Maple Glazed Apple Crisp Cinnamon Buns

Prep Time 1 hr
Total Time 1 hr 22 mins
Servings 18 buns

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From scratch cinnamon buns stuffed with apples, topped with crunchy brown sugar streusel and topped with maple glaze — the ultimate cinnamon roll for fall!

apple crisp cinnamon bun being pulled out of pan on metal spatula
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I know what you’re thinking and you’re right.

I plan on making Apple Crisp Everything.

whole pan of apple crisp cinnamon buns with streusel and glaze on top

Because Apple Crisp is pretty much the best fall dessert ever, and why not? It turns out apples and streusel are awesome on anything.

I love cinnamon buns (I mean, tell me you’re not surprised), but I actually rarely make them. First, there’s the whole issue with having a pan of cinnamon buns sitting in my house. Mostly because you know they’re not going to be sitting there for very long.

Second, they’re not anything new or exciting, and sometimes I feel like I can’t give you boring old recipes you probably already have. That you’d rather New and Exciting.

close up image of one apple crisp cinnamon bun topped with streusel and glaze

These Cinnamon Buns are the best of both worlds: they’re an old favorite made New and Exciting.

You can easily skip the apples and/or the streusel and you’d have some pretty fabulous plain Cinnamon Buns. But I kind of think you’d be crazy to do that.

one apple crisp cinnamon bun on white and blue plate with whole apples behnid

I use my regular bun dough recipe, which has bread machine and stand mixer instructions because I used to make it in a bread maker, and then it broke, so now I strictly use my stand mixer. I like to make a double batch and make some plain buns and some cinnamon buns. This way I can limit the amount of cinnamon rolls that I’m actually going to eat (which is all of them, BTW), and I feel a little more like a responsible adult. Plus, fresh homemade buns are perfect for dipping in soup, which is one of my favorite fall meals!

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Maple Glazed Apple Crisp Cinnamon Buns

5 from 1 vote
These Maple Glazed Apple Crisp Cinnamon Buns are stuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They're the ultimate cinnamon roll for fall!
Prep Time 1 hr
Cook Time 22 mins
Total Time 1 hr 22 mins
Cuisine American
Course Bread and Baked Goods
Servings 18 buns
Calories 326cal


Bun dough:

  • 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
  • ½ cup melted butter
  • ¼ cup granulated sugar
  • 2 eggs
  • 3 teaspoons instant yeast
  • ¾ teaspoon salt
  • 4 cups all-purpose flour


  • ¾ cup large oats
  • ½ cup brown sugar packed
  • ¼ cup butter
  • ¼ cup flour
  • ½ tsp cinnamon

Apple Crisp Cinnamon Buns

  • ¼ cup butter softened
  • ½ cup packed brown sugar
  • 2 teaspoons cinnamon
  • 1 apple peeled and very finely diced


  • ¾ cup powdered icing sugar
  • 1 tablespoon melted butter
  • 2 tablespoons pure maple syrup



  • In a stand mixer, add milk, butter, sugar, eggs, yeast and salt and beat on medium-low until combined (it doesn't have to be smooth).
  • Gradually add flour, mixing with the dough hook after each addition, until a soft dough forms. You may not use all the flour, or you may need a little more. Make sure you don't add more than you need!
  • Oil the top of the dough ball and turn to coat. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.


  • Combine oats, brown sugar, butter, flour and cinnamon until combined. Set aside.

Apple Crisp Cinnamon Buns

  • Lightly grease two 9×13" pans and set aside.
  • Roll out dough into a large rectangle roughly 12″ wide and 18-24″ long. Spread softened butter over dough to within 1″ of the edge.
  • Sprinkle brown sugar and cinnamon over butter. Top with diced apples.
  • Roll up dough as tightly as possible, standing at the long end. Pinch dough together where it meets. Slice into rolls about 1-1.5" thick and place in prepared pans, 9 in each pan. Sprinkle streusel over top of buns. Cover with plastic wrap and set in a warm place to rise for 45 minutes.
  • Heat oven to 350 degrees F and bake for 22-25 minutes until light golden brown from the edge to the middle of the pan. (we don’t want a doughy interior!).


  • Combine all glaze ingredients with a whisk and drizzle over buns, stirring in a bit of milk to thin if necessary. It will firm up as it cools.


  • Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
  • Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
  • Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.
Finished cinnamon buns will last in an airtight container at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer (unfrosted) for up to 1 month. To enjoy again, thaw in the fridge if frozen, then dig in or warm in the microwave.

Nutrition Information

Calories: 326cal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 201mg | Potassium: 127mg | Fiber: 2g | Sugar: 23g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Ana | Espresso My Kitchen says

    This looks amazing! apples + cinnamon rolls are the perfect combo! Can’t wait to try this! Pinned! 🙂

  2. Heather says

    Can this recipe be done without a standard mixer and dough hook? I have a hand mixer and rolling pin! Lol.. I really want to try this for some friends tomorrow!

    • Shey says

      You could just irk the dough with your hands on the counter or large cutting board with a little flour not a lot of flour maybe a tablespoon just to keep it from sticking to the surface…It’s called kneading the dough..I’m probably late answering you thought I would try to help you out take care Shey

  3. Dorothy Dunton says

    Hi Ashley! This is a perfect marriage! I always put chopped pecans in my cinnamon rolls which would go perfectly with the apples. I think this is a wonerful Sunday brunch item! PS I do let my bread maker do the initial work and it never fails! 🙂

  4. Amanda | The Cinnamon Scrolls says

    Ahh, be still my beating heart! How amazing do these look?! I’m giving you a round of applause right now. You probably know that cinnamon buns are my weakness, and at this time of year – with the apples tasting as crazy good as they do – I can imagine these apple crisp rolls would be the best thing ever. DEFINITELY pinning to make later. (In like, twenty seconds.)

  5. marcie says

    I can almost smell these through the screen, Ashley — these must make the house smell so good! I love the streusel topping — these look delicious!

  6. Celia at Chicago Jogger says

    What a smart idea! I love the combination of apple crisp with a cinnamon bun. Can’t wait to try this – so perfect for fall. Pinned to my Everything Apples board.

  7. Gayle @ Pumpkin 'N Spice says

    I hardly ever make cinnamon rolls either because then I end up devouring the entire batch by myself! But I think I could definitely make an expcetion for these. I love that they’re filled with apples and a maple glaze. So perfect for fall!

  8. Nora | Savory Nothings says

    Hands down, that’s EXACTLY what I was thinking when I opened your blog just now. Haha, I don’t mind though, apple crisp is the best! I love cinnamon rolls too, but like you I hardly ever make them exactly because I know my pants won’t be fitting anymore within a couple days. I should totally try this recipe of yours though, they look so good! And they have fruit in them, so they’re kind of healthy, right? 😉

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