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Apple Cinnamon Rolls with Brown Butter Maple Icing
12 rolls
Cranberry Brie Pastry Tarts
12 tarts
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
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Recipe Type
Breakfast
Cuisine
Tags
Make Ahead
Autumn
Pastries
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
stand mixer
dough hook
baking dish - 9"x13"
Ingredients
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Recipe Part
Ingredient
Quantity
Ingredient Notes
Optional
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Dough
7
Milk
1 cup
warm
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Active Dry Yeast
2 1/4 tsp
​
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Brown Sugar (dark)
1 T
​
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Butter (salted)
4 T
room temperature
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Eggs
3 large
​
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Flour (all purpose)
3 1/2 - 4 cups
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Salt (kosher)
1/2 tsp
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Apple Filling
5
Brown Sugar (dark)
1/2 cup
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Sugar (granulated)
1/4 cup
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Cinnamon (ground)
​
​
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Butter (salted)
6 T
room temperature
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Honeycrisp Apples
2
chopped
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Brown Butter Maple Icing
5
Butter (salted)
4 T
room temperature
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Cream Cheese
6 oz
room temperature
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Maple Syrup
1/4 cup
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Powdered Sugar
2-3 cups
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Vanilla extract
2 tsp
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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
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