Description
These Soft-Baked Apple Cinnamon Rolls are a decadent treat featuring a rich brioche dough filled with a warm apple cinnamon mixture, toasted pecans, and a luscious brown sugar cinnamon filling. Topped with creamy, smooth cream cheese frosting, these rolls are perfect for a cozy breakfast or dessert.
Ingredients
Scale
Brioche Dough
- 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
Apple Filling
- 850g peeled, cored, and diced apples (about four medium apples)
- 30g unsalted butter
- 80g granulated sugar
- 1/2 tsp ground cinnamon or apple pie spice
- 1/4 tsp kosher salt
- 1 Tbsp corn starch
Toasted Pecans
- 125g pecan halves
Brown Sugar Cinnamon Filling
- 190g unsalted butter, at room temperature
- 280g brown sugar
- 2 Tbsp plus 1 tsp ground cinnamon
- 1/8 tsp kosher salt
Cream Cheese Frosting
- 115g unsalted butter, at room temperature
- 225g cream cheese, at room temperature
- 250g powdered sugar, sifted
- 1–2 Tbsp heavy whipping cream
- 1/2 tsp kosher salt
Instructions
- Make the Brioche Dough: In a medium bowl, combine lukewarm milk, 25g sugar, and yeast. Stir and let sit for 10-15 minutes until foamy. In a stand mixer fitted with a dough hook, mix flour, salt, and remaining sugar briefly. Add the milk mixture and eggs to dry ingredients; mix on low for 2-3 minutes, then medium speed for 5 minutes. Gradually add butter in pieces, mixing after each addition, then mix for an additional 7-10 minutes until dough is smooth and soft.
- Proof the Dough: Shape dough into a ball and place in a bowl, cover with plastic wrap. Refrigerate for at least 2 hours or overnight until doubled in size, or proof in a warm spot for 45-60 minutes.
- Prepare Apple Filling: Melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, and salt; cook while stirring for 3-5 minutes until apples soften. Stir in cornstarch, cook until mixture thickens and coats apples. Transfer to airtight container and chill.
- Toast Pecans: Preheat oven to 350°F (180°C). Spread pecan halves on parchment-lined pan. Toast for about 10 minutes, shaking pan occasionally until pecans are lightly browned. Cool and store in airtight container.
- Make Brown Sugar Cinnamon Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and salt until smooth and combined.
- Assemble Rolls: Grease or line a 9”x13” (23cm x 33cm) baking dish. Roll dough out on lightly floured surface into 24”x16” (60cm x 40cm) rectangle, keeping edges square. Spread brown sugar cinnamon filling evenly over dough, then spread apple filling on top. Roughly chop toasted pecans and sprinkle evenly.
- Roll and Chill: Starting from long side, roll dough into a tight spiral. Cut the log into two halves, place on parchment-lined sheet pan sprayed with cooking spray. Cover loosely with plastic wrap and freeze 20 minutes to firm for neater slicing (optional).
- Cut the Rolls: Remove chilled logs from freezer. Using a sharp knife, slice each log into 6 equal pieces and arrange them on the prepared baking dish with space between.
- Final Rise: Cover rolls lightly with plastic wrap and let rise for 45-60 minutes until puffy and indentation remains when poked.
- Preheat Oven & Bake: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes until deeply golden brown. Remove and let stand 15 minutes before frosting.
- Make Cream Cheese Frosting: In a stand mixer fitted with paddle attachment, beat butter and cream cheese on medium speed until smooth. Add powdered sugar, heavy cream, and salt; whip until light and fluffy.
- Frost Rolls: Spread cream cheese frosting over warm rolls. Serve immediately or store leftovers in an airtight container at room temperature. Rewarm gently before serving.
Notes
- Chilling the dough logs before slicing helps achieve cleaner slices for more uniform rolls.
- Use apples that hold their shape when cooked, like Granny Smith or Fuji, for best texture in filling.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
- Reheat leftover rolls in the microwave for 15-20 seconds before serving to enjoy warm softness.
- Ensure all ingredients like butter and eggs are at room temperature to facilitate better dough texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cinnamon rolls, soft baked cinnamon rolls, brioche cinnamon rolls, apple filling cinnamon rolls, cream cheese frosting rolls
