If you’re looking for a fun new dessert recipe to try out, this Fried Apple Cinnamon Rolls recipe hits all the marks. It’s tasty, easy to make, and is a fresh new spin on the classic flavors of apple and cinnamon.
What you are left with in the end is sweet, crunchy rolls that are essentially apple pie egg rolls. Which, coincidentally, is another common name for this dish.
While the results come out looking impressive, Fried Apple Cinnamon Rolls are actually really easy to make. You just need a few staple ingredients and a little bit of time to prep the individual roles.
If you love apple pie, you’re sure to love this recipe as well! It’s fun to make, even more fun to eat, and is a great recipe for both weeknight desserts and holiday gatherings.
Why You’ll Love This Recipe
- With a crunchy outside and a warm, gooey inside, this recipe delivers a texture combination that’s almost as satisfying as its flavors.
- The warm cinnamon apple filling tastes just like classic apple pie, but in a way you’ve never had it before.
- Perfect for a weeknight dessert, holiday gatherings, or a fun fall treat.
- They fry up in just a few minutes, so you can have a fresh dessert ready fast.
- They are delicious on their own, but they taste even better dipped in caramel sauce or vanilla icing.
Looking for more tasty dessert recipes? My Tres Leches Cake and my Pineapple Empanadas are both great choices to try out next!
Ingredient Notes & Substitutions
- Apples (peeled and diced): Firm varieties like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape while cooking. Using tart apples will help balance the sweetness of the filling.
- Butter: Adds richness and helps soften the apples as they cook. You can substitute margarine or light butter if you prefer.
- Cinnamon: Provides the warm, classic flavor that’s a staple of apple-based desserts. Feel free to adjust the amount depending on how strong you like the cinnamon flavor.
- Apple pie spice: A blend of spices like nutmeg, allspice, and cloves that deepens the apple pie flavor. If you don’t have it, you can simply add a pinch of nutmeg and extra cinnamon.
- Sugar: Sweetens the apple filling and helps create that classic pie-like syrup as the apples cook. Brown sugar can be used for a richer flavor.
- Egg roll wrappers: These hold everything together and form the crispy shell when fried.
Tips for Success
- Cut the apples into small, even pieces so they cook quickly and fit neatly inside the egg roll wrappers.
- Don’t overfill the egg rolls; too much filling will make them difficult to seal and may cause them to burst while cooking.
- Let the apple filling cool slightly before assembling the rolls to prevent the wrappers from becoming soggy.
- Keep the wrappers covered with a damp towel while assembling to prevent them from drying out and cracking.
- Fry the rolls in oil that is hot enough (around 350°F) so they become crisp and golden without absorbing too much oil.
Storage & Reheating
Fried Apple Cinnamon Rolls are best served fresh while the wrappers are hot and crispy, but leftovers can still be enjoyed later. Once the rolls have cooled completely, place them in an airtight container and store them in the refrigerator for up to 3 days.
If you’d like to freeze them, allow the rolls to cool fully first. Place them in a single layer on a baking sheet to freeze. They can be stored in the freezer for up to 2 months.
To reheat, place the rolls in a 350°F oven or air fryer for about 5-8 minutes until heated through and crispy again. Using an air fryer is the best bet for restoring their crispy texture. While you can use a microwave in a pinch, it may make the wrappers a bit softer and less crisp.
Serving Suggestions
Fried Apple Cinnamon Rolls are delicious served warm right after frying, when the wrappers are perfectly crisp and the apple filling is warm and gooey. A light dusting of powdered sugar on top adds a touch more sweetness and makes the dish look great.
For an even more indulgent treat, try serving them with caramel sauce or a drizzle of vanilla icing.
If you’re serving them as a plated dessert, try pairing them with a scoop of vanilla ice cream. The combination of hot, crispy apple rolls and cold ice cream is one that can’t be beat!
Notes
If you love apple pie, apple fritters, or any other apple dessert, this Fried Apple Cinnamon Rolls recipe is one you’ve got to try. It delivers a fresh new twist on a classic dessert that the whole family will enjoy.
And since this recipe uses egg roll wrappers that are pre-formed and ready to drop in the deep fryer, it’s actually quite simple to make. Give it a try next time you’re in the mood for a fall treat, and see for yourself why many people say it’s a better version of apple pie!
Baked Apple Pie Egg Rolls
Ingredients
- 3 Medium Granny Smith or Honeycrisp apples peeled, cored, and finely diced
- 1 tbsp. Fresh lemon juice
- ⅓ cup Light brown sugar packed
- 1 tsp. Ground cinnamon
- 1 tbsp. Cornstarch
- 2 tbsp. Water
- 1 tsp. Pure vanilla extract
- 12 Egg roll wrappers
- 3 tbsp. Unsalted butter melted
- ¼ cup Granulated white sugar
- ½ tsp. Ground cinnamon
- Warm caramel sauce
Instructions
- Place the finely diced apples into a medium bowl, drizzle with the fresh lemon juice, and toss thoroughly to coat. The citric acid prevents the apple cells from oxidizing and turning brown while you prepare the remaining steps.
- In a medium, heavy-bottomed saucepan, combine the light brown sugar, 1 teaspoon of the ground cinnamon, and the cornstarch. Whisk the dry baseline together to break up any stubborn sugar clumps.
- Pour the 2 tablespoons of water and the vanilla extract into the saucepan, stirring until the sugar starts to dissolve into a thick paste. Drop the diced apples directly into the pan and stir until every piece is coated.
- Place the saucepan over medium heat. Cook the mixture for 6 to 8 minutes, stirring frequently with a silicone spatula, until the apples soften slightly and the liquid bubbles and thickens into a heavy, clear caramel glaze matrix. Remove from the heat and let the filling cool down completely to room temperature.
- Preheat your oven to 400°F (204°C). Line a large, flat baking sheet with premium parchment paper.
- In a small bowl, whisk together the granulated white sugar and the ½ teaspoon of ground cinnamon to create your topping mix. Set it aside along with your melted butter.
- Layout one egg roll wrapper flat onto a clean cutting board, positioning it like a diamond with one corner pointing directly at you. Keep the remaining wrappers covered with a damp paper towel so they do not dry out and split.
- Spoon roughly 2 tablespoons of the cooled apple filling baseline across the center of the wrapper, shaping it into a small horizontal log.
- Lift the bottom corner pointing toward you and fold it tightly up and over the apple filling. Fold the left and right corners inward toward the center, creating an envelope shape.
- Lightly dip your finger into a small cup of water and brush it along the remaining top edges of the wrapper. Roll the egg roll upward tightly away from you, pressing firmly along the wet border to seal the seam completely. Arrange the roll seam-side down on the prepared baking sheet. Repeat the process for the remaining rolls.
- Using a pastry brush, coat the entire surface of each egg roll generously with the melted butter. Immediately scatter the cinnamon-sugar topping mixture uniformly over the wet butter.
- Place the sheet pan on the middle rack of the oven and bake at 400°F for 12 to 15 minutes. Turn the egg rolls over halfway through the baking cycle to guarantee an even crunch. They are finished the exact moment the wrapper surfaces turn puffy, blistered, and deep golden brown.
- Remove from the oven and let them rest flat on a wire cooling rack for 5 minutes. The interior fruit filling stays exceptionally hot, so this cooling window allows the syrup to settle safely. Serve warm alongside a small bowl of rich caramel sauce for dipping.
