Tag: crust

Apple Cinnamon Rolls

There’s something about the smell of cinnamon rolls baking that instantly makes a kitchen feel like fall, and adding real apple pieces to the mix only makes it better. These small batch apple cinnamon rolls give you soft, pillowy dough wrapped around a buttery cinnamon-apple filling, all finished with a simple cream cheese icing.
Unlike most cinnamon roll recipes that fill an entire 9×13 pan,¹ this one makes just 6 rolls. That means less dough to knead, less filling to prep, and no half-eaten pan of rolls sitting on your counter for a week. It’s the perfect weekend baking project for one or two people, or a smaller family breakfast.

Why This Recipe Works

⦁ Real apple flavor in every bite. Diced apples are cooked down slightly before rolling so they soften into the dough instead of staying raw and watery.
⦁ What You’ll NeedGenuinely small batch. Six rolls fit neatly into a small baking dish, so you’re not stuck with leftovers you don’t want.
⦁ Soft, enriched dough. A touch of milk and butter keeps the dough tender without needing a stand mixer.
⦁ No overnight wait. Many cinnamon roll recipes require refrigerating the dough overnight. This one is ready in about two hours, start to finish.

What You’ll Need

The full recipe card below has exact measurements, but here’s what each ingredient is doing:
⦁ All-purpose flour – gives the dough enough structure to hold its shape while staying soft once baked.
⦁ Instant yeast – speeds up the rise so you don’t need to wait for a sponge to activate separately.
⦁ Warm milk and melted butter – these enrich the dough and keep it tender rather than bread-like.
⦁ Apples – a firm, slightly tart variety like Granny Smith or Honeycrisp holds its shape best during baking.
⦁ Brown sugar and cinnamon – the classic filling base, with brown sugar adding moisture that granulated sugar can’t.
⦁ Cream cheese icing – a simple mix of cream cheese, powdered sugar, and milk that sets into a soft, tangy glaze rather than a hard sugar coating.

Ingredient Substitutions

Ingredient	Substitute	Notes
Instant yeast	Active dry yeast	Dissolve in warm milk for 5-10 minutes before using; rise time may be slightly longer
Granny Smith apples	Honeycrisp or Braeburn apples	Choose a firm apple so it doesn’t turn mushy during baking
Brown sugar	Granulated sugar + 1 tsp molasses	Keeps the filling moist and deeply flavored
Cream cheese icing	Simple powdered sugar glaze (powdered sugar + milk)	Lighter, less tangy finish
Whole milk	2% milk or dairy-free milk	Dough will be slightly less rich but still soft

Small Batch Apple Cinnamon Rolls

Soft, buttery rolls filled with cinnamon-sugar and tender diced apples, topped with a tangy cream cheese icing. This small batch recipe makes just 6 rolls, perfect for a cozy weekend breakfast without a mountain of leftovers.
Prep time: 30 minutes
Rise time: 45 minutes
Cook time: 22 minutes
Total time: 1 hour 37 minutes
Servings: 6 rolls
Category: Breakfast, Dessert
Cuisine: American

Ingredients

For the dough:
⦁ 2 cups all-purpose flour
⦁ 2 1/4 tsp instant yeast (1 packet)
⦁ 2 tbsp granulated sugar
⦁ 1/2 tsp salt
⦁ 1/2 cup warm whole milk (about 110°F)
⦁ 2 tbsp unsalted butter, melted
⦁ 1 large egg
For the apple cinnamon filling:
⦁ 1 medium Granny Smith apple, peeled and finely diced
⦁ 2 tbsp unsalted butter, softened
⦁ 1/3 cup brown sugar, packed
⦁ 1 1/2 tsp ground cinnamon
⦁ 1/4 tsp ground nutmeg
For the cream cheese icing:
⦁ 2 oz cream cheese, softened
⦁ 1/2 cup powdered sugar
⦁ 1-2 tbsp milk, as needed
⦁ 1/4 tsp vanilla extract

Instructions

Activate the dough. In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm milk, melted butter, and egg. Stir with a spatula, then knead by hand on a floured surface for about 5 minutes until the dough is smooth and slightly tacky.
Let it rise. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 30-35 minutes, until roughly doubled in size.
Prepare the apple filling. While the dough rises, cook the diced apple with 1 tablespoon of butter in a small skillet over medium heat for 3-4 minutes, just until slightly softened. Remove from heat and let cool.
Mix the cinnamon sugar. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
Roll out the dough. Punch down the risen dough and roll it into a 9×12-inch rectangle on a floured surface.
Fill and roll. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then scatter the cooked apple pieces evenly across the surface. Starting from a long edge, roll the dough tightly into a log.
Slice. Using a sharp knife or unflavored dental floss, slice the log into 6 equal rolls.
Second rise. Arrange the rolls cut-side up in a greased 8-inch baking dish. Cover and let rise for another 15-20 minutes while you preheat the oven to 350°F (175°C).
Bake. Bake for 20-22 minutes, until the rolls are golden brown and the centers are set but still soft.
Ice and serve. Let the rolls cool for 10 minutes. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls before serving.

