Description
Soft, gooey apple cinnamon rolls made with buttery brioche dough, cooked apple pie filling, toasted pecans, brown sugar cinnamon filling, and fluffy cream cheese frosting.
Ingredients
Scale
- 250 grams whole milk, lukewarm
- 50 grams granulated sugar, divided
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, at room temperature
- 1/2 teaspoon kosher salt
- 565 grams all-purpose flour
- 100 grams unsalted butter, softened
- 850 grams apples, peeled, cored, and diced
- 30 grams unsalted butter
- 80 grams granulated sugar
- 1/2 teaspoon ground cinnamon or apple pie spice
- 1/4 teaspoon kosher salt
- 1 tablespoon cornstarch
- 125 grams pecan halves
- 190 grams unsalted butter, softened
- 280 grams brown sugar
- 2 tablespoons plus 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 115 grams unsalted butter, softened
- 225 grams cream cheese, softened
- 250 grams powdered sugar, sifted
- 1 to 2 tablespoons heavy whipping cream
- 1/2 teaspoon kosher salt
Instructions
- Stir the lukewarm milk, 25 grams of sugar, and yeast together. Leave for 10 to 15 minutes until foamy.
- Add the flour, salt, and remaining sugar to a stand mixer bowl fitted with a dough hook. Mix briefly.
- Add the yeast mixture and eggs. Mix on low speed for 2 to 3 minutes, then mix on medium speed for 5 minutes.
- Add 100 grams softened butter gradually. Continue mixing for 7 to 10 minutes until the dough becomes smooth and soft.
- Shape the dough into a ball, place it in a covered bowl, and refrigerate for at least 2 hours or overnight. Alternatively, let it rise in a warm place for 45 to 60 minutes.
- Melt 30 grams butter in a skillet over medium heat. Add the apples, 80 grams sugar, cinnamon, and salt.
- Cook the apples for 3 to 5 minutes until tender. Stir in the cornstarch and cook until the filling thickens. Chill completely.
- Heat the oven to 350°F. Toast the pecans on a parchment-lined pan for about 10 minutes. Cool and roughly chop.
- Mix 190 grams butter, brown sugar, cinnamon, and salt until smooth.
- Grease or line a 9-by-13-inch baking pan.
- Roll the dough into a 24-by-16-inch rectangle. Spread the cinnamon filling evenly over the dough.
- Spread the chilled apple filling over the cinnamon layer and scatter the chopped pecans on top.
- Roll the dough tightly from one long side. Chill the log for 20 minutes for cleaner slicing.
- Cut the log into 12 equal rolls and arrange them in the prepared pan.
- Cover the pan and let the rolls rise for 45 to 60 minutes until puffy.
- Bake at 350°F for 35 to 40 minutes until deeply golden brown. Cool for 15 minutes.
- Beat 115 grams butter and the cream cheese until smooth. Add the powdered sugar, cream, and salt, then beat until fluffy.
- Spread the cream cheese frosting over the slightly warm cinnamon rolls and serve.
Notes
- Use firm baking apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn.
- Cool the apple filling completely before adding it to the dough.
- Prepare the dough and apple filling the night before for easier morning baking.
- Chilling the rolled dough for 20 minutes makes the spirals easier to slice.
- Store frosted leftovers in an airtight container in the refrigerator for up to four days.
- Warm individual rolls in the microwave for 15 to 25 seconds before serving.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 830
- Sugar: 62
- Sodium: 390
- Fat: 39
- Saturated Fat: 20
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 112
- Fiber: 5
- Protein: 11
- Cholesterol: 125