Description
These Apple Cinnamon Rolls with Brown Butter Maple Icing are a delightful twist on a classic favorite. Soft, fluffy rolls are filled with a spiced apple and cinnamon sugar mixture, then baked to golden perfection and topped with a luscious brown butter maple cream cheese icing. Perfect for a cozy brunch or special breakfast treat.
Ingredients
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 it sit for 5-10 minutes until the mixture is bubbly on top, indicating the yeast is active and alive.
- Make Dough: Add the room temperature butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Using the dough hook attachment, mix on medium speed for about 4-5 minutes or until the flour is fully incorporated. If the dough feels sticky, gradually add up to an additional 1/2 cup flour until the dough is smooth and soft to the touch.
- First Rise: Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 1 hour, or until it has doubled in size, which will make the rolls light and fluffy.
- Prepare Filling: While the dough is rising, mix together the brown sugar, granulated sugar, and cinnamon in a separate bowl to create the spiced filling. Butter a 9x13 inch baking dish to prevent sticking.
- Roll Dough and Add Filling: Once risen, punch down the dough to release air. On a lightly floured surface, roll the dough into a large rectangle approximately 12 by 18 inches. Evenly spread the 6 tablespoons of softened butter over the dough’s surface, then sprinkle the chopped apples and cinnamon sugar mixture on top.
- Form Rolls: Starting from the long edge closest to you, tightly roll the dough into a log shape. Pinch the edges to seal the seam. Using a sharp knife, cut the log into 12-15 equal rolls and place them in the prepared baking dish with some space between them for expansion.
- Second Rise: Cover the rolls with plastic wrap and let them rise again for 20-30 minutes until puffy and slightly risen.
- Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top and fully cooked through.
- Make Brown Butter: While the rolls bake, place the 4 tablespoons of butter in a saucepan over medium heat. Cook the butter until it browns lightly and develops a nutty, toasted aroma, about 2-3 minutes. Remove from heat immediately to prevent burning.
- Prepare Icing: In a bowl, combine the room temperature cream cheese, maple syrup, 2-3 cups powdered sugar (adjust for desired sweetness and thickness), vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Ice and Serve: Once the rolls are baked and still warm, spread the brown butter maple cream cheese icing generously over the tops. Serve immediately and enjoy the comforting flavors.
Notes
- Use Honeycrisp apples for a sweet and slightly tart flavor that holds up well when baked.
- If you don’t have a stand mixer, you can knead the dough by hand, but it will require about 8-10 minutes of kneading.
- The icing can be adjusted in thickness by varying the amount of powdered sugar; add more for thicker icing or less for a drizzle consistency.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently in the microwave or oven before serving to restore softness.