Apple Pie Cinnamon Rolls
Fluffy brown butter brioche dough stuffed with fall apples and warm spices, topped with a decadent marjoram and maple cream cheese icing.
I first made these cinnamon rolls in September (while being dreadfully sick with pneumonia!) but felt this was a perfect transitional recipe as we close in on the darkest part of the year (that, and a very sweet follower requested a written recipe). This is a comforting twist on two classic bakes: apple pie and cinnamon rolls, bridging the gap from fall festivities to winter ones.
This dough is a soft, enriched brown butter brioche number that is as pillowy as it is flavorful. I often times find cinnamon roll dough to be too heavy, significantly diluting the eating experience. That is a problem I was sure to rectify with this recipe.
The filling is a traditional brown butter/brown sugar/cinnamon situation with the addition of two indispensable ingredients that give this recipe its namesake: apples and apple butter. I’ve chosen to use Granny Smith apples here to counteract the naturally high sugar content of this bake (blinding amounts of sugar are also an issue I feel plagues the cinnamon roll community), but you can use a sweeter variety if your heart so desires.
I’ve finished this recipe with a simple maple cream cheese icing, adding marjoram for an earthy depth that pulls the deeper notes from the Granny Smiths. These cinnamon rolls are best served warm and best enjoyed with a fork, napkin, and an empty to do list for the day.
Apple Pie Cinnamon Rolls
Makes 12 large cinnamon rolls
Ingredients:
For the dough:
1 cup whole milk, warmed to approximately 110F
100g granulated sugar
1 tablespoon dry active yeast
2 large eggs (at room temperature)
113g butter, browned, resolidified to room temperature
1 tablespoons vanilla extract
600g all purpose flour
1/2 teaspoon salt
For the filling:
1/2 cup light brown sugar, packed
2 tablespoons cinnamon
4 tablespoons butter, browned, resolidified to room temperature
4 tablespoons apple butter
Pinch of salt
3-4 Granny smith apples, peeled, grated
1/2 cup heavy cream
For the icing:
4 tablespoons butter, at room temperature
6oz cream cheese, at room temperature
1/4 cup maple syrup
2-3 cups powdered sugar
1 tablespoon vanilla extract
3 tablespoons minced fresh marjoram
Method:
For the dough:
In the bowl of your stand mixer or large mixing bowl, combine the milk 1 tablespoon of granulated sugar, and your yeast. Whisk to combine then set aside for 5-10 minutes, until the yeast is activated (the top will foam).
Add the remaining dough ingredients, aside from the flour and salt, and begin to beat on low with the dough hook attachment or whisk gently to combine if not using a stand mixer.
Once the mixture is homogenous, add 540g of the flour and salt and mix again on low speed. The dough will look shaggy at this stage.
Scrape down the sides of the bowl and turn up the speed on your mixer to medium high. Allow your mixer to run for about 5 minutes until the dough looks smooth. Alternatively, turn out your dough onto a lightly floured surface and knead until smooth (about 10 minutes).
Turn the mixer back to low and add the remaining flour to your dough. Mix until the flour has been fully combined then turn up the speed to medium high and mix for another 1-2 minutes. By this point the dough should be elastic.
Transfer your dough to a greased bowl and cover. Allow the dough to rest somewhere warm for about an hour, or until doubled in size.
For the filling:
While your dough rises, make your filling.
In a small mixing bowl, combine all of the ingredients for your filling, aside from the apples and heavy cream. Mix thoroughly with a spoon to combine. Set aside.
Add the grated apple to a tea towel and gently squeeze to ring out the excess liquid. Set aside
Assembly:
Once your dough has risen, turn it out onto a lightly floured surface.
Using a rolling pin, roll your dough into a large, even thickness rectangle, approximately 12x20.
Spread your filling evenly across the dough. Once the filling has been applied, spread the grated apples in an even layer.
Carefully, working from one end at a time, roll up the dough into itself to form a tight log.
Using a serrated knife, cut 12 even rounds from the log.
In a large baking dish, arrange the cinnamon rolls evenly. Cover the dish and set it somewhere warm for 30 minutes, or until the rolls have doubled in size.
While your rolls are proofing, preheat the oven to 350F.
After your rolls have doubled in size, drizzle the heavy cream evenly across the pan.
bake the rolls for 25-35 minutes, or until fluffy and golden brown.
For the icing:
While the cinnamon rolls cool, combine all the icing ingredients in a small mixing bowl until smooth.
Pour the icing over the warm cinnamon rolls and spread evenly.
Serve immediately.
