Description
Soft-Baked Apple Cinnamon Rolls featuring a tender brioche dough filled with a rich brown sugar cinnamon mix, juicy apple pie filling, and toasted pecans, finished with a smooth cream cheese frosting. Perfect for a cozy 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 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
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
- Prepare Brioche Dough: In a medium bowl, combine lukewarm milk, 25g granulated sugar, and active dried yeast. Stir and let sit for 10-15 minutes until foamy. In the stand mixer bowl, mix flour, salt, and remaining sugar briefly. Add milk mixture and eggs, mix low for 2-3 minutes, then medium for 5 minutes. Gradually add butter, mixing for 7-10 minutes until smooth and soft.
- Rise Dough: Shape dough into a ball, place in a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight until doubled. Alternatively, let rise in a warm spot for 45 minutes to 1 hour.
- Make Apple Filling: Melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, and salt. Cook, stirring frequently, for 3-5 minutes until apples are tender. Stir in corn starch and cook until thickened. Transfer to container and chill.
- Toast Pecans: Preheat oven to 350°F (180°C). Place pecans on parchment-lined sheet pan. Toast for about 10 minutes, shaking occasionally until browned and fragrant. Cool and store in airtight container.
- Prepare Brown Sugar Cinnamon Filling: Mix softened butter, brown sugar, ground cinnamon, and salt in a small bowl until combined.
- Assemble Rolls: Grease a 9”x13” baking dish or line with parchment. On a floured surface, roll dough into a 24”x16” rectangle, squaring edges. Spread brown sugar cinnamon filling evenly, then layer with apple filling evenly. Sprinkle chopped toasted pecans over apples.
- Roll Dough: Starting from long side, roll dough tightly into a spiral. Cut the log into two halves, place side by side on a parchment-lined sheet, and optionally chill in freezer for 20 minutes to firm up.
- Slice Rolls: Remove logs from fridge. Using a sharp knife, slice each log into 6 equal pieces. Arrange rolls evenly spaced in the prepared baking dish.
- Final Proof: Cover rolls lightly with plastic wrap and let rise for 45 minutes to 1 hour until puffy and indentations remain when poked.
- Preheat Oven: Preheat oven to 350°F (180°C) while rolls are rising.
- Bake Rolls: Bake rolls for 40 minutes or until deeply golden brown. Remove from oven and let rest for 15 minutes.
- Make Cream Cheese Frosting: In stand mixer bowl fitted with paddle attachment, beat butter and cream cheese on medium until combined. Add powdered sugar, heavy cream, and salt; whip until light and fluffy.
- Frost Rolls: Spread cream cheese frosting evenly over warm cinnamon rolls. Serve warm.
- Storage: Store leftover rolls in airtight container at room temperature. Rewarm gently before serving.
Notes
- Allowing the dough to chill overnight enhances flavor and texture.
- Chilling the rolled logs before slicing helps achieve cleaner, neater cuts.
- Using fresh, firm apples ensures best texture in the filling.
- Toasted pecans can be substituted with walnuts or omitted for a nut-free version.
- Adjust heavy cream quantity in frosting to achieve desired consistency.
- Leftover rolls can be frozen before or after baking for longer storage.
- Ensure all dairy ingredients are at room temperature for smooth dough and frosting texture.
Nutrition
- Serving Size: 1 cinnamon bun
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
