Why You’ll Love Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe
These homemade cinnamon rolls combine several classic fall flavors in one irresistible bake. The tender yeast dough stays soft and pillowy, while chopped apples add little bursts of fresh sweetness throughout the cinnamon filling.
The brown butter maple icing makes these rolls especially delicious. Browning the butter gives it a toasted, nutty flavor that pairs beautifully with maple syrup and tangy cream cheese. Spread over warm-from-the-oven rolls, the icing melts slightly into all the swirls and crevices.
Another great thing about this recipe is that it makes a generous batch. With about 12 servings, it’s an excellent choice when you’re feeding family or serving brunch to a group.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- Warm milk
- Active dry yeast
- Brown sugar
- Salted butter, at room temperature
- Large eggs
- All-purpose flour
- Kosher salt
For the Apple Cinnamon Filling
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Salted butter, at room temperature
- Honeycrisp apples, chopped
For the Brown Butter Maple Icing
- Salted butter
- Cream cheese, at room temperature
- Maple syrup
- Powdered sugar
- Vanilla extract
- Pinch of salt
Directions
1. Activate the Yeast
Add the warm milk, active dry yeast, and brown sugar to the bowl of a stand mixer fitted with a dough hook. Stir gently and allow the mixture to sit for 5-10 minutes. It should become bubbly or foamy on top, which indicates that the yeast is active.
2. Make the Dough
Add the softened butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Using the dough hook, mix for about 4-5 minutes, or until the flour has been completely incorporated and a soft dough forms.
If the dough remains very sticky, gradually add up to another 1/2 cup of flour. Add only as much as necessary for the dough to become smooth and soft to the touch.
3. Let the Dough Rise
Cover the mixing bowl with plastic wrap and leave the dough at room temperature for approximately 1 hour, or until it has doubled in size.
4. Prepare the Cinnamon Sugar
While the dough rises, combine the brown sugar, granulated sugar, and cinnamon in a small bowl. Mix until evenly combined.
Butter a 9×13-inch baking dish and set it aside.
5. Roll Out the Dough
Once the dough has doubled in size, gently punch it down to release excess air. Transfer it to a lightly floured work surface.
Roll the dough into a large rectangle measuring approximately 12 x 18 inches.
6. Add the Filling
Spread the softened butter evenly over the surface of the dough, leaving only a small border around the edges.
Scatter the chopped Honeycrisp apples evenly over the butter, then sprinkle the cinnamon-sugar mixture over the apples.
7. Shape the Cinnamon Rolls
Starting with the long edge closest to you, tightly roll the dough into a log. Continue rolling until you reach the opposite edge, then pinch the seam gently to seal it.
Using a sharp knife, cut the log into 12-15 rolls. Arrange the rolls in the prepared baking dish.
8. Let the Rolls Rise Again
Cover the baking dish with plastic wrap and allow the cinnamon rolls to rise at room temperature for another 20-30 minutes. They should become noticeably puffier.
9. Bake
Preheat the oven to 350°F (175°C).
Bake the cinnamon rolls for 25-30 minutes, or until they are puffed and golden brown on top. Avoid overbaking, as this can make the rolls dry.
10. Make the Brown Butter Maple Icing
While the rolls are baking, place the butter in a small saucepan over medium heat.
Cook for approximately 2-3 minutes, watching carefully as the butter begins to brown and develops a toasted aroma. Remove it from the heat once lightly browned.
Place the softened cream cheese in a bowl. Whisk in the browned butter, maple syrup, powdered sugar, vanilla extract, and a small pinch of salt. Start with less powdered sugar and add more as necessary until the icing reaches your preferred consistency.
11. Ice and Serve
Spread the brown butter maple icing generously over the cinnamon rolls while they are still warm. The warmth will soften the icing slightly and allow it to settle into the swirls.
Serve the rolls warm.
Servings and timing
This recipe makes approximately 12 servings, depending on how large you cut the cinnamon rolls.
Preparation and rising time: approximately 2 hours
Baking time: 25-30 minutes
Total time: approximately 2 hours 30 minutes
Servings: 12
For larger rolls, cut the dough into 12 pieces. If you prefer slightly smaller portions, the rolled dough can be divided into up to 15 rolls.
Variations
Try a Different Apple
Honeycrisp apples provide a pleasant balance of sweetness and crisp texture, but other firm baking apples work well too. Granny Smith apples can give the filling a more noticeable tartness, while Fuji or Pink Lady apples provide a sweeter flavor.
Add Chopped Nuts
Sprinkle chopped pecans or walnuts over the apples before rolling the dough. Nuts add crunch and pair especially well with maple, cinnamon, and brown butter.
Make Them Extra Cinnamon-Spiced
For a warmer spice profile, add a small amount of nutmeg, cardamom, or ground ginger to the cinnamon-sugar filling.
Add Caramel
A drizzle of caramel sauce over the finished rolls can transform them into an especially decadent dessert-style cinnamon roll.
Make a Simple Maple Icing
For a lighter topping, skip the cream cheese and prepare a simple glaze using powdered sugar, maple syrup, vanilla, and enough milk to reach a pourable consistency.
Add Pears
Replace some or all of the apples with finely chopped firm pears. Pears pair naturally with cinnamon, maple syrup, and brown butter.
Storage/Reheating
Allow leftover cinnamon rolls to cool before transferring them to an airtight container. Because the icing contains cream cheese, iced rolls should be stored in the refrigerator. They can be refrigerated for approximately 3-4 days.
