Description
Delight in these homemade Apple Cinnamon Rolls featuring a tender dough filled with a sweet apple cinnamon mixture, baked to golden perfection, and topped with a luscious brown butter maple icing. Perfect for breakfast, brunch, or a sweet treat any time of day.
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 the mixture becomes bubbly on top, indicating that the yeast is active and ready.
- Mix Dough: Add the salted butter, eggs, 3 1/2 cups of all-purpose flour, and kosher salt to the yeast mixture. Using the dough hook, mix on medium speed until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add up to 1/2 cup more flour until the dough feels smooth and pliable to the touch.
- Let Dough Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 1 hour or until it doubles in size, allowing the yeast to ferment and create a light, airy texture.
- Prepare Filling and Baking Dish: While the dough is rising, mix together the brown sugar, granulated sugar, and cinnamon for the filling in a separate bowl. Lightly butter a 9×13 inch baking dish to prevent sticking.
- Shape Rolls: After the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface into a 12 x 18 inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the chopped apples followed by the cinnamon sugar mixture. Carefully roll the dough into a tight log starting from the long edge nearest you. Pinch the seam to seal the logs edges and slice into 12-15 equal rolls.
- Second Rise: Arrange the rolls neatly in the prepared baking dish. Cover loosely with plastic wrap and allow them to rise again for 20-30 minutes until puffed up.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown on the tops and cooked through.
- Make Brown Butter Maple Icing: While baking, place the butter in a small pot over medium heat and cook until the butter browns lightly and emits a toasted aroma, approximately 2-3 minutes. Remove from heat and let cool slightly. In a mixing bowl, whisk together the cream cheese, maple syrup, powdered sugar (start with 2 cups and add more to reach desired consistency), vanilla extract, and a pinch of salt until smooth and creamy.
- Frost Rolls and Serve: Once the rolls come out warm from the oven, generously spread the brown butter maple icing over each roll. Serve warm and enjoy the perfect blend of cinnamon, apple, and sweet maple flavors.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- The dough consistency may vary; add flour gradually to avoid a dry dough.
- Honeycrisp apples are recommended for sweetness and texture, but you can substitute with Granny Smith for a tarter flavor.
- Brown butter adds a nutty richness to the icing; watch closely to avoid burning.
- Roll thickness and number of rolls can be adjusted depending on preference for size and thickness.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
