Soft-baked apple cinnamon rolls are the epitome of comfort baking, blending the warmth of cinnamon with the tart sweetness of apples, all nestled in a rich, buttery brioche dough. This recipe elevates the traditional cinnamon roll by incorporating an apple pie filling, toasted pecans, and a luscious cream cheese frosting. The brioche dough provides a tender, melt-in-your-mouth texture that perfectly complements the soft, spiced apples. The addition of toasted pecans introduces a delightful crunch, while the cream cheese frosting adds a tangy richness that balances the sweetness of the roll. These rolls are perfect for autumn mornings, cozy afternoons, or holiday gatherings, filling your home with the irresistible aroma of baked apples and cinnamon. Whether you’re an experienced baker or a novice, this recipe guides you through each step to create a batch of rolls that are both visually stunning and incredibly delicious.

Overview of Ingredients

This recipe calls for a selection of high-quality ingredients to create each component of the rolls: the brioche dough, apple filling, toasted pecans, brown sugar cinnamon filling, and cream cheese frosting. The brioche dough, made with milk, eggs, butter, and flour, is the foundation, offering a rich and airy texture. The apple filling combines tart apples with sugar, cinnamon, and a touch of butter to create a sweet and spiced layer that contrasts beautifully with the dough. Toasted pecans add a satisfying crunch, enhancing the texture of each bite. The brown sugar cinnamon filling serves as the sweet-spicy base that defines classic cinnamon rolls. Finally, the cream cheese frosting brings everything together with its creamy, tangy flavor. Using fresh, high-quality ingredients is crucial for the best results, but the recipe also allows for substitutions, such as vegan butter or gluten-free flour, making it adaptable for various dietary needs.

Ingredient Breakdown

• Brioche Dough: The brioche dough is the heart of this recipe, providing a rich, buttery base that is light yet indulgent. Made with lukewarm milk, granulated sugar, yeast, eggs, kosher salt, all-purpose flour, and unsalted butter, this dough is carefully mixed and kneaded to develop its soft, elastic texture. The dough is left to rise until doubled in size, ensuring a light and fluffy result.
• Apple Pie Filling: The apple pie filling adds a fruity, spiced layer to the rolls. Diced apples are cooked with butter, sugar, cinnamon, and a pinch of salt until tender. The addition of cornstarch thickens the filling, ensuring it stays in place when rolled into the dough. The balance of sweetness from the sugar and tartness from the apples creates a dynamic contrast in flavor.
• Toasted Pecans: Toasted pecans introduce a nutty flavor and crunchy texture that elevate the rolls. The nuts are lightly browned in the oven, which deepens their flavor and provides a satisfying bite that contrasts with the softness of the dough and filling.
• Brown Sugar Cinnamon Filling: This filling is a classic mix of brown sugar, butter, cinnamon, and a touch of salt. It serves as the sweet-spicy foundation, creating the signature cinnamon roll taste that complements the apple filling perfectly.
• Cream Cheese Frosting: The cream cheese frosting is the final touch, adding a smooth, tangy sweetness that balances the rich, buttery rolls. Made with unsalted butter, cream cheese, powdered sugar, and a splash of heavy cream, this frosting is whipped until light and fluffy, making it easy to spread over the warm rolls.

Step-by-Step Instructions

Making the Brioche Dough 

1. Activate the Yeast: Begin by warming 250g of whole milk until it’s lukewarm (around 100-110°F or 38-43°C). Pour the milk into a medium-sized bowl, then add 25g of granulated sugar and 2 ¼ teaspoons of active dried yeast. Stir the mixture gently and let it sit for 10-15 minutes until it becomes foamy. This step is crucial as it activates the yeast, ensuring your dough rises properly.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 565g of all-purpose flour, ½ teaspoon of kosher salt, and the remaining 25g of granulated sugar. Mix briefly to evenly distribute the ingredients.
3. Combine Wet and Dry Ingredients: Once the yeast mixture is foamy, add it to the dry ingredients in the stand mixer. Add 2 large eggs at room temperature. Start mixing on low speed for 2-3 minutes, allowing the ingredients to come together into a rough dough.
4. Incorporate the Butter: Gradually add 100g of unsalted butter, one small piece at a time, to the dough while continuing to mix. Ensure each piece of butter is fully incorporated before adding the next. This process should take about 5-7 minutes. Once all the butter is added, increase the mixer speed to medium and knead for an additional 7-10 minutes. The dough should become smooth, elastic, and slightly sticky but should pull away from the sides of the bowl.
5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rest in the fridge for at least 2 hours or up to overnight. Alternatively, you can place the dough in a warm spot (around 75-80°F or 24-27°C) to rise until it doubles in size, which should take about 45 minutes to an hour. The long, slow rise in the refrigerator develops a richer flavor and makes the dough easier to handle.

