There’s something magical about pulling a tray of warm, homemade cinnamon rolls from the oven. The scent of buttery dough and cinnamon fills your kitchen, promising pure comfort in every bite. But these aren’t just any cinnamon rolls—they’re my absolute favorite. I’ve taken that classic recipe and made it extra special with tender spiced apples tucked inside and a drizzle of rich brown butter maple icing that’ll make you weak in the knees. The first time I made these, my family descended on the pan like hungry bears—they’re that good. That perfect balance of fluffy dough, sweet-tart apples, and that deep, nutty icing? Pure heaven.
Ingredients for Apple Cinnamon Rolls with Brown Butter Maple Icing
Now let’s talk ingredients – because great cinnamon rolls start with great stuff! I’ve learned through many batches (some glorious, some…not) that quality and precision matter. Here’s exactly what you’ll need:
For the dough:
- 2 3/4 cups all-purpose flour (plus extra for dusting – trust me, you’ll need it)
- 1/4 cup granulated sugar (this isn’t just for sweetness – it feeds the yeast too!)
- 1 tsp salt (I use kosher – it distributes better in the dough)
- 2 1/4 tsp instant yeast (that’s one packet – check the expiration date!)
- 1/2 cup whole milk, warmed to about 110°F (think baby bottle warm – too hot kills the yeast)
- 1/4 cup water, also warmed to 110°F
- 2 1/2 tbsp unsalted butter, melted (real butter only – no substitutes!)
- 1 large egg, room temperature (cold eggs can slow the rise)
For the apple filling:
- 2 medium apples (I swear by Granny Smith – their tartness balances the sweetness perfectly), peeled and diced into 1/4-inch pieces
- 1/3 cup packed brown sugar (pack it in tight – this isn’t the time to be shy)
- 2 tsp ground cinnamon (fresh is best – if yours smells faint, toss it!)
- 1/4 tsp nutmeg (just a whisper – too much overpowers)
- 1/4 cup unsalted butter, softened to room temp (I leave mine out overnight)
For the brown butter maple icing:
- 4 tbsp unsalted butter (you’ll brown this – it’s worth the extra step)
- 1 cup powdered sugar, sifted (no lumps allowed!)
- 2 tbsp pure maple syrup (the real stuff – pancake syrup won’t cut it)
- 1 tsp vanilla extract (make sure it says “extract” not “flavor”)
- 1 tbsp milk (whole milk makes it extra creamy)
Pro tip: Measure everything before starting! There’s nothing worse than realizing mid-dough that you’re out of eggs. Ask me how I know…
How to Make Apple Cinnamon Rolls with Brown Butter Maple Icing
Okay, let’s get to the good part – turning these ingredients into the most amazing cinnamon rolls you’ve ever tasted. I’ll walk you through each step, just like I’m right there in the kitchen with you. Don’t let the steps intimidate you – I promise it’s easier than it looks, and the results are SO worth it!
Preparing the Dough
First things first – let’s make that dreamy, fluffy dough. In a large bowl (I use my trusty stand mixer bowl), whisk together the flour, sugar, salt, and yeast. Make sure they’re all nicely combined – no big yeast clumps!
Now for the wet ingredients: Pour in your warmed milk and water (remember – baby bottle warm, not hot!), melted butter, and that room temp egg. Mix everything together until it just comes together. The dough will look shaggy at first – that’s totally normal.
Here’s where the magic happens: Knead the dough for about 5 minutes if using a stand mixer with dough hook, or 8-10 by hand. You’ll know it’s ready when it transforms from a scraggly mess into a smooth, slightly tacky ball that springs back when you poke it. If it sticks to your fingers like crazy, add a sprinkle more flour – but go easy!
Pop that beautiful dough ball into a lightly greased bowl, cover with a damp kitchen towel (I’ve used a clean t-shirt in a pinch!), and let it rise in a warm spot for 1 hour. It should double in size – if your kitchen is chilly, it might take a bit longer. Be patient – good things come to those who wait!
