Apple Cinnamon Rolls With Maple Glaze
These apple cinnamon rolls make the best Thanksgiving or Christmas breakfast or brunch. The soft, pillowy dough is filled with juicy apples and a swirl of sweet cinnamon, all topped with a rich maple glaze bursting with all the Fall flavors.
Suitable for vegetarian diets.
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Cinnamon rolls are one of my weaknesses. I don’t mind what filling is inside as long as it is encased in a pillowy soft cinnamon roll, that oozes out the filling when I bite into it. All that cinnamon goodness is just mouth-watering.
So it’s no wonder I am racking up quite a collection of cinnamon roll recipes. If you love Nutella, you must try these Nutella Pumpkin Cinnamon Rolls, and yes if you’re wondering I have perfected them in the Air Fryer with these Air Fryer Cinnamon Rolls With Bacon.
I’ve also taken it a step further and used my Instant Pot to proof my dough with this Instant Pot Cinnamon Rolls Tutorial. So, when the craving strikes I have all available options available to me.
Table of Contents
Apple Cinnamon Rolls
Cinnamon rolls are a bit of a labor of love, but with the amount of hands-on time, it’s well worth it. And, when I see my friends and family devouring them, my job is done. They’re great for using those apples lurking around in your fruit bowl. And trust me, there will be no half-eaten buns lying around (for folks with children, no apples with one bite taken out in multiple places around the house).
And, take my advice, double the recipe, and pop the extras in the freezer. Peeps, you will thank me later. This is one recipe that comes out of the oven and they get claimed very quickly.
You can also make them the day before for a special brunch or breakfast and then make them within 24 hours. So, this is super handy when preparing for Thanksgiving and Christmas festivities.
Ingredient Notes
For the Dough:
- All-Purpose Flour – This is used to make the structure for the dough. Measure it correctly so you don’t have dense rolls.
- Granulated Sugar – This adds sweetness but more importantly activates the yeast.
- Instant Yeast – Fast-acting yeast will make the rise happen faster. If using active dry yeast, activate it in the milk mixture. Make sure the milk mixture is not too hot as it can kill the yeast.
- Salt – This is for flavor.
- Milk – Whole milk is my go-to but any milk will do. It will help the dough to be soft.
- Unsalted Butter – This is for flavor and a tender dough.
- Water – This is for hydrating the dough. Use lukewarm water so you don’t kill the yeast.
- Vanilla Extract – Adds flavor.
- Eggs – Eggs provide structure, moisture, and richness to the dough. Room temperature is best.
Apple Filling:
- Brown Sugar – This makes that tasty gooey center.
- Granulated Sugar – For some added sweetness.
- Cinnamon – This spice works well with the apples.
- Salted Butter – Spreadable butter helps the filling to melt.
- Apples – Use firm apples like Granny Smith or Honeycrisp as they hold their shape during baking.
Brown Butter Maple Glaze:
- Butter – Browned butter is a great ingredient and amps up that flavor.
- Powdered Sugar – This is for a glaze that’s sweet and creamy.
- Heavy Cream – Adds some yummy creaminess and richness to the glaze. You can sub milk for a lighter glaze.
- Maple Syrup – Adds a natural sweetness but use real maple syrup.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Apple Cinnamon Rolls
Get the complete ingredients list and instructions from the recipe card below.
For The Dough:
Step 1 – Mix flour, granulated sugar, instant yeast, and salt in a large bowl. Heat milk, butter, and water until the butter melts, then let cool slightly. Stir in vanilla extract and eggs, and add to the dry ingredients. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
Step 2 – Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12×16 inches. Spread softened butter evenly across the dough, leaving a small border around the edges.
Sprinkle the chopped apples and cinnamon-sugar mixture over the buttered dough.
Step 3 – Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls. Arrange the rolls in a greased baking dish, leaving space between them. Cover with a towel and let them rise for another 30-45 minutes.
Step 4 – Preheat the oven to 350 degrees F / 176 degrees C. Once the rolls have risen again, bake them for 20-25 minutes, or until they turn golden brown and are fully cooked through.
For The Glaze:
Step 1 – Melt the butter in a saucepan over medium heat for about 5 minutes, stirring occasionally, until it browns. Set aside to cool slightly.
Step 2 – Sift powdered sugar into a stand mixer bowl. Add heavy cream and browned butter, then beat for 3 minutes until smooth and creamy.
Step 3 – Beat in the maple syrup until fully combined and smooth.
Step 4 – Drizzle the glaze over warm rolls, serve and enjoy!
