These Apple Cinnamon Rolls are warm, gooey, and loaded with tender cinnamon-spiced apples. The brown butter maple icing drizzled on top just takes it over the edge. It’s a cozy twist on classic cinnamon rolls that feels like fall in every bite. They smell incredible while baking — like you’ve got a candle burning, but better because you get to eat it.
Why I Love This Recipe
I’ve made a lot of cinnamon rolls, and this one just hits different. The apples melt into the cinnamon sugar and make the inside so soft and juicy. That brown butter maple icing? It’s the kind of frosting you want to eat by the spoonful.
- Perfect for chilly mornings or weekend baking
- Makes your house smell amazing
- Easy to prep the night before
- Brown butter makes everything better
- Maple and apple are a dream team
Servings + Time
Servings: 12 cinnamon rolls
Prep Time: 30 minutes
Rise Time: 90 minutes total
Bake Time: 25 minutes
Total Time: About 2 hours 30 minutes
What You’ll Need
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
For the Filling:
- 2 medium apples, peeled and diced
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Brown Butter Maple Icing:
- ¼ cup unsalted butter
- ¾ cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp milk (as needed)
- Pinch of salt
Pro Tips
- Make sure your milk is warm, not hot, or it’ll kill the yeast
- Peel and dice the apples small so they soften quickly in the oven
- Let your dough rise in a warm, draft-free place (like a turned-off oven)
- Brown the butter before you make the icing—it adds crazy good flavor
- Use dental floss to slice the rolls cleanly without squishing them
Tools Needed
- Stand mixer (or large bowl + spoon)
- Rolling pin
- 9×13 baking dish
- Sharp knife or unflavored dental floss
- Saucepan (for browning butter)
- Spatula
Substitutions and Variations
- Use bread flour for chewier rolls
- Try pears instead of apples
- Add chopped walnuts or pecans to the filling
- Use cream cheese icing instead of maple
Make Ahead Tips
Make the dough and assemble the rolls the night before. Cover tightly and refrigerate. In the morning, take them out while the oven preheats, then bake as normal. You can also freeze the baked rolls and reheat individually.
Recipe + Instructions
Step 1: Activate the yeast
In a small bowl, mix ¾ cup warm milk, 2¼ tsp active dry yeast, and 1 tbsp of the granulated sugar. Let it sit for 5–10 minutes until foamy.
Step 2: Make the dough
In a large mixing bowl or stand mixer, combine the yeast mixture with ¼ cup granulated sugar, 1 egg, 1 egg yolk, and ¼ cup melted butter. Add 3 cups all-purpose flour and ½ tsp salt. Mix and knead until smooth and slightly tacky (about 8 minutes with mixer or 12 by hand). Cover and let rise for 1 hour.
Step 3: Make the filling
While the dough rises, mix ⅓ cup softened butter, ½ cup brown sugar, and 1 tbsp ground cinnamon in a bowl. Peel and dice 2 apples into tiny pieces.
Step 4: Roll and fill
Once the dough has doubled, roll it out into a 14×9 inch rectangle on a floured surface. Spread the cinnamon sugar butter all over, then sprinkle with the diced apples. Roll up tightly from the long side.
Step 5: Slice and second rise
Slice into 12 rolls using dental floss or a sharp knife. Place rolls in a greased 9×13 baking dish. Cover and let rise again for 30 minutes.
Step 6: Bake
Bake at 350°F for 25–28 minutes, until golden brown.
Step 7: Make the icing
In a small saucepan, brown ¼ cup butter over medium heat until golden and nutty-smelling. Let cool for 5 minutes. Whisk in ¾ cup powdered sugar, 2 tbsp maple syrup, 1–2 tbsp milk, and a pinch of salt until smooth.
Step 8: Frost and serve
Drizzle icing all over warm rolls. Serve fresh.
Leftovers and Storage
Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 4. Warm them up in the microwave for 15–20 seconds to get them soft again. You can also freeze unfrosted rolls and frost after reheating.
Macros Information (Per Roll)
Calories: 310
Protein: 4g
Carbs: 42g
Fat: 14g
Fiber: 2g
Sugar: 22g
Why This Recipe Works (Quick Science)
The warm milk helps activate the yeast quickly, making a soft, fluffy dough. Browning the butter changes its chemical makeup, giving it a nutty depth that pairs beautifully with maple syrup. The apples release a bit of juice while baking, keeping the inside of the rolls extra moist.
Common Mistakes
- Using milk that’s too hot (kills the yeast)
- Not giving the dough enough time to rise
- Overstuffing the rolls — too many apples can make the dough soggy
- Skipping the second rise — it helps make fluffier rolls
- Pouring icing on cold rolls (it won’t melt in like it should)
What to Serve With
- A hot cup of coffee or chai
- Crispy bacon or sausage on the side
- A dollop of whipped cream or vanilla yogurt
- Fresh fruit or berries
FAQ
Can I use instant yeast instead of active dry?
Yes! Just skip the proofing step and mix it straight into the dry ingredients.
Can I make these without a stand mixer?
Totally. Just be ready to knead by hand for 10–12 minutes.
Can I freeze them?
Yep! Freeze after baking but before icing. Let thaw and reheat before adding the icing.
Why is my dough so sticky?
It might need a touch more flour, but don’t overdo it! A slightly sticky dough makes softer rolls.
These Apple Cinnamon Rolls are like a warm hug on a plate. Once you make them, you’ll find yourself dreaming about that brown butter icing. Give this recipe a try and let me know how it turned out — leave a comment with your thoughts or any questions!