There’s nothing quite like the comforting aroma of fresh baked cinnamon rolls swirling with tender apple bits and topped with a luscious, silky maple glaze. This Apple Cinnamon Rolls with Maple Icing Recipe is my go-to when I want a cozy morning treat that feels special yet is totally doable on a weekend. You’ll love the blend of warm spices, juicy apples, and that boozy-sounding brown butter maple icing that truly makes these rolls shine.
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
I’ve made plenty cinnamon rolls in my life, but this Apple Cinnamon Rolls with Maple Icing Recipe always steals the show. The fresh apples inside add a juicy pop you don’t often get, and the brown butter maple icing adds that next-level richness that keeps everyone asking for seconds.
- Perfect balance of flavors: The sweetness of apples and cinnamon combines with a nutty brown butter maple icing that’s just heavenly.
- Soft, fluffy dough: The dough is enriched with eggs and butter, making each roll airy and tender, not dense or tough.
- Make-ahead friendly: You can prep these in advance, refrigerate or freeze, and still end up with fresh bakery vibes.
- Great for sharing: They’re so gorgeous on a brunch table or dessert tray – trust me, people will be impressed.
 
Ingredients & Why They Work
Every ingredient here plays its role to make sure those cinnamon rolls come out perfectly soft, deeply flavored, and topped with an addictive icing. I always recommend using fresh, good quality apples and real maple syrup for the best taste.
 
- Warm milk: Activates the yeast and helps create a tender dough.
- Active dry yeast: The magic that makes the dough rise fluffy and airy.
- Brown sugar: Adds caramel notes and helps feed the yeast.
- Salted butter: Enriches the dough and filling with creamy, buttery flavor.
- Eggs: Contribute to the dough’s richness and structure.
- All-purpose flour: The backbone of the dough, balancing structure and softness.
- Kosher salt: Enhances overall flavor, making sweetness pop.
- Brown & granulated sugar (for filling): Sweetens and caramelizes with the apples.
- Cinnamon: Classic warming spice that ties everything together.
- Honeycrisp apples: Crisp and tart apples provide texture and freshness inside the rolls.
- Cream cheese: Adds tang and creaminess to the maple icing.
- Maple syrup: Gives the icing its signature sweet, woodsy flavor.
- Powdered sugar: Sweetens and thickens the icing to the perfect spreadable consistency.
- Vanilla extract: Rounds out flavor adding warmth and depth to the icing.
Make It Your Way
One of the things I love about this Apple Cinnamon Rolls with Maple Icing Recipe is how easy it is to make it your own. You can adjust the filling, swap apples for pears, or even opt for a dairy-free icing that still tastes indulgent.
- Variation: I once swapped Honeycrisp apples for tart Granny Smiths for extra tang, and it was just as delicious, especially with a sprinkle of chopped pecans in the filling for crunch.
- Dairy-free icing: Use vegan butter and substitute cream cheese with a plant-based alternative for a completely dairy-free finish.
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a deeper fall spice profile.
Step-by-Step: How I Make Apple Cinnamon Rolls with Maple Icing Recipe
Step 1: Activate the yeast and make the dough
Start by warming the milk until it’s pleasantly warm—not hot or you’ll kill those yeasties! Mix in the yeast and brown sugar and watch for that bubbly, frothy layer on top—it tells you the yeast is happily active. Then add softened butter, eggs, 3 ½ cups of flour, and salt to your stand mixer. Let the dough hook do its magic for about 4–5 minutes until the dough pulls away smooth from the sides. If it still feels sticky, sprinkle some extra flour, but be careful not to overdo it or your rolls might turn dense.
Step 2: Let it rise
Cover the bowl tightly with plastic wrap and set it somewhere warm but not hot—my kitchen counter works perfectly. After about an hour, your dough should have doubled in size, giving you that soft, springy texture that means your rolls will bake up fine and fluffy.
Step 3: Prepare the apple-cinnamon filling
While the dough is rising, mix together the brown sugar, granulated sugar, and cinnamon. Chop your apples into small pieces so they disperse nicely in every bite. Butter up your baking dish because these rolls will stick a bit during baking, and you want them to come out easily.
Step 4: Roll, fill, and slice
Once your dough has doubled, punch it down gently to release air bubbles. Roll it into a 12x18-inch rectangle on a lightly floured surface. Spread room temperature butter evenly over the dough, then sprinkle on your cinnamon sugar mix and chopped apples. Roll it up tight from the long edge near you, pinching the seam closed as you go. Slice into 12–15 rolls depending on size preference, and place them snugly in your prepared pan. Cover and let them rise again for 20–30 minutes before baking.
Step 5: Bake to golden perfection
Preheat your oven to 350°F (175°C). Bake the rolls for about 25 to 30 minutes until they’re a gorgeous golden brown. You’ll know they’re done when they look puffy and spring back lightly when touched.
Step 6: Make the brown butter maple icing
Brown butter really takes this icing over the top. Melt butter in a saucepan over medium heat and cook until it smells nutty and turns golden (about 2–3 minutes). Let cool slightly before whisking it with cream cheese, maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing generously over the warm rolls so it melts into every nook and cranny.
Top Tip
These rolls turned out best for me when I paid close attention to the dough texture and kept an eye on my butter browning—it smells amazing but can burn quickly! Also, giving the rolls a second rise really helps maximize softness and lightness.
- Dough consistency: Don’t add too much flour; a slightly tacky dough means moist rolls after baking.
- Butter browning: Stir constantly once you see the color changing to avoid burnt butter flavor.
- Rising spots: Find a warm, draft-free space so the dough rises reliably without drying out.
- Even slicing: Use a sharp serrated knife or unflavored dental floss for clean cuts without squishing rolls.
How to Serve Apple Cinnamon Rolls with Maple Icing Recipe
 
