Introduction

These Soft-Baked Apple Cinnamon Rolls combine tender brioche dough with a spiced apple filling and toasted pecans for a delightful twist on a classic treat. Topped with a luscious cream cheese frosting, they’re perfect for a cozy breakfast or special brunch.

A metal baking tray lined with parchment paper holds twelve uncooked cinnamon rolls arranged in a 3 by 4 grid. Each roll has multiple layers of light beige dough spirals filled with a dark brown cinnamon mixture that includes small visible chunks of pale apple and pecans. The tray sits on a white marbled surface dusted lightly with flour and cinnamon powder. Around the tray, there is a small white bowl with brown cinnamon powder on the left, a white bowl with whole pecans on the top right, and a white scalloped dish filled with diced green apple next to the pecans. A knife with a beige handle rests on the bottom right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g whole milk, lukewarm
50g granulated sugar
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 (about four medium), 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
190g unsalted butter, at room temperature (for cinnamon filling)
280g brown sugar
2 Tbsp plus 1 tsp ground cinnamon
1/8 tsp kosher salt
115g unsalted butter, at room temperature (for frosting)
225g cream cheese, at room temperature
250g powdered sugar, sifted
1-2 Tbsp heavy whipping cream
1/2 tsp kosher salt

Instructions

Step 1: In a medium bowl, combine lukewarm milk, 25g of granulated sugar, and yeast. Stir and let sit for 10-15 minutes until foamy.
Step 2: In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, and remaining sugar briefly. Add the milk-yeast mixture and eggs, mix on low for 2-3 minutes, then medium speed for 5 more minutes.
Step 3: Add butter in small pieces, mixing until each is incorporated. Continue mixing for 7-10 minutes until dough is smooth and soft. Shape into a ball, place in a bowl, cover, and refrigerate for at least 2 hours or overnight, or leave in a warm spot for 45-60 minutes until doubled in size.
Step 4: For the apple filling, melt 30g butter in a large skillet over medium heat. Add apples, sugar, cinnamon, and salt. Cook while stirring for 3-5 minutes until apples are tender.
Step 5: Stir in cornstarch and continue cooking until the mixture thickens and coats the apples. Transfer to an airtight container and chill.
Step 6: Preheat oven to 350°F (180°C). Place pecans on a parchment-lined sheet pan and toast for about 10 minutes, shaking occasionally, until lightly browned. Let cool and store at room temperature.
Step 7: Prepare the cinnamon filling by mixing 190g butter, brown sugar, 2 Tbsp plus 1 tsp cinnamon, and salt in a small bowl until well combined.
Step 8: Grease or line a 9×13 inch (23×33 cm) baking dish with parchment paper.
Step 9: Turn dough onto a floured surface and roll into a 24” x 16” (60cm x 40cm) rectangle, squaring the edges as you roll.
Step 10: Spread the cinnamon filling evenly over the dough. Then spread the apple filling evenly on top. Roughly chop toasted pecans and sprinkle over the apples.
Step 11: Starting from a long side, roll the dough tightly into a spiral. Cut the log in half and place the two pieces side by side on a parchment-lined sheet pan lightly sprayed with cooking spray.
Step 12: Lightly cover with plastic wrap and freeze for 20 minutes to firm up (optional, for cleaner slicing).
Step 13: Remove from freezer. Using a sharp knife, slice each log into 6 equal pieces and arrange on the prepared baking sheet with space between.
Step 14: Cover lightly and let rise for 45-60 minutes until puffy and soft to the touch.
Step 15: Preheat oven to 350°F (180°C) if not already heated. Bake rolls for 35-40 minutes until deeply golden brown.
Step 16: Allow to cool for about 15 minutes before adding frosting.
Step 17: For the frosting, beat together butter and cream cheese until smooth. Add powdered sugar, heavy cream, and salt, and whip until light and fluffy.
Step 18: Spread the cream cheese frosting over the warm cinnamon rolls and serve.

Tips & Variations

Use apple pie spice instead of cinnamon for a richer flavor.
Chilling the dough logs before slicing helps create neater curls in the rolls.
Substitute pecans with walnuts or skip nuts for a simpler version.
For softer rolls, cover with foil during the last 10 minutes of baking to prevent over-browning.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave before serving to restore softness and freshness.

How to Serve

Twelve uncooked cinnamon rolls are arranged closely in a square metal baking pan lined with parchment paper. Each roll shows a visible swirl pattern with layers of light beige dough and a dark brown cinnamon filling mixed with small chunks of light yellow apple and bits of pecans. The rolls are puffy and soft looking, with some cinnamon sugar crumbs scattered on the white marbled texture surface underneath. Around the pan, to the right, there is a small white bowl filled with pecans and another white bowl with diced green apple pieces. On the left side of the image, there is a white dish with cinnamon powder and some scattered powdered sugar. A knife with a light wooden handle rests on the surface near the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can refrigerate the dough overnight for better flavor development and ease of preparation the next day.

Can I use a different type of apple?

Absolutely. Choose firm varieties like Granny Smith or Honeycrisp for a good balance of sweetness and tartness that holds up well when cooked.