There’s something so comforting about warm, gooey rolls fresh from the oven — and these Apple Cinnamon Rolls with Maple Icing Recipe take that cozy feeling straight to the next level. Filled with tender apples and cinnamon, then topped with a dreamy maple glaze, they’re pure comfort in every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Apple Cinnamon Rolls with Maple Icing Recipe
- Top Tip
- How to Serve Apple Cinnamon Rolls with Maple Icing Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Apple Cinnamon Rolls with Maple Icing Recipe
Why You'll Love This Recipe
This Apple Cinnamon Rolls with Maple Icing Recipe has become one of my all-time favorites because it blends classic flavors with a rich twist thanks to brown butter maple icing. It’s a showstopper that’s surprisingly approachable for any baker.
- Perfect balance of flavors: The sweetness from apples and cinnamon pairs beautifully with the nutty maple glaze.
- Soft, pillowy dough: Thanks to a gentle rise, the rolls feel tender yet fluffy.
- Made-from-scratch goodness: No shortcuts here, but every step is worth it for that homemade taste.
- Customizable: You can swap apple varieties or adjust sweetness to suit your family’s preferences.
Ingredients & Why They Work
Each ingredient in the Apple Cinnamon Rolls with Maple Icing Recipe plays a special role, from building the perfect dough to crafting the luscious icing. Here’s a quick rundown on what they bring to the table and some shopping notes.
- Warm milk: Activates the yeast and makes the dough tender.
- Active dry yeast: Gives the rolls their lovely rise and lightness.
- Brown sugar: Used both in the dough and filling for depth and caramel-like sweetness.
- Salted butter: Adds richness and flavor, softening the dough and filling.
- Eggs: Tenderize the dough and provide structure.
- All-purpose flour: Forms the base of the dough with just enough protein for chewiness.
- Kosher salt: Balances the sweetness and enhances flavor.
- Cinnamon: The classic warm spice that defines the filling’s aroma.
- Honeycrisp apples: Crisp and sweet, they hold their texture well inside the rolls.
- Cream cheese: Creates a smooth, tangy richness in the maple icing.
- Maple syrup: Adds natural sweetness and that signature maple flavor to the icing.
- Powdered sugar: Thickens the icing and adds the perfect sweet finish.
- Vanilla extract: Enhances all the other flavors with its warm, fragrant notes.
Make It Your Way
I love mixing up this recipe depending on the season or who I’m serving it to, and honestly, you can make it your own without any fuss. Trust me, a little tweak here and there keeps this old favorite feeling fresh.
- Variation: Sometimes I swap Honeycrisp for Granny Smith apples when I want a tarter bite that balances the sweetness better — it’s fantastic either way!
- Dietary tweak: For a dairy-free version, try vegan butter and coconut cream cheese alternatives for the icing; the flavor shifts but still feels indulgent.
- Extra mix-ins: Chopped pecans or walnuts sprinkled onto the apples add a lovely crunch and extra warmth.
- Less sugar: You can easily cut back on the brown sugar in the filling and icing if you prefer a subtler sweetness.
Step-by-Step: How I Make Apple Cinnamon Rolls with Maple Icing Recipe
Step 1: Bring Your Dough to Life
Start by activating the yeast in warm milk with a touch of brown sugar—this little bubble party confirms your yeast is ready to work its magic. Then, mix in softened butter, eggs, flour, and salt until the dough feels smooth but still slightly tacky. Don’t hesitate to add up to half a cup more flour if needed; dough texture matters more than exact measurements here.
Step 2: The First Rise
Cover the dough with plastic wrap and let it rest at room temp for about an hour. You’ll notice it double in size — that’s your sign it’s ready. Patience here makes all the difference for soft, airy rolls.
Step 3: Mix and Prep the Apple Filling
While the dough rises, stir together your brown sugar, granulated sugar, and cinnamon. Toss in chopped apples—Honeycrisp is my go-to because they stay crisp but soften slightly when baked. Then butter your baking dish to prevent sticking and give the rolls a golden base.
Step 4: Roll It Out and Layer the Filling
Once risen, punch down the dough gently and roll it out to a 12x18 inch rectangle on a floured surface. Slather softened butter evenly over the dough, then sprinkle apples and cinnamon sugar on top. Roll it up tight from the long edge, seal the seam well, and slice into 12 to 15 generous rolls. Nestle them snugly in your baking pan, cover, and let them rise again for 20–30 minutes.
Step 5: Bake Them to Golden Perfection
Bake at 350°F for 25-30 minutes. You want that beautiful golden color on top and the smell filling your kitchen. Resist the urge to open the oven often — that warm steady heat keeps the rolls fluffy.
Step 6: Whip Up That Brown Butter Maple Icing
This is where things get dreamy. Melt butter over medium heat until it’s golden and fragrant with nuttiness — that’s brown butter magic. Then whisk cream cheese, maple syrup, powdered sugar, vanilla, and a pinch of salt together until smooth. Spread this maple goodness over warm rolls and watch the glaze melt into every nook and cranny.
Top Tip
I’ve made these rolls a dozen times, and a few tricks have really made the difference between good and legendary. If you want your rolls to impress, here’s what worked for me.
- Check your yeast freshness: If the yeast doesn’t get bubbly after resting in warm milk and sugar, it’s time for new yeast — don't skip this step!
- Don’t overdo flour: It’s tempting to add more to avoid sticky dough, but too much flour makes the rolls dense. Aim for a slightly tacky but manageable dough.
