Description
Delight in these soft and fluffy Apple Cinnamon Rolls, filled with a spiced apple mixture and topped with a rich brown butter maple icing. Perfect for breakfast or brunch, these rolls combine the warmth of cinnamon, the sweetness of apples, and a luscious maple glaze for an irresistible treat.
Ingredients
Scale
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoons salted butter, at room temperature
- 3 large eggs
- 3 1/2 – 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
Apple Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter, at room temperature
- 2 Honeycrisp apples, chopped
Brown Butter Maple Icing
- 4 tablespoons salted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 1/4 cup maple syrup
- 2-3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Activate yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and brown sugar. Let sit for 5-10 minutes until bubbly on top, indicating the yeast is active.
- Make the dough: Add the room temperature butter, eggs, 3 1/2 cups of the flour, and kosher salt to the yeast mixture. Using the dough hook, mix for 4-5 minutes until the flour is fully incorporated and dough is smooth. Add up to an additional 1/2 cup flour if the dough remains sticky.
- First rise: Cover the dough bowl with plastic wrap and let it rise at room temperature for 1 hour or until it doubles in size.
- Prepare filling and pan: In a separate bowl, mix the brown sugar, granulated sugar, and cinnamon for the filling. Butter a 9×13 inch baking dish to prepare for the rolls.
- Shape the rolls: Punch down the risen dough and roll out on a floured surface into a 12 x 18 inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the chopped apples and cinnamon sugar mixture on top. Starting with the long edge nearest you, tightly roll the dough into a log and pinch to seal the edge. Using a sharp knife, cut into 12-15 equal rolls and place them cut-side up in the prepared baking dish.
- Second rise: Cover the rolls with plastic wrap and let them rise for 20-30 minutes until slightly puffed.
- Bake: Preheat the oven to 350° F (175° C). Bake the rolls for 25 to 30 minutes or until golden brown on top.
- Make brown butter maple icing: While the rolls bake, melt butter in a pot over medium heat and cook until it browns lightly and smells toasted, about 2-3 minutes. Remove from heat. In a bowl, whisk the cream cheese with maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice and serve: Once the rolls are warm from the oven, spread the brown butter maple icing generously over them. Serve immediately and enjoy the warm, flavorful rolls.
Notes
- To Make Ahead: Prepare the rolls through step 4, then cover and refrigerate without letting them rise at room temperature. Remove from fridge 30 minutes before baking and bake as directed.
- To Prepare and Freeze: Assemble rolls through step 4, cover tightly, and freeze up to 3 months. Thaw in fridge overnight or at room temperature for a few hours before baking.
- To Bake and Freeze: Bake rolls fully and cool completely. Cover and freeze for up to 3 months. Thaw and warm before frosting and serving.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
