Introduction

Enjoy the warm, cozy flavors of fall with these Apple Cider Cinnamon Rolls. Soft, tender dough infused with apple cider pairs perfectly with a cinnamon-spiced filling and a sweet glaze. They make a delightful treat for breakfast or brunch.

A close-up view of several cinnamon rolls stacked tightly together, each roll showing swirled layers of golden brown dough with darker cinnamon filling visible inside. The rolls are coated with a light, glossy glaze that drips slightly over their edges, adding a shiny texture. On top of the cinnamon rolls, there are four pairs of fresh, thinly sliced apple wedges placed in clusters. The apple slices have red skin with a pale creamy inside, adding a fresh, crisp contrast to the warm, soft rolls. The whole scene sits on a white marbled surface, emphasizing the warm tones of the cinnamon rolls and the vibrant red of the apples. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Apple cider (reduced down to 1/2 cup)
1/2 cup Milk (warmed to 110℉)
2 1/4 tsp Active dry yeast (1 packet)
2 Large eggs (lightly beaten, room temperature)
4 1/2 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
10 TBSP Unsalted butter (cubed and room temperature)
1/2 cup Unsalted butter (room temperature, for filling)
3/4 cup Brown sugar (packed, light or dark)
1 TBSP Ground cinnamon
1/4 tsp Ground nutmeg
1/2 cup Heavy cream
1 TBSP Unsalted butter (room temperature, for topping)
1 TBSP Apple cider (for topping)
1/2 cup White granulated sugar (for topping)
2 tsp Ground cinnamon (for topping)
1 cup Powdered sugar (sifted, for glaze)
2 TBSP Apple cider (for glaze)

Instructions

Step 1: In a saucepan over medium-high heat, reduce the apple cider until it measures 1/2 cup. Pour into a bowl and let it cool completely.
Step 2: Warm the milk in the microwave for about 40 seconds until it reaches 110℉. Sprinkle the yeast over the milk and let it sit for 10 minutes until foamy.
Step 3: In a large bowl, sift the flour, then add the sugar and salt. Add the cubed butter and use a pastry cutter or your hands to incorporate it until pea-sized pieces form.
Step 4: Add the cooled apple cider, milk with yeast, and beaten eggs to the flour mixture. Using a stand mixer fitted with a dough hook, mix on low speed until a dough forms. (See notes for hand mixing instructions.)
Step 5: Increase the mixer speed to medium and knead for 5 minutes. Spray a large bowl with nonstick spray and place the dough inside.
Step 6: For immediate rise: Preheat the oven to 200℉. Cover the dough bowl with a kitchen towel, turn off the oven, place the bowl inside with the door slightly open, and let it rise for 1 hour. For overnight rise: cover bowl with foil or plastic wrap and refrigerate overnight.
Step 7: Prepare the cinnamon filling by beating the room temperature butter with brown sugar, cinnamon, and nutmeg in a small bowl until smooth and fluffy.
Step 8: Roll out the dough on a lightly floured surface into a large rectangle about 1/4 inch thick.
Step 9: Spread the cinnamon filling evenly over the dough using an offset spatula, reaching all edges.
Step 10: Starting from the short side, roll the dough tightly into a log. Trim uneven ends with a serrated knife and slice into 9 equal pieces.
Step 11: Spray a 9×13-inch baking pan with nonstick spray. Arrange the rolls in the pan, cover them with a towel, and let rise for 20 minutes.
Step 12: Preheat the oven to 375℉. Pour heavy cream evenly around the rolls (it’s okay if some gets on top) and bake for 23 to 27 minutes until the tops are golden brown.
Step 13: Let the rolls sit in the hot pan for 10 minutes after baking.
Step 14: For the topping, melt the butter with 1 tablespoon apple cider. In a small bowl, combine the white sugar and cinnamon. Brush the butter mixture over the warm rolls, then generously sprinkle the cinnamon sugar on top.
Step 15: Make the glaze by whisking sifted powdered sugar with 2 tablespoons apple cider until smooth. Drizzle the glaze over the rolls before serving.

Tips & Variations

Use light or dark brown sugar for different depths of flavor in the filling.
For a softer glaze, add more apple cider a teaspoon at a time until desired consistency.
To make by hand: knead the dough with your hands for about 10 minutes until smooth and elastic.
Spice it up by adding a pinch of ground cloves or ginger to the filling mixture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds or warm in a low oven to restore softness. Glaze can be reapplied after reheating if desired.

How to Serve

The image shows a close-up of several cinnamon rolls with a golden brown dough spiraled around a dark brown cinnamon filling. Each roll is covered with a thin layer of shiny white icing that drips slightly down the sides. Light dustings of cinnamon sugar add a grainy texture on top of the rolls. On top of the cinnamon rolls, there are fresh apple slices arranged in pairs, with the apple skin showing a red and yellow gradient, and the inside is a pale creamy color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. This slow rise enhances the flavor and makes the rolls easier to handle the next day.

What if I don’t have apple cider?

You can substitute apple juice with a splash of vinegar or lemon juice for acidity, but the unique flavor of apple cider makes these rolls special. If using juice, reduce it down like the cider for best results.