- Sealing the roll: Pinch and press the dough seam firmly after rolling to keep those gorgeous spirals tight and prevent filling leaks.
- Brown your butter just right: Watch it closely and remove from heat as soon as it turns a light amber color and smells nutty — it goes from perfect to burnt fast.
How to Serve Apple Cinnamon Rolls with Maple Icing Recipe
Garnishes
I love topping these rolls with a few thin apple slices or a sprinkle of chopped toasted pecans — visually inviting and adds a subtle crunch that’s heavenly. A dusting of extra cinnamon sugar never hurts either if you want to up the spice factor.
Side Dishes
For a breakfast or brunch spread, I pair these rolls with crisp bacon and fresh fruit salad. They also play nicely alongside a creamy latte or bold coffee for a complete cozy treat.
Creative Ways to Present
Got company? Arrange the rolls in a large circular pan to resemble a wreath and drizzle extra icing in a decorative pattern once out of the oven. Add edible flowers or fresh apple leaves for a charming touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover rolls in an airtight container at room temperature for up to two days. If I want to stash them longer, the fridge is my friend, but I always bring rolls back to room temp before warming to keep that fluffy texture.
Freezing
These rolls freeze beautifully — you can freeze them unbaked after shaping or freeze baked, cooled rolls. For unbaked rolls, thaw overnight in the fridge and bake fresh the next day. For baked rolls, just thaw and warm gently before frosting again with fresh icing.
Reheating
To reheat, I pop individual rolls in the microwave for 15-20 seconds or warm the whole batch in a 300°F oven (covered loosely with foil) for 10-15 minutes. Then I add a layer of fresh maple icing for that just-baked feeling.
Frequently Asked Questions:
Absolutely! While Honeycrisp apples are my favorite for their balance of sweetness and crispness, you can use Granny Smith for tartness or Fuji for extra sweetness. Just make sure to chop them evenly to ensure they cook through.
Your dough has doubled in size when it looks noticeably puffier and about twice the original volume. Pressing it gently with your fingertip should leave an indentation that slowly bounces back. This signals it’s ready for the next step.
Yes, you can substitute plant-based milk, vegan butter, and vegan cream cheese in the recipe. The texture and flavor will be slightly different, but still delicious. Using a flax egg or a commercial egg replacer can also work instead of eggs.
Use medium heat and stir frequently. Watch carefully as it starts to foam and then turns golden brown with a nutty aroma. Remove from heat immediately once it hits that stage to avoid bitterness from burning.
Final Thoughts
This Apple Cinnamon Rolls with Maple Icing Recipe is my go-to when I want to impress my family or just treat myself to something unforgettable. The cozy warmth of baked apples combined with the sweet, nutty icing creates a bakery-style indulgence you can make right at home. I honestly can’t recommend giving this recipe a try enough—it’s one of those little kitchen victories that’ll have everyone asking for seconds.
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Apple Cinnamon Rolls with Maple Icing Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 15 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and fluffy Apple Cinnamon Rolls topped with a rich Brown Butter Maple Icing. Perfect for breakfast or brunch, they combine warm cinnamon-spiced apple filling with a tender dough and decadent maple cream cheese frosting.
Ingredients
Dough
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 tablespoons salted butter, at room temperature
- 3 large eggs
- 4 cups all-purpose flour
- ½ teaspoon kosher salt
Apple Filling
- ½ cup brown sugar
- ¼ 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
- ¼ 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 it sit for 10 minutes until the mixture becomes bubbly on top, indicating the yeast is active.
- Make Dough: Add the butter, eggs, 3 ½ cups of the flour, and kosher salt to the yeast mixture. Using the dough hook, mix until the flour is fully incorporated, about 4 to 5 minutes. If the dough remains sticky, gradually add up to ½ cup more flour until it is smooth to the touch.
- First Rise: Cover the dough bowl with plastic wrap and let it sit at room temperature for 1 hour, or until the dough doubles in size.
- Prepare Filling and Pan: While the dough is rising, mix the brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish thoroughly.
- Shape Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Spread 6 tablespoons of softened butter evenly over the dough. Sprinkle the chopped apples and cinnamon sugar mixture on top. Starting with the long edge nearest you, tightly roll the dough into a log and pinch the edge to seal. Slice the log into 15 rolls and arrange them evenly in the prepared baking dish. Cover with plastic wrap and let rise for 30 minutes.
- Bake Rolls: Preheat the oven to 350° F. Bake the rolls for 30 minutes or until they turn golden brown and cooked through.
- Make Icing: While the rolls bake, brown the butter by melting it in a pot over medium heat for 2 to 3 minutes until fragrant and lightly toasted, then remove from heat. In a bowl with cream cheese, whisk in the maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Frost and Serve: Spread the warm brown butter maple icing generously over the hot rolls. Serve immediately and enjoy the delicious blend of flavors.
Notes
- To Make Ahead: Prepare the rolls through shaping (step 5). Instead of letting them rise at room temperature, cover and refrigerate up to overnight. Remove from fridge 30 minutes before baking and bake as directed.
- To Prepare and Freeze: Assemble through shaping (step 5), then cover and freeze for up to 3 months. Thaw overnight in refrigerator or few hours at room temperature. Bake as directed.
- To Bake and Freeze: Bake rolls as directed and cool completely. Cover well and freeze for up to 3 months. Thaw and warm before frosting and serving.
- If dough is too sticky, add flour gradually, but avoid making dough too stiff to maintain softness.
- Use Honeycrisp or similar crisp apples that hold shape well during baking for best texture in filling.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
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