Description
Deliciously fluffy apple cinnamon rolls topped with brown butter maple icing. Perfect for breakfast or dessert!
Ingredients
Scale
- 1 cup (240ml) warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar (for dough)
- 4 tablespoons (57g) salted butter, softened (for dough)
- 3 large eggs
- 3 1/2 – 4 cups (420-480g) all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons (85g) salted butter, softened
- 1/2 cup (100g) brown sugar
- Honeycrisp apples, peeled if desired but recommended to leave skin on for texture
- Cinnamon
- 4 tablespoons (57g) salted butter
- 1/4 cup (60ml) maple syrup
- 6 ounces (170g) cream cheese
- 1/4 cup (50g) brown sugar
- 2 teaspoons vanilla extract
- 2–3 cups (approx. 240-360g) powdered sugar
- Pinch of kosher salt
Instructions
- Step 1: In the bowl of a stand mixer fitted with the dough hook, combine 1 cup (240ml) warm milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon brown sugar. Let sit for 5-10 minutes until the mixture is bubbly on top, indicating the yeast is activated and alive.
- Step 2: Add 4 tablespoons (57g) softened salted butter, 3 large eggs, 3 1/2 to 4 cups (420-480g) all-purpose flour, and 1/2 teaspoon kosher salt to the yeast mixture. Using the dough hook, mix until all flour is incorporated and the dough is smooth and slightly sticky, about 4-5 minutes. If too wet, add a little more flour slowly until the right consistency is reached.
- Step 3: Cover the bowl tightly with plastic wrap and place in a warm spot at room temperature. Let the dough rise until doubled in size, about 1 hour. If dough rises too slowly, move it to a warmer place for an additional 30 minutes, covered with a clean towel to retain heat.
- Step 4: While the dough rises, mix the filling ingredients by combining 6 tablespoons (85g) softened salted butter, 1/2 cup (100g) brown sugar, and cinnamon together. Peel and prepare Honeycrisp apples (skin on recommended), then add apples to the filling mixture and stir until evenly coated.
- Step 5: Punch down the risen dough and roll it out onto a lightly floured surface into a rectangle. Aim for a thin but manageable thickness for rolling, not specified exactly but typically about 1/4 inch (6mm). Spread the apple filling evenly over the rolled dough surface, ensuring an even, moderately thin layer to prevent difficulty rolling.
- Step 6: Starting from one long edge, tightly roll the dough into a log shape, ensuring the filling is snug and edges pressed to seal to prevent filling spill.
- Step 7: Using a sharp knife, slice the rolled log into 12 equal portions, approximately 1½-inch thick slices. Place the rolls in a greased baking dish with space between them. Cover again with plastic wrap and let rise for 30 minutes until puffy.
- Step 8: Preheat the oven (temperature not explicitly stated; typical cinnamon roll baking temps are 350°F/175°C). Bake the rolls until golden brown on top and the kitchen fills with the aroma of cinnamon and baked apples, approximately 25-30 minutes.
- Step 9: While the rolls bake, prepare the icing by melting 4 tablespoons (57g) butter to brown it slightly, then mix it with 1/4 cup (60ml) maple syrup, 6 ounces (170g) cream cheese, 1/4 cup (50g) brown sugar, 2 teaspoons vanilla extract, and a pinch of kosher salt. Gradually stir in 2-3 cups (240-360g) powdered sugar until the icing is smooth and of drizzling consistency. Drizzle the warm icing over the rolls immediately after removing them from the oven so it melts slightly.
- Step 10: Allow the rolls to cool for a few minutes before serving to avoid burning. Serve warm.
Notes
- Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight.
- Refrigeration: Place rolls in an airtight container and refrigerate for up to 7 days. Bring to room temperature before serving.
- Freezing: Individually wrap rolls in plastic wrap and aluminum foil. Place in a freezer container for up to 3 months. Thaw at room temperature before reheating or serving.
- To fix dough that rises too slowly, place it in a warm spot covered with a clean towel to retain heat for an additional 30 minutes.
- If the rolls seem dry after baking, brush melted butter on them immediately to add moisture and richness.
- For icing that is too thick, add 1 tablespoon of milk at a time until achieving the desired drizzling consistency.
- Use a sharp knife when slicing the dough log into rolls to prevent squishing; aim for 1½-inch thick slices for even baking.
- Roll the dough tightly and press edges firmly to keep filling securely inside and prevent spills during baking.
- Reheat the rolls by warming them gently at a moderate temperature (not explicitly specified, but typically 300°F/150°C for 10-15 minutes) or using a microwave to soften.
- Serve with a fresh fruit salad or a warm bowl of oatmeal for a complete breakfast.
- Pair rolls with a simple green salad or yogurt for variety.
- Use leftover rolls to create apple cinnamon roll bread pudding or dessert casseroles.
- Top rolls with caramel sauce or sprinkle with toasted nuts for added texture and flavor.
- Enjoy with a dusting of powdered sugar or a drizzle of extra maple syrup.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg