There’s something magical about the smell of apple cinnamon rolls baking in the oven – that cozy mix of warm spices, sweet apples, and buttery dough that makes everyone come running to the kitchen. I’ve been making these apple cinnamon rolls with brown butter maple icing for years, ever since my neighbor Mrs. Thompson shared her secret with me after I helped her harvest apples from her backyard tree. What started as a simple thank-you recipe has become our family’s favorite fall tradition.
The real game-changer here is that brown butter maple icing – it takes these rolls from good to “oh my goodness, can I have another?” The nutty depth of browned butter pairs perfectly with the maple’s sweetness, while the grated apples keep every bite incredibly moist. Trust me, once you try these, those canned cinnamon rolls will be a thing of the past. They’re easier to make than you’d think, and that moment when you pull them out of the oven all golden and fragrant? Pure happiness.
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Why You’ll Love These Apple Cinnamon Rolls with Brown Butter Maple Icing
These apple cinnamon rolls with brown butter maple icing are about to become your new weekend obsession, and here’s why:
- The dough comes together in minutes – no yeast, no waiting around for it to rise!
- Freshly grated apples keep every bite impossibly moist (say goodbye to dry rolls forever)
- That brown butter maple icing? It’s pure magic – nutty, sweet, and just rich enough without being overwhelming
- Your kitchen will smell like a cozy autumn morning while they bake
- They’re equally perfect for lazy Sunday breakfasts or impressing weekend guests
Seriously, one taste and you’ll understand why my family begs me to make these every fall.
Ingredients for Apple Cinnamon Rolls with Brown Butter Maple Icing
Gathering the right ingredients makes all the difference with these apple cinnamon rolls. I’ve learned through trial and error that quality matters here – especially when it comes to that brown butter maple icing. Here’s exactly what you’ll need:
For the Rolls
- 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
- 1 tablespoon baking powder (yes, a full tablespoon – this is what gives them lift)
- 1/4 teaspoon salt (balances all that sweetness)
- 1/2 cup unsalted butter, COLD and cubed (I pop mine in the freezer for 15 minutes first)
- 3/4 cup whole milk (the fat content makes the dough extra tender)
For the Filling
- 1 cup grated apple, packed (I prefer Granny Smith for their tartness)
- 1/4 cup dark brown sugar (pack it in there for maximum caramel flavor)
- 1 teaspoon ground cinnamon (if yours has been in the cupboard over a year, replace it!)
- 1/2 cup chopped walnuts (optional, but they add great crunch)
For the Brown Butter Maple Icing
- 1/4 cup unsalted butter (this is where you’ll brown it to perfection)
- 1/4 cup pure maple syrup (none of that pancake syrup stuff – splurge on the real deal)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1/4 teaspoon vanilla extract (the good stuff makes a difference here)
A quick note about the apples – I always grate them right before using to prevent browning, and I don’t peel them. That little bit of skin adds nice texture and color to the rolls!
How to Make Apple Cinnamon Rolls with Brown Butter Maple Icing
Don’t let the multiple steps fool you – making these apple cinnamon rolls is actually super straightforward. I’ll walk you through each part so you end up with perfect, gooey rolls every time. The key is working efficiently and not overthinking it!
Prepare the Dough
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab a large bowl and whisk together your flour, baking powder, and salt. Now here’s the fun part – cutting in the butter. Using a pastry cutter or two forks, work that cold cubed butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining. This creates those flaky layers we love!
Make a well in the center and pour in the milk. Stir just until a shaggy dough forms – don’t overmix! I usually finish bringing it together with my hands (lightly floured, of course) right in the bowl. The dough should be slightly sticky but manageable.
Assemble the Rolls
Turn your dough out onto a lightly floured surface and roll it into a rough rectangle about 12×9 inches. Don’t stress about perfection here – rustic is charming! Now spread your grated apples evenly over the dough, leaving about a half-inch border. Sprinkle the brown sugar and cinnamon over the apples, then the walnuts if you’re using them.
Here’s my trick: starting from a long side, roll the dough up as tightly as you can without squishing out the filling. Once rolled, pinch the seam to seal. Using a sharp knife (I run mine under hot water first), cut into 12 equal slices. Arrange them in a greased 9-inch round or square baking pan – they should be cozy but not crammed.