For longer storage, the rolls can be frozen. Place cooled rolls in a freezer-safe container and freeze for up to 2-3 months. For the best texture, you can also freeze the cinnamon rolls without icing and add freshly prepared icing after reheating.
To reheat an individual refrigerated roll, microwave it briefly until soft and warm. Start with about 15-20 seconds and add more time if necessary.
For several rolls, place them in an oven-safe baking dish, cover loosely with foil, and warm in a 300°F (150°C) oven until heated through. Covering the rolls helps prevent them from drying out.
FAQs
1. What are the best apples for apple cinnamon rolls?
Firm apples that maintain some texture during baking are ideal. Honeycrisp works particularly well because it has a crisp texture and balanced sweet-tart flavor. Granny Smith, Pink Lady, Fuji, or Braeburn can also be used.
2. Why didn’t my cinnamon roll dough rise?
The yeast may have been inactive, the milk may have been too hot, or the room may have been too cold. The milk should be warm rather than hot. Giving the dough a warm, draft-free environment will also encourage a better rise.
3. How do I know when the yeast is ready?
After mixing the yeast with warm milk and brown sugar, let it stand for 5-10 minutes. The surface should look foamy or bubbly. If nothing happens, the yeast may no longer be active.
4. Why is my cinnamon roll dough sticky?
A slightly tacky dough is normal, but it shouldn’t be so sticky that it’s impossible to handle. If necessary, add additional flour a little at a time. Avoid adding too much flour, since excess flour can make the finished rolls dense or dry.
5. Do I need to peel the apples?
Peeling the apples is optional. Peeled apples create a softer, more uniform filling, while leaving the skin on adds a little extra texture. Either method works as long as the apples are chopped into small pieces.
6. How do I know when brown butter is ready?
The butter will foam as it cooks and then begin developing golden-brown specks and a distinctly nutty, toasted aroma. Remove it from the heat promptly once it is lightly browned because it can go from browned to burned quickly.
7. Can I make these apple cinnamon rolls ahead of time?
Yes. The rolls can be assembled and placed in the baking dish, then covered and refrigerated overnight before the final rise and baking. When you’re ready to bake, allow them time to warm and become puffy before placing them in the oven.
8. Can I make cinnamon rolls without a stand mixer?
Yes. Mix the ingredients in a large bowl and then knead the dough by hand on a lightly floured surface until it becomes smooth and elastic. It will require a little more effort but can produce excellent results.
9. How can I keep homemade cinnamon rolls soft?
Avoid adding excessive flour and be careful not to overbake the rolls. Store leftovers in an airtight container so they don’t lose moisture. Reheating them gently can also restore some of their soft texture.
10. Should I put the icing on warm or completely cooled cinnamon rolls?
These rolls are especially good when iced while still warm. The warmth softens the brown butter maple icing and allows some of it to melt into the rolls. If you prefer a thicker, more defined layer of frosting, let the rolls cool longer before spreading it on.
Conclusion
Apple Cinnamon Rolls with Brown Butter Maple Icing bring together fluffy homemade dough, tender apples, cinnamon sugar, maple syrup, cream cheese, and nutty brown butter in one comforting recipe. The apples add freshness to the classic cinnamon-roll filling, while the maple icing gives every bite a rich finish.
Whether you make them for a weekend breakfast, special brunch, holiday gathering, or cozy fall morning, these apple cinnamon rolls are best served slightly warm with plenty of brown butter maple icing spread over the top.
Apple Cinnamon Rolls with Brown Butter Maple Icing
Soft, fluffy cinnamon rolls filled with sweet Honeycrisp apples and cinnamon sugar, then topped with rich brown butter maple cream cheese icing.
- Prep Time: 1 hour 35 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons salted butter, at room temperature
- 2 Honeycrisp apples, chopped
- 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
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and 1 tablespoon brown sugar. Let sit for 5-10 minutes, until bubbly on top.
- Add 4 tablespoons butter, eggs, 3 1/2 cups flour, and salt. Mix with the dough hook until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, gradually add up to the additional 1/2 cup flour as needed until the dough is smooth to the touch.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1 hour, or until doubled in size.
- Meanwhile, prepare the filling by combining 1/2 cup brown sugar, granulated sugar, and cinnamon in a bowl. Butter a 9×13-inch baking dish.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches.
- Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the chopped apples over the butter, followed by the cinnamon-sugar mixture.
- Starting with the long edge closest to you, tightly roll the dough into a log. Pinch the edge to seal, then use a sharp knife to cut the log into 12 rolls.
- Arrange the rolls in the prepared baking dish. Cover with plastic wrap and let rise for 20-30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls bake, prepare the icing. Add the remaining 4 tablespoons butter to a pot over medium heat and cook until lightly browned and toasted-smelling, about 2-3 minutes. Remove from the heat.
- Place the cream cheese in a bowl and whisk in the browned butter, maple syrup, powdered sugar, vanilla extract, and a small pinch of salt until smooth. Start with 2 cups powdered sugar and add more as needed for the desired consistency.
- Spread the brown butter maple icing over the warm cinnamon rolls and serve.
Notes
- Add the final 1/2 cup flour gradually, using only as much as needed to create a smooth, soft dough.
- Honeycrisp apples provide a sweet, crisp filling, but another firm baking apple can be substituted.
- Watch the butter closely while browning it, as it can quickly go from golden brown to burned.
- For a thicker icing, add additional powdered sugar; for a softer icing, use less.
- Store leftover rolls covered in the refrigerator and gently reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 540 kcal
- Sugar: 43 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 115 mg
