Description
Delight in these soft and fluffy Apple Cinnamon Rolls topped with a decadent Brown Butter Maple Icing. Perfect for a cozy breakfast or a sweet treat, this recipe combines tender dough, spiced apple filling, and a rich, creamy frosting that melts in your mouth.
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 it sit for 10 minutes until the mixture becomes bubbly on top, indicating the yeast is active.
- Make the Dough. Add the salted butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Using the dough hook, mix for 4-5 minutes until the flour is fully incorporated. If the dough remains sticky, gradually add the remaining 1/2 cup flour until the dough is smooth to the touch.
- 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 Baking Dish. While the dough rises, mix the brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish generously to prevent sticking.
- Shape Rolls. Punch down the risen dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Evenly spread the 6 tablespoons of butter over the dough. Sprinkle the chopped apples and cinnamon sugar mixture over the buttered dough. Starting at the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal the roll. Using a sharp knife, slice the log into 12-15 even rolls and arrange them in the prepared baking dish.
- Second Rise. Cover the rolls with plastic wrap and let them rise for 30 minutes at room temperature until puffy.
- Preheat Oven and Bake. Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 30 minutes or until they turn golden brown and cooked through.
- Make Brown Butter Maple Icing. While the rolls bake, melt the 4 tablespoons of butter in a pot over medium heat until it browns lightly and emits a toasted aroma, about 2-3 minutes. Remove from heat. In a separate bowl, whisk together the cream cheese, maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- 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 rich and comforting flavors.
Notes
- To Make Ahead: Prepare the rolls through shaping (step 5), then cover and refrigerate overnight without the second rise. Remove 30 minutes before baking and bake as directed.
- To Prepare and Freeze: After assembling rolls in the pan, cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours before baking.
- To Bake and Freeze: Bake the rolls fully and cool completely. Wrap tightly and freeze for up to 3 months. Thaw, warm gently, and frost before serving.
- If dough feels too sticky, add flour gradually but avoid over-flouring to keep rolls tender.
- Use Honeycrisp or similar sweet, firm apples to maintain texture in filling.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
