Soft-Baked Apple Cinnamon Rolls Recipe

Introduction

Soft-baked apple cinnamon rolls combine tender brioche dough with a warm apple filling and toasted pecans, creating a comforting treat perfect for breakfast or brunch. Topped with creamy cream cheese frosting, these rolls are sure to delight the whole family.

Ingredients

• 250g whole milk, lukewarm
• 50g granulated sugar
• 2 1/4 tsp active dried yeast
• 2 large eggs, at room temperature
• 1/2 tsp kosher salt
• 565g all-purpose flour
• 100g unsalted butter, at room temperature (for dough)
• 850g apples (about four medium), peeled, cored, and diced small
• 30g unsalted butter (for apple filling)
• 80g granulated sugar (for apple filling)
• 1/2 tsp ground cinnamon (for apple filling)
• 1/4 tsp kosher salt (for apple filling)
• 1 tbsp cornstarch
• 125g pecan halves
• 190g unsalted butter, at room temperature (for brown sugar filling)
• 280g brown sugar
• 2 tbsp plus 1 tsp ground cinnamon
• 1/8 tsp kosher salt (for brown sugar filling)
• 115g unsalted butter, at room temperature (for cream cheese frosting)
• 225g cream cheese, at room temperature
• 250g powdered sugar, sifted
• 1-2 tbsp heavy whipping cream
• 1/2 tsp kosher salt (for frosting)

Instructions

1. Step 1: In a medium bowl, combine lukewarm milk, 25g granulated sugar, and yeast. Stir and let foam for 10-15 minutes.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, and remaining sugar briefly to combine.
3. Step 3: Add milk mixture and eggs to dry ingredients. Mix on low for 2-3 minutes, then increase to medium speed and mix 5 minutes more.
4. Step 4: Add butter in small pieces, mixing until incorporated before adding the next. Continue mixing 7-10 minutes until dough is smooth and soft.
5. Step 5: Shape dough into a ball, place in a bowl, cover, and refrigerate for at least 2 hours or overnight, until doubled in size. Alternatively, leave in a warm spot for 45 minutes to 1 hour.
6. Step 6: Melt 30g butter in a large skillet over medium heat. Add apples, sugar, cinnamon, and salt. Cook, stirring often, until apples are tender, about 3-5 minutes.
7. Step 7: Stir in cornstarch and cook until mixture thickens and apples are well coated. Transfer to an airtight container and chill until needed.
8. Step 8: Preheat oven to 350°F (180°C). Line a small sheet pan with parchment paper and arrange pecans. Toast for about 10 minutes, shaking occasionally, until lightly browned. Let cool and store until use.
9. Step 9: In a small bowl, mix 190g butter, brown sugar, 2 tbsp plus 1 tsp cinnamon, and salt until well combined.
10. Step 10: Grease a 9”x13” (23cm x 33cm) baking dish or line with parchment paper.
11. Step 11: On a floured surface, roll dough into a 24” x 16” (60cm x 40cm) rectangle, squaring edges as you roll.
12. Step 12: Spread brown sugar cinnamon mixture evenly over dough surface.
13. Step 13: Spread apple filling evenly over the brown sugar layer. Roughly chop toasted pecans and sprinkle over apples.
14. Step 14: Starting with a long side, roll dough into a tight spiral. Cut the log in half and place pieces side by side on a parchment-lined sheet pan lightly sprayed with cooking spray.
15. Step 15: Cover dough logs lightly with plastic wrap and freeze for 20 minutes to firm up (optional for neater slicing).
16. Step 16: Remove dough from fridge. Using a sharp knife, slice each log into 6 equal pieces and arrange evenly spaced on prepared baking dish.
17. Step 17: Cover rolls lightly and let rise 45 minutes to 1 hour, until puffy and a gentle poke leaves a small indentation.
18. Step 18: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes until deeply golden. Let stand 15 minutes before frosting.
19. Step 19: For frosting, beat butter and cream cheese in a stand mixer until smooth. Add powdered sugar, heavy cream, and salt. Whip until light and fluffy.
20. Step 20: Spread cream cheese frosting over warm rolls and serve.

Tips & Variations

• Chilling the filled dough logs before slicing makes cleaner cuts and neater rolls.
• For a nuttier flavor, substitute pecans with walnuts or skip nuts for a simpler roll.
• Add a pinch of nutmeg or ground cloves to the apple filling for extra warm spice notes.
• Use a ruler to measure dough and slices for evenly sized rolls.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave before serving to soften the frosting and warm the rolls. For longer storage, freeze unfrosted rolls after assembling; thaw and bake fresh before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the initial rise. This allows the flavors to develop and makes the dough easier to handle when shaping the rolls.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon and finish kneading on a floured surface for about 10-15 minutes until smooth. It may take more effort but yields the same delicious results.

