Description
Soft-baked Apple Cinnamon Rolls made with tender brioche dough, cooked apple pie filling, toasted pecans, brown sugar cinnamon filling, and smooth cream cheese frosting. These make-ahead rolls are perfect for Thanksgiving breakfast, holiday brunch, or a cozy weekend baking project.
Ingredients
Scale
- 250g whole milk, lukewarm
- 50g granulated sugar, divided
- 2 1/4 tsp active dried yeast
- 2 large eggs, at room temperature
- 1/2 tsp kosher salt
- 565g all-purpose flour
- 100g unsalted butter, at room temperature
- 850g apples, peeled, cored, and diced small
- 30g unsalted butter
- 80g granulated sugar
- 1/2 tsp ground cinnamon or apple pie spice
- 1/4 tsp kosher salt
- 1 Tbsp cornstarch
- 125g pecan halves, toasted and roughly chopped
- 190g unsalted butter, at room temperature
- 280g brown sugar
- 2 Tbsp plus 1 tsp ground cinnamon
- 1/8 tsp kosher salt
- 115g unsalted butter, at room temperature
- 225g cream cheese, at room temperature
- 250g powdered sugar, sifted
- 1 to 2 Tbsp heavy whipping cream
- 1/2 tsp kosher salt
Instructions
- Stir the lukewarm milk, 25g sugar, and yeast in a bowl. Let sit for 10 to 15 minutes, until foamy.
- Add the eggs, remaining sugar, salt, and flour to a mixer bowl. Pour in the yeast mixture and knead until a shaggy dough forms.
- Add 100g butter a little at a time, kneading until the dough turns smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise until puffy.
- Cook the diced apples with 30g butter, 80g sugar, cinnamon, salt, and cornstarch until thick and glossy. Cool completely.
- Toast the pecans until fragrant, then roughly chop.
- Beat 190g butter, brown sugar, cinnamon, and salt into a spreadable cinnamon filling.
- Roll the risen dough into a large rectangle on a floured surface.
- Spread the cinnamon filling over the dough, leaving a small border.
- Spoon the cooled apple filling over the cinnamon layer, then scatter toasted pecans on top.
- Roll the dough tightly from the long side into a log.
- Slice into 12 even rolls and arrange in a greased baking dish.
- Cover and let rise until puffy and touching.
- Bake at 350°F for 40 to 45 minutes, until golden and baked through.
- Beat the frosting ingredients until smooth, adding enough cream for a spoonable texture.
- Spread the cream cheese frosting over the warm rolls and serve.
Notes
- Cool the apple filling completely before spreading it over the dough.
- Use firm baking apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith.
- For make-ahead cinnamon rolls, prepare the dough and apple filling the night before, then assemble and bake in the morning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual rolls in the microwave for 20 to 30 seconds.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 825
- Sugar: 60
- Sodium: 360
- Fat: 45
- Saturated Fat: 27
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 100
- Fiber: 5
- Protein: 9
- Cholesterol: 145