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