Why You’ll Love This Recipe

I love this recipe because everything bakes together on one sheet pan, making it easier and faster than traditional cinnamon rolls. The apple filling adds a warm, autumn-inspired touch, and the streusel topping gives each bite an extra layer of sweetness and crunch. The cream cheese glaze melts into all the little swirls, creating the perfect finish. These mini rolls also reheat beautifully, making them great for prepping ahead.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cinnamon Roll Dough
3/4 cup whole milk, heated to 110°
1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
1/4 cup (50 g.) granulated sugar
1 large egg, room temperature
2 3/4 cups (330 g.) all-purpose flour
3 Tbsp unsalted butter, room temperature
1/2 tsp kosher salt
Cooking spray

Filling
1 cup (215 g.) packed dark brown sugar
6 Tbsp unsalted butter, melted
1 Tbsp ground cinnamon
1 tsp ground allspice
1/2 tsp kosher salt
All-purpose flour, for dusting
2 Honeycrisp or Granny Smith apples, peeled, cored, finely chopped
Cooking spray

Streusel
2/3 cup (80 g.) all-purpose flour
1/4 cup (55 g.) packed dark brown sugar
3 Tbsp granulated sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
3 Tbsp unsalted butter, melted

Glaze
1 cup (115 g.) confectioners’ sugar
6 oz cream cheese, softened
1/4 cup whole milk
2 tsp unsalted butter
1 tsp pure vanilla extract

Directions

I begin by preparing the dough. I pour the warm milk into the bowl of my stand mixer fitted with the dough hook, then sprinkle in the yeast and granulated sugar. After gently stirring, I let it sit for about 10 minutes until foamy.

I add the egg, flour, butter, and salt, then start mixing on low until the dough comes together. I increase the speed to medium-high and knead until the dough pulls away from the bowl, forming a smooth ball. I grease a large bowl, transfer the dough, cover it with plastic wrap, and let it rise in a warm spot for about an hour.

While it rises, I prepare the filling by mixing the brown sugar, melted butter, cinnamon, allspice, and salt into a smooth paste.

Once the dough has doubled, I punch it down and transfer it to a lightly floured surface. I divide it into 3 equal pieces and roll each one into a 15″ × 8 1/2″ rectangle. I spread the filling evenly over each section and sprinkle the finely chopped apples on top. I roll each rectangle into a log and slice each log into 12 small rolls.

I lightly grease a sheet pan and arrange all 36 rolls on it. I cover them again with plastic wrap and let them rise for about 30 more minutes.

While the rolls proof, I prepare the streusel by mixing the flour, brown sugar, granulated sugar, cinnamon, and salt. I pour in the melted butter and mix until crumbly. I preheat the oven to 375°F, then sprinkle the streusel evenly over the rolls.

I bake the rolls for 25 to 30 minutes, until the tops are golden and the streusel firms up.

Finally, I prepare the glaze by beating the confectioners’ sugar, cream cheese, milk, butter, and vanilla until smooth. I transfer the glaze to a piping bag and drizzle it generously over the warm rolls.

Servings and Timing

This recipe yields 36 mini rolls.
Prep time: 30 minutes
Total time: 2 hours 30 minutes

Variations

I sometimes add chopped pecans or walnuts to the filling for a nutty crunch. When I want a caramel vibe, I drizzle warm caramel sauce over the rolls before glazing. I also switch the apples for pears or use pumpkin spice instead of allspice for a seasonal twist. Raisins or dried cranberries also make great add-ins.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 5–10 minutes until warmed through. I love making them ahead, but I always wait to add the glaze until just before serving for the best texture.

FAQs

Can I make the dough ahead?

Yes, I refrigerate the dough overnight and let it come to room temperature before rolling.

Can I freeze the rolls?

I freeze them unbaked after slicing or freeze them baked (without glaze).

Can I use store-bought dough?

Yes, refrigerated pizza dough or crescent roll dough works in a pinch.

Can I skip the streusel?

Yes, but I find it adds great texture to the rolls.

What apples work best?

I prefer Honeycrisp or Granny Smith because they stay firm and flavorful.

Why did my rolls spread?

They likely over-proofed—shorter rising times help.

Can I use margarine instead of butter?

I prefer real butter for the best flavor and texture.

Why is my dough sticky?

A lightly floured surface helps; I avoid adding too much flour.

Can I make them bigger?

Yes, I simply slice the logs into fewer, larger rolls.

Do I have to use a stand mixer?

No, I can knead the dough by hand for about 10 minutes.

Conclusion

I love making these Sheet-Pan Apple Cinnamon Roll Bites because they bring all the warmth and comfort of classic cinnamon rolls into perfectly portioned bites that are fun to serve and easy to share. With soft dough, spiced apples, crunchy streusel, and creamy glaze, they’re a beautiful addition to any brunch table or holiday gathering—and they always disappear fast.