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A close-up of a warm, freshly baked Apple Cinnamon Roll topped with sweet white glaze.

Creamy Apple Cinnamon Roll Dessert Soup

A comforting and unique dessert soup, capturing the sweet, spiced essence of apple cinnamon rolls in a warm, creamy broth, perfect for a cozy treat. This recipe ingeniously transforms classic cinnamon roll flavors into a delightful, spoonable delight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast, Dessert, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Base
  • 3 medium Granny Smith apples peeled, cored, and diced (about 3 cups)
  • 2 tbsp unsalted butter
  • 1/4 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch ground cloves
  • 1/4 cup apple cider (or water)
  • 1 cup water
For the Creamy Base
  • 2 cups whole milk
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • pinch salt
For the Cinnamon Roll Topping (Garnish)
  • 1/4 cup chopped candied pecans (or toasted walnuts)
  • 1 tbsp ground cinnamon sugar
  • Optional cream cheese glaze (see notes)

Equipment

  • Large Pot
  • Immersion Blender (or standard blender)
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Vegetable peeler
  • Cutting Board
  • Knife
  • Small Bowl

Method
 

Prepare the Apple Base
  1. In a large pot over medium heat, melt the unsalted butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and cloves. Stir to coat the apples evenly.
  2. Cook for 5-7 minutes, stirring occasionally, until the apples begin to soften and caramelize slightly.
  3. Pour in the apple cider and 1 cup of water. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the apples are very tender.
Create the Soup Texture
  1. Remove the pot from heat. Using an immersion blender, carefully blend the apple mixture until mostly smooth. A few small apple chunks are fine for texture, or blend completely smooth for a velvety soup. If using a regular blender, transfer in batches and blend, then return to the pot.
Prepare the Creamy Base
  1. In a separate small bowl, whisk together 1/4 cup of the whole milk with the cornstarch until no lumps remain. This is your cornstarch slurry.
  2. Return the pot with the blended apple mixture to low heat. Stir in the remaining 1 3/4 cups whole milk, heavy cream, vanilla extract, and pinch of salt. Bring to a gentle simmer, stirring constantly. Do not boil.
  3. Gradually whisk in the cornstarch slurry. Continue to whisk and cook for 2-3 minutes, until the soup thickens to your desired consistency. It should be creamy but still pourable.
Serve
  1. Ladle the warm Apple Cinnamon Roll Soup into individual bowls. Garnish each serving with chopped candied pecans and a sprinkle of cinnamon sugar. For an extra touch, drizzle with a simple cream cheese glaze (see notes for recipe).
  2. Serve immediately and enjoy this unique dessert soup!

Notes

Cream Cheese Glaze (Optional): Whisk together 2 oz softened cream cheese, 1/4 cup powdered sugar, 1-2 tbsp milk (or apple cider), and 1/4 tsp vanilla extract until smooth. Drizzle over the soup just before serving.
Sweetness Adjustment: Taste the soup before serving and add more brown sugar if you prefer it sweeter.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water if it's too thick.