Bake and Ice
Pop those beauties in the oven for 22-25 minutes. You’ll know they’re done when they’re golden brown and your kitchen smells like heaven. While they bake, make the icing: melt the butter in a small saucepan over medium heat, swirling occasionally until it turns a beautiful amber color and smells nutty (about 3-4 minutes). Immediately remove from heat and whisk in the maple syrup, then the powdered sugar and vanilla until smooth.
Let the rolls cool for just 5 minutes (I know, it’s hard to wait!) before drizzling that glorious brown butter maple icing over the top. The warmth helps it soak in just enough while still leaving that perfect glossy finish. Serve immediately and watch them disappear!
Tips for Perfect Apple Cinnamon Rolls with Brown Butter Maple Icing
After making these apple cinnamon rolls more times than I can count, I’ve picked up some tricks that make all the difference between good and “oh wow” results. Here’s what I wish I knew when I first started making them:
Choose your apples wisely
Granny Smith apples are my go-to because their tartness balances the sweetness perfectly. But here’s the thing – don’t use super juicy apples like Red Delicious. You’ll end up with soggy dough. If your grated apples seem extra wet, give them a quick squeeze in a clean kitchen towel before adding to the dough.
Keep everything cold
That cold butter in the dough isn’t just a suggestion – it’s the secret to flaky layers. I actually freeze my butter cubes for 15 minutes before using. And if your kitchen is warm, chill the bowl and flour too. Warm dough = tough rolls.
Brown the butter just right
For the icing, watch that butter like a hawk! It goes from golden to burnt in seconds. I take it off the heat when it smells nutty and has little brown specks at the bottom. Pro tip: transfer it to a cool bowl immediately to stop the cooking.
Roll with confidence
When rolling out the dough, aim for about 1/4 inch thickness – too thin and the filling leaks, too thick and they won’t bake evenly. If the dough sticks while rolling? A light sprinkle of flour and deep breaths. It’s supposed to be fun!
Let them rest before icing
I know it’s tempting to ice them straight from the oven, but those 5 minutes of waiting let the rolls set so they don’t fall apart when you cut them. The icing will still melt beautifully over the warm rolls – promise!
Variations for Apple Cinnamon Rolls with Brown Butter Maple Icing
One of my favorite things about this apple cinnamon roll recipe is how easily you can switch things up depending on what’s in your pantry or who you’re serving. Here are some delicious twists we’ve tried over the years:
Nut Variations
Not a walnut fan? Try pecans for a buttery Southern twist, or skip nuts entirely and add toasted coconut for tropical flair. My nephew loves when I swap in crushed graham crackers – they give the filling this amazing texture that reminds me of apple crumble bars!
Sweetener Swaps
Out of maple syrup? No problem – honey makes a wonderful substitute in the icing, though you’ll get a slightly different flavor profile. For the filling, I sometimes mix half white sugar with the brown sugar when I want a cleaner apple taste.
Spice It Up
The classic cinnamon is perfect as is, but adding a pinch of cardamom or allspice takes these rolls to holiday-level deliciousness. One Christmas I added orange zest to the filling – the bright citrus cut through the richness beautifully.
Dairy-Free Option
For my lactose-intolerant friends, coconut oil works surprisingly well in place of butter in the dough, and almond milk substitutes perfectly for the regular milk. Just be sure to use vegan butter for the icing.
The beauty of this recipe is that it welcomes creativity – as long as you keep that basic dough-to-filling ratio, you really can’t go wrong!
Storing and Reheating Apple Cinnamon Rolls with Brown Butter Maple Icing
Let’s be real – these apple cinnamon rolls rarely last long enough to need storing in my house! But when they do (or when I’m smart enough to make a double batch), here’s how I keep them tasting just-baked fresh:
Room Temperature Storage
If you think you’ll devour them within 24 hours (no judgment here!), just cover the baking dish tightly with foil or plastic wrap. The brown butter maple icing actually gets more flavorful as it soaks in a bit. I’ve found they’re still perfectly delicious at room temp the next morning – just maybe not quite as gooey.
Refrigerator Method
For longer storage, pop them in an airtight container – I layer them between parchment paper – and refrigerate for up to 3 days. The icing might look a little separated when cold, but don’t panic! A quick 10-second microwave zap brings it right back to that glossy perfection.
