Description
These Apple Cinnamon Rolls with Brown Butter Maple Icing are a delightful twist on classic cinnamon rolls. Soft, fluffy dough is filled with a sweet apple cinnamon mixture, baked to golden perfection, and topped with a rich brown butter maple cream cheese icing. Perfect for a cozy breakfast or brunch treat.
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 salted butter, eggs, 3 1/2 cups of the flour, and kosher salt to the yeast mixture. Mix with the dough hook until the flour is fully incorporated, about 5 minutes. If the dough is sticky, gradually add the remaining 1/2 cup flour until the dough is smooth to the touch.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has doubled in size.
- Mix Filling & Prepare Pan: In a separate bowl, combine the brown sugar, granulated sugar, and cinnamon for the filling. Butter a 9×13 inch baking dish to prevent sticking.
- Roll Out Dough & Add Filling: Punch down the risen dough and roll it out on a lightly floured surface into a 12 x 18 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the chopped apples followed by the cinnamon sugar mixture over the top.
- Shape Rolls: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the edges to seal, then cut into 12-15 equal rolls using a sharp knife. Place the rolls in the prepared baking dish.
- Second Rise: Cover the rolls with plastic wrap and allow them to rise for another 30 minutes until puffy.
- Preheat Oven & Bake: Preheat the oven to 350°F. Bake the rolls for 30 minutes or until they are golden brown on top.
- Make Brown Butter Maple Icing: While the rolls bake, melt the butter in a pot over medium heat. Allow it to brown lightly and smell toasted, about 3 minutes, then remove from heat. In a bowl, whisk the cream cheese with maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice & Serve: Spread the icing over the warm rolls immediately after baking. Serve and enjoy the delicious combination of apple cinnamon and brown butter maple flavors!
Notes
- To Make Ahead: Prepare the rolls through shaping (step 6). Do not let them rise. Cover tightly and refrigerate overnight. Remove from fridge 30 minutes before baking and proceed.
- To Prepare and Freeze: Assemble rolls through step 6, then cover and freeze for up to 3 months. Thaw overnight in fridge or a few hours at room temperature before baking.
- To Bake and Freeze: Bake the rolls as directed, cool completely, then freeze in an airtight container for up to 3 months. Thaw and warm before frosting and serving.
- You can substitute Honeycrisp apples with other firm apples like Granny Smith or Fuji for different flavors.
- Ensure butter and cream cheese are at room temperature for smooth icing consistency.
- Add an extra pinch of cinnamon or nutmeg to the filling for a spicier flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
