Description
Delight in these soft-baked apple cinnamon rolls featuring a rich brioche dough layered with a spiced brown sugar cinnamon filling, tender apple pie filling, toasted pecans, and finished with a luscious cream cheese frosting. Perfect for a cozy breakfast or brunch treat.
Ingredients
Scale
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 or apple pie spice
- 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 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
Instructions
- Prepare Brioche Dough: In a medium bowl, combine lukewarm milk, 25g sugar, and yeast. Stir and let sit for 10-15 minutes until foamy. In a stand mixer bowl fitted with a dough hook, mix flour, salt, and remaining sugar briefly. Add yeast mixture and eggs; mix on low for 2-3 minutes, then medium speed for 5 minutes. Gradually add butter pieces, mixing for an additional 7-10 minutes until dough is smooth and soft.
- First Proof: Shape dough into a ball, place in a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight, or proof in a warm spot for 45-60 minutes until doubled in size.
- Make Apple Pie Filling: In a large skillet over medium heat, melt butter. Add diced apples, sugar, cinnamon, and salt. Cook, stirring often, for 3-5 minutes until apples are tender. Stir in cornstarch, cook until mixture thickens and coats apples. Transfer to airtight container and chill.
- Toast Pecans: Preheat oven to 350°F (180°C). Arrange pecans on a parchment-lined baking sheet. Toast for 10 minutes, shaking occasionally, until lightly browned. Cool and store at room temperature.
- Prepare Brown Sugar Cinnamon Filling: In a small bowl, combine butter, brown sugar, cinnamon, and salt. Mix well until combined.
- Roll Out Dough: Grease a 9”x13” (23cm x 33cm) baking dish or line with parchment. On a lightly floured surface, roll dough into a 24” x 16” (60cm x 40cm) rectangle, trimming edges to keep shape.
- Assemble Rolls: Spread brown sugar cinnamon filling evenly over dough surface. Evenly layer chilled apple pie filling on top, then sprinkle roughly chopped toasted pecans over apples.
- Form Dough Logs: Starting from a long edge, tightly roll dough into a spiral. Cut the roll into two equal pieces and place side by side on a parchment-lined sheet pan lightly sprayed with cooking spray. Optionally cover with plastic wrap and freeze for 20 minutes to firm up.
- Cut Cinnamon Rolls: Remove logs from fridge. Using a sharp knife and a ruler for even cuts, slice each log into 6 equal pieces. Place rolls spaced evenly on prepared baking dish or baking sheet.
- Final Proof: Lightly cover with plastic wrap and let rolls rise for 45-60 minutes until puffy and springs back slowly when poked.
- Bake: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes until deeply golden brown. Remove from oven and let cool for 15 minutes.
- Make Cream Cheese Frosting: In a stand mixer with paddle attachment, beat butter and cream cheese on medium speed until smooth. Add powdered sugar, heavy cream, and salt. Whip until light and fluffy.
- Frost Rolls: Spread cream cheese frosting over warm cinnamon rolls and serve. Store leftovers in an airtight container at room temperature and rewarm before serving.
Notes
- Proofing dough can be done overnight in the fridge for convenience and better flavor development.
- Freezing the rolled dough logs before slicing helps achieve cleaner, neater slices.
- Use a sharp serrated knife or dental floss to cut the rolls without squashing.
- Toast pecans carefully and watch closely to avoid burning; shaking helps even browning.
- Adjust heavy cream in frosting for desired consistency; add more for thinner and less for thicker frosting.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