Making the Apple Filling
While your dough is rising, let’s make that incredible apple filling. Grab a medium skillet and toss in your diced apples, brown sugar, cinnamon and nutmeg. Cook this over medium heat for about 5 minutes, stirring often. You want the apples just softened but still holding their shape – mushy apples make sad cinnamon rolls.
Take them off the heat and let them cool completely. I usually spread them on a plate to speed this up. Warm apples will melt your butter when you assemble the rolls, and we don’t want that!
Assembling and Baking the Rolls
Now for the fun part! Punch down your risen dough (this is weirdly satisfying) and turn it out onto a lightly floured surface. Roll it into about a 12×16 inch rectangle – don’t stress about perfection here.
Spread the softened butter evenly over the dough, leaving about a 1/2 inch border on one long side. Then sprinkle on your cooled apple mixture, making sure it’s evenly distributed. Here’s a tip: Use your hands to gently press the apples into the dough so they don’t all fall out when you roll it.
Starting from the long side opposite your clean border, roll the dough up tightly (but not too tight – we’re not making a cigar!). Pinch the seam to seal. Cut into 12 even slices – I use unflavored dental floss for super clean cuts, but a sharp knife works too.
Arrange the rolls in a greased 9×13 baking dish with some space between them. They’ll puff up and become best friends as they bake. Cover and let rise again for 30 minutes – they should look nice and puffy.
Preheat your oven to 375°F during the last 10 minutes of rising. Bake for 22-25 minutes until golden brown on top. Your house is about to smell AMAZING.
Brown Butter Maple Icing
While the rolls bake, let’s make that show-stopping icing. Melt the butter in a small saucepan over medium heat. Keep cooking it, stirring often, until it turns a beautiful amber color and smells nutty – about 3-5 minutes. Watch it like a hawk – it goes from perfect to burnt fast!
Pour the browned butter into a bowl (scrape in all those delicious browned bits!) and let it cool just slightly. Whisk in the powdered sugar, maple syrup, vanilla, and milk until smooth. If it’s too thick, add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue!
The magic moment: As soon as the rolls come out of the oven, drizzle that gorgeous icing all over them. The heat will make it melt into every nook and cranny. Try to wait 5 minutes before eating…if you can!
Tips for Perfect Apple Cinnamon Rolls with Brown Butter Maple Icing
After making dozens of batches (some glorious, some… let’s call them learning experiences), I’ve picked up some foolproof tricks to ensure your cinnamon rolls turn out perfect every time. Here’s what I wish I’d known when I started!
Apple selection is everything
Granny Smith apples are my go-to for a reason – their tartness cuts through the sweetness beautifully. But if you must substitute, go for another firm, tart variety like Honeycrisp or Braeburn. Soft apples like Red Delicious? They’ll turn to mush before you can say “second helping.”
Yeast isn’t forever
That packet in your pantry from who-knows-when? Probably dead. Always check the expiration date, and if you’re unsure, proof it first. Mix it with warm milk and a pinch of sugar – if it doesn’t get foamy within 5 minutes, it’s time for fresh yeast. Trust me, flat rolls are a sad breakfast indeed.
Less is more with filling
I know it’s tempting to pile on extra apples and sugar, but resist! Too much filling makes the rolls unstable and can cause them to burst open while baking. Stick to about 1/4 inch thickness when spreading – they’ll still be packed with flavor, I promise.
Timing is key with icing
That brown butter maple icing needs to meet warm rolls for maximum magic. If the rolls cool completely, the icing just sits on top instead of seeping into every delicious layer. I like to pull my icing ingredients out when the rolls go in the oven so everything’s ready at the same time.
The patience payoff
Don’t rush the rises! That first hour might seem long, but it’s what gives the rolls their signature fluffiness. If your kitchen is chilly, place the bowl on top of your preheating oven or near a sunny window. Your future self eating pillowy-soft rolls will thank you.
Variations for Apple Cinnamon Rolls with Brown Butter Maple Icing
One of my favorite things about this recipe is how easily you can make it your own! Over the years, I’ve played around with different twists depending on what’s in my pantry or who I’m baking for. Here are some delicious variations that still keep the soul of these amazing cinnamon rolls:
Nutty additions for extra texture
For those who love a little crunch, try sprinkling 1/4 cup of chopped pecans or walnuts over the apple filling before rolling. The nuts toast beautifully while baking and add this wonderful contrast to the soft dough. My husband always begs for the pecan version – says it reminds him of his grandma’s apple pie!
