Apple Cinnamon Rolls

I'll never say no to a cinnamon roll.

They are oogey gooey, pillowy soft, spirals of cinnamon goodness drenched in a delicious icing--my favorite always being a cream cheese one.

They're the perfect breakfast item for any time of the year, but there's something about fall and coming winter months that makes me crave them even more.

My one qualm with cinnamon roll recipes is that they are large portions--which I don't blame them especially when you have a large family. But sometimes a few is all you really want or need so I decided to go the small batch route with these. Six rolls to be exact (you can make them even truer to the "small batch name" by sectioning the rolls into larger pieces).

Specifically I followed Always Eat Dessert brioche doughnut recipe, and modified it a bit to fit a cinnamon roll recipe.

The brioche dough makes these cinnamon rolls decadent and the tart apple cinnamon filling balances out the richness.

This recipe is made using a stand mixer, but if you want to make it by hand (because not having a stand mixer shouldn’t stop you!) there are a lot of helpful videos and blogs detailing how to make brioche without a stand mixer. Forewarning: It will be messy!

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Apple Cinnamon Rolls

Yield: 6

Author: Alicia Maxey

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

These brioche apple cinnamon rolls are rich gooey goodness slathered in delicious cream cheese icing.

Ingredients

Brioche dough

• 2 cups (240g) all purpose flour
• 1 ¼ tsp active dry yeast
• ¼ cup (50g) white granulated sugar
• ½ tsp kosher salt
• 1 large egg, room temperature
• ½ cup (113g/ml) whole milk
• 3 Tbsp (42g) unsalted butter, melted and cooled

Cinnamon sugar spread

• 4 Tbsp (56g) unsalted butter, softened
• ½ cup (100g) brown sugar
• 1 Tbsp cinnamon, ground

Apple cinnamon filling

• 2 cups (260g or /1 large granny smith) apple, diced
• 2 Tbsp (25g) white granulated sugar
• ½ Tbsp cinnamon, ground
• ½ Tbsp lemon juice

Vanilla cream cheese frosting

• ¼ cup (75g or 2 oz.) cream cheese, softened
• 1 cup (100g) powdered sugar
• 2-3 Tbsp milk
• 1 tsp vanilla extract
• Pinch of kosher

Instructions

Prepare the brioche dough

1. Warm the milk in the microwave or in a small saucepan over medium heat until it reaches 110-115°F. The milk should not be pippig hot, but warm to the touch. Add to a stand mixer bowl and add in the yeast.
2. Add in the flour, sugar, salt, egg, butter and mix on medium speed until fully combined. Let the dough rest for about five minutes.
3. Attach the dough hook attachment to the stand mixer, and beat on medium speed until a sticky dough is formed.
4. Continue at medium speed for another 5 minutes, being sure to scrape down the sides.
5. Scrape the dough into a lightly greased bowl and cover with a dish towel, and let rise in a warm spot for 45 minutes to 1 hour. The dough should double in size.
6. Place dough, covered, in the refrigerator for 1 hour or overnight for the 2nd rise.
7. Let the dough come to room temperature for about 15-20 minutes before handling.

Preparing the filling and spreading on the dough

1. While the dough is coming to room temperature, prepare the cinnamon sugar spread in a small bowl by mixing together the softened butter, sugar, and cinnamon until fully combined. Set aside.
2. In a medium mixing bowl mix together the diced apples, sugar, cinnamon, and lemon juice set aside.
3. Place the oven rack in the middle of the oven. Preheat to 375°F.
4. Prepare a medium sized baking dish by greasing with cooking spray. Set aside.
5. Transfer brioche dough to a well-floured surface and roll out into a rectangle.
6. Spread the cinnamon sugar spread evenly over the dough, then cover with the apple cinnamon filling.

Bake and serve

1. Tightly roll up the dough starting from one of the shorter sides of the rectangle, sealing the edges by smoothing the dough together. Place the dough seam side down for easier slicing.
2. Cut the rolls into 1-2 inch slices and place in the prepared baking dish.
3. Bake for 20-25 minutes or until the edges of the dough are golden brown.
4. Let cool for 5-10 minutes before icing.
5. While the cinnamon rolls are cooling, prepare the cream cheese icing by mixing together the cream cheese, powder sugar, vanilla extract, and milk. Add a pinch of kosher salt and mix.
6. Pour over the cinnamon rolls and spread evenly. Serve immediately.

Notes

*Prep time does not include dough rise times.

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Apple cinnamon rolls can be kept in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days.