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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.
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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.
What do you advise for a gluten free flour substitute? Almond flour, quinoa flour?
Hey Rheya,
I think a gluten free flour blend would work best for you! Please let me know if you give this recipe a try, I hope you love it! xx
Dear Tieghan,
It doesn’t convert to metric.
I need the ingredients in grams
Thank you
Hey Sofia,
If you just click “metric” below the list of ingredients, the measurements will convert for you. I just tested it out:) Let me know if you are still having trouble!! xx
Hello!! I’ve made this recipe several times and it is delicious!!! I’m curious if the recipe for the dough could be used for any kind of cinnamon type roll?? Or if your measurements are based on taking into account moisture from the apples? Thanks!!
Hey Mary,
Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! You could use for any type of cinnamon roll. xx
Hi. I made this recipe 2x and noticed the dough is very thick /dense and I noticed in both of your videos you skip over the dough part ( how you put it together) now I’m kind of seeing why. I’ve made pizza dough multiple times which is pretty similar and the dough is never like this nor does it need the ingredients you call for. I don’t know how every one else is doing it but this is frustrating
Hi Deb,
Sorry to hear you are having issues with the dough. This dough is much different than pizza dough:) What kind of yeast are you using? Is it possible your milk is too hot? Is the dough able to rise? Let me know how I can help! xx
Have already been told several times that these are THE BEST cinnamon rolls ever! My boyfriend insists that I add as many apples as possible… Love this recipe!
Hey Dani,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
If I could give these rolls ten stars, I would. They’re amazing! I ended up using bread flour and two eggs plus one egg yolk, and these components made for the softest, fluffiest cinnamon rolls I’ve ever had! They were a little messy to roll, but I got the hang of it pretty quickly. I made nine giant rolls instead of twelve. That icing is to die for! I licked the bowl clean and stole some from the tops of the finished rolls. Why are your apple recipes so addicting?! You really know how to do apple recipes!
Hey Abigail,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
I’m making these on Sunday! Can I use two eggs plus one egg yolk? I’ve made cinnamon rolls with one extra yolk and they turned out so soft! Could I do that here? Abigail
Hey Abigail,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
Is it possible to make this recipe without a standing mixer with dough hook?
Hey Claire,
Totally, just mix with a wooden spoon and knead by hand until smooth. Please let me know if you have any other questions! xT
I made these the day before Christmas to bake on Christmas morning. They came out great. I did think the frosting was a bit too sweet but honestly I don’t think you can go wrong with this recipe. Despite my using rapid rise yeast by mistake and mixing the butter in with the filling they still came out great and were delicious. These rolls are nice addition to Christmas morning breakfast. When I make them again I am going to try some chopped pecans in with the filling and sprinkle a bit on top as well. I am going to try the Chai Cinnamon rolls next.
Hey Penny,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Made these (rise overnight in the fridge version) for breakfast Christmas morning and they turned out perfectly. Took a little longer to rise for me though. Thank you for the recipe! Might be a new Christmas tradition 🙂
Hey Melissa,
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
I have made these rolls three times since finding this recipe only a month ago! I’ve loved sharing them with family over the holidays —and they’ve loved it too!
I’m wondering if you have a recommended thickness for the dough when rolling it out? I haven’t quite perfected that aspect.
Merry Christmas to you and yours🤍
Hey Bek,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Ahhh I would say it’s about 1/4 inch thick! xx
Hi Tieghan, I’ve made the eggnog rolls last few Christmases and love then. Decided to try these but still use eggnog instead of whole milk. This was the only change I made and I still used the active yeast (not instant) and after an hour my dough has not doubled in size. Should I throw it out and start over?
Hi Alyssa,
Was the eggnog warm? Is your dough sitting in a warm spot? Let me know if that helps at all! xT
This is my 3rd or 4th time making these and they are *perfection*. I can’t even go back to regular cinnamon rolls—it’s gotta be these.
Hey Becky,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