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Soft-Baked Apple Cinnamon Rolls

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Indulge in these incredibly soft brioche cinnamon rolls, packed with a tender apple filling, a rich brown sugar cinnamon swirl, and topped with a luscious cream cheese frosting.

Ingredients

Scale
  • Brioche Dough:
  • 250g whole milk, lukewarm
  • 50g Granulated Sugar
  • 2 1/4 tsp active dried yeast
  • 2 large eggs, at room temperature
  • 1/2 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
  • 1/2 tsp ground cinnamon or Apple Pie Spice
  • 1/4 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
  • 1/8 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
  • 1/2 tsp kosher salt

Instructions

  1. Make the Brioche Dough:
  2. Place the lukewarm milk, 25g of the granulated sugar, and the active dried yeast in a medium-sized bowl.
  3. Stir to combine the ingredients.
  4. Leave the mixture for 10-15 minutes, or until it becomes foamy.
  5. In the bowl of a stand mixer fitted with the dough hook attachment, place the all-purpose flour, kosher salt, and the remaining 25g granulated sugar.
  6. Mix briefly to combine the dry ingredients.
  7. Add the milk mixture and the eggs to the dry ingredients.
  8. Mix on low speed for 2-3 minutes.
  9. Increase the mixer speed to medium.
  10. Mix for a further 5 minutes.
  11. Add the unsalted butter a little at a time, waiting until each piece is incorporated before adding the next.
  12. Mix for a further 7-10 minutes, until the dough is smooth and soft.
  13. Shape the dough into a ball.
  14. Place the dough into a bowl.
  15. Cover the bowl with plastic wrap.
  16. Place the bowl in the fridge for at least 2 hours and up to overnight, or until doubled in size.
  17. Alternatively, place the bowl in a warm spot until doubled in size, 45 minutes to an hour.
  18. Prepare the Apple Filling:
  19. Melt the 30g unsalted butter in a large skillet over medium heat.
  20. Add the diced apples, 80g granulated sugar, ground cinnamon (or apple pie spice), and 1/4 tsp kosher salt.
  21. Cook, stirring often, until the apples are tender, 3-5 minutes.
  22. Add the corn starch and mix well to incorporate.
  23. Continue to cook until the mixture has thickened and the apples are coated.
  24. Transfer the apple filling to an airtight container.
  25. Chill the apple filling until ready to use.
  26. Toast the Pecans:
  27. Preheat the oven to 350°F (180°C).
  28. Line a small sheet pan with parchment paper.
  29. Place the pecan halves on the lined sheet pan.
  30. Toast the pecans for about 10 minutes, shaking occasionally, until lightly browned and toasted throughout.
  31. Transfer the toasted pecans to an airtight container.
  32. Store the toasted pecans at room temperature until ready to use.
  33. Make the Brown Sugar Cinnamon Filling:
  34. Place the 190g unsalted butter, brown sugar, 2 Tbsp plus 1 tsp ground cinnamon, and 1/8 tsp kosher salt in a small bowl.
  35. Mix well to combine all ingredients.
  36. Assemble the Cinnamon Rolls:
  37. Grease a 9”x13” (23cm x 33cm) baking dish or line it with parchment paper.
  38. Turn the brioche dough out onto a lightly floured surface.
  39. Roll the dough into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll.
  40. Spread the brown sugar cinnamon mixture evenly over the entire surface of the dough.
  41. Top with the prepared apple pie filling, spreading it out evenly.
  42. Roughly chop the toasted pecans.
  43. Spread the chopped pecans over the apple filling.
  44. Starting with a long side, roll up the dough into a tight spiral.
  45. Cut the dough log into two pieces.
  46. Place the two dough logs side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray.
  47. Lightly cover the dough logs with plastic wrap.
  48. Transfer the dough logs to the freezer for 20 minutes to firm up slightly (this step is optional but helps in neat cutting).
  49. Cut the Cinnamon Rolls:
  50. Remove the dough logs from the freezer.
  51. Using a sharp knife, slice each log into 6 equal pieces (using a ruler can help).
  52. Arrange the sliced rolls on the prepared baking sheet or baking dish, spacing them evenly apart.
  53. Lightly cover the pan with plastic wrap.
  54. Leave the rolls to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
  55. Bake the Cinnamon Rolls:
  56. While the rolls are rising, preheat the oven to 350°F (180°C).
  57. Bake the rolls for 35 to 40 minutes, or until deeply golden brown.
  58. Remove the rolls from the oven.
  59. Allow the rolls to stand for 15 minutes or so before icing.
  60. Make the Cream Cheese Frosting:
  61. Place the 115g unsalted butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
  62. Mix on medium speed until well combined.
  63. Add the sifted powdered sugar, 1-2 Tbsp heavy whipping cream, and 1/2 tsp kosher salt.
  64. Whip until the frosting is light and fluffy.
  65. Frost the rolls while they are still slightly warm.
  66. Serve immediately.

Notes

Ensure your milk is lukewarm for yeast activation; too hot will kill it, too cold won’t activate it.
Chilling the dough overnight in the fridge develops deeper flavor and makes it easier to handle.
Freezing the rolled dough logs for 20 minutes before slicing helps create cleaner, neater cuts.
Don’t overbake the rolls; they should be deeply golden brown but still soft for the best texture.

Find it online: https://theflakytruth.com/soft-baked-apple-cinnamon-rolls/