Preparing the Apple Pie Filling 

1. Cook the Apples: Peel, core, and dice about four medium apples (850g), preferably Granny Smith for their tartness. In a large skillet, melt 30g of unsalted butter over medium heat. Add the diced apples, 80g of granulated sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt.
2. Sauté the Apples: Stir the mixture frequently as the apples cook, allowing them to soften and release their juices, about 3-5 minutes. The sugar will start to caramelize slightly, enhancing the flavor of the filling.
3. Thicken the Filling: Once the apples are tender, sprinkle 1 tablespoon of cornstarch over them. Stir well to incorporate the cornstarch evenly throughout the mixture. Continue to cook for another 2-3 minutes, until the filling has thickened and the apples are coated in a glossy, syrupy sauce. Transfer the filling to an airtight container and chill until ready to use.

Toasting the Pecans 

1. Prepare the Pecans: Preheat your oven to 350°F (180°C). Line a small baking sheet with parchment paper and spread 125g of pecan halves in an even layer.
2. Toast the Pecans: Place the baking sheet in the preheated oven and toast the pecans for about 8-10 minutes, shaking the pan occasionally to ensure even browning. The pecans are ready when they are lightly browned and fragrant. Be careful not to burn them, as pecans can go from perfectly toasted to burnt very quickly.
3. Cool and Store: Once toasted, remove the pecans from the oven and let them cool completely. Store them in an airtight container until you’re ready to use them.

Making the Brown Sugar Cinnamon Filling 

1. Combine Ingredients: In a small bowl, mix together 190g of unsalted butter (at room temperature), 280g of brown sugar, 2 tablespoons plus 1 teaspoon of ground cinnamon, and ⅛ teaspoon of kosher salt. Use a spatula or a spoon to blend the ingredients into a smooth, spreadable paste.
2. Spread the Mixture: When assembling the rolls, spread this mixture evenly over the rolled-out brioche dough. Ensure that the filling covers the entire surface evenly, reaching all edges to ensure each bite of the roll is full of sweet, cinnamon flavor.

Assembling the Cinnamon Rolls

1. Roll Out the Dough: On a lightly floured surface, roll the chilled brioche dough into a large rectangle, approximately 24” x 16” (60cm x 40cm). As you roll, frequently lift and turn the dough to prevent sticking, and ensure the edges are squared off.
2. Add Fillings: Spread the brown sugar cinnamon filling evenly over the entire surface of the dough. Next, distribute the apple pie filling evenly on top of the cinnamon mixture. Finally, roughly chop the toasted pecans and sprinkle them evenly over the apples.
3. Roll and Slice: Starting from one of the long edges, carefully roll the dough into a tight spiral. Once rolled, use a sharp knife to slice the log into 12 even pieces. If the dough is too soft, you can chill it in the freezer for 20 minutes to make slicing easier.
4. Final Rise and Bake: Place the sliced rolls in a greased 9”x13” baking dish, leaving a bit of space between each roll. Cover the dish lightly with plastic wrap and let the rolls rise in a warm place for 45 minutes to an hour, until puffy. Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, until golden brown.

Baking and Serving

Cutting and Proofing the Rolls 

Once the dough has been rolled into a tight spiral with the apple and cinnamon fillings inside, it’s time to slice it into even pieces. Using a sharp knife, divide the log into 12 equal sections. To ensure uniformity, you can use a ruler to measure and mark where each cut should be made. If the dough is too soft or sticky, place the rolled log in the freezer for 15-20 minutes to firm it up, making slicing easier and cleaner.

After slicing, arrange the rolls in a greased 9”x13” baking dish, leaving a small amount of space between each one to allow for expansion during the final proof. Cover the dish lightly with plastic wrap or a clean kitchen towel and let the rolls rise in a warm, draft-free place. The ideal environment is around 75-80°F (24-27°C). Allow the rolls to proof for 45 minutes to an hour, or until they are puffy and have nearly doubled in size. Proper proofing is crucial for achieving a soft, fluffy texture in the finished rolls.

Baking the Rolls 

Preheat your oven to 350°F (180°C) while the rolls are finishing their proof. Once the rolls have risen sufficiently, remove the plastic wrap or towel and place the baking dish in the center of the preheated oven. Bake the rolls for 35-40 minutes, or until they are a deep golden brown on top. The edges should be slightly crisp, while the centers remain soft.

To check for doneness, gently tap the tops of the rolls—if they sound hollow and the tops are evenly browned, they are ready. Additionally, the internal temperature of the rolls should reach approximately 190°F (88°C). Once baked, remove the rolls from the oven and allow them to cool in the pan for about 15 minutes before applying the frosting. This cooling period is important as it prevents the frosting from melting too much and losing its structure.

Making the Cream Cheese Frosting 

While the rolls are cooling, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine 115g of unsalted butter (at room temperature) and 225g of cream cheese (also at room temperature). Beat on medium speed until the mixture is smooth and creamy. Gradually add 250g of sifted powdered sugar and continue to beat until fully incorporated. For a lighter texture, add 1-2 tablespoons of heavy whipping cream and beat until the frosting is fluffy. The key to a smooth, lump-free frosting is ensuring that all ingredients are at room temperature before mixing.

