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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.
Please clarify, if making the night before, I let the dough rise for 1 hour (step 2) and then again let the rolls rise in the baking dish at room temp for 20-30 min (step 4). Then they go in the fridge overnight? I am confused by the make ahead instructions that say “don’t let the rolls rise at room temp.” Which step do we leave out?
Thank you so much I’m looking forward to making these for Thanksgiving brunch 🙂
Same question! 🙂
Hi Meghan,
Yes, that is correct, just skip the 20-30 minute rise and save that for the morning. I hope you love the recipe! xTieghan
To prepare ahead do I let to dough rise an hour, but not let the rolls rise for 30 minutes? Thanks!
Hey Amber,
Nope, you are going to prep all the way through step 4. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan…. what can I say… utterly amazing! This was the first time I ever made cinnamon rolls and I love all your recipes and they are fail safe. These came out SO well and if the expressions on people’s faces was anything to go by, I nailed it!! Thank you for this amazing recipe. Lisa
Hey Lisa,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Our tradition on Thanksgiving morning is to have cinnamon rolls. Since I’m not a baker, I’ve always bought the ones you easily pop open and bake in the oven. But I’m getting a bit more brave and I’m trying not to have so much anxiety about baking. After reading this recipe I thought, “I can do this.” So I tried, and I did it, and they are soooooo yummy!! I can now make these for my family, rather than pre-made. I’m literally very proud of myself. Thanks so much for sharing all your great recipes, especially this one!
Hey Diana,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Hi Tieghan!
I’m planning to bake these on Thanksgiving and I was wondering if you could use bread flour instead of all-purpose?
Thanks!
Hey Hannah,
Bread flour should be totally fine for you to use! I hope you love the recipe, please let me know if you give it a try! xTieghan
I think this frosting should be put on everything!!! I added some more cream cheese to knock down the sweetness and it is amazing!
Hey Michelle,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Delicious! I am planning on making them again for our Thanksgiving breakfast.
Hey Nicole,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
This was seriously sooo delicious! The apple is a lovely twist on a traditional cinnamon roll. I made them hot and ready with chili. Perfect!!
Hey Tracy,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
These are AMAZING! I’ve a made them at least 10 times already haha
Question: I need to double the recipe for a larger crowed, do you think I should just double the ingredients? Or should I make the rolls in two separate batches?
Hey Shannon,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! For best results, I would do 2 batches. Have a great weekend. xTieghan
These sound so yummy! I only have instant yeast at home, would that still work?
Hey Savannah,
Yes, you can just mix the instant yeast with the flour and follow the recipe as is. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Holy moly, that glaze!!!! The apples!!!! Ahhhhhh so amazing. I took this to work to share. It was a hit
Hey Sanda,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Hi! Looking to bake then freeze these! A few questions: Do you suggest whole milk? Is the frosting something that can be prepared then frozen? Thanks! Excited to try this recipe!
Hey Brittney,
Yes, I like to use whole milk and I would not recommend freezing the frosting. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m in college and just made these with my housemates. The general consensus is these are the best cinnamon rolls we’ve ever had! Simple recipe and easy to follow steps! Thanks for helping us add some spice to our baking 🙂
Hey there,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Could I sub another milk if they need to be dairy free?
Hey Cassie,
Yes, that will work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I followed exact directions – no changes, no substitutions. It came out perfect! Thank you for the recipe!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
Incredible recipe. It takes a long time to prepare, so unless you make it the night before or wake up super early it’s a time consuming breakfast.
This said, I substituted half of the flour with airhead flour and done off the cream cheese with yogurt for the icing. Still worked beautifully.
Thanks Thiegan and HBH team
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan