If you love the cozy flavors of fall wrapped up in a soft, gooey treat, then you’re absolutely going to adore this Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe. These rolls are seriously the ultimate upgrade from your everyday cinnamon roll — packed with tender chunks of sweet apples, a perfectly spiced cinnamon sugar filling, and topped with a rich, nutty brown butter maple icing that’s just to die for. Trust me, once you try this recipe, it’s going to be your new weekend baking obsession!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The marriage of tender apples, warm cinnamon, and buttery maple icing creates an unforgettable taste experience.
- Super Soft Rolls: Thanks to the soft dough and careful rising, you get rolls that melt in your mouth.
- Brown Butter Icing Magic: That nutty icing adds depth and richness you won’t find in typical cinnamon rolls.
- Make Ahead Friendly: You can prep in advance and freeze, making mornings easier during busy weeks.
Ingredients You’ll Need
This recipe uses simple pantry staples and a couple of fresh apples to bring the warmth of fall right to your kitchen. Choosing the right type of apple really makes a difference — I always grab Honeycrisp for their perfect sweet-tart balance and crunch that holds up beautifully in the filling.
- Warm Milk: Helps activate the yeast for a light and fluffy dough.
- Active Dry Yeast: The powerhouse that makes your rolls rise perfectly.
- Brown Sugar: Provides a deep, molasses-y sweetness in both dough and filling.
- Salted Butter: Adds richness — make sure it’s at room temperature for easier mixing.
- Eggs: Give structure and tenderness to the dough.
- All-Purpose Flour: The base for your dough; you might need a little extra depending on humidity.
- Kosher Salt: Enhances all the flavors without overpowering.
- Granulated Sugar: Adds sweetness and helps with the caramelization in the filling.
- Cinnamon: The classic spice that makes these rolls irresistible.
- Honeycrisp Apples: Fresh, sweet-tart, and perfect for the filling.
- Cream Cheese: Gives the icing a luscious, tangy smoothness.
- Maple Syrup: Pairs beautifully with browned butter to create that decadent icing.
- Powdered Sugar: For the perfect creamy, sweet texture in the icing.
- Vanilla Extract: Adds a subtle warmth and depth to the frosting.
Variations
I love how versatile this Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe is — it’s a blank canvas begging for your personal twist. Sometimes I swap the apples for pears in the fall or add chopped pecans for a little extra crunch. Feel free to play around and make it yours!
- Use Different Apples: Granny Smith works well if you want a tarter bite, or use Fuji for a sweeter option; just make sure they’re firm so they don’t turn mushy.
- Make It Vegan: Substitute the butter with plant-based margarine, use almond or oat milk, and swap eggs for flax eggs; the cinnamon sugar filling and maple icing remain delicious.
- Add Nuts or Raisins: Toss in some chopped walnuts or golden raisins with the apple filling for added texture and bursts of flavor.
- Spice It Up: Try adding a pinch of nutmeg or ground cloves to your cinnamon mixture for a deeper fall spice profile.
How to Make Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe
Step 1: Activate the yeast and prepare the dough
Start by warming up your milk until it’s pleasantly warm — not hot, you’ll want around 110°F. I always test by dipping a finger in; it should feel like a nice warm bath, never scalding. Sprinkle the active dry yeast over the milk with brown sugar and let it sit for about 5-10 minutes. When you see those little bubbles forming, your yeast is alive and ready to work. Then, add the softened butter, eggs, most of the flour, and salt to the bowl of your mixer fitted with a dough hook. Mix until the dough pulls away from the sides but still feels soft; if needed, slowly add the extra flour. You want a dough that’s pliable and just slightly tacky — this balance is what creates those soft, fluffy rolls.
Step 2: Let the dough rise until doubled
Cover the bowl with plastic wrap and leave it in a warm spot for about an hour. I usually pop mine on top of the fridge or near a sunny window. It’s amazing to watch the dough nearly double in size—that’s the yeast doing its magic. Patience here really pays off for a tender crumb.
