Apple Cinnamon Rolls with Maple Icing Recipe

There’s something so cozy and irresistible about the smell of warm spices and sweet fruit wafting through the kitchen. That’s exactly what you get with this Apple Cinnamon Rolls with Maple Icing Recipe—soft dough swirled with cinnamon, tender bits of apple, and topped with a luscious brown butter maple glaze that truly elevates the whole experience.

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Ingredients & Why They Work

Every ingredient here plays its part in making these rolls balanced and flavorful. The yeast dough is enriched with eggs and butter for softness, while the brown sugar and cinnamon in the filling create that classic warm flavor. The real magic? The maple syrup and browned butter in the icing—that extra touch that lifts these rolls into something truly special.

• Warm milk: Activates the yeast and gives the dough tenderness thanks to its moisture content.
• Active dry yeast: Essential for the dough rise and that airy texture we want in cinnamon rolls.
• Brown sugar: Adds subtle molasses notes to both the dough and the filling for a richer flavor.
• Salted butter: I like using salted butter here because it helps balance the sweetness, but make sure it’s softened to mix in easily.
• Eggs: Enrich the dough with moisture and a slight chewiness you’ll appreciate in every bite.
• All-purpose flour: The backbone of the dough—start with 3 ½ cups and add more as needed for a smooth, pliable dough.
• Kosher salt: Enhances all the flavors, so don’t skip this.
• Honeycrisp apples: Crisp, sweet, and juicy—perfect for this filling so the apples don’t turn mushy while baking.
• Cinnamon: The star spice here—make sure you use fresh cinnamon for the best aroma and taste.
• Granulated sugar: Adds extra sweetness and helps caramelize the apple filling slightly.
• Cream cheese: Gives the icing a silky texture that pairs beautifully with the maple and brown butter notes.
• Maple syrup: Not just sweet but flavorful, it complements the apples and cinnamon perfectly.
• Powdered sugar: For that smooth, spreadable icing consistency.
• Vanilla extract: Adds warmth and depth to the icing.

Make It Your Way

One of the things I adore about this Apple Cinnamon Rolls with Maple Icing Recipe is how it invites you to add your own spin. I've tried swapping out different apple varieties and even adding nuts or dried fruit to the filling. Don't be shy about tweaking it to suit your taste buds!

• Variation: I once added chopped toasted pecans to the filling for a delightful crunch—totally worth trying if you want texture contrast.
• Dietary swaps: You can substitute half the all-purpose flour for whole wheat flour for a nuttier flavor and a bit more fiber.
• Seasonal twists: During fall, adding a pinch of ground nutmeg or cloves to the filling gives it a festive vibe.

Step-by-Step: How I Make Apple Cinnamon Rolls with Maple Icing Recipe

Step 1: Starting the Dough with Love

I always start by warming the milk—not too hot, just lukewarm to the touch, so it wakes up the yeast without killing it. Mixing in the yeast and brown sugar, I let it sit until it gets bubbly on top, which tells me the yeast is alive and kicking. This little patience moment is key! Then, I add room-temperature butter and eggs, followed by most of the flour and salt. Mixing with my stand mixer’s dough hook, I watch for the dough to pull away from the bowl and become soft yet not sticky. Adding extra flour bit by bit here is how I get the perfect texture every time.

Step 2: The Magic Rise

Covering the dough with plastic wrap, I let it rest at room temperature for about an hour. This is when the dough doubles in size and its flavor develops—don’t rush this part! I usually set a timer and peek once it’s puffed up nicely, ready to handle the filling step.

Step 3: Mixing the Apple Cinnamon Filling

While the dough rises, I toss together brown sugar, granulated sugar, and cinnamon—the perfect trio for a cozy spice blend. Butter is key here too, so I make sure it’s soft before spreading. Lastly, I chop up the Honeycrisp apples into small but noticeable pieces so they bake just right inside the rolls.

Step 4: Rolling and Filling the Dough

Once the dough has doubled, I punch it down gently, then roll it out on a floured surface into a big rectangle—about 12 by 18 inches. Spreading softened butter evenly, I sprinkle on the apples followed by the cinnamon sugar mix. Then, starting with the edge closest to me, I roll it up tightly like a jelly roll, sealing the edge by pinching it closed with my fingers. Using a sharp knife, I cut the log into 12 to 15 equal pieces—this is a great moment to get the kids involved!

Step 5: Second Rise and Baking to Golden Perfection

I place the rolls into a buttered 9×13 pan, cover tightly with plastic wrap, and let them rise for another 20–30 minutes. It’s fun to watch the rolls puff up and almost touch each other. Then, into a 350°F oven they go for about 25 to 30 minutes until golden brown and irresistible.

Step 6: Making the Brown Butter Maple Icing

While the rolls bake, I start on the icing. Browning the butter gently on medium heat until it smells toasted is a game changer (don’t walk away because it can burn quickly!). After removing from heat, I mix cream cheese, maple syrup, powdered sugar, vanilla, and a pinch of salt until silky smooth. The warmth of the rolls helps the icing melt in just right—generous dollops for maximum indulgence!