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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.
Made these last week and took on a weekend camping trip. They were absolutely wonderful and delicious even a day or two after the trip. I will be making them again soon! Thanks for sharing your recipe!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
These look amazing- if I am going to prepare and freeze ahead of time- do I let them rise on the counter before freezing?
Hey Shannon,
Yes, and then allow them to rise again once they thaw. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Just made out first batch, but we’re confused as to what to do with the butter after browning it in the pot. Nothing more is said about it.
I read it as “remove from the heat to a bowl with the cream cheese in it”. I think there may need to be a comma instead of a period after “remove from the heat”.
Hi Carrie! Let it cool for a few minutes and then add it in with the icing 🙂 xTieghan
Hi Teighan! Have you ever tried making egg-free cinnamon buns? I’ve seen them available (I think the Immaculate Baking Co. makes them??) at Whole Foods. I’d love to bake these with my kids next week, but they’re both allergic to eggs. Wondering if you’ve found a good substitute for a recipe such as this? Thanks a ton!
Hi Allie! I’m so sorry, I haven’t! I love that idea though 🙂 xTieghan
JUST egg is an egg free egg replacement and works absolutely amazingly for replacing eggs in baked goods! 3 tablespoons per egg being replaced is what I’ve found works best for me.
This recipe is so perfect for fall, thank you! The brown butter in the icing sends it over the top, and I love that the apple cinnamon filling makes a bit of oozy caramel at the bottom of the pan. These were still good a couple days later, I reheated one in the toaster oven. So good!
I followed the metric measurements and ended up needing a lot more flour than called for, even with the extra, than the recipe suggest. I didn’t end up weighing it out, I just poured in more and more until the mixture was no longer super sticky. I don’t live in an damp climate either, so keep an eye on it and don’t feel afraid to add extra if needed.
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? Also, I really appreciate the feedback as well, it’s always so helpful! xTieghan
I bought a tube of store bought pumpkin cinnamon rolls but the amount of pumpkin icing they provided was super small so I decided to make this icing and add in the small amount of store bought icing they gave me and it was SOOOOO GOOD!! Thankfully, your recipes are always a hit and can save the day anytime!
I made these for a brunch today and everyone loved them. This is a great make ahead recipe. I prepped the dough and the rolls the night before. Baked and iced the next morning. I followed the recipe exactly and they were perfect. I am not an icing person but the icing was perfection with the brown butter. Another job well done. I have made many of your recipes that use a yeast dough and your dough recipes are always great. The dough is really easy to work with.
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
These are amazing! Perfect for a cold, fall Sunday morning! Thanks for such a great recipe! 🙂
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! 🙂 xTieghan
These are so amazing!! Easy to make and taste delicious ?
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
TO. DIE. FOR. Oh my gosh, you guys have to make these immediately. The perfect bake for a rainy fall day and they are out of this world delicious! Bless your little baker heart Tieghan.
Hi there! Thank you so much, I’m so happy to hear you enjoyed this recipe! xTieghan
These taste amazing! As a first time maker of cinnamon rolls (and of making a dough with yeast) I was a little intimidated. But instructions were easy to follow and they came out perfect!
Hey Emily! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Made these late yesterday afternoon through step 4 and refrigerated like you said and baked this morning. Worked like a charm! Halloween breakfast…Soooo yummy!!! A keeper recipe for sure! One note is that it makes a TON of icing. I smothered them and still had a half a bowl of icing left…next time I will probably make half. Thanks for a sweet and scrumptious Halloween morning!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Just made these and WOW SOO GOOD!
Hey Amanda! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Hey! These look sooo good and I’d love to make for my friends this weekend. I don’t have a stand mixer – do you think I could still make the dough with a hand mixer?
I just made them and kneaded by hand. They turned out amazing still!
Hey Shannon! Yes, you can definitely make the dough with a hand mixer! xTieghan
These were great! First time baking anything with yeast and having to let dough rise, but it was pretty easy! Does make a lot of icing – had about 1/4 of the mix left over.
Will definitely make again – the bread was very light and fluffy. They were great the next few days too (refrigerated and microwaved for 30 seconds!)
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! ? xTieghan
These are so delicious! I was out of regular all purpose flour so I used whole wheat flour and the rolls turned out beautifully. Every aspect of this recipe was delightful and the flavours paired so well with each other! My husband and his brother have requested I make these again and the pan isn’t even empty yet. We especially love the icing!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Did you use the same amount of whole wheat flour as the called for all purpose flour? Adjust anything in the recipe?
The brown butter icing was to DIE for. So much easier than anticipated as well overall! My husband and I are currently in a race to see who gets the last one lol!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan