Next Post
Brie and Cheddar Apple Beer Soup.
This post may contain affiliate links, please see our privacy policy for details.
Easy Fluffy Apple Cinnamon Rolls with Brown Butter Maple Icing. Just the autumn breakfast we’re all looking for. Buttery, soft, and fluffy dough swirled with cinnamon sugar and sweet Honeycrisp apples. Each roll is frosted generously with a warming brown butter and maple icing that melts into every nook and cranny. There’s nothing not to love, every bite is melt in your mouth delicious.
Cinnamon rolls hold a special place in my kitchen, and by that, I really just mean that we love them to pieces. Growing up, my mom would occasionally buy the cinnamon rolls that come from the can around the holidays. My brothers and I LOVED them. We looked forward to these cinnamon roll breakfasts every single year.
These days we all know I choose to make my own, but still, we love a good cinnamon roll. And you know? Homemade really is best, and they’re really not that difficult to make.
These apple cinnamon rolls are no exception. Everything from the rolls to the icing is pretty close to perfect. They might take a little time to make, because of the rising. But besides that, they really are quite easy.
And the smells coming from the kitchen as they bake? Mmm, too good.
Let’s jump into the details
The dough is the simplest to make. Simply mix the yeast with warm milk and a small touch of brown sugar. It’s important to let that mix sit for a few minutes to allow the yeast to “activate”.
Next, add the butter, eggs, flour, and salt. Mix until smooth and let the dough rest until doubled in size. Then it’s time to shape the rolls.
While the dough rests, mix the filling
It’s super simple. I love to use a mix of brown sugar, sugar, and cinnamon for the best consistency. The brown sugar adds a nice depth of flavor. And I go heavy on the cinnamon for sweet cinnamon swirls throughout.
And of course, the apples. I like to use Honeycrisp apples, and yes, I do leave the skin on! If you prefer no skin, be sure to peel the apples first.
Assemble and bake
Spread the dough with butter, then sprinkle on the cinnamon sugar, and apples. Roll the dough up into a log, slice, and bake.
The smells coming from the oven will be perfect. Think…fall candle and Christmas morning combined.
Finally, the icing
Brown the butter and mix it with the cream cheese, maple syrup, sugar, and a touch of vanilla. The maple is key. It pairs so well with the apples and cinnamon.
As soon as the rolls come out of the oven, frost, serve, and enjoy every last sweet and delicious bite. They’re soft, fluffy, heavy in the cinnamon swirl, and perfectly spiced with warm autumn flavors.
And gooey, SO gooey. These rolls are beyond good. Great for all the crisp fall weekends to come!
Looking for other cinnamon recipes? Here are a few ideas:
Easy Fluffy Eggnog Cinnamon Rolls
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Lastly, if you make these Apple Cinnamon Rolls with Brown Butter Maple Icing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Apple Cinnamon Rolls with Brown Butter Maple Icing
Servings: 12 rolls
Calories Per Serving: 545 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
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
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
If I don’t have a stand mixer would it be okay to use a hand held mixer or possibly just mix with a spoon? If so how long would it take to mix by hand? Thank you!
Hey Kimberly,
You bet, just mix with a wooden spoon and knead by hand until you have a smooth dough ball. I hope this helps! xx
I’ve made these cinnamon rolls a few times now! But now I’m realising is the butter even suppose to go into the icing? When I’ve make it previously the butter makes the icing supper runny and dark, not like the icing in your picture. And I’ve just tried it with out the butter and it looks more like your icing and you can actually taste the cream cheese! So my question is, is the butter suppose to be in the icing recipe? Still love love love your recipes I am a huge fan 💕
Hey Amanda,
Happy Monday! Thanks a lot for making this recipe, I’m so glad to hear it turned out well for you! Yes, the butter goes into the icing. Have a nice week:) xx
Never made cinnamon rolls but we did two batches to see how they came out.
First of all, THANK YOU FOR THIS RECIPE!
First batch we had no idea how warm warm milk is and didn’t get it hot enough so the yeast didn’t bubble well until we reheated it. The recipe steps could use a lot more info, like it doesn’t tell you to chop up the apples or mix it with the sugar, you just kind of guess. Also didn’t say to grease the bowl that you let the dough rise in.
We used unsalted butter per someone’s comment on here and they came out fabulous.
Only thing is, is if you mix the apples with the sugar mix it turns watery real fast and we had slop everywhere by the time I was putting it into the dough and trying to roll it up. I saw some recipes cooked the apples before putting it in with cornstarch and maybe this is why? It made it so the sauce dripped out that had all the sugar, so next time I’ll add cornstarch to hopefully save the sweet sauce.
Anywho, 10 out of 10!! May God bless you and please continue making good recipes
Hey Ruby,
Yay!! So glad to hear you enjoyed these cinnamon rolls:) Thanks so much for making them and sharing your notes! Happy Thanksgiving! xT
I followed the recipe, but I found it to be a bit too salty without the icing. I’ll probably use unsalted butter next time I make it. Overall it’s really good with either tea or coffee.
Thanks so much for making this recipe and sharing your feedback! Happy Thanksgiving! xx
How do you store the icing for a few days? Would I put it in an airtight container and then in the refrigerator? I made these and they’re incredible!!
Thanks so much, Justine! Love to hear this recipe was enjoyed, thanks a lot for making it! You bet, that will work nicely for you. Have the best weekend! xx
I assume you can make the frosting ahead and let it come to room temp while the rolls sit/bake? Will it break?
Hi Dave,
Yes, that will be just fine for you to do! Please let me know if you give this recipe a try! Happy November! x
The icing directions are confusing. After you brown the butter do you add it to the bowl with the remaining ingredients? I’ve prepped these for Thanksgiving brunch and will be freezing until then. Can’t wait to try them!
Hi Rachel,
Thanks for giving this recipe a try! Yes, that is correct, sorry for any confusion! I hope these are enjoyed:) xx
Oh my goodness!! I just made these for my boyfriend to wake up to on his birthday post night shift, as I’ve been talking about making them for ages now. They were incredible, came out so soft and fluffy on the inside, beautifully golden on the outside and the maple cream cheese icing was perfection. What a delicious treat!
Hey Kate,
Thanks so much:) So glad to hear your boyfriend enjoyed this recipe, I appreciate you giving it a try! xT
Can you use almond milk rather than regular milk?
Hi Rachel,
Yes, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Can I use instant yeast/fresh yeast instead of active dry yeast?
Hey Jesica,
You bet, just mix that right in with the flour! I hope you love this recipe! xT