Description
Delight in these soft and fluffy Apple Cinnamon Rolls topped with a luscious Brown Butter Maple Icing. Perfectly spiced with cinnamon and filled with tender honeycrisp apples, these rolls make a comforting autumn breakfast or treat that everyone will love.
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
Brown Butter Maple 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 the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active.
- Make the dough: Add the room temperature butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Using the dough hook, mix for 4-5 minutes until the flour is fully incorporated and the dough is smooth. If the dough is sticky, gradually add up to an additional 1/2 cup of flour until it is manageable to touch.
- First rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
- Prepare the filling and baking dish: While the dough is rising, mix together the brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13 inch baking dish to prevent sticking.
- Shape the rolls: Punch down the dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Evenly spread 6 tablespoons of softened butter over the dough, then sprinkle the chopped Honeycrisp apples and the cinnamon sugar mixture on top. Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal, then use a sharp knife to cut the log into 12-15 equal rolls.
- Second rise: Place the rolls cut side up into the prepared baking dish, cover with plastic wrap, and let rise for an additional 20-30 minutes until slightly puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown and cooked through.
- Make the brown butter maple icing: While the rolls bake, melt the 4 tablespoons of butter in a pot over medium heat, letting it brown lightly and develop a toasted nutty aroma, about 2-3 minutes. Remove from heat. In a mixing bowl, combine the cream cheese, maple syrup, powdered sugar (start with 2 cups, adding more for desired consistency), vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Ice and serve: Once the rolls are warm from the oven, spread the brown butter maple icing generously over the top. Serve immediately and enjoy the comforting flavors.
Notes
- Use Honeycrisp apples or any crisp tart apple variety for the best texture and flavor.
- Ensure the butter and cream cheese are at room temperature for smooth mixing of the icing.
- If you prefer sweeter rolls, add more powdered sugar to the icing to taste.
- For an extra touch, sprinkle chopped nuts like pecans or walnuts over the filling before rolling.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
- Allow the dough to rise in a warm draft-free area for optimal yeast activity.
Nutrition
- Serving Size: 1 roll
- Calories: 545
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
