Description
Deliciously soft and fluffy Apple Cinnamon Rolls topped with a rich Brown Butter Maple Icing. Perfect for a cozy breakfast or treat, these rolls combine warm spices, sweet apple filling, and a luscious glaze for an irresistible homemade pastry.
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 for 10 minutes until bubbly on top, indicating the yeast is active.
- 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 until the flour is fully incorporated, about 4 to 5 minutes. If the dough remains sticky, gradually add the remaining 1/2 cup flour until smooth and manageable.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour until it has doubled in size.
- Prepare Filling and Pan: While the dough rises, combine 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 dough to release air. Roll it out onto a lightly floured surface forming a 12 x 18 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the chopped apples and cinnamon sugar mixture on top.
- Roll and Cut: Starting at the long edge nearest you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut into 12 to 15 equal rolls. Place them cut-side up into the prepared baking dish.
- Second Rise: Cover the rolls with plastic wrap and allow them to rise at room temperature for 30 minutes until puffy.
- Bake Rolls: Preheat the oven to 350° F (175° C). Bake the rolls for 30 minutes or until they turn golden brown on top.
- Make Icing: While baking, prepare the icing. In a small pot over medium heat, melt the butter and cook until it browns lightly and emits a toasted aroma, about 3 minutes. Remove from heat.
- Mix Icing: In a bowl, whisk together the cream cheese, maple syrup, powdered sugar, vanilla extract, and a pinch of salt. Stir in the browned butter until smooth and creamy.
- Glaze Rolls: Spread the brown butter maple icing over the warm cinnamon rolls as soon as they come out of the oven. Serve immediately and enjoy!
Notes
- Make Ahead: Prepare the rolls up to step 4 but skip the final rise at room temperature. Cover and refrigerate overnight. Remove 30 minutes before baking, then bake as directed.
- Freeze Before Baking: Assemble rolls through step 4, then cover and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours, then bake as directed.
- Freeze After Baking: Bake rolls fully and cool completely. Wrap well and freeze up to 3 months. Thaw and warm before glazing with icing.
- Flour Amount: The dough may require a little extra flour depending on humidity and flour type, so add gradually to get a smooth but soft dough.
- Brown Butter Tip: Watch the butter carefully to prevent burning when browning for the icing; remove from heat as soon as it turns golden and smells nutty.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 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: 60 mg
