Description

These Apple Cinnamon Rolls with Brown Butter Maple Icing are soft, fluffy, and perfectly spiced, making them an ideal autumn breakfast treat. The dough is enriched with warm milk, eggs, and butter, filled with a cinnamon-sugar and chopped Honeycrisp apple mixture, baked to golden perfection, and topped with a rich, creamy brown butter maple icing that adds a decadent finish.

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

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

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

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Instructions

Activate yeast and prepare dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, active dry yeast, and brown sugar. Let sit for 5-10 minutes until bubbly on top. Add butter, eggs, 3 1/2 cups of flour, and salt. Mix on medium speed using the dough hook until the flour is fully incorporated, about 4-5 minutes. If the dough is still sticky, gradually add the remaining 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.
Prepare filling and baking dish: While the dough is rising, mix brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish to prevent sticking.
Roll and fill dough: Punch down the risen dough and roll it out on a lightly floured surface into a 12 x 18 inch rectangle. Evenly spread 6 tablespoons of softened butter over the dough. Sprinkle chopped apples and the cinnamon sugar mixture on top. Starting at the long edge closest to you, roll the dough tightly into a log and pinch the edge to seal.
Cut and second rise: Using a sharp knife, cut the roll into 12-15 evenly sized rolls. Arrange them snugly in the prepared baking dish. Cover with plastic wrap and let rise for an additional 20-30 minutes until slightly puffed.
Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through.
Make brown butter maple icing: While rolls bake, brown 4 tablespoons butter in a pot over medium heat for 2-3 minutes until it lightly browns and emits a toasted nutty aroma. Remove from heat. In a mixing bowl, combine cream cheese, maple syrup, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
Finish and serve: Spread the brown butter maple icing generously over the warm cinnamon rolls. Serve immediately and enjoy the comforting flavors.

Notes

Soft, fluffy, and perfectly spiced…just the autumn breakfast we’re all looking for!
Use Honeycrisp apples for a balanced sweet-tart flavor and good texture that holds up well during baking.
For best results, ensure butter and cream cheese are at room temperature before making the icing.
If dough is too sticky during mixing, add flour gradually – dough should be smooth but slightly tacky, not dry.
The rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated up to 4 days.
Reheat gently in the microwave or oven to restore softness before serving leftovers.

Nutrition

Serving Size: 1 roll
Calories: 545 kcal
Sugar: 29 g
Sodium: 280 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 69 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 95 mg