Introduction

These Soft Baked Apple Cinnamon Rolls are a delicious twist on a classic favorite, combining tender brioche dough with a warm apple cinnamon filling and a rich cream cheese frosting. Perfect for breakfast or brunch, they offer comforting flavors that everyone will love.

The image shows a baking tray lined with parchment paper, filled with 12 unbaked cinnamon rolls arranged in three rows of four. Each roll has a light beige dough base, spiraled with a brown cinnamon and sugar filling mixed with small chunks of pale yellow apple pieces visible between the layers. The rolls display a soft, smooth dough texture around the spiced filling. The tray sits on a white marbled surface dusted with flour and cinnamon powder. Nearby, there is a small white bowl filled with cinnamon, a white plate with granulated sugar, and a small white bowl of chopped apples. A butter knife with a cream-colored handle lies on the table beside the tray. Some chopped pecans are also scattered on the surface and in a small white bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g whole milk, lukewarm
50g granulated sugar
2 1/4 tsp active dried yeast
2 large eggs, at room temperature
1/2 tsp kosher salt
565g all-purpose flour
100g unsalted butter, at room temperature
850g apples (about four medium), peeled, cored, and diced small
30g unsalted butter
80g granulated sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 Tbsp cornstarch
125g pecan halves
190g unsalted butter, at room temperature (for filling)
280g brown sugar
2 Tbsp plus 1 tsp ground cinnamon
1/8 tsp kosher salt
115g unsalted butter, at room temperature (for frosting)
225g cream cheese, at room temperature
250g powdered sugar, sifted
1-2 Tbsp heavy whipping cream
1/2 tsp kosher salt (for frosting)

Instructions

Step 1: In a medium bowl, combine lukewarm milk, 25g of granulated sugar, and yeast. Stir and let stand for 10-15 minutes until foamy.
Step 2: In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, and remaining sugar briefly to combine.
Step 3: Add milk-yeast mixture and eggs to dry ingredients. Mix on low for 2-3 minutes, then medium speed for 5 minutes.
Step 4: Gradually add 100g butter, one piece at a time, mixing until fully incorporated before adding the next. Continue mixing for 7-10 minutes until dough is smooth and soft.
Step 5: Shape dough into a ball, place in a bowl, cover with plastic wrap, and chill in the fridge for at least 2 hours or up to overnight, or leave in a warm spot for 45 minutes to 1 hour until doubled in size.
Step 6: For the apple filling, melt 30g butter in a large skillet over medium heat. Add apples, 80g sugar, cinnamon, and salt. Cook, stirring often, for 3-5 minutes until apples are tender.
Step 7: Stir in cornstarch, cook until thickened and apples are coated. Transfer to an airtight container and chill.
Step 8: Preheat oven to 350°F (180°C). Toast pecan halves on a parchment-lined sheet pan for about 10 minutes, shaking occasionally until lightly browned. Cool and store until use.
Step 9: Mix 190g butter, brown sugar, cinnamon, and salt in a small bowl to make the cinnamon filling.
Step 10: Grease a 9” x 13” baking dish or line with parchment. Roll dough on a floured surface into a 24” x 16” rectangle, trimming edges as needed. Spread the cinnamon filling evenly over dough.
Step 11: Evenly spread the apple filling over the cinnamon layer, then sprinkle chopped toasted pecans on top.
Step 12: Roll the dough tightly from a long side into a spiral. Cut the roll in half and place both halves side by side on a parchment-lined baking sheet. Cover and chill in the freezer for 20 minutes to firm up (optional).
Step 13: Using a sharp knife, slice each roll into 6 equal pieces. Arrange rolls evenly spaced in the prepared baking dish or sheet pan.
Step 14: Cover with plastic wrap and let rise for 45 minutes to 1 hour until puffy and springs back slowly when lightly poked.
Step 15: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes or until golden brown. Let cool for 15 minutes before frosting.
Step 16: For the frosting, beat butter and cream cheese in a mixer until smooth. Add powdered sugar, heavy cream, and salt and whip until light and fluffy.
Step 17: Spread cream cheese frosting over warm rolls and serve.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweetness in the filling.
Chilling the dough before slicing helps achieve cleaner cuts and neater rolls.
Substitute pecans with walnuts or skip nuts if preferred.
For extra flavor, add a pinch of nutmeg to the apple filling.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave for a few seconds to restore softness before serving.

How to Serve

The image shows five soft cinnamon rolls arranged in a white baking dish, with one roll removed from the corner, revealing the layers inside. Each roll has a thick, creamy white frosting layer spread on top, slightly melting into the warm swirls of golden-brown dough visible beneath. The rolls are tightly coiled, showing the spiral pattern of cinnamon filling. One cinnamon roll is placed on a white plate in the foreground, clearly showing its fluffy, layered texture under the creamy frosting. The white marbled surface below has some scattered flour and small bits of cinnamon roll crumbs, with a wooden rolling pin partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after the initial rise to develop flavor and make preparation easier the next day.