Soft-Baked Apple Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 177 reviews

These Soft-Baked Apple Cinnamon Rolls feature a tender brioche dough rolled with a luscious brown sugar cinnamon filling, tender apple pie filling, and toasted pecans, all topped with a creamy homemade cream cheese frosting. Perfect for a cozy breakfast or dessert, these cinnamon rolls combine warm spices, fruity sweetness, and rich textures in every bite.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 15 minutes (includes resting and rising times)
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brioche Dough

• 250g whole milk, lukewarm
• 50g granulated sugar
• 2 1/4 tsp active dried yeast
• 2 large eggs, at room temperature
• 1/2 tsp kosher salt
• 565g all-purpose flour
• 100g unsalted butter, at room temperature

Apple Filling

• 850g (about 4 medium) apples, peeled, cored, and diced small
• 30g unsalted butter
• 80g granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 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
• 1/8 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
• 1/2 tsp kosher salt

Instructions

1. Make the Brioche Dough: In a medium bowl, combine lukewarm milk, 25g of sugar, and active dried yeast. Stir and let it sit for 10-15 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, blend flour, salt, and remaining sugar briefly. Add the yeast mixture and eggs and mix on low speed for 2-3 minutes, then increase to medium and mix for 5 more minutes. Gradually add the 100g butter piece by piece, continuing to mix for 7-10 minutes until the dough is smooth and soft.
2. First Rise: Shape dough into a ball, place into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight to let it double in size. Alternatively, leave it in a warm spot for 45 minutes to an hour to rise.
3. Prepare Apple Filling: Melt 30g butter in a large skillet over medium heat. Add diced apples, 80g sugar, cinnamon, and salt. Cook while stirring regularly for 3-5 minutes until apples soften. Mix in corn starch thoroughly and continue cooking until the filling thickens and coats the apples. Transfer to an airtight container and chill until needed.
4. Toast Pecans: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, spread pecan halves evenly, and toast for about 10 minutes, shaking occasionally until lightly browned. Remove and store in airtight container at room temperature.
5. Make Brown Sugar Cinnamon Filling: In a small bowl, combine 190g unsalted butter, brown sugar, cinnamon, and salt. Mix well until smooth and combined.
6. Assemble the Rolls: Grease a 9”x13” (23cm x 33cm) baking dish or line it with parchment paper. On a lightly floured surface, roll dough into a 24”x16” (60cm x 40cm) rectangle, squaring the edges. Spread the brown sugar cinnamon mixture evenly over the dough. Then, spread the chilled apple filling evenly on top. Roughly chop toasted pecans and scatter over the apples.
7. Roll and Chill the Dough Logs: Starting from a long side, roll the dough tightly into a spiral. Cut the log into two pieces and place side by side on a parchment-lined sheet pan sprayed lightly with cooking spray. Cover loosely with plastic wrap and freeze for 20 minutes to firm the dough slightly for a cleaner cut (optional step).
8. Cut Cinnamon Rolls: Remove logs from freezer, slice each log into 6 equal pieces using a sharp knife (using a ruler helps for even slices). Arrange the rolls evenly spaced on the prepared baking dish or sheet pan.
9. Second Rise: Cover the rolls lightly with plastic wrap and let them rise for 45 minutes to 1 hour until puffy and a slight indentation remains when poked gently.
10. Preheat Oven: While rolls rise, preheat oven to 350°F (180°C).
11. Bake Rolls: Bake the cinnamon rolls for 35 to 40 minutes until deeply golden brown. Remove from oven and let them rest for about 15 minutes before frosting.
12. Prepare Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat butter and cream cheese at medium speed until smooth and combined. Add powdered sugar, heavy cream, and salt, and whip until the frosting is light and fluffy.
13. Frost Rolls: Spread the cream cheese frosting evenly over the slightly warm cinnamon rolls.
14. Storage: Store leftover rolls in an airtight container at room temperature. Warm in the microwave before serving for best texture and taste.

Notes

• Chilling the rolled dough logs before slicing helps achieve cleaner, neater cinnamon rolls.
• Use room temperature ingredients, especially eggs and butter, for better dough texture.
• Ensure the milk is lukewarm to activate the yeast properly without killing it.
• Roll the dough gently and square edges frequently for even shape and rolls.
• Toast pecans carefully—they can burn quickly; check at 8 minutes to avoid over-toasting.
• Rewarm leftover cinnamon rolls briefly to enjoy the softness and flavor as if freshly baked.

Keywords: apple cinnamon rolls, soft baked cinnamon rolls, brioche dough cinnamon rolls, apple filling, cream cheese frosting, baked breakfast rolls, toasted pecans cinnamon rolls