These Gruyère Apple Pie Cinnamon Rolls combine the best of sweet and savory in one show-stopping breakfast treat. I’m sharing my secret for creating Gruyère Apple Pie Cinnamon Rolls that taste like fall baked into fluffy, cheese-topped rolls that’ll have everyone asking for seconds.
SERVES: 4 | PREP: 30 MIN | COOK: 25 MIN | TOTAL: 2 HR 25 MIN (includes rising time)
Ingredients for Gruyère Apple Pie Cinnamon Rolls
For the Dough
| Ingredient | Amount |
|---|---|
| Warm milk (110°F) | 3/4 cup |
| Active dry yeast | 2 1/4 tsp (1 packet) |
| Granulated sugar | 3 tbsp |
| Unsalted butter, melted | 4 tbsp |
| Egg | 1 large |
| All-purpose flour | 2 3/4 cups |
| Salt | 1/2 tsp |
For the Apple Pie Filling
| Ingredient | Amount |
|---|---|
| Granny Smith apples, diced small | 2 medium |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1/4 tsp |
| Unsalted butter, softened | 3 tbsp |
| Cornstarch | 1 tsp |
For the Cheese Topping
| Ingredient | Amount |
|---|---|
| Gruyère cheese, shredded | 1 cup |
| Heavy cream | 3 tbsp |
Step-by-Step Instructions
Dough Preparation Phase
Step 1: Pour the warm milk into a large mixing bowl and sprinkle the yeast over top. The milk temperature is critical—too hot kills the yeast, too cold won’t activate it. Let it sit for 5 minutes until you see a foamy layer form on top, which tells you the yeast is alive and ready.
Step 2: Add the sugar, melted butter, and egg to the yeast mixture. Whisk everything together until the egg is completely broken up and the mixture looks smooth and slightly frothy. This creates the wet base that’ll make your rolls tender.
Step 3: Add 2 cups of flour and the salt to the wet ingredients. Stir with a wooden spoon until you get a shaggy, sticky dough that barely comes together. This initial mixing develops the gluten structure.
Step 4: Add the remaining 3/4 cup flour gradually, about 2 tablespoons at a time. Knead the dough in the bowl or on a floured surface for 8-10 minutes until it’s smooth and elastic. The dough should feel slightly tacky but not stick to your hands—if it’s too sticky, add 1 tablespoon flour at a time.
Step 5: Place the dough in a greased bowl, turning once to coat all sides with oil. Cover with a damp kitchen towel and set in a warm spot for 1 hour or until doubled in size. I like to turn my oven to 200°F for 1 minute, turn it off, then place the bowl inside.
Filling Preparation Phase
Step 6: While the dough rises, make your apple filling. Dice the Granny Smith apples into small 1/4-inch pieces—small pieces distribute better and won’t create gaps in your rolls. Toss the diced apples with cornstarch in a bowl to prevent them from releasing too much moisture during baking.
Step 7: Mix the brown sugar, cinnamon, and nutmeg together in a small bowl until no clumps remain. This ensures even spice distribution throughout every bite of your Gruyère Apple Pie Cinnamon Rolls.
Assembly Phase
Step 8: Once your dough has doubled, punch it down to release the air bubbles. Turn it out onto a lightly floured surface and roll into a 12×16-inch rectangle. The dough should be about 1/4-inch thick—use a ruler if you want to be precise.
Step 9: Spread the softened butter across the entire surface of the dough, leaving a 1/2-inch border on one long side. This border will be your sealing edge. The butter needs to be soft enough to spread without tearing the dough.
Step 10: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Then scatter the diced apples on top, pressing them gently into the sugar so they stick. If you’ve ever made garlic herb bubble loaf, you’ll recognize this layering technique.
Step 11: Starting from the long side opposite your border, roll the dough tightly into a log. Keep the roll tight but don’t squeeze so hard that filling oozes out the sides. Pinch the seam closed when you reach the border edge.
Step 12: Use unflavored dental floss or a sharp knife to cut the log into 8 equal rolls. Dental floss gives cleaner cuts—just slide it under the log, cross the ends over the top, and pull. Place the rolls in a greased 9×9-inch baking pan, leaving small gaps between them.
Final Rise Phase
Step 13: Cover the pan with a damp towel and let the rolls rise for 30 minutes in a warm spot. They should puff up and nearly touch each other. This second rise makes them extra fluffy, similar to what happens when making Hawaiian bread.
Baking Phase
Step 14: Preheat your oven to 375°F while the rolls complete their second rise. Position your oven rack in the center position for even baking.
Step 15: Sprinkle the shredded Gruyère cheese evenly over the top of all the rolls. Drizzle the heavy cream over the cheese—this helps the cheese melt into a gorgeous golden topping instead of burning.
Step 16: Bake for 22-25 minutes until the rolls are golden brown on top and the cheese is bubbling. The internal temperature should reach 190°F when you insert a thermometer into the center roll.
Step 17: Remove from the oven and let cool for 10 minutes before serving. The filling will be lava-hot right out of the oven, and this cooling time lets the cheese set slightly while keeping the rolls warm.
Chef’s Notes
Cheese Selection: Gruyère adds a nutty, slightly sweet flavor that complements the apple pie filling perfectly. Don’t substitute with sharp cheddar—it’ll overpower the delicate Gruyère Apple Pie Cinnamon Rolls balance.
