Give classic cinnamon rolls a fruity fall twist with a sweet apple filling. Apple Cinnamon Buns with Cream Cheese Frosting are a popular weekend baking project.
It’s hard to improve on one of the best breakfast dishes ever invented: the cinnamon roll. But when fall comes around I tend to add apples to everything – hence these apple cinnamon rolls. This fall twist on the bakery classic is a great way to use up apples from the fall apple harvest.
Apple Cinnamon Buns are made with pillowy brioche dough, cinnamon apple filling, and maple cream cheese frosting. Their sweet, warming flavor makes them the perfect comfort food for chilly fall weather.
The best apples for this recipe
Use firm, crisp apples that will retain their structure when baked. Some strains that work well are Granny Smith, Fuji, Honeycrisp, Cortland, and Golden Delicious. Stay away from softer varieties like McIntosh and Macoun as they get mushy when baked.
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Let the dough rise overnight
This recipe is even tastier if you make the batter ahead of time and let it rise overnight. An extended fermentation time allows the flavors to meld together and divides up the prep work.
To let the dough rise overnight, make it the day before baking. Place the ball of dough in a greased bowl and cover with plastic wrap. Place in the refrigerator to allow it to rise slowly for 12 hours or until it has doubled in size, then continue with the recipe.
Baking tips and tricks
- Check your yeast. Is it fresh and active? If not, you won’t get good results from this recipe.
- Do not overheat milk. If it’s too hot it will kill the yeast. When you touch the milk, it should be close to the temperature of warm bath water, around 110°F.
- Use very soft (but not melted) butter. I recommend taking the butter out of the fridge at least 2 hours before baking to give a pillowy, light batter.
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How to store leftovers
You can store leftover cinnamon rolls at room temperature for up to 2 days. You can wrap each cinnamon roll individually in cling film or simply place a layer of cling film over the entire casserole dish. Store the frosting separately in an airtight container in the fridge.
Leftover cinnamon rolls taste best when you reheat them. Place a leftover cinnamon roll on a microwave-safe plate and top with a dollop of cold frosting. Microwave the cinnamon roll and glaze together for 20 to 30 seconds. Your cinnamon roll will come out melty, warm and sooo delicious!
Sweet rolls for every occasion
- Overnight milk buns cinnamon rolls
- Pumpkin Cinnamon Rolls with Cream Cheese Frosting
- Cinnamon sticky buns
- Sweet buns with raspberry jam
- St. Lucia Saffron Bun
Apple cinnamon snails
ingredients
For the dough
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3/4 cup (180G) whole milk
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1/3 cup (67G) sugar
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2 1/4 teaspoon active dry yeast
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1 eggroom temperature
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1 egg yolkroom temperature
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3 1/4 cups (390G) all purpose flour
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1/4 teaspoon Salt
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6 tablespoons (85G) unsalted butterroom temperature
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cooking sprayto grease the bowl
For the filling
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2/3 cup (140G) dark brown sugar
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1 tablespoon Cinammon
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1/4 cup (57G) butterroom temperature
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2 Middle applespeeled and chopped into 1/2 inch pieces
For the glaze
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4 oz (113G) cream cheeseroom temperature
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1/4 cup (57G) unsalted butterroom temperature
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2 tablespoon maple syrup
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1 teaspoon vanilla extract
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3/4 cup (98G) powdered sugar
special equipment
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Stand mixer with dough hook
method
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make dough:
Microwave the milk until warm to the touch (about 110°F), about 30 seconds. Place the milk, sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Allow the mixture to stand for about 5 minutes until the yeast becomes fluffy.
Add the egg and yolk and mix until combined. Add the flour and salt and continue to mix on medium speed until the ingredients combine into a ball of dough. Mix in the butter, 2 tablespoons at a time, and wait until each addition is incorporated before adding more.
Once all the butter is incorporated, knead the dough on medium speed for 8 minutes. The dough should have a smooth, shiny surface.
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Let the dough rise:
Transfer the dough ball to a greased bowl and cover the bowl with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours until doubled in size.
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Roll out the dough and add the filling:
On a floured surface, roll out the dough into a 9×14 inch rectangle.
Mix brown sugar and cinnamon in a small bowl.
Use a pastry brush to spread the softened butter evenly over the dough rectangle, leaving a 1/2-inch border around the edges. Sprinkle the brown sugar mixture on top. Top with the chopped apples.
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Shape and rise cinnamon rolls:
Roll up the dough tightly, starting on the shorter 9-inch side. Using a sharp knife or a piece of unflavored dental floss, cut the dough into nine 1-inch pieces.
Transfer the cinnamon rolls to a greased 9×9 baking pan, cut-side up. Cover with cling film or a tea towel. Place in a warm place and allow the dough to rise until they look soft and touching in the bowl, 30 minutes to an hour.
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Preheat oven to 350°F.
When the dough has risen for 20 minutes, preheat the oven.
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Bake:
Bake the cinnamon rolls until golden brown, about 25 minutes. A toothpick inserted into the center roll should come out clean.
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Prepare glaze:
Make the frosting while the cinnamon rolls are baking. Using a hand mixer fitted with the attachment attachments, beat the cream cheese and butter on medium speed until well combined and creamy. Add maple syrup and vanilla and mix until incorporated.
Add the sugar 1/4 cup at a time, beating after each addition until all the sugar is incorporated.
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Cover with icing:
Let the cinnamon rolls cool for 10 minutes, then spread the frosting on top and serve warm. Store refrigerated leftovers in an airtight container for up to 2 days.
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| nutritional information (per serving) | |
|---|---|
| 564 | calories |
| 25g | Fat |
| 78g | carbohydrates |
| 8g | protein |
