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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.
Can I make this recipe without apples ? Several family members don’t like apples ( crazy I know!)
Would I need to make any changes if apples are left out ??
Hey Lisa,
I have a bunch of other cinnamon roll recipes without apples that I think you would enjoy:
https://www.halfbakedharvest.com/easy-fluffy-eggnog-cinnamon-rolls/
https://www.halfbakedharvest.com/brown-butter-iced-mocha-cinnamon-rolls/
https://www.halfbakedharvest.com/easy-gingerbread-brioche-cinnamon-rolls/
Please let me know if you have any other questions! xTieghan
Currently Making these for a pot luck at work. Out the oven they look and smell AMAZING! Wondering if i should glaze these after they cool or before serving?
Hey Terrie,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! I would glaze after they cool. Happy Holidays! xx
I am in the process of making these for a family that just had a baby, and I was hoping to also make the frosting so they don’t have to. If I make these and then freeze them and bring them over, can I also make the frosting and just tell them to reheat it whenever they want the rolls?? Thanks! Your recipes are awesome!!
Hi Maria,
Yes, that should work well for you! I hope they love the recipe, thanks for making it! xTieghan
Do you think these could be made with boiled cider instead of milk in the dough to make them even more apple-y? Or is it not thin enough?
Hey Kelli,
I haven’t tried this, so I’m honestly not sure how that would work! Let me know if you give it a try! xTieghan
Hello again!!! They were rising so quick in the fridge I had to cook them. They came out amazing! Me husband and I already dug in! We are saving the rest for breakfast in the morning so I am praying they taste just as good the next day. They are so soft and gooey inside, best recipe I have tried so far. I will keep this one! Thanks again and have a blessed holiday!
Hi Amy,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
These were so delicious and easy to make, the dough has a nice fluffy texture. I made them with my 6 year old niece and 9 year old nephew. I mostly just read out the ingredients and provided direction, they did most of the hard work including kneading the dough by hand which takes a while. We used quite a bit of extra flour. We used two Ambrosia apples, the kids loved the apples, it adds a nice texture, better than raisins! Next time I’ll use one Ambrosia and one Granny Smith. We found the icing too sweet so we added another two tablespoons of cream cheese, will reduce the sugar next time. The kids said these were better than store bought!
Hey there,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Hello!
I have these in the fridge as we are speaking doing a second rise before the morning. I accidently used instant yeast but i waited for it to bubble and proceeded with the recipe. The first rise was great and the second is already happening… Do you think they will rise too much in the fridge since i used active yeast? P.s. I am very new at baking but they look amazing!!!!
**since I used instant yeast
Hi Amy,
I think they will be just fine! I hope you love the recipe! xTieghan
Hi! I see your note about freezing these before baking – but do I let them rise first and then freeze?
Thanks!
Hi Kyla,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these this weekend – as other reviewers have said, they made incredibly soft & fluffy rolls! I might have to blame our humid weather, but I used the full four cups of flour and believe I could have used another half to full cup, as my dough was still incredibly sticky and I had a hard time rolling out the dough. Just a note for those baking in warmer/more humid environments – I know my local is quite different than Tieghan’s!
Hi Shelby,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
These are hands down the best cinnamon rolls I’ve ever made! They’re so fluffy and soft, the perfect amount of flavor… and they reheat beautifully! We love more cream cheese flavor and less sweetness in the icing, so we used the entire 8 oz brick of cream cheese and only 1 c of powdered sugar. Amazing!!
Hey Amanda,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Hi Tieghan….For step 6, after you melt the butter are you adding this to the bowl of cream cheese or are you brushing the butter on to the rolls? Looking forward to making these
…thank you
Hey Debbie,
Sorry for any confusion, this melted butter is getting added to the cream cheese to be used for the icing. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made these for a brunch today to rave reviews, I never thought I could make homemade cinnamon rolls!
Hi Nora,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Hi! Love this recipe! Is there a certain temperature the milk should be? I’m worried I will make it too hot!
Hi Abby,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! You want your milk to be lukewarm, nothing too hot:) Merry Christmas!?? xT
I have one question, if I had to replace the cream cheese in the glaze for something nondairy, could that be possible? If so what would you use to replace it?
Hi Shelbie,
Just skip the cream cheese. I hope you love the recipe, please let me know if you give it a try! xTieghan
Excited to try these! But confused on whether I should be using regular active dry yeast (that must be mixed with liquid and sugar before incorporating into a recipe) or instant/rapid rise active dry yeast?
Hi Ashley,
The recipe calls for active dry yeast. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Sooooo good. Just made these for thanksgiving breakfast. I cheated and used pillsbury refrigerated dough to get started but followed the recipe exactly and baked for 24 mins and they were great. Will make again!!!!
Hi Amber,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Whenever I’ve made cinnamon rolls in the past, the dough has had around 100 grams of sugar to 500 grams of flour. This recipe only has a tablespoon of brown sugar in the dough. Is that right?
Hi Matt,
All of the measurements are correct here, you can follow as is. Please let me know if you have any other questions! xTieghan
I want to make these but a little nervous. I dont have a big mixer like a kitchen aid. Can I use a hand mixer or do you need the attachment for the dough to come out right?
Hi Taylor,
I would recommend mixing with a wooden spoon and kneading by hand. Please let me know if you give the recipe a try, I hope you love it! xTieghan