Step 3: Prepare the apple cinnamon filling and roll out the dough
While the dough is rising, mix your filling ingredients — brown sugar, granulated sugar, and cinnamon — in a bowl. Butter a 9×13-inch baking dish so your rolls don’t stick. Once the dough has risen, punch it down gently to get the air out, then turn it onto a floured surface. Roll it into a big rectangle, roughly 12 by 18 inches; don’t worry if it’s not perfectly even. Spread softened butter evenly over the entire surface, then sprinkle over the apples and cinnamon sugar mix. The chopped apples give that fresh burst of flavor and texture that is honestly the best part.
Step 4: Roll, cut, and let rise again
Carefully roll the dough up into a tight log starting from the long edge closest to you. I find it easier to use a bench scraper or spatula to lift and roll if the dough is sticking. Once rolled, pinch the seam to seal those rolls so the filling stays inside. Use a sharp knife or dental floss to cut into 12 to 15 even rolls and place them gently into your baking dish. Cover with plastic wrap and let them rise for another 20-30 minutes to get beautifully fluffy.
Step 5: Bake to golden perfection
Preheat your oven to 350°F and bake the rolls for about 25 to 30 minutes. You’re looking for that gorgeous golden brown color on top and an irresistible baked aroma filling your kitchen. Check them near the 25-minute mark to avoid overbaking — you want soft rolls, not dry ones.
Step 6: Make the brown butter maple icing and frost generously
While the rolls bake, melt butter in a small pot over medium heat until it begins to brown lightly and smells wonderfully nutty—about 2-3 minutes. Watch closely because it can go from golden to burned fast. Remove from heat and let it cool just slightly. In a bowl, beat the cream cheese until smooth, then whisk in maple syrup, powdered sugar, vanilla, and a pinch of salt. Finally, drizzle this gorgeous icing all over the warm rolls while they’re fresh out of the oven. The warm rolls soak up the icing perfectly, and it creates such an indulgent finish!
Pro Tips for Making Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe
- Watch Your Butter: Brown the butter slowly and remove it from heat right when it starts smelling nutty to avoid bitterness in the icing.
- Don’t Over-Flour: Add flour gradually to keep your dough soft; over-flouring leads to tough rolls, which nobody wants.
- Use Sharp Tools: A very sharp knife or unwaxed dental floss makes slicing rolls clean and easier, keeping their shape intact.
- Timing is Everything: Spread the icing while the rolls are warm; it melts in perfectly for that signature gooey finish.
How to Serve Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe
Garnishes
I usually keep things simple and let these rolls shine on their own, but if I’m feeling fancy, a sprinkle of chopped toasted pecans or a light dusting of cinnamon sugar on top adds a nice crunch and visual appeal. Fresh apple slices on the side also make a pretty, thematic garnish.
Side Dishes
This recipe pairs wonderfully with a cup of hot coffee or chai tea to balance the sweetness. For brunch, serving alongside crispy bacon or sausage and fresh fruit is a crowd-pleaser that my family goes crazy for.
Creative Ways to Present
For special occasions, I’ve served these Apple Cinnamon Rolls in individual ramekins sprinkled with candied pecans and drizzled with extra maple syrup. They also make a fantastic gift in cute bakery boxes wrapped with twine — just try not to eat them all before gifting!
Make Ahead and Storage
Storing Leftovers
Leftover rolls keep beautifully in an airtight container at room temperature for 2 days. After that, I move them to the fridge to extend freshness. They can lose a bit of their soft texture, but the brown butter maple icing helps keep them moist and delicious.
Freezing
I’ve frozen unbaked rolls (assembled and cut but not risen) wrapped tightly in plastic wrap and then foil, storing them for up to 3 months. When ready to use, thaw overnight in the fridge, let come to room temperature, then bake as usual. This is a game-changer for planning breakfast ahead of a busy week!
