Maple Glazed Apple Crisp Cinnamon Buns

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

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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!

overhead image of pan of cinnamon rolls with streusel and glaze.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Apple Crisp Cinnamon Buns
  3. FAQs for Homemade Cinnamon Buns
  4. Tips and Notes
  5. More Apple Crisp-Inspired Recipes to Try
  6. Maple Glazed Apple Crisp Cinnamon Buns Recipe

Does anyone else think that apple crisp is maybe the best fall dessert ever? I know I love a warm bowl of apple crisp on a cool, crisp day. But you know what I also now love on a cool, crisp day? One of these Maple Glazed Apple Crisp Cinnamon Buns.

This cinnamon bun recipe could not be easier or more perfect for fall. These buns are rolled up with a sweet apple filling, topped with a perfect crisp topping, and drizzled with a sweet glaze.

This recipe is an old favorite made new and exciting!

Love apple crisp for breakfast? Try my Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts or Apple Crisp Pancakes!

Ingredients Needed:

some ingredients needed to make apple streusel cinnamon rolls.

Bun Dough

  • Milk: start with warm milk to activate the yeast. I microwave mine for 30-45 seconds and the temperature is perfect.
  • Butter: melted to add moisture and buttery flavor to the dough.
  • Granulated Sugar: adds a touch of sweetness.
  • Eggs: binds the dough and creates an ultra soft texture.
  • Instant Yeast: keeps the rise time to a minimum but still yields soft, fluffy dough. If you use active dry yeast, you may have to let rise a little longer.
  • Salt: enhances the flavor in the bun dough.
  • All-Purpose Flour: gives the dough its structure.

Streusel

  • Oats: large old-fashioned oats create a delicious crispy topping for the buns.
  • Brown Sugar: you’ll need ½ cup of brown sugar, packed so the streusel is nice and sweet!
  • Butter: the butter helps hold the streusel topping together.
  • Flour: just use regular all-purpose flour.
  • Cinnamon: adds a touch of warm sweetness to the topping.

Cinnamon Buns

  • Butter: coating the dough in softened butter adds more buttery flavor and helps the cinnamon and sugar stick.
  • Brown Sugar and Cinnamon: coats the inside of the rolled up dough for the best flavor.
  • Apple: you’ll need one peeled and very finely diced apple.

Glaze

  • Powdered Icing Sugar: sweetens and thickens the glaze.
  • Butter: thins the glaze and adds delicious buttery flavor.
  • Maple Syrup: gives the glaze warm sweetness and creates a thinner texture perfect for drizzling.
metal spatula lifting one apple cinnamon roll out of the pan.

How to Make Apple Crisp Cinnamon Buns

This cinnamon buns require a little bit of hands-on time, but they’re still super simple—and so worth it!

  1. Make the dough: In a stand mixer, combine milk, butter, sugar, eggs, yeast, and salt. Beat until combined, then slowly add in flour. Oil the top of the dough, turn to coat, then cover and place in a warm spot to rise for 1 hour.
  2. Make the streusel: In a bowl, mix together oats, brown sugar, butter, flour, and cinnamon.
  3. Roll the dough: On a clean surface, roll the dough out into a large rectangle. Top with softened butter, then sprinkle with brown sugar and cinnamon. Add on the diced apples, then roll the dough up. Pinch the ends together to fasten.
  4. Assemble the buns: Slice the dough roll into pieces about 1-1.5″ thick, then place them into two 9×13″ pans. Sprinkle with streusel, then cover with plastic wrap and let them rise in a warm place for 45 minutes.
  5. Bake: Remove the plastic wrap, then bake the buns at 350ºF until light golden-brown.
  6. Add the glaze: In a bowl, mix together the glaze ingredients. Drizzle the glaze over the buns, then cool slightly and serve.

FAQs for Homemade Cinnamon Buns

What kind of apple to use:

In general, I like to pair a more tart apple with a sweeter dish. So for recipes like this one, apples like Granny Smith or Braeburn are great.

How to store:

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 overnight on the counter or in the fridge, then dig in or warm in the oven. Simply cover with foil and heat at 300 degrees for 20 minutes or until warm.

apple cinnamon bun on white plate with streusel.

Tips and Notes

  • Pack the brown sugar. The sweeter the better, right?!
  • 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.
  • You’ll know the buns are done when they are light golden-brown all over.
  • Make extra. This cinnamon bun recipe uses my regular bun dough recipe, so I like to make a double batch and make some plain buns along with the cinnamon buns. The homemade buns are perfect for dipping in any of your favorite soup recipes, which is also perfect for fall!
bite taken out of apple crisp cinnamon bun on white plate.

More Apple Crisp-Inspired Recipes to Try

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Maple Glazed Apple Crisp Cinnamon Buns

5 from 38 votes
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

Ingredients

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

Streusel:

  • 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

Glaze:

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

Instructions

Dough:

  • 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.

Streusel

  • 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!).

Glaze

  • 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.

Notes

Tips:
  • 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.
 
Storing:
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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Comments

  1. Ana | Espresso My Kitchen says

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

  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! πŸ™‚

  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? πŸ˜‰

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