Description
These Apple Cinnamon Rolls with Brown Butter Maple Icing are soft, fluffy, and perfectly spiced—a perfect autumn breakfast treat. The yeast dough is filled with a cinnamon-sugar and fresh apple mixture, baked to golden perfection, and topped with a rich, creamy icing made from browned butter, cream cheese, maple syrup, and vanilla.
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
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 to 10 minutes until the mixture becomes bubbly on top, indicating the yeast is activated.
- Make the dough: Add the butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Using the dough hook, mix on medium speed for 4 to 5 minutes until the flour is fully incorporated. If the dough remains sticky, gradually add up to an additional 1/2 cup flour until the dough is smooth and feels soft but not sticky.
- First rise: Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for 1 hour or until it has doubled in size, allowing the yeast to ferment and develop flavor.
- Prepare filling and baking dish: While the dough rises, combine the 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 to release air. On a lightly floured surface, roll it into a large rectangle approximately 12 x 18 inches. Evenly spread 6 tablespoons of room temperature butter over the dough. Sprinkle the chopped Honeycrisp apples and cinnamon sugar mixture evenly on top.
- Form rolls: Starting with the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal it securely. Using a sharp knife, cut the log into 12 to 15 rolls. Place the rolls side by side into the buttered baking dish. Cover loosely with plastic wrap and let them rise again for 20 to 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown on top and cooked through.
- Make icing: While the rolls bake, melt the butter in a small pot over medium heat. Cook until the butter browns lightly and emits a nutty, toasted aroma, about 2 to 3 minutes. Remove from heat. In a mixing bowl, whisk together the browned butter, cream cheese, maple syrup, powdered sugar (start with 2 cups and add more for desired thickness), vanilla extract, and a pinch of salt until smooth and creamy.
- Finish and serve: Spread the brown butter maple icing generously over the warm rolls right out of the oven. Serve immediately and enjoy the comforting flavors of fall.
Notes
- Soft, fluffy, and perfectly spiced—this recipe is an ideal autumn breakfast or brunch treat.
- Use Honeycrisp apples for the best balance of sweetness and texture; other crisp apples can work as well.
- Make sure the milk is warm (not hot) to properly activate the yeast without killing it.
- Letting the rolls rise twice ensures a light, airy texture.
- Store leftover rolls covered in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 545 kcal
- Sugar: 30 g
- Sodium: 270 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 90 mg
