Why You’ll Love This Recipe
This recipe takes your standard cinnamon rolls to a whole new level. The addition of apple cider in the dough brings a depth of flavor and a slight tang that pairs perfectly with the sweetness of the apple filling. The browned butter icing adds a nutty richness that complements the soft, spiced rolls. Whether you’re making them for a family breakfast or a special occasion, these cinnamon rolls are guaranteed to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Apple Cider Cinnamon Roll Dough:
- ¼ cup warm water
- 2 ¼ tsp traditional dry yeast
- ¾ cup warm apple cider (or juice)
- 6 tbsp butter, melted
- 2 eggs, beaten
- ⅓ cup sugar, plus a pinch
- 1 tsp cinnamon
- ¾ tsp salt
- 4 ½ cups all-purpose flour, plus extra
For the Apple Filling:
- 2 tbsp butter
- 4 apples, peeled and finely diced
- 2 tbsp apple cider (or juice)
- 1 tsp lemon juice
- ⅓ cup brown sugar, packed
- 1 tbsp cornstarch
- 1 tsp cinnamon
- Pinch of salt
For the Cinnamon Filling:
- 8 tbsp or 1 stick butter, softened
- 1 cup brown sugar, packed
- 1 tbsp cinnamon
For the Browned Butter Cream Cheese Icing:
- 6 tbsp butter
- 6 oz cream cheese, softened
- 2 ½ cups icing sugar
Directions
Cinnamon Roll Dough:
- Heat the water to between 105°F and 115°F. Add a pinch of sugar and the yeast. Stir briefly and set aside for about 5 minutes to activate the yeast.
- In a stand mixer, combine the warm apple cider, melted butter, eggs, sugar, and the yeast mixture. Stir well.
- Add flour, cinnamon, and salt to the bowl, and use a dough hook to mix. Continue mixing until the dough forms. If the dough is too sticky, add more flour, a tablespoon at a time.
- Once the dough is soft and stretchy, knead it for a couple of minutes on a floured surface until smooth.
- Transfer the dough to a greased bowl, cover with cling film or a tea towel, and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
Apple Filling:
- While the dough is rising, melt the butter in a saucepan over medium heat. Add the diced apples, apple cider, and lemon juice. Cook for 3 to 4 minutes until the apples begin to soften.
- In a small bowl, combine brown sugar, cornstarch, cinnamon, and salt. Stir to combine, then add to the apples. Cook the mixture until the sauce thickens, then remove from heat and let it cool completely.
Cinnamon Filling:
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until fully combined. Set aside.
Assemble the Rolls:
- After the dough has risen, punch it down. Transfer it to a lightly floured counter and roll it out into a rectangle (about 18” by 10”).
- Spread the cinnamon filling over the dough, then drop the apple filling on top and gently spread it out.
- Spray a 9” by 13” baking pan with non-stick spray and roll the dough up from the long side.
- Use a sharp knife to slice the roll into 12 pieces. Place them in the prepared pan and cover with a tea towel. Let the rolls rise for another 30 minutes, until doubled in size.
Browned Butter Icing:
- In a small saucepan, melt the butter over medium heat. Let it simmer until it begins to brown, about 4 to 5 minutes. Swirl the pan occasionally to ensure the butter browns evenly.
- Once browned, remove from heat and let cool until it reaches the consistency of softened butter.
- In a stand mixer, combine the browned butter and cream cheese. Beat until creamy. Add the icing sugar and beat until fully combined.
Bake the Rolls:
- Preheat the oven to 350°F.
- Bake the rolls for 25 to 35 minutes, or until lightly browned and cooked through.
- Let the rolls cool for a few minutes, then spread the browned butter icing over the warm rolls. Serve immediately and enjoy!
Servings and timing
This recipe makes 12 servings.
Prep time: 2 hours 45 minutes
Cook time: 30 minutes
Total time: 3 hours 15 minutes
Variations
- Nutty Addition: Add chopped walnuts or pecans to the apple filling for a crunchy contrast.
- Maple Icing: Substitute the browned butter with maple syrup for a deliciously sweet maple cream cheese icing.
- Spiced Rolls: Add a pinch of ground nutmeg or ginger to the cinnamon filling for a spiced twist.
- Dairy-Free Option: Use dairy-free butter and cream cheese to make these rolls dairy-free.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
storage/reheating
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, wrap the rolls in foil and warm them in a 350°F oven for about 10 minutes to maintain their softness. You can also reheat individual rolls in the microwave for 20-30 seconds.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before, let it rise, then punch it down and refrigerate it overnight. In the morning, let it come to room temperature before assembling.
Can I freeze these rolls before baking?
Yes, you can freeze the unbaked rolls. After assembling, place them in the freezer. Once frozen, transfer to a zip-top bag. When ready to bake, let them thaw and rise for about 1 hour before baking as directed.
How can I prevent the rolls from becoming too dry?