Playing with the icing flavors
Not a maple fan? No problem! You can swap the maple syrup in the icing for an equal amount of honey, which gives a floral sweetness. Or if you’re feeling fancy, use bourbon instead – just reduce it to 1 tablespoon and add an extra tablespoon of powdered sugar. The alcohol cooks off, leaving behind this incredible caramel-like depth.
Spice it up your way
While cinnamon and nutmeg are classics, don’t be afraid to experiment with other warm spices. A pinch of cardamom adds this exotic floral note that works surprisingly well with apples. Or for a cozier vibe, try adding 1/4 teaspoon of ginger and a tiny pinch of cloves to the filling. It’ll make your kitchen smell like holiday magic!
Going dairy-free
For my lactose-intolerant friends, you can make these rolls with plant-based butter and any non-dairy milk (I’ve had great success with oat milk). The texture comes out slightly different, but still delicious. Just be sure to use an egg substitute like flax eggs if going fully vegan – the dough needs that binding power.
The beauty of baking is making recipes work for you. Whether you stick to the original or try one of these twists, the most important thing is that first bite when warm dough meets sweet apples and that luscious icing. That moment right there? Pure happiness.
Storing and Reheating Apple Cinnamon Rolls
Okay, let’s be real – the idea of having leftover cinnamon rolls almost never happens in my house. But on the rare occasion when we don’t devour the whole pan in one sitting (or when I’m smart enough to hide a few), here’s how to keep them tasting fresh and fabulous.
Keeping them fresh at room temperature
If you plan to eat them within a day or two, just cover the baking dish tightly with foil or transfer the rolls to an airtight container. That brown butter maple icing actually helps keep them moist! Pro tip: Slide a slice of bread into the container – it’ll absorb any excess moisture and prevent the rolls from getting soggy.
Refrigerating for longer freshness
For up to 3 days, you can refrigerate them in an airtight container. But here’s the thing – cold cinnamon rolls are sad cinnamon rolls. Always reheat them before eating! I usually pop individual rolls in the microwave for 15-20 seconds, just until they’re warm but not hot. The microwave can make them a bit rubbery if you overdo it.
Freezing like a pro
This is my secret for having cinnamon rolls anytime the craving hits! Let the rolls cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep for up to a month this way. You can freeze them with or without icing – I actually prefer adding the icing fresh when reheating.
The best way to reheat
For frozen rolls, don’t thaw them first – trust me on this. Preheat your oven to 350°F and place the frozen rolls on a baking sheet. Bake for about 10-12 minutes until heated through. The outside gets slightly crisp while the inside stays soft and fluffy. If you froze them without icing, drizzle it on right after they come out of the oven.
One last piece of advice? Always reheat more than you think you’ll eat. Because cold cinnamon rolls might be disappointing, but room temperature ones disappear suspiciously fast when no one’s looking. Not that I’d know anything about that…
Nutritional Information
Alright, let’s talk numbers – but take these with a grain of salt (not literally, please)! Nutrition info can vary depending on exactly how you make these beauties. Did you heap that icing? Maybe sneak an extra tablespoon of butter? No judgment here! These estimates are based on the standard recipe, but consider them friendly guidelines rather than strict rules.
Per roll (makes 12 total):
- Calories: 280 (worth every single one if you ask me)
- Sugar: 18g (mostly from the apples and that glorious icing)
- Sodium: 200mg
- Fat: 10g (6g saturated – blame the butter, but it’s the good kind of blame)
- Carbohydrates: 42g
- Fiber: 2g (thank you, apple skins!)
- Protein: 5g
- Cholesterol: 35mg
A little nutrition pro tip from my kitchen to yours: If you’re watching sugar intake, you can reduce the brown sugar in the filling to 1/4 cup (the apples are sweet enough on their own). And that icing? Drizzle rather than pour – you’ll still get all the flavor with a bit less sugar. But hey, these are treats! Life’s too short not to enjoy them fully every once in a while.