Recipe Notes

⦁ Pre-cooking the apples for a few minutes keeps them from releasing too much moisture into the dough while baking.
⦁ Dental floss makes cleaner slices than a knife, since it won’t squash the rolled dough.
⦁ The dough should feel tacky but not sticky to the touch. If it sticks heavily to your hands, add flour 1 tablespoon at a time while kneading.

What the Dough Should Look Like

After kneading, the dough should be smooth, elastic, and spring back slowly when poked. It should feel soft but hold its shape, not spread out flat on the counter. After the first rise, it should have visibly doubled and feel airy and light when pressed.

Common Mistakes to Avoid

⦁ Milk that’s too hot. Milk above 120°F can kill the yeast, preventing the dough from rising. Aim for warm, not hot, similar to bathwater.
⦁ Skipping the apple pre-cook. Raw diced apple releases too much liquid during baking, making the rolls soggy in the center.
⦁ Rolling the dough too loosely. A loose roll leads to rolls that unravel and bake unevenly. Roll firmly but gently from the start.
⦁ Overbaking. Rolls continue to set as they cool. Pull them out when the tops are golden and the centers look just set.

Variations to Try

⦁ Caramel apple rolls – drizzle warm caramel sauce over the icing for an extra layer of flavor.
⦁ Pecan apple rolls – sprinkle 2 tablespoons of chopped pecans over the filling before rolling for added crunch.
⦁ Maple icing – replace the vanilla extract with 1/2 teaspoon maple extract and a tablespoon of maple syrup for a fall-forward glaze.
⦁ Spiced version – add 1/4 teaspoon ground cloves or allspice to the cinnamon sugar for a deeper spice flavor.

Storage and Freezing

At room temperature: Store leftover rolls in an airtight container for up to 2 days. Warm briefly before serving for the best texture.
In the fridge: Iced rolls will keep for up to 5 days in an airtight container in the refrigerator. Let them come to room temperature or microwave for 15-20 seconds before eating.
In the freezer: Freeze the unbaked, sliced rolls (before the second rise) in a freezer-safe dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then let rise at room temperature for 45-60 minutes before baking as directed. Baked, unfrosted rolls can also be frozen for up to 2 months and reheated in the oven.

Troubleshooting

My rolls didn’t rise.
This is usually caused by yeast that’s expired or milk that was too hot and killed the yeast. Check the expiration date on your yeast and make sure your milk feels warm, not hot, to the touch.
My rolls are dense instead of fluffy.
This often means the dough wasn’t kneaded long enough, or too much flour was added during kneading. The dough should stay soft and slightly tacky.
The filling leaked out during baking.
Make sure the apples are well-drained after cooking and that the dough log is rolled tightly before slicing.
Can I make the dough ahead of time?
Yes. After the first rise, shape and slice the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.
What’s the best apple to use for cinnamon rolls?
A firm, slightly tart apple like Granny Smith holds its shape well during baking. Honeycrisp is a good alternative if you prefer a sweeter filling.

Frequently Asked Questions

Can I double this recipe?
Yes, this recipe doubles well. Use a 9×13-inch baking dish instead of an 8-inch dish to fit all 12 rolls with enough room to rise.
Do I need a stand mixer?
No. This dough comes together easily by hand with about 5 minutes of kneading.

Can I make the dough ahead of time
Yes. After the first rise, shape and slice the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.
What’s the best apple to use for cinnamon rolls?
A firm, slightly tart apple like Granny Smith holds its shape well during baking. Honeycrisp is a good alternative if you prefer a sweeter filling.