Apple Choice: Granny Smith apples hold their shape during baking and won’t turn mushy. Honeycrisp or Fuji apples make the rolls too sweet and release excess moisture.
Make-Ahead Tip: Assemble the rolls through step 12, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature for 30 minutes before the final rise.
Temperature Matters: Cold ingredients slow down yeast activity. Bring your egg to room temperature by placing it in warm water for 5 minutes before using.
Nutrition Information (Per Roll)
- Calories: 485
- Protein: 14g
- Carbohydrates: 62g
- Fat: 20g
- Fiber: 3g
- Sugar: 28g
- Sodium: 340mg
Variations for Your Gruyère Apple Pie Cinnamon Rolls
Savory Version: Skip the cinnamon sugar and use only the apples with 1/2 cup caramelized onions. Add fresh thyme to the Gruyère topping for a breakfast that works as a side dish.
Pear Substitute: Swap the apples for firm Bosc pears diced small. The pear flavor is more subtle but pairs beautifully with the cheese.
Cream Cheese Frosting: If you prefer traditional sweet rolls, skip the Gruyère and heavy cream. Drizzle with cream cheese frosting made from 4 oz cream cheese, 2 cups powdered sugar, and 3 tbsp milk.
Pecorino Addition: Mix 1/2 cup grated Pecorino Romano with the Gruyère for a sharper, more complex cheese topping that cuts through the sweetness.
Storage & Reheating
Room Temperature: Cover leftover rolls tightly with plastic wrap and store at room temperature for up to 2 days. The cheese will firm up but the rolls stay soft.
Refrigerator Storage: Place rolls in an airtight container and refrigerate for up to 5 days. The cheese hardens considerably when cold.
Freezing: Wrap individual rolls in plastic wrap, then place in a freezer bag for up to 3 months. Freeze them after baking, not before.
Reheating: Microwave individual rolls for 30-45 seconds until warm. For multiple rolls, reheat in a 300°F oven for 10 minutes covered with foil to prevent the cheese from drying out.
Pro Tip: Brush rolls with melted butter before reheating to restore moisture and make the tops glossy again.
Troubleshooting Your Gruyère Apple Pie Cinnamon Rolls
Problem: Dough Won’t Rise Your yeast might be expired or the milk was too hot and killed it. Always test your milk temperature—it should feel like warm bathwater on your wrist. Proof your yeast in step 1 to make sure it’s active before proceeding.
Problem: Filling Leaks Out During Baking You rolled the dough too loosely or cut into the rolls while they were too warm. Make sure to roll tightly and use the dental floss cutting method. Let the finished log rest for 5 minutes before slicing to help everything settle.
Problem: Dry, Tough Rolls You added too much flour during kneading or overbaked them. The dough should remain slightly tacky. Start checking for doneness at 22 minutes—golden brown edges mean they’re ready.
Problem: Soggy Centers Your apples released too much moisture. Always toss diced apples with cornstarch first, and make sure you’re using firm Granny Smith apples rather than soft, watery varieties.
Problem: Cheese Burns Before Rolls Cook Through Your oven temperature is too high or the rolls are positioned too close to the heating element. Always use an oven thermometer to verify actual temperature, and bake on the center rack with the cheese added during the last 5 minutes if your oven runs hot.
Equipment Essentials
- Large mixing bowl for dough preparation
- Wooden spoon or stand mixer with dough hook
- Rolling pin for shaping the dough rectangle
- 9×9-inch baking pan (metal works better than glass)
- Dental floss or sharp serrated knife for clean cuts
- Kitchen thermometer for checking milk and dough temperature
- Box grater for shredding Gruyère cheese
- Measuring cups and spoons for accurate ingredient amounts
- Damp kitchen towel for covering rising dough
- Pastry brush for spreading butter (optional but helpful)
Shopping List for Gruyère Apple Pie Cinnamon Rolls
Dairy Section
- Whole milk (1 cup)
- Unsalted butter (1 stick)
- Heavy cream (small carton)
- Gruyère cheese (8 oz block)
- Large eggs (1)
Baking Aisle
- All-purpose flour (small bag)
- Active dry yeast (1 packet)
- Granulated sugar (small container)
- Brown sugar (1 lb box)
- Ground cinnamon (small jar)
- Ground nutmeg (small jar)
- Cornstarch (small box)
- Salt (if needed)
Produce Section
- Granny Smith apples (2 medium)
Success Secrets
1. Temperature is Everything Keep your ingredients at the right temperature throughout the process. Warm milk activates yeast, room-temperature eggs mix better, and softened butter spreads without tearing dough.
2. Don’t Rush the Rise Both rising periods matter equally. The first rise develops flavor while the second rise creates the fluffy texture. Cutting either short gives you dense, bread-like rolls.
3. Measure Flour Correctly Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs flour down and you’ll end up adding 25% more than needed, which creates dry rolls.
4. Cut While Slightly Cool Let your rolled log rest for 5 minutes before cutting. This brief rest lets the butter and filling set slightly so everything stays inside when you slice through.
5. Watch, Don’t Timer-Trust All ovens bake differently. Start checking your Gruyère Apple Pie Cinnamon Rolls at 22 minutes and look for golden brown edges with bubbling cheese. The smell of caramelized apples and toasted cheese tells you they’re almost ready.
