Baked Apple Cinnamon Rolls (Print-Friendly Version)

Celebrate fall with these soft apple cinnamon rolls featuring a fluffy dough, spiced apple filling, and cream cheese glaze. Ideal for autumn breakfast or brunch, this delightful bake is worth revisiting and one to keep handy.

# Ingredients You’ll Need:

→ Brioche Dough

01 - 1 cup plus 1 tablespoon whole milk, lukewarm
02 - 1/4 cup granulated sugar, divided
03 - 2 1/4 teaspoons active dry yeast
04 - 2 large eggs, at room temperature
05 - 1/2 teaspoon kosher salt
06 - 4 1/2 cups all-purpose flour
07 - 7 tablespoons unsalted butter, at room temperature

→ Apple Filling

08 - 4 medium apples, peeled, cored, and diced
09 - 2 tablespoons unsalted butter
10 - 1/3 cup granulated sugar
11 - 1/2 teaspoon ground cinnamon or apple pie spice
12 - 1/4 teaspoon kosher salt
13 - 1 tablespoon cornstarch
14 - 1 cup pecan halves

→ Brown Sugar Cinnamon Filling

15 - 3/4 cup plus 1 tablespoon unsalted butter, at room temperature
16 - 1 1/3 cups brown sugar
17 - 2 tablespoons plus 1 teaspoon ground cinnamon
18 - 1/8 teaspoon kosher salt

→ Cream Cheese Frosting

19 - 1/2 cup unsalted butter, at room temperature
20 - 8 ounces cream cheese, at room temperature
21 - 2 cups powdered sugar, sifted
22 - 1 to 2 tablespoons heavy whipping cream
23 - 1/2 teaspoon kosher salt

# How to Make It:

01 - Combine lukewarm milk, 2 tablespoons of granulated sugar, and active dry yeast in a bowl. Stir and let stand until the mixture becomes foamy, about 10 to 15 minutes.
02 - In the bowl of a stand mixer fitted with the dough hook, mix all-purpose flour, remaining granulated sugar, and kosher salt. Add the foamy yeast mixture and eggs. Mix on medium speed until a dough forms. Gradually add butter, continuing to mix until fully incorporated and dough is smooth and elastic, about 8 minutes.
03 - Transfer dough to a greased bowl, cover with plastic wrap, and allow to rise in a warm place until doubled in size, about 1 hour.
04 - Melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, and salt. Cook, stirring often, until apples are tender, about 3 to 5 minutes. Sprinkle in cornstarch and cook 1 minute longer. Stir in pecan halves. Allow mixture to cool completely.
05 - In a bowl, blend butter, brown sugar, ground cinnamon, and salt until fully combined and spreadable.
06 - Roll out proofed dough on a lightly floured surface into a rectangle approximately 24 by 16 inches. Evenly spread the brown sugar cinnamon filling over the surface. Distribute the cooled apple mixture on top.
07 - Starting from the long side, roll the dough into a tight log. Slice into 12 equal pieces. Arrange rolls in a parchment-lined baking dish. Cover and let rise until puffy, about 30 minutes.
08 - Preheat oven to 350°F (175°C). Bake until golden brown and set, around 30 minutes.
09 - In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth and creamy. Gradually add powdered sugar, heavy cream, and salt, and whip until the mixture is light and fluffy.
10 - Spread cream cheese frosting over warm rolls before serving.

# Extra Suggestions:

01 - Ensure the apple mixture is fully cooled before spreading over the dough to prevent excess moisture.

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