of the dough from one side to the other. Brush the edge with the remaining butter to seal it closed, as needed.
Cut 1/4-inch off of both ends of the roll, then cut the roll in half with a sharp knife. Cut each half into 3 equal size rolls.
Place the rolls into the prepared baking dish.
Bake for 20-25 minutes or until the rolls have puffed up and the bottoms have lightly browned.
While the rolls are cooling, make the frosting by combining the powdered sugar, cream cheese, butter and vanilla extract in a mixing bowl. Beat on low, then medium speed until well combined.
Add milk, as needed to thin frosting to the desired thickness. If using milk, add 1-2 teaspoons at a time. If you do end up thinning it too much, you can add more powered sugar.
Spread the frosting over the warm cinnamon rolls.
Present!
Serve warm, or as desired.
Tips and Techniques
- Milk only needs to be added to the frosting, if it turns out too thick. Add milk 1-2 teaspoons at a time until the desired consistency is reached. If you thin it too much, powdered sugar can be added.
- Cinnamon rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
- Cinnamon rolls are best immediately after being prepared, but leftovers can be stored. It’s best to store leftover cinnamon rolls and frosting separately, when possible. Store in an airtight container in the refrigerator. Consume within 3 days. To rewarm, heat in the microwave for about 30 seconds on in the oven set at 350°F for 5 minutes.
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Puff Pastry Apple Cinnamon Rolls
Ingredients
Apple Cinnamon Rolls
- 2 sheets puff pastry (thawed)
- 3 tablespoons unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 apples (tart or sweet, grated and pressed to remove excess liquid)
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 4 ounces cream cheese (room temperature)
- 2 tablespoons butter (room temperature)
- 1 teaspoon vanilla extract
- whole milk (as needed: milk is only needed if the frosting is too thick and needs to be thinned)
Instructions
Apple Cinnamon Rolls
- Preheat oven to 400°F.
- Line a 9×13 inch baking pan (or equivalent) with parchment paper.
- Roll out the puff pastry sheets onto a lightly floured surface just to get the creases out and even out the edges.2 sheets puff pastry
- Brush both sheets to the edge with the melted butter, leaving just a little bit of butter to seal the dough once it’s rolled up.3 tablespoons unsalted butter
- Mix together the brown sugar and cinnamon and sprinkle evenly over the pastry all the way out to the edges.1/2 cup brown sugar, 1 tablespoon ground cinnamon
- Top evenly with the grated apple.2 apples
- Roll the shorter end of the dough from one side to the other. Brush the edge with the remaining butter to seal it closed, as needed.
- Cut 1/4-inch off of both ends of the roll, then cut the roll in half with a sharp knife. Cut each half into 3 equal size rolls.
- Place the rolls into the prepared baking dish.
- Bake for 20-25 minutes or until the rolls have puffed up and the bottoms have lightly browned.
Cream Cheese Frosting
- Combine the powdered sugar, cream cheese, butter and vanilla extract in a mixing bowl. Beat on low, then medium speed until well combined.1/2 cup powdered sugar, 4 ounces cream cheese, 2 tablespoons butter, 1 teaspoon vanilla extract
- Add milk, as needed to thin frosting to the desired thickness. If using milk, add 1-2 teaspoons at a time. If you do end up thinning it too much, you can add more powered sugar.whole milk
- Spread the frosting over the warm cinnamon rolls.
- Serve warm, or as desired.
Notes
Tips and Techniques
- Milk only needs to be added to the frosting, if it turns out too thick. Add milk 1-2 teaspoons at a time until the desired consistency is reached. If you thin it too much, powdered sugar can be added.
- Cinnamon rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
- Cinnamon rolls are best immediately after being prepared, but leftovers can be stored. It’s best to store leftover cinnamon rolls and frosting separately, when possible. Store in an airtight container in the refrigerator. Consume within 3 days. To rewarm, heat in the microwave for about 30 seconds on in the oven set at 350°F for 5 minutes.
