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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.
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.
Recipe was great. Only thing I noticed from
The photos is it seems like mine had way more Frosting.. which, I am not opposed to just an observation. But they were delicious and will definitely be made again. Thanks for sharing the recipe
Hey Jason,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great fall weekend! xT
hi – I probably shouldn’t say this out loud. can you omit the apples?
Hi Holly,
Lol I would just use a different cinnamon roll recipe…here are some you may like:
https://www.halfbakedharvest.com/christmas-cinnamon-rolls/
https://www.halfbakedharvest.com/blueberry-cinnamon-rolls/
https://www.halfbakedharvest.com/brown-butter-iced-mocha-cinnamon-rolls/
https://www.halfbakedharvest.com/easy-fluffy-eggnog-cinnamon-rolls/
I hope this helps! xT
thank you!!!
Hi!! I am planning to prepare these the night before I bake them! Do I let them rise for the one hour and then refrigerate or no rise at all? Just wanted to clarify! I’m so excited to try! 🙂
Hey Josie,
You will skip the rise:) I hope you love this recipe, please let me know how they turn out for you! xT
Just made this and they were absolutely perfect 1000/10!!
Hey Aviva,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
Can i somehow use my sourdough starter in this recipe ?
Hi Teah,
I haven’t tested this, but I don’t see why it wouldn’t work for you. Please let me know if you give this recipe a try, I hope you love it! xT
This isn’t making sense to me.
In the apple filling you need 6 tbsp of salted butter but no where did it say to add it.
Then in the icing step there’s 4 tbsp butter. So that’s 10tbsp. Where do we put it? 10tbps butter in the 6 oz cream cheese? Please help.
Hi Jessica,
For the dough, you are going to use 4T of butter in step 1. Then, for the filling, you are going to use the 6T of butter in step 4. Finally, for the icing, you will use 4T of butter in step 6. I hope this helps! xT
In step 6, when do I add the melted, browned butter?
I only says to melt the butter but doesn’t say when to add it.
Thank you!
Dina
Hi Dina,
You can add the butter with the cream cheese. Please let me know if you have any other questions, I hope you love this recipe! xT
Where does the rest of the butter go from the filling part of the recipe? Is that just to butter the pan?
Hey Lauren,
All of that butter is going to be used in step 4:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! Could I use oatmilk instead of regular milk? Thanks!
Hi Liz,
Yes, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xT
love these cinammon rolls! Could you replace the apples for peaches? Looking for a summery cinammon roll.
Thanks so much, Julia! Sure, I bet peaches would be yummy!! You might also like one of these recipes:
https://www.halfbakedharvest.com/blueberry-lemon-ricotta-sweet-rolls/
https://www.halfbakedharvest.com/raspberry-honey-sweet-rolls/
https://www.halfbakedharvest.com/lemon-sugar-rolls/
I hope this helps! xT
Can these be made without the stand mixer? Or any other cinnamon buns. Thank you so much!
Hey there,
Of course! Just mix with a wooden spoon and knead with your hands until you have a smooth dough ball. Please let me know if you have any other questions, I hope you love this recipe! xT
Can you make these with instant yeast?
Hey there,
You bet, just mix the yeast in with the flour and follow the recipe as written:) Please let me know if you have any other questions! xT
So it doesn’t need to bloom with the milk and sugar?
Correct:)
can i substitute the yeast for sourdough starter?
Hi Alissa,
So sorry, I have not tested this so I am not sure how it would work, but you could certainly give it a try! Please let me know if I can help in any other way! xx
These rolls are the BEST. I usually stick to cookies, but my bosses wife made some good cinnamon rolls. That inspired me to try these.
Great recipe
Keep on “rollin”
Lol thanks so much, Paul! Love to hear that this recipe was enjoyed, thanks for giving it a try! xT
Cooking them now. What do I do with the other 5 3/4 cups of flour?
Ing. says 9 3/4 cups
Directions say 3 1/2 plus 1/2 if sticky
???????
They should be delicious
Thanks
Hey Paul,
So sorry, I am not sure where you are seeing that 9 3/4 cups measurement, but this recipe only uses 3 1/2-4 cups of flour. So start with 3 1/2 cups and if you need to add another 1/2 cup you can do that. I hope this helps! Let me know how they turn out for you! xT
Just made these for the first time and they are delicious! Do the leftovers need to be refrigerated or would they be ok covered at room temp?
Hey Nate,
Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! You can keep them covered at room temp:) xT