⦁ Small Batch Cinnamon Rolls
⦁ 2 Banana Bread
⦁ Small Batch Muffins
⦁ Banana Bread Without Eggs
⦁ Small Batch Chocolate Chip Cookies

Small batch apple cinnamon rolls topped with cream cheese icing in a baking dish

benbaker0078

Small Batch Apple Cinnamon Rolls

Soft, buttery cinnamon rolls filled with real diced apples and cinnamon-sugar, topped with a tangy cream cheese icing. This small batch recipe makes just 6 rolls, so you get all the cozy fall flavor without a giant pan of leftovers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 22

Total Time 1 37

Servings: 6 roll

Course: Breakfast, Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

Dough

2 cups all-purpose flour
2 1/4 tsp instant yeast (1 packet)
2 tbsp granulated sugar
1/2 tsp salt
1/2 cup warm whole milk (about 110°F)
2 tbsp unsalted butter, melte
1 large egg

Apple Cinnamon Filling

1 medium Granny Smith apple, peeled and finely diced
2 tbsp unsalted butter, softened
1/3 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Cream Cheese Icing

2 oz cream cheese, softened
1/2 cup powdered sugar
1-2 tbsp milk, as needed
1/4 tsp vanilla extract

Equipment

Mixing bowl
Rolling Pin
8-inch baking dish
Small skillet
Sharp knife or unflavored dental floss

Method

Make the Dough

1. In a large bowl, whisk together the flour, instant yeast, sugar, and salt
2. Add the warm milk, melted butter, and egg. Stir with a spatula, then knead by hand on a floured surface for about 5 minutes until the dough is smooth and slightly tacky.
3. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 30-35 minutes, until roughly doubled in size.

Prepare the Filling

1. While the dough rises, cook the diced apple with 1 tablespoon of butter in a small skillet over medium heat for 3-4 minutes, just until slightly softened. Remove from heat and let cool.
2. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.

Assemble and Bake

1. Punch down the risen dough and roll it into a 9×12-inch rectangle on a floured surface.
2. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then scatter the cooked apple pieces evenly across the surface.
3. Starting from a long edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, slice the log into 6 equal rolls.
4. Arrange the rolls cut-side up in a greased 8-inch baking dish. Cover and let rise for another 15-20 minutes while you preheat the oven to 350°F (175°C).
5. Bake for 20-22 minutes, until the rolls are golden brown and the centers are set but still soft.

Ice and Serve

1. Let the rolls cool for 10 minutes.
2. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth.
3. Drizzle the icing over the warm rolls before serving.

Notes

⦁ Pre-cooking the apples for a few minutes keeps them from releasing too much moisture into the dough while baking.
⦁ Dental floss makes cleaner slices than a knife, since it won’t squash the rolled dough.
⦁ The dough should feel tacky but not sticky. If it sticks heavily to your hands, add flour 1 tablespoon at a time while kneading.
⦁ For make-ahead rolls, refrigerate the sliced, unrisen rolls overnight, then let sit at room temperature for 30-45 minutes before baking.

August 30, 2026

How to Make Pie Crust Roses
Today, I bring you part two in my pie crust embellishment series. This one is probably my personal favorite: roses! These look really impressive, but as was the case with leaf borders, they’re deceptively easy to make.

Seriously, all this takes is 5 circles cut out of a pie crust, a few drops of water, two cuts, and a little finessing. You can use the roses on their own, or you can add some leaves, vines, and/or different-sized roses to add an extra level of fanciness. I’ve also tried using colored sugar to make my roses red and my leaves green with some success.

Once again, I’ll urge you to use homemade pie crust for this, but if you’re pressed for time or just don’t feel like dealing with it, you can use store-bought pie crust just fine. You might need an extra roll if you’re making a full arrangement with leaves and vines like I did, but you might be able to get by with just one if you’re careful with your scraps.

For Pie Crust Roses You will need the following ingredients/supplies:
- ½ recipe sweet pie crust or 1 roll store-bought pie crust (you will need more for the bottom crust)
- heavy cream (optional)
- decorating or colored sugar (optional)
- circular cookie cutter or drinking glass
- sharp knife
- waxed or parchment paper
Line a cookie sheet or large plate with waxed paper and set it aside.

On a lightly-floured surface, roll out your pie crust until it’s about ⅛”-¼” thick.

Cut 5 circles of crust for each two roses you will need (I like to use 4 or 5 roses, so 10-15 circles). Dust off as much flour as possible. You can use any excess dough to make leaves and vines.

Dip your finger in some water and wet the top of one circle of dough.

Place another circle on top of the wet part and gently press it down, overlapping approximately ⅓ of the first circle.

Repeat the process with the remaining three dough circles until you have a chain 5 circles long.

Starting from the end closest to you, roll the dough circles up into a tube. When you reach the end of the roll, wet the end of the last dough circle before pressing it against the roll to seal it.

Using a sharp knife, slice off one end of the roll a little bit off-center. The piece you cut off should be a bit more than a third of the width of the entire roll.

