Name: Soft Apple Cinnamon Rolls in Brioche Dough Recipe
Prep time: 1 h
Cook time: 45 min
Total time: PT-491244H31M45S
Cuisine: American
Ingredients: 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; 850g approximately four medium apples, peeled, cored, and diced small; 30g unsalted butter; 80g granulated sugar; ½ tsp ground cinnamon or apple pie spice; ¼ tsp kosher salt; 1 Tbsp corn starch; 125g pecan halves; 190g unsalted butter, at room temperature; 280g brown sugar; 2 Tbsp plus 1 tsp ground cinnamon; ⅛ tsp kosher salt; 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

Jump to Recipe· 4.7 from 23 reviews

If you’re anything like me, the smell of cinnamon and baked apples wafting through the kitchen is pure magic. Well, get ready because I’m about to share one of my all-time favorite morning treats: Soft Apple Cinnamon Rolls in Brioche Dough Recipe. These rolls combine the rich, buttery goodness of brioche with spiced apple filling, making them irresistibly soft and flavorful. Whether you’re making breakfast for your family or prepping for a cozy weekend brunch, this recipe is fan-freaking-tastic and will totally wow anyone lucky enough to take a bite.

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Why This Recipe Works

Brioche Dough Base: Using a rich brioche dough adds incredible softness and a subtle buttery flavor, elevating these cinnamon rolls beyond your average sweet roll.
Fresh Apple Filling: The tender, lightly spiced apple mixture adds freshness and moisture that pairs perfectly with the cinnamon and brown sugar filling.
Toasted Pecans Crunch: Adding toasted pecans provides a lovely textural contrast and a bit of nuttiness that I just love.
Cream Cheese Frosting: The creamy, tangy frosting finishes these rolls off beautifully, balancing the sweetness perfectly.

Soft Apple Cinnamon Rolls in Brioche Dough, apple cinnamon roll recipe, brioche cinnamon rolls, easy apple cinnamon rolls, homemade cinnamon rolls with apples - A white square pan filled with nine golden-brown cinnamon rolls with a spiraled shape and bits of nuts inside, arranged in three rows and three columns. The rolls cover the entire pan, with a large smooth layer of creamy white frosting spread on the bottom left half of the rolls, while the top and right side remain unfrosted, showing the shiny cinnamon filling. The pan sits on a white marbled surface sprinkled lightly with flour and cinnamon powder. Small bowls of cinnamon powder and pecans are placed at the top right and top left corners, along with a metal whisk and a dough roller partially visible on the bottom right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in making these Soft Apple Cinnamon Rolls in Brioche Dough Recipe a standout treat. From the enriched brioche dough to the sweet-spiced apple filling, everything comes together beautifully. If you pay attention to quality, especially with your butter and apples, you’ll taste the difference in every bite.

Whole Milk: Lukewarm milk activates the yeast gently, important for a light dough.
Active Dried Yeast: Gives the dough that perfect rise, making the rolls fluffy and soft.
All-Purpose Flour: The main structure builder for the brioche dough.
Unsalted Butter: Used in both dough and fillings, adding richness without overwhelming salt.
Eggs: Contribute to the dough’s elasticity and tender crumb.
Granulated and Brown Sugar: Sweeten the dough and fillings in layers of flavor.
Apples: Choose firm apples like Granny Smith or Honeycrisp for the best texture in the filling.
Ground Cinnamon and Spices: The classic warming notes that bring the whole roll together.
Cream Cheese, Powdered Sugar, Heavy Cream: For the luscious, smooth frosting that complements the warm rolls.
Pecan Halves: Toasted to enhance nuttiness and add crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Soft Apple Cinnamon Rolls in Brioche Dough Recipe is how easy it is to customize. I often swap pecans for walnuts or add a pinch of nutmeg to the apple filling for an extra layer of warmth. If you want these to fit a dietary need, feel free to use a dairy-free butter and cream cheese substitute — just expect slight differences in texture.

Variation: My go-to is adding a handful of raisins to the apple filling for a chewy surprise that pairs so well with the soft dough.
Seasonal Twist: Try swapping apples for pears or even fresh peaches in summer for a different but equally delicious flavor profile.
Spice Level: Adjust the cinnamon and apple pie spice blend to suit your taste; I like mine bold but you might prefer a lighter touch.

Step-by-Step: How I Make Soft Apple Cinnamon Rolls in Brioche Dough Recipe

Step 1: Wake Up Your Yeast and Mix the Dough

Start by combining the lukewarm milk with yeast and a bit of sugar—this is where the magic begins. Give it 10-15 minutes; you want a foamy, bubbly surface which means your yeast is active and ready. Meanwhile, mix the flour, salt, and remaining sugar, then add your milk mixture and eggs. Use a stand mixer to get that dough going — it takes about 5 minutes to combine then add softened butter slowly, piece by piece, until fully incorporated. The dough should feel smooth and soft, a little sticky but manageable.