Bintu’s Tips and Variations
- The dough needs to be smooth and elastic after kneading for light and fluffy cinnamon rolls.
- Allow the dough to double in size during the first rise for optimal texture and flavor.
- Roll the dough into a tight log to create well-defined layers in the cinnamon rolls.
- Bake at 350 degrees F / 176 degrees C for golden, fully cooked moist rolls.
- Adjust glaze thickness by adding more powdered sugar for a thicker glaze or more maple syrup for a thinner consistency.
Prep Ahead and Storage
- Prep ahead – You can prepare the rolls up to the point of baking and then refrigerate them overnight. Let them come to room temperature and rise a bit before baking the next day.
- Store – Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days.
- Freeze – You can freeze unbaked rolls after shaping them. When ready to bake, let them thaw and rise before baking as usual. You can also freeze them for up to 3 months after you have baked them.
- Reheat – You can thaw them, or we like to pop them in the microwave for 20-30 seconds to warm them up and they taste just like we baked them.
FAQs
The best apples for baking are Granny Smith, Honeycrisp, Braeburn, and Jonagold. Granny Smiths offer a tart taste and have a firm texture, while Honeycrisp, Braeburn, and Jonagold provide a sweet-tart balance and hold their shape well during baking.
If you don’t have instant yeast, you can use active dry yeast instead. Just make sure to activate it in warm milk mixture before adding it to the dough.
Yes, you can make the brown butter maple glaze ahead of time and store it in the refrigerator. Reheat gently before using and adjust the consistency as needed.
Yes, you can refrigerate your cinnamon roll dough overnight and up to 24 hours. Roll them and shape the dough into rolls, cover them tightly, and place them in the fridge. Let the rolls come to room temperature and rise for about 30-60 minutes before baking.
More Recipes You May Like
- Air Fryer Cinnamon Rolls With Bacon
- Nutella Pumpkin Cinnamon Rolls
- Instant Pot Cinnamon Rolls + Tutorial
Serve With
- Mocha Whipped Dalgona Coffee – A nice cup of coffee or tea always goes well with apple breakfast recipes.
- Instant Pot Breakfast Casserole – For a nice brunch add this breakfast casserole.
- Air Fryer Bacon – This is a must for balancing out all that sweetness.
Recommended Tools
- Some mixing bowls to make the dough.
- A sharp knife or pizza cutter to slice the cinnamon rolls. You can also use dental floss.
- Measuring cups and spoons, so you can accurately measure the flour.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my Apple Cinnamon Rolls recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Apple Cinnamon Rolls
Ingredients
For the dough:
- 2 ¾ cups (345g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup (120 ml) milk
- ¼ cup (56g) unsalted butter
- ¼ cup (60ml) water
- 1 teaspoon vanilla extract
- 2 large eggs
Apple Filling:
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 tablespoon cinnamon
- 5 tablespoons salted butter at room temperature
- 2 apples chopped
Brown Butter Maple Glaze:
- ¼ cup (56g) butter
- 1 pound (450g) powdered sugar
- 2 tablespoons heavy cream
- ¾ cup (180ml) maple syrup
Instructions
For the dough:
- In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
- In a small saucepan, heat the milk, butter, and water over low heat until the butter has melted. Remove from heat and let it cool for a few minutes.
- Add the warm milk mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a rectangle of about 12×16 inches.
- Spread the softened butter over the dough, leaving a small border around the edges.
- Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log.
- Cut the log into 12 equal-sized rolls. Place the rolls in a greased baking dish, leaving a little space between each.
- Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes.
- Preheat the oven to 350 degrees F / 176 degrees C. Bake the rolls for about 20-25 minutes or until golden brown and cooked through.
Brown Butter Maple Glaze:
- Melt the butter in a small or medium saucepan and cook for around 5 minutes or until the butter brown. Set aside.
- Sieve powdered sugar into the bowl of a stand mixer and beat in heavy cream and melted butter for about 3 minutes until creamy.
- Beat in the maple syrup until well combined. When all of the ingredients are incorporated, briefly beat over high speed.
- Drizzle glaze over warm rolls, serve and enjoy.
Video
Notes
- Ensure the dough is smooth and elastic after kneading for light and fluffy cinnamon rolls.
- Allow the dough to double in size during the first rise for optimal texture and flavor.
- Roll the dough into a tight log to create well-defined layers in the cinnamon rolls.
- Bake at 350 degrees F / 175 degrees C for golden, fully cooked yet still moist rolls.
- Adjust glaze thickness by adding more powdered sugar for a thicker glaze or more maple syrup for a thinner consistency.
- Storage – Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a longer shelf life.
