Apple Cider Cinnamon Rolls

Apple Cider Cinnamon Rolls are filled with cinnamon sugar and apples, topped with an apple cider cream cheese frosting. This is the perfect fall breakfast or dessert.

APPLE CINNAMON ROLLS

These are just like cinnamon rolls you love with a fall flair. I love cinnamon rolls. I can’t be left alone with them. These smell amazing when they are cooking.

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls

The filling is made with apples, pecans, brown sugar, and cinnamon.

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls

Roll into a 15×10 inch rectangle. Spread with butter and the filling.

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls Roll up and cut into 12 large rolls or 15 smaller rolls.

FROSTING CINNAMON ROLLS

I’ve watched the pros do it (ahem…Cinnabon) and they always use half of the frosting on the rolls when they come out and the other half after they have cooled. Frosting them when they are warm allows the frosting to get down inside and make they gooey.

HOW TO CUT CINNAMON ROLLS WITH DENTAL FLOSS

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls Slide a piece of unflavored dental floss underneath and cross it on top and pull through to cut the rolls without squishing them.

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls

You can also use a serrated knife but for rolls like this that are stuffed with apples the dental floss really works.

What Is The Difference Between Active Dry Yeast & Instant Yeast

Active dry yeast has a larger granule and needs to be dissolved in water (proofed) before using.
Instant yeast is finer and doesn’t need to be proofed before using. It can be mixed right into the dry ingredients.

HOW TO USE ACTIVE DRY YEAST IN THIS RECIPE

Instead of adding the yeast to the dry ingredients, heat milk to 116 degrees F. Add the yeast and let it sit for 5 minutes until foamy (if it’s not foamy your yeast is dead). Add yeast mixture to the dry ingredients.
Warm butter and cider and add as well. Make dough according to directions but let the dough rise for 45 minutes before filling and shaping into rolls. Continue as directed.

PRO TIP:

Make sure to chop the apples finely so that they cook all the way through.

OTHER BREAKFAST RECIPES:

apple cider cinnamon rolls - Apple Cider Cinnamon Rolls

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Yield: 12 rolls

Apple Cider Cinnamon Rolls are filled with cinnamon sugar and apples, topped with an apple cider cream cheese frosting. This is the perfect fall breakfast or dessert.

DOUGH:

3-1/4
cups
all-purpose flour
1/4
cup
sugar
1
package
(1/4 ounce instant yeast)
1/2
teaspoon
salt
3/4
cup
whole or 2% milk
1/4
cup
apple cider or juice
1/4
cup
butter, softened
1
large egg, room temperature

FILLING:

1/3
cup
butter, softened
2
cups
finely chopped and peeled green Granny Smith apples
1-1/4
cups
packed brown sugar
3/4
cup
finely chopped pecans
2
teaspoons
ground cinnamon

APPLE CIDER CREAM CHEESE FROSTING:

1
cinnamon stick
2
cups
apple cider or juice
4
ounces
cream cheese, softened
1/4
cup
butter, softened
1/2
teaspoon
vanilla extract
2
cups
powdered sugar

In a large bowl of a stand mixer, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Add in enough remaining flour (up to 1 cup as needed) to form a soft dough. You will know when you added enough because the dough will start to come away from the sides of the bowl and form a ball. Knead with the stand mixer for 5 minutes. You can knead by hand here if you don’t have a mixture.
Cover and let rest for 10 minutes. Roll into a 15×10-in. rectangle. For the filling, spread remaining 1/3 cup butter to within 1/2 inch of edges. Combine the apples, brown sugar, pecans and cinnamon; sprinkle evenly over butter.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices or 15 smaller rolls. Place cut side down in a greased 13×9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
While rolls are rising, reduce the apple cider for frosting. Place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
Preheat oven to 325° F. Bake until golden brown, 20-25 minutes or until center is set. You want to cook long enough so that the apples cook.
In a large bowl, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar and beat slowly until combined. Add 2 tablespoons of the reduced apple cider. Beat until smooth. Add more apple cider if desired to reach desired consistency. Spread over warm rolls.