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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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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.

Apple Cinnamon Rolls with Brown Butter Maple Icing |

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!

Apple Cinnamon Rolls with Brown Butter Maple Icing |

Looking for other cinnamon recipes? Here are a few ideas: 

Cinnamon Apple Puffed Pancake

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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
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


Apple Filling

Brown Butter Maple Icing


  • 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!


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. 
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Apple Cinnamon Rolls with Brown Butter Maple Icing |

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    1. Hi Amber! It’s totally up to you! I usually just leave the skin on because it’s easier, but feel free to peel them if you’d like 🙂 xT

  1. Hello! I have made these several times and LOVE this recipe. I am wanting to make a batch to freeze and then bake for Christmas. I’m just wondering do I let the rolls rise or put them straight in the freezer once they’re in the baking dish?
    Thank you!

  2. 5 stars
    I have an maple butter from Vermont I’ve been wanting to use but I don’t want to ruin this recipe by making it too sweet!? Would you adjust the butter if substituting with this for the filling? (Probably not the cream cheese too!)

    1. Hi Madison,
      I might just go ahead and use it as is:) I would think it would be just fine! Let me know how the recipe turns out for you! xT

    1. Hey Kristin,
      Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx

  3. 1 star
    IDK what I did and when I re-checked the recipe for the 100th time I couldn’t find anything wrong with what I did. But the dough was pure goop no matter what I tried to do to fix it after the initial instructions didn’t work.
    Big melty mess, wouldn’t recommend. Which is a shame because we love most of the recipes on this website.

    1. 5 stars
      Hi Erin,
      I just made these for the first time and kept your review in mind, as I cautiously checked on them. I believe if you checked the recipe twice and you have all the right measurements, the problem would be in the rising. I have made baked goods before, and if I didn’t allow the rise time to occur, I would end up with a dense and gooey product. One important suggestion is to make sure your milk is warm enough, but not too warm, as it will kill the yeast. Then, make sure you let the dough rise in the initial phase as well as after they are rolled up in the pan. You want to have a warm area for rising. One suggestion with that is to use your microwave with the door closed and a hot mug of water in the corner. You should definitely try this one again. The icing is unbelievably delicious!

  4. 5 stars
    Made them for the first time this week, making them again now for my in laws — safe to say, delicious!!

  5. I make these every year after apple picking and they always come out so good! How would you adapt this recipe to make pumpkin cinnamon rolls?

    1. Hi there! I haven’t ever tried this with pumpkin, but I would maybe just mix in some pumpkin puree with the dough! xT

  6. Just made these. So good! I used double the apples.
    Also my son has a dairy allergy so I used pea based milk, vegan butter, and vegan cream cheese. Turned out perfect

  7. 5 stars
    First time making cinnamon rolls and this recipe is excellent! I used my instant read thermometer to check for doneness and 195 degrees was just perfect. For the frosting, I let the brown butter cool in the bowl before adding the other ingredients and that worked well. The maple syrup really made it special and complimented the cinnamon apples perfectly.

  8. 5 stars
    Made these today – and they were absolutely amazing! No problem with the directions, and everything was so easy! They came out perfectly fluffy, and the maple icing is to die for!! This is going to be my go-to going forward. 🙂 Thanks again – everything I make of yours is always amazing!

  9. I made these this morning for my family and they were a hit! Might be a thanksgiving morning breakfast as well!