Garnishes
I like to sprinkle a bit of finely chopped toasted pecans or walnuts on top of the icing for extra texture and a hint of nutty crunch. A light dusting of cinnamon sugar also amps up the cozy, spiced vibe.
Side Dishes
For a brunch spread, pair these rolls with some fresh fruit salad or a simple green salad dressed with lemon vinaigrette to balance out the sweetness. If you want a heartier brunch, crispy bacon or sausage links work wonderfully.
Creative Ways to Present
For special occasions, I’ve arranged these apple cinnamon rolls in a circular wreath on a round baking sheet and drizzled the icing over the top, creating an elegant, shareable centerpiece that looks stunning on the brunch table.
Make Ahead and Storage
Storing Leftovers
After baking and icing, I store any leftovers in an airtight container at room temperature for up to two days, or in the fridge if your kitchen’s warm. To keep the rolls moist, I add a small slice of bread inside the container—it helps prevent dryness overnight.
Freezing
I’ve successfully frozen these rolls both before and after baking. For pre-bake freezing, I assemble them then freeze in the pan wrapped well; thaw overnight in the fridge before baking. For after-bake freezing, cool completely then freeze in a tight container—thaw and warm before serving, then top with fresh maple icing.
Reheating
My favorite way to reheat is to slice and warm a roll in the microwave for 20-30 seconds or pop it in a preheated oven at 300°F for 10 minutes wrapped loosely in foil. For rolls without icing, I brush on a little extra melted butter before warming to keep them soft.
Frequently Asked Questions:
Absolutely! Tart apples like Granny Smith or pink lady work wonderfully and give a bright contrast to the sweet filling, but keep them diced small so they soften quickly.
Yes! Substitute the butter and cream cheese in the dough, filling, and icing with plant-based alternatives like vegan butter and vegan cream cheese. The flavor will still be rich and satisfying.
Leftover rolls stay fresh at room temperature for up to 2 days in an airtight container, or up to a week in the fridge. Just reheat gently before serving to revive that fresh-baked soft texture.
Definitely! You can assemble the rolls and refrigerate them covered overnight without the second rise. When ready, bring to room temperature for 30 minutes, then bake as instructed. This makes busy mornings much easier!
Final Thoughts
This Apple Cinnamon Rolls with Maple Icing Recipe is a slice of comfort heaven that’s worth every bit of patience and love you put into it. I make these to celebrate chilly weekend mornings or whenever I want to impress guests with homemade warmth on a plate. I hope you enjoy the process and the result as much as I do – your kitchen will smell like fall dreams and your family will thank you with every buttery, sweet bite.
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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: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these warm, gooey Apple Cinnamon Rolls with a rich Brown Butter Maple Icing. Perfect for breakfast or brunch, these rolls feature a soft dough filled with spiced apples and topped with a luscious maple-infused cream cheese glaze.
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 sit for 10 minutes, until bubbly on top, indicating the yeast is active.
- Make the dough: Add the softened butter, eggs, 3 ½ cups all-purpose flour, and kosher salt to the yeast mixture. Mix on medium speed using the dough hook for about 5 minutes, until the flour is incorporated. If sticky, gradually add up to ½ cup more flour until the dough is smooth and slightly tacky to the touch.
- First rise: Cover the bowl with plastic wrap and let the dough proof at room temperature for 1 hour, or until it doubles in size.
- Prepare filling and pan: In a bowl, mix together brown sugar, granulated sugar, and cinnamon. Butter a 9×13 inch baking dish to prevent sticking.
- Roll out dough and add filling: Punch down the dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Spread the 6 tablespoons of softened butter evenly over the dough. Sprinkle the chopped apples and cinnamon sugar mixture evenly on top.
- Shape rolls: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal, then cut the log into 12 equal rolls using a sharp knife. Place the rolls neatly into the prepared baking dish.
- Second rise: Cover the rolls with plastic wrap and let them rise for 30 minutes at room temperature until puffy and nearly doubled.
- Preheat oven and bake: Preheat the oven to 350° F. Bake the rolls for 30 minutes, or until golden brown on top.
- Make icing: While the rolls bake, melt the butter in a small pot over medium heat. Cook for 3 minutes until it browns lightly and gives off a toasted aroma. Remove from heat. In a bowl, whisk softened cream cheese with maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Finish and serve: Spread the brown butter maple icing over the warm rolls and serve immediately for the best flavor and texture.
Notes
- Make Ahead: Prepare the rolls through step 6. Instead of rising again at room temperature, cover and refrigerate overnight. Remove from fridge 30 minutes before baking, then bake as directed.
- Freeze Unbaked: Assemble rolls through step 6, cover, and freeze up to 3 months. Thaw overnight in fridge or a few hours at room temperature. Bake as usual.
- Freeze Baked: After baking and cooling completely, cover rolls tightly and freeze for up to 3 months. Thaw and warm before spreading icing and serving.
- Use Honeycrisp or similar sweet-tart apples for best filling flavor and texture.
- Adjust powdered sugar in icing to preferred sweetness and consistency.
Nutrition
- Serving Size: 1 roll
- Calories: 375 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
 
 
 
 
 
 
 
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