Reheating
To warm up leftover or thawed rolls, I pop them in the oven at 325°F for about 10-15 minutes until warmed through. If you’re in a hurry, the microwave works in a pinch, but the oven helps bring back crisp edges and that fresh-baked feel.
FAQs
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Can I make Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe without a stand mixer?
Absolutely! While a stand mixer with a dough hook makes mixing and kneading easier, you can definitely mix by hand. Be prepared to knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
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What’s the best way to store leftover cinnamon rolls?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the oven to refresh the texture.
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Can I use different types of apples for the filling?
Yes! Just pick firm apples that will hold their shape while baking. Honeycrisp, Granny Smith, Fuji, or Gala apples work great. Mixing sweet and tart varieties can create a more complex flavor.
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Is brown butter maple icing difficult to make?
Not at all! It’s simply browning the butter carefully until nutty and then mixing it with cream cheese, maple syrup, powdered sugar, and vanilla. It’s easy and yields the most luscious icing you’ll ever taste.
Final Thoughts
I absolutely love how this Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe brings together classic fall flavors in such a comforting, cozy way. Whether it’s for a special brunch, holiday gathering, or just a weekend treat, these rolls never disappoint. I remember the first time I baked these—the house smelled like a dream and my family devoured every last one in no time. Give this recipe a try; I’m sure it’ll become a beloved staple in your baking rotation too!
Print
Apple Cinnamon Rolls with Brown Butter Maple Icing Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these soft and fluffy Apple Cinnamon Rolls filled with a spiced apple filling and topped with rich brown butter maple icing. Perfect for a cozy breakfast or special brunch, these rolls combine the warmth of cinnamon and apples with a luscious sweet glaze that melts in your mouth.
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
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 sit for 5-10 minutes until the mixture becomes bubbly on top, indicating that the yeast is active.
- Prepare 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 4-5 minutes until the flour is fully incorporated and the dough forms. If sticky, add up to an additional 1/2 cup flour gradually until smooth and elastic to the touch.
- First rise: Cover the dough bowl with plastic wrap and let it sit at room temperature for about 1 hour or until it doubles in size, allowing the dough to ferment and develop flavor.
- Make filling and prep pan: Mix the brown sugar, granulated sugar, and cinnamon in a bowl for the filling. Butter a 9×13 inch baking dish thoroughly to prevent sticking.
- Shape rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 12×18 inch large rectangle. Evenly spread the softened butter over the dough, then sprinkle the chopped apples and cinnamon sugar mixture evenly on top. Starting at the long edge nearest you, roll the dough tightly into a log and pinch the edge to seal. Cut into 12 to 15 equal rolls and place them evenly spaced in the prepared baking dish. Cover with plastic wrap and let them rise again for 20-30 minutes.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Bake rolls: Bake the risen rolls in the preheated oven for 25-30 minutes or until they are golden brown and cooked through.
- Prepare icing: While the rolls bake, melt the butter in a pot over medium heat, cooking until it browns lightly and gives off a toasted aroma, approximately 2-3 minutes. Remove from heat. In a bowl, whisk together the cream cheese, browned butter, maple syrup, powdered sugar (start with 2 cups and add more for desired thickness), vanilla extract, and a pinch of salt until smooth and creamy.
- Ice and serve: Spread the brown butter maple icing over the warm rolls right after baking. Serve immediately to enjoy the gooey, sweet, and spiced flavors at their best.
Notes
- To Make Ahead: Prepare the rolls through shaping (step 4). Instead of letting them rise at room temperature, cover and refrigerate overnight. Remove from the fridge 30 minutes before baking and proceed to bake as directed.
- To Prepare and Freeze: Assemble the rolls through step 4, then cover and freeze for up to 3 months. Thaw either overnight in the fridge or a few hours at room temperature before baking as directed.
- To Bake and Freeze: Bake the rolls as directed, let cool completely, then cover well and freeze for up to 3 months. Thaw and rewarm before frosting to serve.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
