Soft-Baked Apple Cinnamon Rolls Recipe | Ultimate Cozy Bake
These Soft-Baked Apple Cinnamon Rolls are filled with a rich cinnamon brown sugar mixture, cooked apple pie filling, and toasted pecans. Finished with a fluffy cream cheese frosting, these gooey and comforting rolls make the perfect treat for fall mornings or special holiday breakfasts.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes plus rising time
- Yield: 12 cinnamon buns
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 4 medium) apples, peeled, cored, and diced small
- 30g unsalted butter
- 80g granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 tbsp cornstarch
Toasted Pecans:
- 125g pecan halves
Brown Sugar Cinnamon Filling:
- 190g unsalted butter, at room temperature
- 280g brown sugar
- 2 tbsp + 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
Instructions
1. Make the brioche dough: Combine lukewarm milk, 25g sugar, and yeast in a bowl. Let sit 10–15 minutes until foamy.
2. In a stand mixer with dough hook, combine flour, salt, and remaining sugar. Add milk mixture and eggs. Mix on low 2–3 minutes, then medium for 5 minutes.
3. Add butter a little at a time, mixing until smooth (7–10 minutes). Form into a ball, cover, and refrigerate at least 2 hours or until doubled in size.
4.
5. Make the apple pie filling: In a skillet, melt butter over medium heat. Add apples, sugar, cinnamon, and salt. Cook 3–5 minutes until tender. Add cornstarch and cook until thickened. Cool and store in fridge until ready.
6.
7. Toast the pecans: Preheat oven to 350°F / 180°C. Spread pecans on a baking sheet and toast for 10 minutes, shaking occasionally. Cool and store airtight.
8.
9. Make cinnamon filling: In a bowl, combine butter, brown sugar, cinnamon, and salt until smooth.
10.
11. Assemble the rolls: Grease or line a 9×13” baking dish. Roll dough into 24” x 16” rectangle. Spread cinnamon mixture evenly over dough, then top with cooled apple filling and chopped pecans.
12.
13. Roll tightly from long side. Cut log into two, chill for 20 minutes (optional for neater slices). Slice each log into 6 pieces and arrange in baking dish.
14.
15. Cover and let rise 45–60 minutes until puffy. Preheat oven to 350°F / 180°C.
16.
17. Bake 35–40 minutes until golden. Cool 15 minutes before frosting.
18.
19. Make cream cheese frosting: In stand mixer, beat butter and cream cheese until smooth. Add powdered sugar, cream, and salt. Whip until fluffy.
20.
21. Frost rolls while still slightly warm. Store leftovers in airtight container at room temp. Rewarm before serving.
Notes
These cinnamon rolls can be prepped the night before and baked in the morning for fresh breakfast.
Use a ruler and sharp knife or unflavored dental floss for even roll slicing.
Substitute walnuts or leave out nuts if desired.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for longer freshness.
Best served warm with a generous layer of cream cheese frosting.
Find it online: https://cookingwithramsay.com/soft-baked-apple-cinnamon-rolls/