These are the best apple cinnamon rolls! They're soft and fluffy, flavored with apple cider reduction, filled with a gooey apple butter cinnamon filling, and frosted with apple cider cream cheese frosting.
These apple cider cinnamon rolls are the perfect thing to bake for apple season, and they're the best fall breakfast. Nothing beats the smell of fresh rolls baking in the oven!
If you're looking for other apple recipes, check out my apple cider cheesecake cookies, apple cider cake, apple pie cheesecake, apple cider cupcakes, mini apple pies, apple pie bars, apple cider donuts or lattice crust apple pie!
Why These are The Best Apple Cinnamon Rolls
They're full of apple flavor. The dough is made with apple cider reduction, they're filled with a delightful brown sugar-apple butter-cinnamon filling and frosted with apple cider cream cheese frosting. Each bite is full of warm spiced apple flavor!
They are extremely soft. Seriously like little pillows of doughy, buttery, sweet cinnamon goodness.
They are really fun to make! They do take a little time, but making them is half the fun. There's something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
Ingredients for Perfect Apple Cinnamon Rolls
- Apple Cider- will be reduced to add the most apple flavor to the dough and frosting
- Apple Butter- used for the apple filling
- Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
- Fall Spice Blend- ground cinnamon, nutmeg and allspice are used in the filling and dough to add warm fall flavor
- Whole Milk- makes these rolls extra soft and pillowy
- Flour- all purpose flour will be used to make the dough
- Eggs- make sure they're room temperature
- Unsalted Butter- make sure it's very soft, will be used in the dough and filling
- Light Brown Sugar-used in the cinnamon apple butter filling
- Granulated Sugar- used to make the dough and helps bloom the yeast
- Vanilla Extract- adds a sweet note to the rolls
- Cream Cheese- used to make the amazing icing for the rolls
- Powdered Sugar- used to make the cream cheese frosting
- Heavy Cream- used for soaking the rolls while they proof
- Rolling pin
- 9x13 inch baking dish
- Unflavored dental floss for cutting the rolls
Step by Step Instructions
Please see the apple cinnamon rolls recipe card below for complete measurements and baking time.
STEP ONE: Reduce your apple cider.
Add 3 cups (720 ml) of apple cider to a large pot. Simmer over medium-low heat until it reduces to ½ cup (120 ml). Transfer to a glass measuring cup and let it cool completely. Half will be used in the dough and half will be used in the frosting.
STEP TWO: Make your dough.
To start, bloom your yeast. Mix your active dry yeast, teaspoon of sugar, and warm milk together and let it sit for 10 minutes until foamy on top.
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, cinnamon, nutmeg, allspice, salt and sugar together. To the dry ingredients, add the whisked eggs, vanilla, and softened butter and mix. Add in the yeast and milk mixture and ¼ cup (60 ml) of reduced apple cider and mix until everything is blended. Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl, forms a ball and springs back when pressed.
STEP THREE: Let it rise.
Form the dough into a ball. Place dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
STEP FOUR: Make your filling.
While the dough rises, make the filling by mixing the butter, brown sugar, apple butter, cinnamon, nutmeg, allspice and salt together in a small bowl.
STEP FIVE: Roll out your dough and spread the filling.
Once the dough has had a chance to rise, remove it from bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into a large rectangle, about 18 x 12 inches. It should be about ¼ inch thick. Next, spoon the apple butter cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
STEP SIX: Roll up the dough and cut the rolls.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
STEP SEVEN: Let the rolls proof.
Place the rolls in a greased 9x13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap or a kitchen towel and let them proof in a warm spot for about an hour, or until they have doubled in size.
STEP EIGHT: Bake the rolls and make the cream cheese icing.
Once the rolls have completed their second rise, bake them at 350 degrees F for 20-25 minutes until golden brown. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the rest of the apple cider reduction and combine on low speed then high speed until the frosting is smooth. Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
FAQs
Why didn't my dough rise? Check that your yeast is not expired. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 ½ hours for the dough to proof all the way to "doubled in size".
Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size, bake according to the recipe.
How do I store the rolls? Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they'll be gone before that!
Pro Tips
Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can't give you.
Let your dough proof outside if it's warm enough, or in a cold oven with the light on.
If you make these delicious apple cinnamon rolls please leave a star rating! Tag me on Instagram @inbloombakery_ or TikTok @inbloombakery so I can see! Follow me on Pinterest for other dessert ideas!
Other Cinnamon Roll Recipes to Try Next Time
📖 Recipe
Apple Cinnamon Rolls
Ingredients
For the Apple Cider Reduction
- 3 cups (720 ml) apple cider
For the Apple Cider Dough
- 1 cup (240 ml) whole milk, warmed to about 110 degrees
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ tsp ground allspice
- 1 ½ teaspoon salt
- 2 tablespoon (25 g) granulated white sugar
- 2 eggs, whisked
- ½ cup (112 g) unsalted butter, very softened
- ½ tablespoon vanilla
- ¼ cup (60 ml) apple cider reduction from above
For the Apple Butter Cinnamon Filling
- ½ cup (112 g) unsalted butter, very softened
- 1 cup (220 g) light brown sugar, packed
- 1 ½ tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- pinch of salt
- ⅓ cup (95 g) apple butter
- ¼ cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
For the Apple Cider Cream Cheese Frosting
- 6 tablespoon (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 ½ cups (195 g) powdered sugar
- ¼ cup (60 ml) apple cider reduction from above
Instructions
For the Apple Cider Reduction
- Start by adding the apple cider to a sauce pan over medium-low heat. Bring it to a simmer, then let it simmer for 20-30 minutes until it has reduced down to ½ cup (120 ml), stirring occasionally. Start checking it has reached ½ cup (120 ml) at 20 minutes and add more time as necessary. (It may take longer than 30 minutes depending on your stove.)3 cups (720 ml) apple cider
- Transfer the cider reduction to a glass measuring cup. Let it cool before using it in the rolls. Half will be used in the dough and half will be used in the frosting.
For the Apple Cider Dough
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together. Let it sit for 10 minutes until foamy on top.1 cup (240 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar (to bloom the yeast)
- Next, in a large bowl of a stand mixer with a whisk attachment, mix the flour, cinnamon, nutmeg, allspice, salt and sugar together.4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 2 ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix.2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, ½ tablespoon vanilla
- Add in the yeast mixture and ¼ cup (60 ml) of apple cider reduction and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.¼ cup (60 ml) apple cider reduction from above
- Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Apple Butter Cinnamon Filling
- While the dough rises, make the filling by mixing the butter, brown sugar, cinnamon, nutmeg, allspice, salt and apple butter together in a small bowl.½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 1 ½ tablespoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground allspice, pinch of salt, ⅓ cup (95 g) apple butter
Assembling and Baking the Apple Rolls
- Grease a 9x13 inch casserole dish and set aside.
- Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
- Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
- Place the rolls in the prepared casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.¼ cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
- Preheat the oven to 350°F about 15 minutes before the rolls are done proofing.
- Once the rolls have proofed, bake for 20-25 minutes, or until golden brown.
For the Apple Cider Cream Cheese Frosting
- While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.6 tablespoon (84 g) unsalted butter, very softened
- Add in the cream cheese and mix until combined on medium speed.6 oz (170 g) cream cheese, cold
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.1 ½ cups (195 g) powdered sugar
- Then add in ¼ cup (60 ml) of apple cider reduction and combine on low then high speed until the frosting is smooth.¼ cup (60 ml) apple cider reduction from above
- Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
This recipe sounds amazing! Can't wait to try it!