Skip to content
Gallery
Mother's Little Helper Recipe "Book"
Introduction
ADD A RECIPE
Recipe Book
Meal Plan
Shopping List
Pantry
Recipe Storage
Share
Explore
Recipe Book

icon picker
Breakfast


Look for recipes without:
​
⁠
⁠


Breakfast Recipes

Search
Apple Cinnamon Rolls with Brown Butter Maple Icing
12 rolls
Bravocado Toast
1 serving
Crispy Buttermilk Waffles
10 waffles
Southern Butter Rolls
12 rolls
Breakfast.jpeg
Apple Cinnamon Rolls with Brown Butter Maple Icing
Apple-Cinnamon-Rolls-with-Brown-Butter-Maple-Icing-1.jpeg
Rating
Open Recipe
Add to Meal Plan
Recipe Type
Cuisine
Tags
Prep Time (in minutes)
30
Cook Time (in minutes)
25
Add'l Time (in minutes)
95
Total Time (in minutes)
150
Yield
12 rolls
Equipment Needed
Ingredients
Scroll right to left over "Quantity" to see full table if needed.
Search
Recipe Part
Ingredient
Quantity
Ingredient Notes
Optional
Got it
Add to Shopping List
Dough
7
1 cup
warm
Add to Shopping List
2 1/4 tsp
​
Add to Shopping List
1 T
​
Add to Shopping List
4 T
room temperature
Add to Shopping List
3 large
​
Add to Shopping List
3 1/2 - 4 cups
​
Add to Shopping List
1/2 tsp
​
Add to Shopping List
Apple Filling
5
1/2 cup
​
Add to Shopping List
1/4 cup
​
Add to Shopping List
​
​
Add to Shopping List
6 T
room temperature
Add to Shopping List
2
chopped
Add to Shopping List
Brown Butter Maple Icing
5
4 T
room temperature
Add to Shopping List
6 oz
room temperature
Add to Shopping List
1/4 cup
​
Add to Shopping List
2-3 cups
​
Add to Shopping List
2 tsp
​
Add to Shopping List
Preparation
In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9x13 inch baking dish.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, or until golden brown.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.

Recipe Source
Half Baked Harvest
Link
Delete Recipe
Show hidden columns
⁠




Want to print your doc?
This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (
CtrlP
) instead.