Food, Recipe

Apple Cinnamon Rolls

With Brown Butter Maple Icing

My first experience making Apple Cinnamon Rolls started with a visit to a local apple orchard in Thamesville, Ontario. I wanted to make something special for my family for Thanksgiving that incorporated apples. I came across this wonderfully decadent (AND easy) recipe from Half Baked Harvest (


  1. The rise a lot quicker and easier than it states.
  2. You don’t need to make as much frosting as it calls for 3. You can use a larger baking vessel
  3. You don’t have to pinch the bottom of the dough
  4. You can add other items in the filled ie. Raisins YES raisins!, walnuts etc.
  5. Cut them smaller than called for because the EXPAND!


Cinnamon Rolls

1 Cup Warm Milk
2 ¼ Tsp Active Dry Yeast
1 Tbsp Brown Sugar
4 Tbsp Salted Butter, Room Temperature
3 Large Eggs
3 ½ – 4 Cups All-Purpose Flour
½ Tsp Kosher Salt

Apple Filling

½ Cup Brown Sugar
¼ Cup Granulated Sugar
1 Tbsp Cinnamon
6 Tbsp Salted Butter, Room Temperature
2 Apples Of Your Choice, Peeled & Chopped
¼ Cup Raisins, Walnuts OR Both

Brown Butter Maple Icing

2 Tbsp salted butter, Room Temperature
6 Oz Cream Cheese, Room Temperature
¼ Cup Maple Syrup
2 Cups Powdered Sugar
1 Tsp Vanilla Extract


  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5 – 10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 Cups Flour, and Salt. Using the dough hook, mix until the flour is completely incorporated, about 4 – 5 minutes. If the dough is still sticky, add the additional 1/2 Cup Flour, adding more as needed until the dough is smooth to touch.
  2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
  3. Meanwhile, mix the filling. In a bowl, combine the Brown Sugar, Sugar, and Cinnamon. Butter a 9″ × 13″ baking dish.
  4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12″ x 18″ inches. Spread the butter evenly over the dough. Sprinkle on the Apples and Cinnamon Sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 – 15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20 – 30 minutes.
  5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.
  6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2 – 3 minutes. Remove from the heat. To a bowl with the Cream Cheese in it, whisk in the Maple Syrup, Powdered Sugar, Vanilla, and a pinch of Salt. Spread the icing over the warm rolls. Serve and enjoy!