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Soft-Baked Apple Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/soft-baked-apple-cinnamon-rolls-recipe/