Description
These Apple Cinnamon Rolls with Brown Butter Maple Icing are a decadent twist on a classic favorite. Soft, fluffy rolls are filled with a fragrant blend of cinnamon, sugar, and tender Honeycrisp apples, then topped with a rich and creamy brown butter maple icing. Perfect for breakfast, brunch, or a cozy dessert.
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
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
- 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 it becomes bubbly on top, indicating the yeast is active.
- Make Dough: Add the butter, eggs, 3 1/2 cups of flour, and kosher salt to the yeast mixture. Mix using the dough hook until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add the remaining flour until the dough feels smooth and not sticky.
- First Rise: Cover the dough bowl tightly with plastic wrap and let it rise at room temperature for about 1 hour, or until the dough doubles in size.
- Prepare Filling and Pan: While the dough is rising, mix the brown sugar, granulated sugar, and cinnamon in a bowl to make the filling. Butter a 9×13 inch baking dish generously to prevent sticking.
- Roll Out Dough: After the dough has risen, punch it down to release air. On a lightly floured surface, roll it out into a rectangle approximately 12 x 18 inches. Spread the softened butter evenly over the dough surface.
- Add Filling: Sprinkle the chopped Honeycrisp apples and the cinnamon-sugar mixture evenly over the buttered dough.
- Form Rolls: Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the edge to seal it thoroughly. Using a sharp knife, cut the log into 12 to 15 equal rolls.
- Second Rise: Arrange the rolls in the prepared baking dish, spacing them closely. Cover with plastic wrap and let them rise for 20-30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown on top.
- Make Icing: While the rolls bake, melt the butter in a saucepan over medium heat until it turns a light brown and emits a toasted aroma, about 2-3 minutes. Remove from heat. In a bowl, combine the cream cheese, maple syrup, browned butter, powdered sugar (start with 2 cups and add more to desired sweetness/thickness), vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Ice and Serve: When rolls are warm from the oven, spread the brown butter maple icing evenly over the top. Serve immediately and enjoy the warm, gooey deliciousness.
Notes
- To Make Ahead: Prepare rolls through step 4, but do not let them rise at room temperature. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking and bake as directed.
- To Prepare and Freeze: Assemble rolls through step 4, then cover and freeze up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature, then bake as directed.
- To Bake and Freeze: Bake as directed, cool completely, then cover and freeze up to 3 months. Thaw and warm before frosting and serving.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