Freezing Like a Pro
Yes, you can freeze these beauties! Here’s my method: let the baked rolls cool completely, then wrap individually in plastic wrap before placing in a freezer bag. They’ll keep for about a month this way. When the craving hits, unwrap and microwave for 30-45 seconds straight from frozen. The texture’s nearly as good as fresh!
Reheating For That Just-Baked Magic
My favorite way to revive these rolls is in a 300°F oven for about 8-10 minutes. It brings back that crisp exterior while keeping the center soft. If you’re impatient (like me most mornings), 15-20 seconds in the microwave works too – just don’t overdo it or they’ll get tough. Pro tip: if the icing has absorbed too much, drizzle a little extra maple syrup over the top before reheating!
One important note: if you’re planning to freeze, I recommend waiting to ice them until after reheating. The icing can get grainy when frozen and thawed. Just make a fresh batch of that glorious brown butter maple magic when you’re ready to serve – it only takes 5 minutes!
Nutritional Information
While we all know apple cinnamon rolls with brown butter maple icing aren’t exactly health food (and really, who wants them to be?), I like having a general idea of what I’m indulging in. Here’s the nutritional breakdown per roll, based on my recipe testing:
- Calories: 220
- Total Fat: 10g (6g saturated)
- Cholesterol: 25mg
- Sodium: 85mg
- Total Carbohydrates: 30g
- Fiber: 1g
- Sugars: 12g
- Protein: 3g
A few things to note – these values account for the walnuts but not any extra icing drizzled on top (because let’s be honest, I always add more!). The apples contribute vitamin C and fiber, while the walnuts add healthy fats. That brown butter? It’s worth every gram of fat for that incredible flavor!
Nutritional values are estimates and vary based on ingredients used. If you’re tracking closely, I recommend using a calculator with your exact brands and measurements – especially since apple sizes and maple syrup sweetness can vary quite a bit.
Frequently Asked Questions
I’ve gotten so many questions about these apple cinnamon rolls over the years – here are the ones that keep coming up, along with all my hard-earned answers!
Can I use pre-made dough instead of making it from scratch?
While I always recommend the homemade dough for that perfect texture, I totally get that sometimes you need a shortcut. If you’re in a pinch, refrigerated crescent roll dough works surprisingly well! Just unroll the sheets, add your filling, roll back up, and slice. They’ll bake faster though – start checking at 15 minutes.
How long do these stay fresh?
At room temperature, they’re best within 24 hours (though mine never last that long!). In the fridge, they’ll keep for 3 days if stored properly. The texture changes a bit after day two, but a quick warm-up brings them right back to life. Frozen, they’re good for about a month – just thaw and reheat!
Why did my icing turn grainy?
Ah, the dreaded graininess! This usually happens if the butter cools too much before adding the powdered sugar, or if you don’t sift the sugar first. My trick? Keep everything warm – I even warm my mixing bowl with hot water before starting. If it does get grainy, a splash of warm milk and vigorous whisking can often save it.
Can I make these ahead and bake in the morning?
Absolutely! Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them sit at room temp while your oven preheats – they might need an extra 2-3 minutes baking time. The icing is quick enough to make fresh while they bake.
Help! My filling leaked everywhere while baking!
Been there! A few tips: don’t overfill (stick to the measurements), make sure you pinch that seam tightly, and don’t slice them too thin. If some does leak? No worries – that caramelized apple-sugar mixture on the bottom is secretly delicious. Just call it “extra flavor”!
Got more questions? Drop them in the comments – I’m always happy to help troubleshoot your baking adventures!
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Heavenly Apple Cinnamon Rolls with Brown Butter Maple Icing in 45 Minutes
- Total Time: 45 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Delicious apple cinnamon rolls topped with a rich brown butter maple icing.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold
- 3/4 cup milk
- 1 cup grated apple
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add milk and stir until dough forms.
- Roll dough into a rectangle on a floured surface.
- Sprinkle grated apple, brown sugar, and cinnamon evenly over the dough.
- Roll tightly from the long side and cut into 12 slices.
- Place slices in a greased baking pan and bake for 25 minutes.
- While baking, prepare icing by browning butter and mixing with maple syrup.
- Drizzle warm icing over rolls after baking.
Notes
- Use Granny Smith apples for best flavor.
- Let rolls cool slightly before icing.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
