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Apple Cider Cinnamon Rolls with Browned Butter Icing Recipe

Apple Cider Cinnamon Rolls with Browned Butter Icing Recipe
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★★★★★

5.1 from 23 reviews

These Apple Cider Cinnamon Rolls with Browned Butter Icing combine soft, fluffy dough enriched with warm apple cider and cinnamon, filled with a sweet apple cinnamon mixture and topped with a decadent browned butter cream cheese frosting. Perfect for a cozy breakfast or special brunch treat.

Ingredients

Scale

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 dusting)
  • 2 tbsp butter

Apple Filling

  • 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 salt

Cinnamon Filling

  • 8 tbsp or 1 stick butter (softened)
  • 1 cup brown sugar (packed)
  • 1 tbsp cinnamon

Browned Butter Icing

  • 6 tbsp butter
  • 6 oz cream cheese (softened)
  • 2 ½ cups icing sugar

Instructions

  1. Activate Yeast: 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 until the yeast activates and becomes foamy.
  2. Make Dough Mixture: In a stand mixer bowl fitted with a dough hook, combine warm apple cider, melted butter, beaten eggs, sugar, and the activated yeast mixture. Stir well before adding flour, cinnamon, and salt.
  3. Mix Dough: Using the dough hook, mix until the dough starts coming together. Scrape down sides as needed. If sticky without forming a ball, add flour one tablespoon at a time.
  4. Knead Dough: Continue mixing on low speed for about 5 minutes until the dough is soft and stretchy. Remove dough and knead lightly on a floured surface to form a smooth ball.
  5. First Rise: Place dough in a greased bowl, rub a little oil over the surface, cover with cling film or a towel, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
  6. Prepare Apple Filling: While dough rises, melt butter in a saucepan over medium heat. Add finely diced apples, apple cider, and lemon juice. Cook until apples soften slightly, about 3-4 minutes.
  7. Thicken Apple Filling: In a small bowl, mix brown sugar, cornstarch, cinnamon, and salt until lump-free. Add to the apples and cook, stirring, until sauce thickens. Remove from heat and let cool completely.
  8. Make Cinnamon Filling: In a small bowl, blend softened butter, brown sugar, and cinnamon together until fully combined.
  9. Shape Rolls: Punch down risen dough and roll out on a lightly floured surface into an 18” by 10” rectangle. Spread cinnamon filling evenly over dough, then evenly dot apple filling on top.
  10. Roll and Cut: Roll dough up tightly starting from the long edge. Cut into 12 equal pieces using a sharp knife. Arrange rolls in a sprayed 9” by 13” baking pan.
  11. Second Rise: Cover rolls with a towel and let rise for another 30 minutes until doubled in size.
  12. Brown Butter Icing – Brown Butter: Melt butter in a small pan over medium heat. Let simmer until it foams, clears, and milk solids brown, about 4-5 minutes. Swirl the pan for even browning, then remove from heat and cool to softened butter consistency.
  13. Brown Butter Icing – Mix: In a stand mixer with paddle attachment, beat browned butter and cream cheese until creamy. Add icing sugar and beat until smooth and combined.
  14. Bake Rolls: Preheat oven to 350°F. Bake the rolls for 25 to 35 minutes until lightly browned and cooked through.
  15. Ice Rolls and Serve: Remove rolls from oven, let cool a few minutes. Drop browned butter icing onto warm rolls and gently spread evenly. Serve warm and enjoy!

Notes

  • Warm liquids should be between 105°F and 115°F for proper yeast activation.
  • Use firm apples like Granny Smith for best texture in filling.
  • Let apple filling cool fully before assembling to prevent dough from becoming soggy.
  • If dough is sticky during mixing, add flour gradually but avoid over-flouring to keep rolls tender.
  • Browned butter adds a nutty depth to the icing; watch carefully to avoid burning.
  • Rolls can be stored covered at room temperature for 2 days or refrigerated and warmed before serving.

Nutrition

Keywords: cinnamon rolls, apple cider cinnamon rolls, browned butter icing, apple filling, cinnamon filling, breakfast pastries, homemade cinnamon rolls, fall recipes

Find it online: https://dailysimplerecipe.com/apple-cider-cinnamon-rolls-with-browned-butter-icing-recipe/