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
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 it sit for 10 minutes until the mixture becomes bubbly on top, indicating the yeast is active.
- Make Dough: Add the butter, eggs, 3 1/2 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 1/2 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
