Apple Cinnamon Roll Cupcakes

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Apple Cinnamon Roll Cupcakes

By Stefani Pollack

Be sure to leave your kitchen while these apple pecan cinnamon roll cupcakes are baking. When you reenter the room, you’ll get to experience a sensational smell that is so strong you can almost see it cartoonishly wafting from your oven directly to your nose.  When the cupcakes are done, quickly drizzle the tops with apple cider glaze. Then, dive into your works of art, making sure to lick the warm, gooey apple cinnamon pecan filling off of your fingers as you go. If you somehow have any cupcakes left over, you can reheat them in the microwave for a few seconds before serving.

Yield: 24 cupcakes

Cinnamon Roll Ingredients
2 cups 2% milk
1 tablespoon (.5 oz) active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ cup unsalted butter, room temperature

Filling Ingredients
½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped pecans
2 cups finely chopped tart apples

In a small saucepan or a microwave oven, warm milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel.  Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Roll out dough into a long rectangle about 1/4” thick.

Brush with about half of the melted butter.

To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.
Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner.  If they don’t fit, fold the ends together to make a “C” shape.  The pieces should come to about the top of the liners.

Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider

In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at

More cupcake recipes to try! Add these to your recipe box!
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Banana Split Cupcakes
Old Fashioned Cupcakes
Rocky Road Cupcakes
Red Velvet Cupcakes
Wilbur’s Cupcakes
Cupcakes with Peanut Butter Icing
Stuffed Cupcakes
Bunny Cupcakes
Blueberry Chocolate Chunk Cupcakes
Peach Tea Cupcakes

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Reader Comments:


Will it still work if I just add 1 egg?

By Anonymous on August 05, 2013


Silicone liners work the best. These definitely stick way too much to the paper liners to look professional. Super yummy however. Make sure you pay close attention to your size or else you will end up with a giant overflow.

By rose on April 30, 2013


This is really looking great! Me gonna try this smile

By AikiCuisine on March 07, 2013


Ok, these look amazing!! What a fun and creative way to make cinnamon rolls! I'm going to try these the next time I make some!

By Willa@ArmstrongFamilyFare on December 30, 2011


These are delicious and worth the effort! I made them with Paula's regular cinnamon roll glaze because I didn't have apple cider on hand, but it worked out well. Very decadent, and fantastic warmed up in the microwave. But ... I don't quite see the point of making them as cupcakes. In my case, the melted butter spread on top of them before baking dripped so much that the cupcake liners stuck to both the cupcakes AND the pan, so I just removed them all before serving. Felt like I wasted liners! Also, I recommend eating with a fork because they're messy, but this is certainly not a negative! Yum. smile

By Roxanne on December 25, 2011


YUM. that looks so good. i really want to try this out now. smile

By vedette on December 22, 2011


After drooling over the photos I finally attempted to make these. Though the idea is wonderful, the execution of the cupcake form is not so wonderful, only because of the issues during the cook time. I wouldn't discourage you from making...they are delicious! Maybe just not in a liner. Here's what I found: I noted the problems with sticking to the paper, so I lightly greased and floured the liners. About halfway through the cooktime the filling was oozing everywhere and burning. I decided to remove from the liners (they were still sticking) and just made in a regular 9x13 pan side by side. Though they are much larger since they were able to spread out, you could still place on a spread out cupcake liner for party/serving purposes. Also, I would warm them up when you ear the leftovers. The filling is so sticky that it tends to get chewy when room temperature; 10 seconds in the micro will make them perfect again! Overall: Delicious! Just not as a cupcake... On a side note, this is not one of Paula's recipes, though I do love the woman! This is by Stefani Pollack, who is typically a cupcake flavor genius on her blog listed at the end of the recipe above.

By Kelsey D. on October 22, 2011


These look absolutely wonderful---the cupcake of dreams. Great instructional photos, too.

By sophistimom on February 23, 2011


I saw this on another webpage, and was slightly disappointed when I went to make it. I made some mistakes. As the photos on the other site showed the dough not being rolled out thin or long enough, I only got 15 pieces, but they were big, because my log turned out to be really fat. if you look, you'll see her rolled out dough image is just bowls width, seeing her hands and the butter bowl in the photos put the perspective in my head, with out thinking about it too much. I also just grated the apple, really easy, and it all turned out good n tasty. Very messy though.

By christiee on January 25, 2011

Making these tonight for a bake sell my husbands work is having to benefit Children’s Miracle Network! Cant wait to try these. Paula your recipes are amazing, and this sounds like a perfect fall recipe.