Make sure not to overbake the rolls, and apply the icing while the rolls are still warm to keep them moist and flavorful.
Can I use a bread machine for the dough?
Yes, you can use a bread machine to make the dough. Simply add the ingredients according to the machine’s instructions and let it do the kneading and rising for you.
How do I know when the rolls are done baking?
The rolls should be golden brown on top, and a toothpick inserted into the center should come out clean. You can also lightly tap the rolls, and they should sound hollow when done.
Can I make these rolls without the icing?
Yes, if you prefer a less sweet option, you can skip the icing or replace it with a light glaze made from powdered sugar and milk.
Can I use different apples?
Yes, feel free to use any type of apple you prefer, such as Granny Smith, Honeycrisp, or Gala, depending on your desired sweetness and tartness.
How can I make the icing smoother?
Make sure to let the browned butter cool to room temperature before mixing it with the cream cheese. This helps create a smoother icing.
Can I use store-bought dough?
While homemade dough is preferred for its texture and flavor, you can use store-bought dough if you’re short on time. Just make sure to follow the assembly steps as directed.
Are these rolls good for gifting?
Absolutely! They make a wonderful gift, especially during the holidays. Just wrap them up in a nice box or tin, and they’ll be appreciated by anyone who loves homemade treats.
Conclusion
These Apple Cider Cinnamon Rolls with Browned Butter Icing are the perfect combination of sweet, spiced, and buttery. Whether for breakfast, brunch, or dessert, they are a treat that’s sure to impress. With soft, fluffy rolls filled with cinnamon-sugar goodness and topped with a rich, creamy icing, these cinnamon rolls are an indulgent delight that will quickly become a favorite in your recipe collection.
Apple Cider Cinnamon Rolls with Browned Butter Icing
These Apple Cider Cinnamon Rolls with Browned Butter Icing are a deliciously indulgent treat that combines the warmth of cinnamon, the sweetness of apples, and a rich, creamy icing. The dough is infused with the flavors of apple cider, creating a soft, fluffy base that is filled with an apple cinnamon mixture. Topped with a luxurious browned butter cream cheese icing, these rolls are perfect for fall mornings, holiday breakfasts, or anytime you need a cozy, comforting dessert.
- Prep Time: 2 hours 45 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Apple Cider Cinnamon Roll Dough:
¼ cup warm water
2 ¼ tsp traditional dry yeast
¾ cup warm apple cider (or juice)
6 tbsp butter, melted
2 eggs, beaten
⅓ cup sugar, plus a pinch
1 tsp cinnamon
¾ tsp salt
4 ½ cups all-purpose flour, plus extra
For the Apple Filling:
2 tbsp butter
4 apples, peeled and finely diced
2 tbsp apple cider (or juice)
1 tsp lemon juice
⅓ cup brown sugar, packed
1 tbsp cornstarch
1 tsp cinnamon
Pinch of salt
For the Cinnamon Filling:
8 tbsp or 1 stick butter, softened
1 cup brown sugar, packed
1 tbsp cinnamon
For the Browned Butter Cream Cheese Icing:
6 tbsp butter
6 oz cream cheese, softened
2 ½ cups icing sugar
Instructions
- Make the Cinnamon Roll Dough: Dissolve yeast in warm water with a pinch of sugar and let sit for 5 minutes. Combine the yeast mixture, apple cider, melted butter, eggs, sugar, and mix well. Gradually add flour, cinnamon, and salt, mixing to form dough. Knead on a floured surface until smooth, then let rise in a warm place for 1-1.5 hours.
- Prepare the Apple Filling: Melt butter in a saucepan, add diced apples, cider, and lemon juice, cooking for 3-4 minutes. Stir in brown sugar, cornstarch, cinnamon, and salt until the sauce thickens. Let cool.
- Prepare the Cinnamon Filling: Mix softened butter, brown sugar, and cinnamon until smooth and set aside.
- Assemble the Rolls: Punch down the dough and roll out into an 18×10-inch rectangle. Spread cinnamon filling over the dough, followed by the apple filling. Roll the dough tightly from the long edge and slice into 12 pieces. Place in a greased pan and let rise for 30 minutes.
- Make the Browned Butter Icing: Melt butter in a saucepan and cook until golden and fragrant. Let it cool to room temperature, then beat with cream cheese and powdered sugar until smooth.
- Bake the Rolls: Preheat oven to 350°F and bake the rolls for 25-35 minutes until golden brown. Spread the browned butter icing over the warm rolls before serving.
Notes
Add chopped nuts like walnuts or pecans to the apple filling for extra texture.
For a maple twist, substitute browned butter with maple syrup in the icing.
For a dairy-free option, use plant-based butter and cream cheese.
Gluten-free: Swap all-purpose flour with a gluten-free flour blend.
Freezing tip: Freeze unbaked rolls, then thaw and let rise before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