Repeat on the other side of the roll. Stand your two pieces up on their cut ends and gently flare the petals.

Carefully transfer your roses to the lined cookie sheet and refrigerate them for at least half an hour before use.

Meanwhile, gather together any remaining crust scraps and mush them together. Roll the ball into a rope about as thick as a pencil. The rope will likely break as you go, but that’s ok. You can either pinch the pieces back together or use them separately for different branches of vine.

Refrigerate your vine pieces long enough to prevent them from stretching and tearing too much when you place them.

When you’re ready to assemble your pie, take everything out of the fridge. First, arrange your vines as you like.

If you are adding a leaf border, add it on now so that you can adjust your vine as needed.

Now place your roses. I like to put them at the ends of the vines, but really, it’ll look nice as long wherever you place them.

Finally, add in some extra leaves to fill out your design and cover more of the pie filling (here are a few different examples).

Put the pie back in the fridge while your oven preheats. This will help maintain the shapes of your crust pieces. If they’re too warm, they will melt and burn.

When your oven gets up to temperature, take the pie out again and brush the top crust with heavy cream. Adjust the pieces as needed, as they will inevitably shift during this part. Sprinkle with decorating sugar if you want a little sparkle and crunch (or used colored sugar if you want to try something different).

Bake the pie as directed, checking after 30 minutes to make sure the roses and leaves aren’t browning too quickly. If they are, cover the browning parts of the crust with foil for the remainder of the baking time.

That’s all there is to it. Now go forth and decorate some pies!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Share this:
How to Make Pie Crust Roses

A step-by-step tutorial for making beautiful rolled pie crust roses that look impressive but only take 5 circles of dough and a few minutes to make. Perfect for dressing up any two-crust pie

Print Recipe Pin Recipe

Prep Time 20 minutes
Total Time 50 minutes

Servings: 6
Course: Basics, Tips and Techniques
Cuisine: American

Ingredients Method Notes

Ingredients

½ recipe sweet pie crust or 1 roll store-bought pie crust
heavy cream for brushing (optional)
decorating sugar or colored sugar (optional)

Method

Make the Roses
Line a cookie sheet or large plate with waxed or parchment paper and set aside
On a lightly floured surface, roll out the pie crust to about ⅛ to ¼ inch thick. Cut 5 circles of dough for every 2 roses you need — plan on 4 or 5 roses total so cut 10–15 circles. Dust off as much excess flour as possible. Save any scraps for leaves and vines
Dip a finger in water and wet the top of one circle of dough. Place a second circle on top overlapping approximately one third of the first circle and press gently to adhere
Continue wetting and overlapping until all 5 circles are connected in a chain
Starting from the end closest to you, roll the chain of circles up tightly into a tube. When you reach the end, wet the last circle before pressing it against the roll to seal
Using a sharp knife, slice off one end of the roll slightly off-center — the piece you cut off should be just over one third of the total width of the roll. Repeat on the other end. You will have two rose pieces
Stand each piece up on its cut end and gently flare the petals outward with your fingers
Carefully transfer the roses to the lined sheet and refrigerate for at least 30 minutes before using
Make the Vines (Optional)
Gather remaining crust scraps and press together into a ball. Roll into a rope about as thick as a pencil. It may break as you roll — pinch pieces back together or use them separately as different vine branches
Refrigerate the vine pieces until firm enough to handle without stretching or tearing
Assemble and Bake
When ready to assemble the pie, remove all pieces from the fridge. Arrange the vines on top of the filled bottom crust first, then add any leaf border, then place the roses at the ends of the vines or wherever desired. Fill in gaps with extra leaves
Return the pie to the fridge while the oven preheats — keeping everything cold helps the shapes hold during baking
When the oven is ready, remove the pie and brush the top crust with heavy cream. Gently adjust any pieces that shifted. Sprinkle with decorating or colored sugar if desired
Bake the pie according to your pie recipe directions. Check after 30 minutes — if the roses or leaves are browning too quickly, cover those areas loosely with foil for the remainder of the bake time

Notes
Keep all crust pieces cold at every stage — warm dough will lose its shape, melt together, and burn during baking. Refrigerate roses, vines, and leaves before placing on the pie and again after assembly while the oven preheats. Colored sugar can be used to make roses red and leaves green for a more realistic look. You may need an extra roll of store-bought crust if making a full arrangement with roses, vines, and leaves
October 6, 2025
Turn Your Pies Into Works of Art with These Easy Floral Crust Tutorials

Happy Pi Day! In honor of one of my favorite nerd holidays (and my two-year wedding anniversary), I’m wrangling together my three decorative pie crust tutorials in one post for easy access.

