Description
Delight in homemade Apple Cinnamon Rolls with a luscious Brown Butter Maple Icing. Soft, fluffy dough filled with sweet cinnamon sugar and crisp Honeycrisp apples, baked to golden perfection and finished with a rich, creamy maple-infused glaze for the perfect breakfast treat or dessert.
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 it sit for 10 minutes until the mixture becomes bubbly on top.
- Make Dough: Add the room temperature butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Mix on medium speed with the dough hook until the flour is fully incorporated, approximately 5 minutes. If the dough is sticky, gradually add the remaining flour up to 1/2 cup until the dough feels smooth and elastic to the touch.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour until it doubles in size.
- Prepare Filling and Dish: While the dough rises, prepare the apple cinnamon filling by mixing the brown sugar, granulated sugar, and cinnamon in a bowl. Lightly butter a 9x13 inch baking dish to prevent sticking.
- Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a 12x18 inch rectangle. Evenly spread the softened butter over the dough, then sprinkle with the chopped apples and cinnamon sugar mixture. Starting from the long edge closest to you, tightly roll the dough into a log. Seal the edge by pinching it together. Using a sharp knife, slice the log into 12 to 15 rolls and arrange them in the prepared baking dish. Cover with plastic wrap and let them rise for an additional 30 minutes at room temperature.
- Bake Rolls: Preheat the 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 butter in a pot over medium heat until it browns lightly and smells nutty, approximately 3 minutes. Remove from heat. In a bowl, whisk together the cream cheese, maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Frost and Serve: Spread the warm brown butter maple icing evenly over the hot cinnamon rolls. Serve immediately and enjoy the delicious treat.
Notes
- To Make Ahead: Prepare the rolls through shaping (step 5), then cover and refrigerate overnight without the second rise. Remove from fridge 30 minutes before baking.
- To Freeze Unbaked: Assemble rolls through step 5, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge or a few hours at room temp before baking as directed.
- To Freeze Baked: Bake the rolls as directed and cool completely. Wrap well and freeze up to 3 months. Thaw and warm, then frost before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
