Description
Delight in these soft and fluffy Apple Cinnamon Rolls topped with a luscious Brown Butter Maple Icing. Perfectly spiced with cinnamon and loaded with fresh Honeycrisp apples, these homemade rolls are an ideal autumn breakfast treat or dessert that will fill your kitchen with the irresistible aroma of baked cinnamon and warm butter.
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
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 and Mix Dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and brown sugar. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is activated. Then add the butter, eggs, 3 1/2 cups of the flour, and kosher salt. Mix using the dough hook for about 4-5 minutes until the flour is fully incorporated. If the dough feels sticky, gradually add the extra 1/2 cup flour until the dough is smooth to the touch.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has doubled in size, creating a light and airy texture.
- Prepare Filling and Baking Dish: While the dough is rising, combine the brown sugar, granulated sugar, and cinnamon in a mixing bowl to create the cinnamon sugar filling. Butter a 9×13 inch baking dish thoroughly to prevent sticking.
- Shape Rolls: Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a 12 x 18-inch rectangle. Evenly spread the softened 6 tablespoons of butter over the dough, then sprinkle the cinnamon sugar mixture and chopped Honeycrisp apples evenly on top. Roll the dough tightly from the long edge closest to you into a log, sealing the edge by pinching it firmly. Cut the roll into 12-15 even slices and place them into the prepared baking dish in a single layer. Cover again with plastic wrap and let the rolls rise for an additional 20-30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes, or until they turn golden brown on top and cooked through.
- Make Brown Butter Maple Icing: While the rolls bake, melt the 4 tablespoons of butter in a small pot over medium heat. Allow the butter to brown lightly, stirring frequently until it has a nutty aroma and golden color, about 2-3 minutes. Remove from heat. In a mixing bowl, combine the cream cheese with the browned butter, maple syrup, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth to create a creamy, flavorful icing.
- Glaze and Serve: Once the cinnamon rolls are out of the oven and still warm, generously spread the brown butter maple icing over the top. Serve immediately and enjoy the melty, flavorful rolls at their best.
Notes
- Soft, fluffy, and perfectly spiced—these apple cinnamon rolls capture the essence of autumn mornings.
- Make sure to use Honeycrisp apples for their sweetness and crisp texture that holds up well in baking.
- Brown butter adds a deep, nutty flavor to the icing that complements the cinnamon and apple perfectly.
- For best results, serve the rolls warm to enjoy the melty cream cheese icing at its finest.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 545
- Sugar: 29g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