The tutorials below work great for any two-crust pie. All of these decorations will turn out just fine with store-bought pie crust, but here’s my favorite sweet pie crust recipe if you’d like to step it up a bit. For savory pie, try this recipe. If you need a pie recipe, I’ve got you covered. Without further ado, let’s make some pie!

Add a Leaf Border

A leaf border is a simple way to dress up the edge of your pie crust and hide any ugly, ragged edges of your bottom crust. You can make your leaves using a leaf-shaped cookie cutter, or you can get creative with a circle-shaped cutter, a glass, or any round object and a knife. See the full tutorial right here.

Make a Vine of Roses

Want to know a secret? The gorgeous pie crust you see above was beyond easy to make. If you can roll out and cut circles out of a pie crust, you can do this. Follow along using this tutorial and impress everyone with your next-level top crust skills.

Make a Poinsettia

Looking for a way to wow everyone at your next holiday party? Add an edible poinsettia to the top of your pie, and your mission will be accomplished. Check out this tutorial to find out how it’s done.

Share this:

August 16, 2025
How to Make Sweet Pie Crust
Sweet Pie Crust !
Two weeks ago, I brought you savory pie crust. This week, let’s take a look at sweet pie crust. Once again, this recipe is made much easier with a food processor. I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie). In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.

For Sweet Pie Crust You will need the following ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 10 Tbsp. butter
- 3 Tbsp. cold heavy cream
- 1 large egg yolk
- zest of 1 lemon (optional)
Start out by cutting your butter into 1/2″ cubes. Put your butter cubes in a resealable plastic bag and freeze it for at least half an hour. If you are planning on making a lot of pies, you can cut your butter in advance and save it in pre-portioned baggies in the freezer for when you’re ready to use it.

Once your butter is sufficiently frozen, combine the flour, sugar, and lemon zest (or your seasoning of choice) in a food processor or stand mixer. If you don’t have either of those, you can still do this, but it will be much more difficult. Pulse the dry ingredients together to mix them. Add the butter and pulse until your mixture is the consistency of coarse sand.

Add in the egg yolk and heavy cream. Pulse until the dough just begins to come together. It will still be pretty crumbly. You may need to work it with your hands a little to make it hold together.

Form your dough into two discs and wrap them in plastic wrap.

Refrigerate the dough for at least an hour, or freeze up to two months. When you are ready to use the dough, roll it on a lightly floured surface and fit it to the baking dish of your choice.

Do you have any delicious sweet pies you plan to make with this crust? Share in the comments!
Sweet Pie Crust

A buttery, sugar cookie-style pie crust made easily in a food processor. Perfect for fruit tarts, cream pies, and any sweet filling. Makes two crusts and freezes beautifully

Print Recipe Pin Recipe

Prep Time 13 minutes
Total Time 1 hour 45 minutes

Servings: 2
Course: Basics, Dessert
Cuisine: American

Ingredients Method Notes

Ingredients

1¾ cups all-purpose flour
½ cup granulated sugar
10 tbsp unsalted butter, cut into ½ inch cubes and frozen
3 tbsp cold heavy cream
1 large egg yolk
zest of 1 lemon (optional)

Method

Cut the butter into ½ inch cubes, place in a resealable bag, and freeze for at least 30 minutes. If baking often, keep pre-portioned bags of butter cubes in the freezer ready to go
Combine the flour, sugar, and lemon zest or other seasoning of choice in a food processor or stand mixer. Pulse to mix the dry ingredients together
Add the frozen butter cubes and pulse until the mixture resembles coarse sand
Add the egg yolk and cold heavy cream. Pulse until the dough just begins to come together — it will still look fairly crumbly. Work it briefly with your hands if needed to help it hold together
Divide the dough into two equal portions and form each into a disc. Wrap tightly in plastic wrap
Refrigerate for at least 1 hour before using, or freeze for up to 2 months. When ready to use, roll out on a lightly floured surface and fit into your baking dish

Notes
Keeping the butter as cold as possible is the key to a flaky, tender crust — do not skip the freezing step. You can substitute the lemon zest with other citrus zest, cinnamon, nutmeg, or any dry flavoring that complements your filling. Avoid anything too wet as it will affect the dough texture. This crust tastes similar to a sugar cookie on its own, so it pairs well with fruit fillings, custard tarts, and cream pies. Dough discs can be frozen for up to 2 months — thaw overnight in the refrigerator before rolling
January 27, 2023