Description
Delight in these soft and fluffy Apple Cinnamon Rolls topped with a rich Brown Butter Maple Icing. Perfectly spiced apple filling rolled into tender dough and baked to golden perfection, then finished with a luscious, toasted butter and cream cheese icing sweetened with maple syrup. A comforting treat ideal for breakfast, brunch, 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 5-10 minutes until bubbly on top, indicating the yeast is active.
- Mix Dough: Add softened butter, eggs, 3 1/2 cups of all-purpose flour, and kosher salt to the yeast mixture. Using the dough hook, mix for about 4-5 minutes until the flour fully incorporates. If the dough remains sticky, slowly add the remaining 1/2 cup flour until the dough becomes 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: In a separate bowl, mix brown sugar, granulated sugar, and cinnamon for the filling. Butter a 9×13 inch baking dish and set aside.
- Roll and Fill Dough: Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the chopped apples and cinnamon sugar mixture on top. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Slice Rolls: Using a sharp knife, cut the rolled dough into 12-15 equal-sized rolls. Place the rolls into the prepared baking dish, cover with plastic wrap, and allow them to rise again for 20-30 minutes.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top.
- Make Brown Butter Maple Icing: While the rolls bake, melt the butter in a pot over medium heat until it begins to brown lightly and smells toasted, about 2-3 minutes. Remove from heat. In a separate bowl, whisk together the cream cheese, maple syrup, powdered sugar (start with 2 cups and add more to desired consistency), vanilla extract, and a pinch of salt until smooth and creamy.
- Ice and Serve: Spread the warm brown butter maple icing generously over the freshly baked cinnamon rolls. Serve immediately and enjoy the melt-in-your-mouth experience.
Notes
- To Make Ahead: Prepare the rolls through step 4. Skip the room temperature rise, cover, and refrigerate overnight. Remove from fridge 30 minutes before baking and bake as directed.
- To Prepare and Freeze: Assemble rolls through step 4, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. Bake as directed.
- To Bake and Freeze: Bake as directed and cool completely. Cover well and freeze for up to 3 months. Thaw and warm before frosting and serving.
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
