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An apple cider cinnamon roll with brown butter apple filling and cream cheese vanilla icing.

Apple Cider Cinnamon Rolls with Brown Butter Apple Filling

AndreeaB
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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Prep Time 30 minutes
Cook Time 30 minutes
Fermenting + Proofing 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 rolls
Calories 796 kcal

Equipment

  • a 9'x13' baking dish

Ingredients
  

Dough

  • 4 ⅙ cups all-purpose flour 500g
  • 1 cup warm milk (not hot) 110℉/43℃ 240g
  • ¼ cup granulated sugar 50g
  • 2 tsps yeast - I used rapid rise instant yeast (no blooming required) 7g
  • 1 large egg + 1 egg yolk (room temperature)
  • ¼ cup unsalted melted butter 60g
  • 1 tsp salt (I used Celtic salt)

Apple Cider Filling

  • 2 large apples (peeled and diced small) I used Honeycrisp 250g
  • ½ cup apple cider/ cloudy apple juice 120ml
  • 3 tbsps unsalted butter 45g
  • ¼ cup light brown sugar (packed) 50g
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • a pinch of salt

Brown butter filling

  • 2 tbsps unsalted butter (browned) 30g
  • ¼ cup light brown sugar (packed) 50g
  • 2 tsps ground cinnamon

Vanilla cream cheese icing

  • 4 oz cream cheese (softened) 115g
  • 2 tbsps unsalted butter (softened) 30g
  • 1 cup powdered sugar/ icing sugar 120g
  • 1-2 tbsps milk (room temperature) 15-30ml
  • 1 tsp vanilla extract

Instructions
 

  • Make the Dough
  • In a large bowl, whisk together all the dry ingredients.
    4 ⅙ cups all-purpose flour, ¼ cup granulated sugar, 2 tsps yeast - I used rapid rise instant yeast (no blooming required), 1 tsp salt (I used Celtic salt)
  • Add the egg, yolk, milk, and melted butter, then mix to combine.
    1 cup warm milk (not hot) 110℉/43℃, 1 large egg + 1 egg yolk (room temperature), ¼ cup unsalted melted butter
  • Knead in the bowl for 8–10 minutes until smooth and elastic.
  • Shape into a ball and cover with a damp kitchen towel, and let rise until doubled (about 1 hour).
  • Make the Apple Cider Filling
  • In a saucepan, melt butter over medium heat.
    3 tbsps unsalted butter
  • Add chopped apples, cider, brown sugar, cinnamon, nutmeg, and salt.
    2 large apples (peeled and diced small) I used Honeycrisp, ½ cup apple cider/ cloudy apple juice, ¼ cup light brown sugar (packed), 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, a pinch of salt
  • Cook 10-15 minutes until apples soften and cider reduces to a syrup.
  • Cool completely.
  • Brown the Butter
  • In a small saucepan, melt the butter on medium heat.
    2 tbsps unsalted butter (browned)
  • 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.
  • Once the butter is browned it will start to smell nutty and of caramel.
  • Let the brown butter cool off completely before using.
  • Roll and Fill
  • 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.
  • Brush with browned butter.
  • Sprinkle evenly with brown sugar + cinnamon.
    ¼ cup light brown sugar (packed), 2 tsps ground cinnamon
  • With a pizza cutter or a sharp knife slice it into 8 equal rectangles.
  • Spread apple cider filling on the middle of each sleeve.
  • 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
  • Beat cream cheese and butter until smooth.
    4 oz cream cheese (softened), 2 tbsps unsalted butter (softened)
  • 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)
    1 cup powdered sugar/ icing sugar, 1-2 tbsps milk (room temperature), 1 tsp vanilla extract
  • Spread over warm rolls.
  • Optional: sprinkle some ground cinnamon on top right before serving.

Notes

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.

 

 

Nutrition

Serving: 216gCalories: 796kcalCarbohydrates: 90gProtein: 10gFat: 29g
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