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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.
Ingredients
- Warm milk
- Active dry yeast
- Brown sugar
- Salted butter
- Large eggs
- All-purpose flour
- Kosher salt
- Apple filling
- Brown sugar
- Granulated sugar
- Cinnamon
- Salted butter
- Honeycrisp apples
- Brown Butter Maple Icing
- Salted butter
- Cream cheese
- Maple syrup
- Powdered sugar
- Vanilla extract
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.
This post was originally published on September 28, 2021
My go to recipe for cinnamon rolls. The flour issue is more people not understanding how to work dough…
I have done this with the apples. But also plain and with peaches.
My wife loves that they arent overly sweet. I love that they are able to be done and in the oven in less that 3 hours. Will continue to use this recipe forever
Hey there,
Awesome! Thanks so much for making this recipe so often, I am so glad it always turns out nicely for you!
Merry Christmas!🎄🎁
Just made these for my family, they loved them! I rolled the dough too thin and some filling leaked when I was rolling but they still turned out well!
Hey Tessa,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
Looking at this recipe, I’m concerned that it only calls for 1TB of brown sugar. There’s plenty of sugar in the filling, so maybe that small amount in the dough is adequate. I’ve never seen a cinnamon roll recipe that calls for 3 eggs, and no kneading before the 1st rise. So I guess I will make a batch and see how they turn out.
Hi Becky,
You can follow the recipe as written, promise it will turn out nicely:)
Please let me know if I can help in any other way!
Worked well for me. Made it twice using Haralson apples. I skipped using cream cheese in the frosting, a maple glaze worked well. I enhanced the maple flavor with pure maple extract.
Hey there,
Awesome!! Thanks a lot for making this recipe and your comment, so glad it was enjoyed!
These rolls were our Thanksgiving day breakfast this year and they did not disappoint. Perfect softness/firmness/sweetness/moistness and they came together so easily with some time. We couldn’t really taste the maple syrup in the icing so I think you could get by with a substitute if you don’t have any on hand. Will make again.
Hey Jess,
Awesome! Thank you for making this recipe each year, I am so glad they always turn out nicely for you! Happy Thanksgiving!
We make these every year on Thanksgiving morning. They turn out amazing every time! I’ve never had to adjust flour amounts like some comments say – maybe it has to do with altitude.
Thanks so much, Hannah! Love to hear this recipe is always enjoyed! Happy Thanksgiving!
I had to use 1.5 times the amount of flour
Sorry to hear this, Zoe. Please let me know if I can help in any other way!
I ended Up in a right mess ! Needs much more flour. I havent tried them yet and dont look too good but smell amazing. Thanks fir the recepie 🤗
Thanks for trying this recipe, Karen!! So sorry about the mess. How much flour did you use? I hope they turn out okay!
This has become my go-to cinnamon roll recipe over the past few years. Everything about the taste on this one hits all the right spots for me. Amazing! Thank you!
Thanks so much, Michelle! I love to hear this recipe is always enjoyed and appreciate you making it:) Happy Sunday!
delicious! everyone liked them
Hey Valentina,
Fantastic! Thanks a bunch for making this recipe and your feedback, I’m so glad to hear it turned out well!
Took about 4.5 cups of flour to get the consistency of the dough right.
Split the dough in half and tried half as recipe and half with the apple butter and cinnamon sugar inside.
Making the rolls was a lot messier with the apple butter, but baked the same and looks great! Haven’t taste tested yet but as the butter tastes amazing anyway I think it will be just as tasty as the main recipe version.
Also used freezer safe pyrex dishes and baked everything but have frozen batches to defrost and finish with the topping when required. Will try to report back with how this holds up.
Thanks so much for trying this recipe, Elaine! I hope they are delish, let me know how they ended up turning out! Have a great weekend!
Absolutely amazing! My dough needed about 5-6 cups of flour but we got there. I also subbed for Granny Smith apples and cinnamon extract. With 2 cups powdered sugar in the frosting, it wasn’t too sweet and so rich with flavors of maple, salt, and cinnamon!
Hey Shayli,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well!
if i dont want maple syrup in the icing any replacement reccomendations or just make it without it in the icing
Hi Brent,
You can skip the maple syrup, if you need a little liquid you can add some milk to the icing. I hope you love this recipe!
Does your apple butter work in these these?
Hi Silvia,
So sorry, I have never tried using it in these rolls. Please let me know if you give this recipe a try!
Tested with the apple butter and while messier when making, bakes the same and is super tasty!
Thanks again, Elaine! I’m so glad to hear these were a hit!
I noticed the instructions call for a stand mixer, is that necessary or could I knead the dough by hand?
Hi Meagan,
You can totally knead by hand, that will also work nicely for you:) I hope you love this recipe!