Apple Cinnamon Roll Cupcakes is one reason why Fall should be your favorite time

Fall is one of my most favorite times of the year. Summer is cooling off, and leaves are changing.

Is there anything better than apples from the nearby orchard or fruit stand?

My grandbaby loves Grandma’s Apple Crackers more than anything. That’s their name for dehydrated apple slices. My kids love apple sauce and apple pie and I love slow cooking apple butter.

So, I knew this month’s recipe had to revolve around something apple and something wonderful. I scoured the web for recipes, landing on one I thought promising, Apple Cinnamon Roll Cupcakes.

It looked beautiful and I could almost smell the warm bubbly apples, but the recipe was off, not quite what I was looking for. It needed to be easy, but canned cinnamon roll dough was too easy, and too processed. So, I adapted a cinnamon roll recipe I had, just a few changes tweaked to it over the years, and a jar of my apple pie filling, (store canned is just as good) and a simple glaze and I created heaven. If you don’t believe me bake these yourselves.

Their light, fluffy dough isn’t heavy, and the apple pie filling is just the right amount of sweetness. Be sure to drizzle the glaze on lightly. 

You’ll create this easy, beautiful, yummy masterpiece in no time at all.

Roll Dough

A half a cup of hot water

Half Cup Cold Milk

2 TBSP Oil

1/3 Cup Sugar

1 tsp Salt

1 Egg

2 tsp Vanilla Extract

2 tsp Almond Extract

With a fork whisk swiftly.  

Add 1 TBSP instant yeast

Whisk gently.

Add 3 ¼ Cups – 3 ¾ Cups All-purpose Flour. 

Knead together with the dough hook attachment on your mixer. Blend in flour until it makes a dough that is easy to handle without floured hands but still soft. Place in greased bowl and cover. Let rise in a warm place until double (one or two hours). Punch dough down and then roll out into a ¼ inch thick rectangle.

With a pastry blender dice up 2 Cups of Apple Pie Filling into smaller chunks. Any brand or home canned.

Spread filling thinly over dough. Roll dough into a long tube and gently slice 12-16 pieces. Place pieces into greased muffin tins, adding an additional 1 cup of pie filling tucked into the top of each roll. Let rise until almost double, about 45 minutes. Bake in a preheated 350 degree oven for 20-25 minutes until lightly browned. Let cool and then thinly glaze.


¼ Cup Softened Butter

1 tsp Vanilla

2 TBSP Milk

1 Cup Powdered Sugar

Blend together.

If you have a recipe you would like me to feature, email me at is a Serve Daily contributor.)

Angi Gibson
Angi Gibson
Angi grew up on a small sheep farm in Central Utah and currently lives in the foothills of a growing town in Northern Utah County. She is a wife, mother to six and grandmother to four active boys. Along with her husband, Jason, they run a busy family business chasing from one end of the state to the other. Angi loves writing, gardening, and finding gratitude moments in everything.

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