Description
Delightful apple cinnamon rolls made with a soft, buttery dough filled with cinnamon-spiced apples, topped with a rich brown butter maple icing. Perfect for a cozy breakfast or special brunch 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
- 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
- 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 10 minutes until bubbly on top, indicating the yeast is activated.
- Make dough: Add the softened butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Mix using the dough hook for about 5 minutes until the flour is fully incorporated. If the dough is sticky, add the remaining 1/2 cup flour gradually until the dough feels smooth and slightly tacky to the touch.
- First rise: Cover the dough bowl tightly with plastic wrap and let it rise at room temperature for 1 hour or until it doubles in size.
- Prepare filling and pan: While the dough rises, mix together the brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Roll out dough: Punch down the risen dough and roll it onto a lightly floured surface into a 12x18 inch rectangle. Spread the 6 tablespoons of softened butter evenly over the surface of the dough.
- Add filling: Sprinkle the chopped Honeycrisp apples evenly over the butter, followed by the cinnamon sugar mixture.
- Shape rolls: Starting from the long edge nearest you, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife, cut the log into 12 equal rolls.
- Second rise: Arrange the rolls in the prepared baking dish. Cover with plastic wrap and let rise for 30 minutes until puffy.
- Bake: Preheat the oven to 350° F. Bake the rolls for 30 minutes or until golden brown on top.
- Make icing: While the rolls bake, melt the 4 tablespoons of butter in a small pot over medium heat, cooking until it turns golden brown and smells toasted, about 3 minutes. Remove from heat.
- Prepare icing: In a bowl, whisk the cream cheese until smooth, then add the maple syrup, powdered sugar, vanilla extract, browned butter, and a pinch of salt. Mix until creamy.
- Finish and serve: Spread the warm brown butter maple icing over the freshly baked cinnamon rolls. Serve warm and enjoy!
Notes
- Make ahead: Prepare rolls through shaping step but skip second rise. Cover and refrigerate overnight. Remove 30 minutes before baking and then bake as usual.
- Freeze unbaked: Assemble rolls, cover, and freeze up to 3 months. Thaw overnight in fridge or a few hours at room temperature before baking.
- Freeze baked: Bake rolls, cool completely, wrap tightly, and freeze up to 3 months. Thaw and warm before frosting.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
