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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.
I made these for some friends this weekend and I should have made a double batch, they were so good! I skipped the maple syrup as I didn’t have any and added nutmeg and vanilla to the filling (personal preference but I loved it). Would definitely make these again and probably will for the holidays!
Hey Gabby,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
I used my 30 minute bread/rolls/cinamon roll bread recipe rolled thin to make fried type egg rolls and apple cinamon rolls. It was great
Hey Kennie,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
these were the most magical cinnamon rolls and perfect for fall!!!! i couldn’t keep myself from licking all the frosting it was so so soft and perfect and delicious! i’ll definitely be making these again very soon!
Hey Jada,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
Can you make this recipe gluten free with almond flour?
Hey Adley,
I would recommend using a gluten free flour blend like Bob’s Red Mill, I think that would work best for you! Please let me know if you have any other questions! xT
This looks great! Sorry I didn’t quite understand your instructions for making it ahead. If i wanted to prep today but bake it tomorrow, what’s the last step I should complete? should i let the dough rise the first time or not at all? when i take it out the fridge for 30 mins, should i keep it covered? Sorry for all the questions! Thanks so much!
Hi Joanna,
You are going to make through step 4, just don’t let them rise:) You can uncover the rolls in the morning while they rest before baking. I hope this makes more sense! Please let me know if you have any other questions! xx
These are delicious! This will definitely be my go to cinnamon roll recipe from now on.
Hey Jordan,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
I don’t like cinnamon rolls and these were amazing!!! I can’t believe how easy and delicious they are! My daughter is making them to enter into a fall festival dessert contest… they are that good… the icing is next level yummy.. wow!
I meant to hit 5 🌟 stars but can’t figure out how to edit it
Lol no worries, thanks again:)
I meant to hit 5 🌟
Hey Heather,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
She won second place !!!
Wow that’s awesome!!
Best cinnamon roll I’ve ever had in my life! I had never used yeast before this but they turned out amazing. 🙂
Hey Marlee,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
Just finished eating one of these cinnamon rolls and O-M-G they’re delicious! They’re the best cinnamon roll I’ve ever had, seriously. Left out the maple syrup because I didn’t have any on hand and they’re still so damn good. I’ll never look for any other cinnamon roll recipe ever again. Thank you <33
Hey Marissa,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
I made these after my niece told me how good they were. Yep, so good I had to put them in the freezer to keep from eating more than I should! I did have to use the full four cups of flour. These rolls are soft and rich, the glaze is creamy-I didn’t put in maple but the sweetness level was just right.
Hey Kim,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
I made these this morning and they turned out absolutely wonderful! I had a few Royal Gala apples that turned out to be too mealy for eating raw, but they were perfect for this recipe. I can’t wait to share the leftovers with some of my friends.
Hey Jane,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Can I make the frosting ahead of time and store it in the fridge already made?
Hi Makaylea,
Sure, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
About to make this for my family when they come to visit! If I’m freezing the rolls, should I let them rise for 20-30 minutes first, or stick them directly in the freezer?
Hey Brooke,
You are going to skip letting them rise and pop them in the freezer:) Please let me know if you have any other questions, I hope you love this recipe! xT
Do these need to be kept in the fridge after baking?
Hey Shannon,
You can keep these in an airtight container on the counter after baking. Please let me know if you have any other questions! xT
What size and kind of pan do you typically use for these? Looking forward to trying them!
Hi Katie,
This recipe calls for a 9×13 baking dish:) Please let me know if you have any other questions! I hope you love the recipe! xT
Thank you! Sorry if I missed that piece of info in the post 🙃
Hi! I used a glass 9×13 pyrex and they turned out great 🙂
Awesome!! Thanks Laura!!