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about these apple cinnamon rolls – and made plenty of mistakes myself! Here are answers to the ones I hear most often, learned through lots of trial and delicious error.
Can I use dried yeast instead of instant?
Absolutely! If you only have active dry yeast, you’ll want to activate it first. Dissolve it in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy. Then proceed with the recipe as written. The rise might take slightly longer, so be patient – good yeast is worth waiting for!
How do I prevent soggy apples in my rolls?
Soggy apples break my heart! The key is cooking them just until tender but still holding their shape, then letting them cool completely before assembling. I spread mine on a plate to cool faster. Also, don’t overfill the rolls – too much liquid from warm apples can make the dough gummy. A thin, even layer is perfect.
Can I make these rolls ahead of time?
You sure can! Here’s my favorite make-ahead trick: Assemble the rolls the night before, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while your oven preheats, then bake as usual. The slow rise in the fridge actually develops more flavor. For longer storage, freeze baked rolls (with or without icing) for up to a month.
Why did my icing turn out lumpy?
Ah, the lumpy icing struggle! Two secrets: First, always sift your powdered sugar – it makes a world of difference. Second, make sure your browned butter has cooled slightly but is still warm enough to melt the sugar smoothly. If lumps persist, whisk in a teaspoon more warm milk until silky. And if all else fails? Call it “rustic” and no one will care when they taste it!
Can I use a different pan size?
Flexibility is the baker’s friend! A 9×13-inch pan is ideal, but a round cake pan works too – just arrange the rolls in concentric circles. For individual servings, try a muffin tin (bake time drops to about 18 minutes). The key is leaving space for rising – overcrowded rolls bake up dense. When in doubt, err on the side of more space – fluffy rolls are happy rolls!
Share Your Apple Cinnamon Rolls with Brown Butter Maple Icing
Nothing makes me happier than seeing your versions of these apple cinnamon rolls come to life! There’s something magical about how the same recipe can look a little different in every kitchen – maybe your swirls are tighter, your icing drizzle more artistic, or your apples cut a bit chunkier (my personal favorite!).
I still remember the first time someone tagged me in their bake – it was a college student who’d made these for her roommates’ birthday, and the joy in that photo made my whole week. Now I’ve got a whole album of your creations saved on my phone – the rustic ones baked in cast iron, the perfectly spiraled ones from professional bakers, even the lopsided-but-full-of-love attempts from first-time yeast users.
If you make these, I’d be absolutely delighted if you shared your results! Tag me @[YourHandle] so I can see your handiwork – the good, the messy, and everything in between. Baking is about the journey as much as the destination, and every roll tells a story. Maybe yours will be the next one that inspires someone else to dust off their mixing bowls!
For more delicious recipes and inspiration, be sure to check out our Pinterest page!
Print
Heavenly Apple Cinnamon Rolls with Brown Butter Maple Icing
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft and fluffy cinnamon rolls filled with spiced apples and topped with a rich brown butter maple icing. A perfect treat for breakfast or dessert.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp instant yeast
- 1/2 cup whole milk, warmed
- 1/4 cup water, warmed
- 2 1/2 tbsp unsalted butter, melted
- 1 large egg
- 2 medium apples, peeled and diced
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter, softened
- 4 tbsp unsalted butter, browned
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm milk, water, melted butter, and egg. Mix until dough forms.
- Knead dough for 5 minutes, then let it rise for 1 hour.
- In a pan, cook apples, brown sugar, cinnamon, and nutmeg until soft. Set aside.
- Roll out dough into a rectangle. Spread softened butter and apple filling.
- Roll tightly, cut into slices, and place in a baking dish.
- Let rolls rise for 30 minutes. Bake at 375°F for 25 minutes.
- Whisk browned butter, powdered sugar, maple syrup, vanilla, and milk for icing.
- Drizzle icing over warm rolls before serving.
Notes
- Use Granny Smith apples for a tart flavor.
- Let dough rise in a warm place for best results.
- Browned butter adds depth to the icing.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
