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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
Can you use something else instead of maple syrup?
You can use honey! 🙂 xTieghan
This recipe looks amazing and I am trying it tonight. The only thing is that I only have a hand mixer, no dough hook to mix with… is there a certain consistency or way I can mix The dough old school without ruining it?
Hey Amanda! I would knead for a few minutes by hand and then let it rise in the bowl! 🙂 xTieghan
I did just that! They turned out amazingggg. How long can I keep them for? Do I refrigerate?
This recipe have to be the tastiest and easiest cinnamon rolls ever. Will definitely will be making these again. Highly recommend anyone to make these. Delicious!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
So good!! Great way to use up some of apples. Don’t have a stand mixer but was able to tweak the dough recipe so it worked in the bread maker and they turned out delicious!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Best cinnamons rolls ever! Seriously, you’d think they were straight from Cinnabon, but like even better than that! Super easy to make and also super easy to make a head of time. I made them for friends a couple days before they were to bake them and they loved them so much! Definitely a great fall sweet breakfast that would win over any friend or family member!
Hey Karli! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
This recipe was overall very tasty. We decided to make the rolls the night before and then put them in the fridge before allowing to rise and bake and that seemed to take out some of the moisture from the dough. I would recommend making them all in one day for the best result.
Hey! This is awesome, I really appreciate the feedback 🙂 xTieghan
I used a mix of AP and bread flour. I am finally getting the hang of browning butter! So much depth of flavor.
Thanks so much for giving this recipe a try! Hope you loved it! xTieghan
So this is my first recipe I have tried of yours and holy crap the most delicious recipe ever. I’m grateful for the IG video you had for a moment I was able to follow the recipe and much easier than I thought! Can’t wait to try your other recipes!!!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
These were soo good! Prepped them last night and baked them this morning, and everyone loved them! I didn’t have cream cheese so I had to make a basic icing but the cinnamon rolls were amazing!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
I am about to put these in the oven and I am so excited. Step 6 seems to be missing instructions for what to do with the butter after you brown it though? Does it go over the rolls and then ice them or does it get mixed into the icing?
Hey Michelle! Sorry for the confusion! The brown butter gets mixed into the icing! 🙂 xTieghan
Hi! Just wondered if you were to make these with a bought dough or a tube dough what would you recommend? For example: pizza dough or tube biscuit dough etc. Thank you
Hi there, I haven’t tried the recipe with that so I’m not too sure, but I would imagine it would be pretty similar to homemade dough in the recipe! xTieghan
Sooo yummy on a Sunday am! Be sure to bring cream cheese to room temp- the frosting is lumpy if you don’t-
Delicious and the house smells good too!
Now going to try apple butter
Thanks Teighan! Your Nashville fan club
Awesome! Thanks a bunch for trying out the recipe, love to hear that it was enjoyed!! xTieghan
Hi! It’s also super helpful to cut cinnamon rolls with unflavored floss! There is less pulling/squishing from the knife.
Love that tip! Thanks so much for sharing! 🙂 xTieghan
Hi! Can I make these with instant yeast instead of the active yeast?
I just did that and it worked fine
Yes, that should work just fine 🙂 xTieghan
Can these be made with a gluten free 1:1 Flour?
Yes, that should definitely work! 🙂 xTieghan
I’m making these for the third time in a month ? (first two came out AMAZINGLY). But trying to use gluten free flour this time (King A 1:1) but the dough isn’t rising after step 2. Any suggestions? All I can think is my house is too cold inside or maybe GF flour isn’t supposed to rise as much as regular flour?
Hey Juls,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Unfortunately, GF flour just doesn’t give the same rise as regular flour. Have the best week:) xTieghan
Hello from Australia. Well done, great recipe, mine turned out great this Sunday afternoon.
Hi! Can I make these with instant yeast instead of the active yeast?
Yes, that should work just fine 🙂 xTieghan
Awesome! Thanks a bunch for trying out the recipe, love to hear that it was enjoyed!! xTieghan
What are the instructions without a mixer/dough hook