By Paula Slagle on October 25, 2010

I just unwrapped( or tried to) an apple muffin
cinnamon roll and the cupcake paper riped the roll apart!!! Am i supposed to spray the cupcake papers?  I have been cooking ( and winning prizes at the fairs) for over 50 years and I expect recipes to give ALL the tips needed.  I guess I am not a cook by this recipe’s standard.  Am so dissapointed as I was going to make them for our hunters breakfasts,Thanksgiving and Christmas gifts——————————not now.

By mabel maynard on October 16, 2010

I have made these twice now and they are good but am i supposed to use regular or large muffin cups? also it makes more than 24 I get at least 30 and they runover my muffin cups whch are regular size.  I’ve just checked the recipi and it does not say to buy extra lg. pans or paper cups what am i doing wrong?

By mabel maynard on October 16, 2010

I made these today and they tasted great! However, once they cooled, I couldn’t get the cupcake wrapper off of the cupcake! Did anyone else have this problem? Any ideas what to do about it?

By megan @ whatmegansmaking on October 02, 2010

Hey guys, if you want to print just the recipe you can copy just the text, paste it in a blank word document and edit it as you like.  You can make it bigger or smaller fonts, add/subtract the text you want and just the pictures you want. 
1. Highlight the text you wish to copy.
2. Right click and choose “copy” (or press Cntrl C)
3. Right click in a blank word document
Then hold down Ctrl and press C.  This will copy.
4. Open a blank page in a word document and right click and choose Paste (or press Cntrl V).

By JoAnn Hardin on September 30, 2010

It ony takes about 3 minutes to copy, paste to a word doc, print this recipe and save it to a file.  Then you have it for later if you want to make them again and didn’t remember to keep the original recipe.  Be glad the recipe is posted without having to purchase the cookbook!!  Thanks, Paula.

By Judy Trimpe on September 30, 2010

Your receipes are not only absolutely delicious but are so easy to make. When i feel like cooking i dont want to be in the kitchen all day.  Thankyou paula.

By launa baugher on September 30, 2010

What would be the best type of apples to use for this recipe? I can’t wait to try them. I have a baby shower in a week. I’m hoping they will be a delicious treat

By Mary Jane on September 30, 2010

I was just going to look for a recipe for an apple pie, and when I got to facebook to check my messages I found this great recipe for apple cinnamon cupcakes, I will do them tonight.

By Betty on September 30, 2010

Paula, you never cease to amaze me. You make cooking soooo much fun!!!!! Love you girl!!!!!

By Diane Avans on September 30, 2010

1.  Highlight what you want, copy, paste to a word document or your notepad, print.  Hence, you can make changes if you choose, fonts and so on as well as add more then one recipe and go green.

2. Omitting nuts shouldn’t make much diffrence either way.

3. And if for your own “personal” reasons you “will never” make them again, don’t we really don’t care!

By Fairy God Mother on September 30, 2010

Apple Cupcake recipe

By Marsha on September 30, 2010

A very quick and tasty alternative to making the dough is to use puff pastry. When it’s thawed, open it up, then roll it to the desired size. Use Paula’s filling recipe, cut and bake. It is crispy and chewy and they are so popular at my house. It is a huge time saver too!

By Stacy Base on September 30, 2010

OMG, Complain, Complai, Complain, She is a cook not a magician

By Mary on September 29, 2010


By LINDA on September 28, 2010

I made these with some late summer apples and they turned out great.  I left out the nuts and I didn’t miss them at all.

I did get a few extra rolls, as they were too fat to fit in my cupcake tins without making a few extra.

Next time I will try mixing the apple into the dough as that was a suggestion I got from people trying them.

By Vikki on September 28, 2010

These cupcakes were totally a hit at my girlfriend’s Sunday brunch. I added some raisins in the filling and oatmeal for crunch on top and they were delicious!!!!!!!!!

By Sandra on September 28, 2010

I made this recipe tonight. Reading it, I thought it would be great. After baking it, well, I wouldn’t go through the trouble to make it again. My log was too thick to fit into the cupcake liners. The final product (taste wise) wasn’t too impressive either.

By A. Nichols on September 26, 2010

Paula, I can’t wait to make the Apple Cinnamon Cupcakes, they look wonderful and sound devine.. Being a southern girl from Kentucky I know they will be a big hit as a finish to a big Sunday brunch done southern style.

By Terry Appa on September 22, 2010



By dbspeanut on September 21, 2010

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