Step 2: Chill and Let the Dough Rise

Now, the dough needs some beauty sleep. Shape it into a ball, cover it, and let it rise in the fridge for at least two hours or overnight. I like slow fridge rises because it develops amazing flavor, but if you’re short on time, a warm spot for 45 minutes works too — just watch that it doubles in size and doesn’t overproof.

Step 3: Prep Your Apple Filling and Toast Pecans

Meanwhile, melt butter in a skillet and toss in your diced apples with sugar, cinnamon, and salt. Cook until tender but not mushy, then add cornstarch to thicken the mixture—this step ensures the filling isn’t runny inside your rolls. Set it aside to chill. Pop the pecans in the oven at 350°F for about 10 minutes until lightly toasted — the toasty aroma alone will have you drooling.

Step 4: Roll Out, Fill, and Shape the Rolls

Flour your surface and roll out the chilled dough into a big rectangle, about 24” x 16”. Spread the buttery cinnamon sugar filling evenly, then top with your apple mixture and sprinkle on the chopped toasted pecans. Roll up tightly along the long edge, slice the log in two, and chill the halves in the freezer for 20 minutes if you want those perfect neat slices. From there, slice into 6 pieces per log and arrange snugly in your prepared baking pan.

Step 5: Final Rise, Bake, and Frost

Cover the rolls loosely, let them puff up for 45-60 minutes, then bake in a 350°F oven for 35-40 minutes until beautifully golden. While they’re baking, whip up the cream cheese frosting until fluffy and light. Once the rolls come out and cool just a little, spread that frosting generously — I like to do this while the rolls are still warm so it melts in perfectly.

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Tips from My Kitchen

Don’t Rush the Dough: I’ve found the texture is so much better with a longer, cooler rise in the fridge—plan ahead if you can!
Use a Sharp Knife or Dental Floss: When slicing the dough logs, a sharp knife or unflavored dental floss helps get clean cuts without squishing the dough.
Chill Before Slicing: Pop the rolled logs in the freezer for a bit — this little trick keeps the filling from oozing out and gives you neat rolls.
Cover Rolls Loosely During Rise: Avoid dense rolls by giving them space to breathe—cover with plastic wrap but don’t seal tightly to keep the crust perfect.

How to Serve Soft Apple Cinnamon Rolls in Brioche Dough Recipe

Garnishes

For garnish, I love sprinkling a few extra toasted pecans on top of the cream cheese frosting for crunch and a pop of color. A light dusting of cinnamon or even a drizzle of caramel sauce turns these rolls into a showstopper dessert, too. Sometimes, a sprig of fresh thyme adds a lovely herbaceous note that’s surprisingly good with apples.

Side Dishes

I usually serve these with a cup of strong coffee or chai tea to complement the spices. For a brunch spread, pairing them with scrambled eggs or a simple fruit salad balances the richness. If you’re planning a decadently sweet breakfast, some crispy bacon on the side adds a nice salty contrast.

Creative Ways to Present

I once baked these rolls in individual muffin tins to create personal-sized treats — perfect for parties or gifting. Wrapping each one in wax paper with a cute tag makes a fantastic homemade present! For a festive touch, try baking them with a little extra apple pie filling spooned on top and a sprinkle of sparkling sugar for holiday mornings.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to two days. They stay soft and delicious, but if they start feeling a bit dry, a quick gentle zap in the microwave with a damp paper towel restores that “fresh from the oven” softness.

Freezing

These rolls freeze beautifully. After baking and cooling completely, I frost them, then freeze tightly wrapped with foil and plastic wrap. When you’re ready to enjoy, thaw overnight in the fridge and warm gently in the oven or microwave.

Reheating

To reheat, I pop a roll in the microwave for about 20-30 seconds or warm them in a 300°F oven for 10 minutes covered loosely with foil. This keeps them moist but warmed through, just like fresh.

FAQs

Can I make Soft Apple Cinnamon Rolls in Brioche Dough Recipe ahead of time?

Absolutely! You can assemble the rolls and let them rise in the fridge overnight, then bake fresh in the morning. This slow rise really boosts flavor and saves time on busy mornings.
What type of apples should I use?

I recommend firm apples like Granny Smith, Honeycrisp, or Fuji to hold their shape when cooked but still soft enough to blend into a luscious filling.
Can I make these rolls without a stand mixer?

Yes, though kneading brioche dough by hand takes some elbow grease and about 10-15 minutes. Just make sure your dough is smooth and elastic before moving on.
How can I prevent the filling from leaking out during baking?

Chilling the rolled dough logs in the freezer before slicing is the best trick. It firms up the filling and dough so your slices hold their shape and bake nicely.

Final Thoughts

These Soft Apple Cinnamon Rolls in Brioche Dough Recipe bring together everything I love about homemade baking: comfort, flavor, and that personal touch. I still remember the first time I made these — the warm kitchen, the ooey-gooey bites, and the happy smiles around the table. I’m confident you’ll enjoy baking (and eating!) them just as much. So grab your apron, roll out that dough, and get ready for the kind of breakfast that feels like a warm hug.