Apple Cider Cinnamon Rolls with Brown Butter Apple Filling

Apple Cider Cinnamon Rolls are the ultimate cozy twist on a classic. Soft, fluffy dough is rolled with brown butter, cinnamon sugar, and apples simmered in apple cider until syrupy and golden. Finished with a creamy vanilla glaze, these rolls taste like apple pie and cinnamon rolls had the dreamiest fall baby.

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If you love classic cinnamon rolls but want something extra special, this recipe is for you. The apple cider reduction brings a tangy-sweet depth you don’t get from regular rolls, while the brown butter adds a nutty richness that feels bakery-worthy. They’re perfect for weekends, holiday mornings, or anytime your kitchen needs to smell like pure comfort.

Why You Will Love These Apple Cider Cinnamon Rolls

•  Apple pie meets cinnamon rolls – Fresh apples simmer in apple cider for a filling that’s sweet, tangy, and full of fall flavor.
•  Brown butter richness – Browning the butter before adding it to the rolls deepens the flavor with nutty, caramel notes.
•  Overnight option – Assemble the night before, bake in the morning. Ideal for Christmas, Thanksgiving, or lazy Sunday brunch.
•  Family friendly– this recipe makes 8 large cinnamon rolls for the whole family to share and enjoy.
•  Melt-in-your-mouth – These cinnamon rolls are pillowy soft and deliciously creamy.

How to Make Apple Cider Cinnamon Rolls With Brown Butter Apple Filling

Make the Dough

1. In a large bowl, whisk together all the dry ingredients.
2. Add the egg, yolk, milk, and melted butter, then mix to combine.
3. Knead in the bowl for 8–10 minutes until smooth and elastic.
4. Shape into a ball and cover with a damp kitchen towel, and let rise until doubled (about 1 hour).

Make the Apple Cider Filling

1. In a saucepan, melt butter over medium heat.
2. Add chopped apples, cider, brown sugar, cinnamon, nutmeg, and salt.
3. Cook 10-15 minutes until apples soften and cider reduces to a syrup.
4. Cool completely.

Brown the Butter

1. In a small saucepan, melt the butter on medium heat.
2. Turn the heat on low and let the melted butter simmer until it turns golden brown. Stir continuously to avoid burning. It should take about 5-10 minutes.
3. Once the butter is browned it will start to smell nutty and of caramel.
4. Let the brown butter cool off completely before using.

Roll and Fill

1. Once the dough has doubled, place it on a floured surface and roll with a rolling pin into a 35 × 45 cm (14 × 18 in) rectangle.
2. Brush with browned butter.
3. Sprinkle evenly with brown sugar + cinnamon.
4. With a pizza cutter or a sharp knife slice it into 8 equal rectangles.
5. Spread apple cider filling on the middle of each sleeve.
6. Roll each one tightly, and place in a greased 9×13 in (23×33 cm) dish.

Second Rise

Cover and let rise 30–40 minutes until puffy. Preheat your oven to 175°C / 350°F.

Bake

Bake at 175°C / 350°F for 25–30 minutes, until golden brown.

Icing

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and milk until creamy. If you prefer a thick icing, use only a small amount of milk (1 tbsp). If you prefer it thinner, use more milk (but add it in gradually)
3. Spread over warm rolls.
4. Optional: sprinkle some ground cinnamon on top right before serving.

Pro Tips

• If your dough is too sticky to handle, don’t be tempted to add more flour. Leave the dough to rest for 5-10 minutes and attempt to knead again. If you still find it too sticky to handle, cover and let it sit for another 10 minutes. Only after this, you can add small amount of extra flour in increments. This dough gets smoother and more elastic as you knead.
• Let the fillings cool off completely before using them. You can prepare the apple cider filling and brown butter while the dough is rising, so they have enough time to cool off.

Overnight Make-Ahead Option

1. Prepare the rolls through step 4 (assemble in pan).
2. Cover tightly and refrigerate overnight (8–12 hours).
3. In the morning, let sit at room temp for 45–60 minutes until puffy.
4. Bake as directed.

Storage & Reheating

• Room Temp: Store in an airtight container for 1–2 days. Warm 15–20 sec in microwave before serving.
• Fridge: Keep airtight for up to 5 days.
• Freezer (Unbaked): Freeze assembled rolls up to 2 months. Thaw overnight in fridge, proof at room temp, then bake.
• Freezer (Baked): Wrap cooled rolls individually and freeze. Reheat at 150°C / 300°F for 10–15 minutes, or microwave briefly.
• Glaze Tip: If freezing, glaze after reheating for the best texture.

FAQs

Can I use regular apple juice instead of apple cider?
Yes! Cloudy apple juice works well, especially in the UK where “cider” usually means alcoholic.

Can I make these without cream cheese glaze?
Absolutely — try a simple vanilla icing (powdered sugar + milk + vanilla).