Can I freeze the cinnamon rolls?

Yes, you can freeze the assembled but unbaked rolls. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge, let rise, then bake as directed.

Soft Baked Apple Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Soft Baked Apple Cinnamon Rolls combine a tender, brioche-style dough with a luscious apple filling and toasted pecans, all rolled up with brown sugar cinnamon butter. Finished with a smooth cream cheese frosting, these cinnamon rolls offer a perfect balance of sweet, spicy, and buttery flavors in every bite, baked to golden perfection.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours (including rising and chilling times)
Yield: 12 cinnamon rolls 1x
Category: Breakfast & Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Brioche Dough

250g whole milk, lukewarm
50g granulated sugar
2 1/4 tsp active dried yeast
2 large eggs, at room temperature
1/2 tsp kosher salt
565g all-purpose flour
100g unsalted butter, at room temperature

Apple Filling

850g (about four medium) apples, peeled, cored, and diced small
30g unsalted butter
80g granulated sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 tbsp corn starch

Toasted Pecans

125g pecan halves

Brown Sugar Cinnamon Filling

190g unsalted butter, at room temperature
280g brown sugar
2 tbsp plus 1 tsp ground cinnamon
1/8 tsp kosher salt

Cream Cheese Frosting

115g unsalted butter, at room temperature
225g cream cheese, at room temperature
250g powdered sugar, sifted
1–2 tbsp heavy whipping cream
1/2 tsp kosher salt

Instructions

Make the Brioche Dough: In a medium bowl, combine lukewarm milk, 25g sugar, and yeast. Stir and let sit for 10-15 minutes until foamy. In the mixer bowl fitted with a dough hook, mix flour, salt, and remaining sugar briefly. Add milk mixture and eggs; mix on low for 2-3 minutes, then medium speed for 5 minutes. Gradually add butter, mixing until smooth and soft dough forms, about 7-10 minutes. Shape dough into a ball, cover, and refrigerate at least 2 hours or overnight until doubled, or let rise in a warm place for 45-60 minutes.
Prepare the Apple Filling: Melt butter in a large skillet over medium heat. Add apples, sugar, cinnamon, and salt; cook stirring frequently until apples are tender, about 3-5 minutes. Stir in corn starch and cook until thickened and apples coated. Transfer to an airtight container and chill until ready to use.
Toast Pecans: Preheat oven to 350°F (180°C). Spread pecans on a parchment-lined sheet pan. Toast for about 10 minutes, shaking occasionally, until lightly browned and fragrant. Let cool and store until assembly.
Make Brown Sugar Cinnamon Filling: In a small bowl, combine butter, brown sugar, cinnamon, and salt. Mix until well combined.
Assemble the Rolls: Grease or line a 9”x13” (23cm x 33cm) baking dish with parchment. Roll out dough on a lightly floured surface into a 24” x 16” (60cm x 40cm) rectangle, trimming edges as needed. Evenly spread brown sugar cinnamon filling over dough. Spread apple filling evenly over the brown sugar layer. Roughly chop toasted pecans and sprinkle on top.
Roll and Chill: Starting with a long side, roll dough tightly into a spiral. Cut log in half and place pieces side by side on a parchment-lined baking sheet lightly sprayed with cooking spray. Lightly cover with plastic wrap and freeze for 20 minutes to firm up (optional but helps for cleaner slicing).
Cut Cinnamon Rolls: Remove from freezer, slice each log into 6 equal pieces with a sharp knife. Arrange rolls in the prepared pan with space between. Cover loosely with plastic wrap and let rise 45-60 minutes until puffy and a gentle finger poke leaves slight indentation.
Bake: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes, until deeply golden brown. Remove from oven and let cool for about 15 minutes before frosting.
Make Cream Cheese Frosting: Beat butter and cream cheese in mixer with paddle attachment until smooth. Add powdered sugar, heavy cream, and salt; whip until light and fluffy.
Finish: Spread frosting on warm rolls. Store leftovers in an airtight container at room temperature. Rewarm gently in the microwave before serving.

Notes

Allow the dough to chill overnight for better flavor development and easier handling.
Freezing the rolled logs before slicing is optional but recommended for neater rolls.
Use firm, crisp apples like Granny Smith for best texture and flavor.
Store leftover rolls at room temperature for up to 2 days.
Reheat leftover rolls in the microwave for 15-20 seconds for a fresh-baked feel.

Keywords: apple cinnamon rolls, soft cinnamon rolls, brioche dough, apple filling, cream cheese frosting, toasted pecans, breakfast pastries