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Best Brown Butter Apple Cinnamon Rolls

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These brown butter apple cinnamon rolls feature a soft, pillowy tangzhong dough, a jammy apple filling with warm spices, and a brown butter cream cheese frosting. They are the ultimate fall comfort food, perfect for a cozy breakfast or holiday brunch.

Ingredients

Scale
  • 2 tablespoons (15g) bread flour
  • 1/4 cup (60ml) whole milk
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (180ml) whole milk, lukewarm (about 110°F)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 3 1/2 cups (440g) bread flour
  • 1 teaspoon fine sea salt
  • 2 medium apples, peeled and finely diced (Honeycrisp or Granny Smith)
  • 1/4 cup (60ml) apple cider
  • 1/4 cup (56g) unsalted butter
  • 1/2 cup (100g) packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Pinch of fine sea salt
  • 3 tablespoons (42g) unsalted butter
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) heavy cream or milk
  • Pinch of fine sea salt

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 2 tablespoons bread flour and 1/4 cup whole milk until smooth. Cook over medium-low heat, stirring constantly, for 2-3 minutes until thickened into a paste. Remove from heat and let cool to room temperature.
  2. Brown the butter for the dough: In the same saucepan, melt 1/2 cup unsalted butter over medium heat, swirling occasionally, for 5-7 minutes until it turns deep amber and smells nutty. Immediately remove from heat and pour into a heatproof bowl. Let cool to lukewarm (about 100°F).
  3. Activate the yeast: In the bowl of a stand mixer (or large mixing bowl), combine lukewarm milk (110°F), 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  4. Make the dough: Add the cooled brown butter, remaining sugar, whole egg, egg yolk, cooled tangzhong, bread flour, and salt to the yeast mixture. Mix on low speed for 2 minutes until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
  5. First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.
  6. Make the apple filling: While the dough rises, melt 1/4 cup butter in a medium skillet over medium heat and brown it. Add diced apples and cook for 3-4 minutes until softened. Pour in apple cider and simmer until reduced by half, about 3 minutes. Stir in brown sugar, cinnamon, cardamom, nutmeg, and salt. Cook for 2-3 minutes until thick and jammy. Remove from heat and let cool completely.
  7. Roll and fill: Turn the risen dough out onto a lightly floured surface. Roll into a 12×18-inch rectangle. Spread the cooled apple filling evenly over the dough, leaving a 1-inch border on the long edge farthest from you. Starting from the long edge closest to you, roll tightly into a log. Pinch the seam to seal.
  8. Cut and arrange: Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1.5 inches each). Arrange in a parchment-lined 9×13-inch baking dish, spacing evenly.
  9. Second rise: Cover the dish and let the rolls rise for 45-60 minutes, until puffy and touching each other. (For overnight, refrigerate at this point for up to 12 hours; let sit at room temperature for 30 minutes before baking.)
  10. Bake: Preheat oven to 350°F. Bake for 25-30 minutes, until golden brown and filling is bubbly. Tent with foil if browning too fast. Let cool in the dish for 10 minutes.
  11. Make the frosting: While rolls cool, brown 3 tablespoons butter in a small saucepan. Let cool for 5 minutes. In a medium bowl, beat softened cream cheese until smooth. Add browned butter, powdered sugar, vanilla, and a pinch of salt. Beat until creamy. Add heavy cream 1 tablespoon at a time until pourable.
  12. Frost and serve: Pour frosting over warm rolls and spread gently. Serve immediately.

Notes

Do not rush the brown butter; it goes from perfect to burnt in about 15 seconds. Use a thermometer for the milk to ensure yeast activation. Let the apple filling cool completely to avoid a soggy center. Cut rolls with dental floss for clean slices. Check doneness with a thermometer; internal temperature should reach 190-200°F.

Nutrition

Keywords: brown butter, apple cinnamon rolls, cinnamon rolls, fall breakfast, tangzhong, apple cider, cream cheese frosting

Find it online: https://gleefulfork.com/best-brown-butter-apple-cinnamon-rolls/