Final Assembly and Serving 

Once the rolls have cooled slightly but are still warm, generously spread the cream cheese frosting over the tops, allowing it to melt slightly and seep into the crevices. This enhances the flavor and texture of the rolls. Serve the rolls warm for the best taste and texture. Store any leftovers in an airtight container at room temperature for up to two days. To rewarm the rolls, microwave them for 15-20 seconds to restore their softness and enhance the flavor. The rolls can also be frozen and reheated for later enjoyment, making them a convenient treat to prepare in advance.

Expert Tips for Perfect Cinnamon Rolls 

Achieving the perfect dough texture is key to soft, fluffy cinnamon rolls. Ensure your milk is lukewarm (around 100-110°F) when activating the yeast; this helps the dough rise properly. Knead the dough until it’s smooth and elastic, which usually takes about 7-10 minutes in a stand mixer. To avoid overcooking the apples, sauté them just until tender and slightly caramelized—overcooking can turn them mushy. For even baking, make sure the rolls are evenly spaced in the baking dish and rotate the dish halfway through the baking time to ensure uniform browning.

Recipe Variations 

This recipe is highly adaptable to various tastes and dietary needs. For a caramel apple twist, drizzle caramel sauce over the apple filling before rolling the dough. You can also experiment with mixed berries or sliced pears as alternative fillings. For a different nutty crunch, swap pecans for walnuts or try sunflower seeds for a unique flavor. To make these rolls vegan, use plant-based butter, non-dairy milk, and a vegan cream cheese substitute. For gluten-free rolls, substitute the all-purpose flour with a high-quality gluten-free flour blend, and adjust the liquid as necessary to achieve the right dough consistency.

Frequently Asked Questions 

Can I make these rolls ahead of time?
Yes, you can prepare the rolls up to the point of baking, then cover and refrigerate them overnight. In the morning, allow them to come to room temperature and rise before baking.

How do I store leftover cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them.

Can I freeze the dough or the baked rolls?
Yes, you can freeze the unbaked dough after slicing or the fully baked rolls. Thaw overnight in the refrigerator before baking or reheating.

Soft-Baked Apple Cinnamon Rolls

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• Author: Christine

Pin Recipe

Pin Recipe

Description

These soft-baked apple cinnamon rolls combine the warmth of cinnamon with the tart sweetness of apples, all encased in a rich, buttery brioche dough. Topped with toasted pecans and a smooth cream cheese frosting, these rolls are perfect for cozy mornings, holiday brunches, or any time you crave a comforting treat. The brioche dough gives these rolls a tender, melt-in-your-mouth texture, while the apple pie filling adds a delightful fruity contrast. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a batch of rolls that are both beautiful and delicious.

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Ingredients

Scale 1x2x3x

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 – about four medium apples, peeled, cored, and diced small
• 30g Unsalted Butter
• 80g Granulated Sugar
• ½ tsp ground cinnamon
• 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

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Instructions

BRIOCHE DOUGH

1. Make the Brioche Dough. Place the lukewarm milk, 25g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
3. Add the milk mixture and egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
4. Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

APPLE FILLING

1. Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and salt, and cook, stirring often, until the apples are tender, 3-5 minutes.
2. Add the corn starch and mix well to incorporate, then continue to cook until the mixture has thickened and the apples are coated.
3. Transfer to an airtight container and chill until ready to use.

TOASTED PECANS

1. Preheat the oven to 350°f / 180°c. Line a small sheet pan with parchment paper and place the pecans on it.
2. Toast the pecans for about 10 minutes, shaking occasionally, until lightly browned and toasted throughout (snap one open to check).
3. Transfer to an airtight container until ready to use and store at room temperature.

BROWN SUGAR CINNAMON FILLING

1. Make the cinnamon filling. Place the butter, brown sugar, cinnamon, and salt in a small bowl. Mix well to combine.

ASSEMBLY

1. Assemble the cinnamon rolls. Grease a baking dish (9”x13” or 23cm x 33cm) or line with parchment paper.
2. Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown sugar cinnamon mixture, ensuring the filling is spread evenly over the surface.
3. Top with the prepared apple pie filling. Spread the apple pie filling out evenly. Roughly chop the toasted pecans, and spread over the apple filling.
4. Roll up the cinnamon rolls. Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this step is optional but helps give a neater cut).
5. Cut the cinnamon rolls. Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
6. Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
7. While the rolls are rising, preheat the oven to 350°f / 180°c.
8. Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Cream Cheese Frosting.

CREAM CHEESE FROSTING

1. Make the cream cheese frosting. Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, heavy cream, and salt, and whip until light and fluffy.
2. Spread onto the cinnamon rolls while they are still slightly warm.
3. Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

Notes

For best results, ensure all your ingredients are at room temperature before you begin. This helps the dough rise properly and ensures a smooth, lump-free frosting. If you’re short on time, you can prepare the dough and fillings the night before and assemble the rolls in the morning. Additionally, if you prefer a less sweet treat, you can reduce the amount of sugar in the apple filling or frosting to suit your taste. These rolls are also highly adaptable; feel free to experiment with different fillings, nuts, or even a drizzle of caramel sauce for a decadent twist.