Description
Soft-Baked Apple Cinnamon Rolls combine fluffy brioche dough with a spiced brown sugar cinnamon filling, tender apple pie filling, and toasted pecans, all crowned with a rich cream cheese frosting for an irresistible breakfast or dessert treat.
Ingredients
Scale
Brioche Dough
- 250g whole milk, lukewarm
- 50g granulated sugar
- 2 ¼ tsp active dried yeast
- 2 large eggs, at room temperature
- ½ tsp kosher salt
- 565g all-purpose flour
- 100g unsalted butter, at room temperature
Apple Pie Filling
- 850g peeled, cored, and diced small apples (about four medium)
- 30g unsalted butter
- 80g granulated sugar
- ½ tsp ground cinnamon or apple pie spice
- ¼ tsp kosher salt
- 1 tbsp cornstarch
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
- ⅛ 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
- ½ tsp kosher salt
Instructions
- Activate Yeast: Place lukewarm milk, 25g of the sugar, and active dried yeast in a medium bowl and stir to combine. Let sit for 15 minutes until mixture is foamy.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, kosher salt, and remaining sugar. Mix briefly to blend.
- Combine Dough: Add the milk-yeast mixture and eggs to the dry ingredients. Mix on low speed for 3 minutes, then increase to medium speed and mix for 5 minutes. Gradually add softened butter in pieces, mixing for 7 to 10 minutes more until dough is smooth and soft.
- First Rise: Shape dough into a ball and place in a bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight, or alternatively let rise in a warm spot for 1 hour until doubled in size.
- Prepare Apple Filling: Melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon or pie spice, and salt. Cook while stirring until apples are tender, about 5 minutes. Stir in cornstarch and cook until mixture thickens and coats the apples. Transfer to airtight container and chill.
- Toast Pecans: Preheat oven to 350°F (180°C). Spread pecan halves on parchment-lined sheet pan. Toast for 10 minutes, shaking pan occasionally, until lightly browned. Cool and store until use.
- Make Brown Sugar Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, ground cinnamon, and kosher salt. Mix well until fully incorporated.
- Roll Out Dough: On a lightly floured surface, roll dough into a 24” by 16” rectangle, squaring edges as needed. Spread brown sugar cinnamon mixture evenly over dough.
- Add Apple and Pecans: Evenly spread chilled apple pie filling over cinnamon sugar layer, then sprinkle roughly chopped toasted pecans on top.
- Form Logs: Starting from a long side, roll dough tightly into a spiral log. Cut log into two equal pieces and place side by side on a parchment-lined baking sheet sprayed lightly with cooking spray.
- Chill Logs: Cover logs lightly with plastic wrap and freeze for 20 minutes to firm up for cleaner slicing (optional but recommended).
- Slice Rolls: Remove from freezer. Using a sharp knife and a ruler if desired, slice each log into 6 equal rolls. Arrange on prepared baking dish with space between.
- Second Rise: Cover rolls lightly with plastic wrap and let rise 45 minutes to 1 hour at room temperature until puffy and springy to touch.
- Preheat Oven and Bake: Preheat oven to 350°F (180°C). Bake cinnamon rolls for 40 minutes until golden brown and cooked through.
- Make Frosting: While rolls bake or cool slightly, beat softened butter and cream cheese in a stand mixer with paddle attachment until smooth. Add powdered sugar, heavy cream, and kosher salt. Whip until light and fluffy.
- Frost and Serve: Let rolls stand 15 minutes after baking. Spread cream cheese frosting over warm rolls. Store leftovers in airtight container at room temperature and rewarm before serving.
Notes
- Allowing dough to chill overnight develops richer flavor and easier handling.
- Freezing logs before slicing helps create neat, even rolls.
- Use a ruler to cut uniform cinnamon rolls for even baking.
- Use apple pie spice as a substitute for ground cinnamon in apple filling for more complex flavor.
- Store leftover cinnamon rolls at room temperature in an airtight container to keep them soft.
- Reheat cinnamon rolls gently in microwave to bring back softness.
- Ensure apples are diced small for even cooking and spreading.
Nutrition
- Serving Size: 1 cinnamon bun
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg