Irresistible Apple Cider Cinnamon Rolls in 12 Easy Steps

Name: Irresistible Apple Cider Cinnamon Rolls in 12 Easy Steps
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup sugar; 1 packet instant yeast; 1 tsp salt; 1 cup warm apple cider; 1/4 cup melted butter; 1 egg; 1/2 cup brown sugar; 1 tbsp cinnamon; 1/4 cup softened butter (for filling); 4 oz cream cheese (for glaze); 1 cup powdered sugar (for glaze); 2 tbsp milk (for glaze)

Author: Carry

Published: August 5, 2025

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Oh, you’re in for a treat—literally! There’s nothing like waking up to the smell of my Apple Cider Cinnamon Rolls baking in the oven, their warm, spiced aroma filling the whole house. It’s the kind of fall morning magic that makes even the coziest sweaters feel just a little extra special. I stumbled onto this recipe by accident years ago when I had way too much apple cider left after a bonfire night. One experimental dough later, and wow—these rolls became our family’s must-have autumn tradition. They’re soft, fluffy, and packed with just the right balance of cinnamon spice and sweet apple tang. Every bite tastes like a hug from the inside.

Table of Contents

Why You’ll Love These Apple Cider Cinnamon Rolls

Let me tell you why these rolls are about to become your fall obsession:

Fluffy perfection: The dough bakes up so soft and pillowy, you’ll want to bury your face in it (I won’t judge).
Apple cider magic: That warm, spiced cider flavor? It’s like drinking autumn through a straw—but better, because it’s wrapped in cinnamon sugar.
Shockingly simple: No fancy skills needed—just knead, roll, and let the dough do its cozy rising thing.
Seasonal superstar: These are the edible version of crunchy leaves and pumpkin patches. Perfect for chilly mornings or Thanksgiving brunch.

Ingredients for Apple Cider Cinnamon Rolls

Here’s everything you’ll need to make these cozy rolls sing. I’ve grouped them by dough, filling, and glaze so you can prep like a pro:

For the dough:
- 3 cups all-purpose flour (spooned and leveled – no packing!)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp fine sea salt
- 1 cup warm apple cider (110°F – think baby bottle warm, not boiling)
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
For the filling:
- 1/4 cup softened unsalted butter (very soft, but not melted)
- 1/2 cup packed dark brown sugar
- 1 tbsp ground cinnamon
For the glaze:
- 4 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp whole milk

Ingredient Substitutions & Notes

Out of apple cider? Use unfiltered apple juice in a pinch, but reduce it by 2 tbsp

How to Make Apple Cider Cinnamon Rolls

Alright, let’s get our hands doughy! Making these apple cider cinnamon rolls is easier than you think – just follow these steps for rolls that’ll make your kitchen smell like a fall fairy tale.

Preparing the Dough

First, whisk together your flour, sugar, yeast, and salt in a big bowl. Here’s my trick: I always test my apple cider temperature by dripping a bit on my wrist – if it feels like warm bathwater (about 110°F), you’re golden. Pour that in with the melted butter and egg, then mix until it forms a shaggy dough.

Now comes the fun part – kneading! Flour your counter and go to town for about 5 minutes (or use a stand mixer with dough hook for 3 minutes). You’ll know it’s ready when the dough springs back slowly when poked. Let it rise in a greased bowl covered with a tea towel until doubled – usually about an hour in a warm spot. My favorite proofing hack? The oven with just the light on!

Shaping and Filling the Rolls

Punch down that puffy dough (so satisfying!) and roll it out on a floured surface into a roughly 12×16 inch rectangle. Spread the softened butter all the way to the edges – no skimping! Mix your brown sugar and cinnamon in a little bowl first to avoid clumps, then sprinkle it evenly over the buttered dough.

Starting from the long side, roll it up tightly like a sleeping bag. Use a sharp knife or (my secret weapon) unflavored dental floss to cut 12 even slices. Pro tip: mark the roll first with toothpicks so your slices are uniform!

Baking and Glazing

Arrange your swirls in a greased 9×13 pan, leaving a little space between them. Let them rise again for about 30 minutes while your oven preheats to 375°F. Bake for 20-25 minutes until they’re golden brown and sound hollow when tapped.

While they bake, whip up the glaze: beat the cream cheese until smooth, then gradually add powdered sugar and milk. The perfect consistency should drizzle slowly off a spoon. Pour it over the warm rolls right when they come out of the oven – the glaze will melt into all those nooks and crannies for maximum deliciousness!

Tips for Perfect Apple Cider Cinnamon Rolls

Listen up – these little tricks make all the difference between good rolls and knock-your-socks-off amazing ones:

Temperature is key: That apple cider needs to be warm enough to wake up the yeast (110°F), but not so hot it kills it. Think “cozy bath” warmth.
Don’t peek! Resist opening the oven door early – sudden temperature drops make rolls sink faster than my willpower around fresh-baked goods.
Slice smarter: Dental floss gives cleaner cuts than knives – just slide it under the roll, cross the ends, and pull. Perfect swirls every time!
Glaze timing: Spread the cream cheese glaze while rolls are still warm (not piping hot) so it melts just right into all those cinnamon crevices.

Storing and Reheating Apple Cider Cinnamon Rolls

These beauties disappear fast in my house, but if you’ve got leftovers (lucky you!), here’s how to keep them tasting fresh. Store cooled rolls in an airtight container at room temp for up to 3 days – the glaze will soak in more each day, making them extra moist! For longer storage, wrap individual rolls tightly in plastic, then foil, and freeze for up to 2 months. To reheat, pop them in a 300°F oven for 10 minutes (15 if frozen), or microwave for 20 seconds if you just can’t wait. The oven method gives you that fresh-from-the-bakery feel!

Nutritional Information

Here’s the breakdown per roll (because let’s be real, who stops at just one?):

Calories: 280
Fat: 10g (6g saturated)
Carbs: 42g
Sugar: 18g
Protein: 4g

Remember, these are estimates per roll – your exact numbers might dance around a bit depending on your ingredients and how generous you are with that glaze!

Frequently Asked Questions

Q1. Can I use apple juice instead of cider?
Absolutely! Apple juice works in a pinch, but reduce it by 2 tbsp since it’s thinner. The flavor won’t be quite as rich – cider’s spices really shine through. No matter what, make sure it’s warmed to that perfect 110°F to wake up your yeast properly.

Q2. How do I prevent dry dough?
Three golden rules: don’t over-measure flour (spoon it in lightly!), knead just until smooth (overworking makes tough rolls), and cover rising dough with a damp towel to prevent drying out. If your dough feels stiff, add 1 tbsp apple cider at a time until it’s soft and supple.

Q3. Can I make these ahead?
You bet! My favorite make-ahead trick: assemble rolls the night before, cover tightly, and refrigerate. Next morning, let them sit at room temp for 30 minutes before baking. The slow rise gives extra flavor too – win-win!

I’d love to see your cozy creations! Tag me on Instagram or leave a comment below – nothing makes me happier than seeing your kitchens filled with that sweet apple cider magic. Happy baking!

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