1. Can I make Baked Apple Cinnamon Rolls in advance?

Yes, you can prepare most components the night before. The brioche dough, apple filling, and toasted pecans can all be made ahead of time and stored in the fridge. On the morning of serving, simply assemble the rolls, let them rise, bake, and add the cream cheese frosting. This makes the recipe perfect for busy mornings, especially around the holidays.

2. Can I use a different type of dough for the rolls?

Absolutely! While the brioche dough provides a rich and soft texture, you can use a traditional yeast dough or even a store-bought dough if you’re short on time. Keep in mind that different dough types may alter the texture of the final product, but they’ll still result in delicious rolls.

3. Are the pecans necessary in the recipe?

Pecans are optional in this recipe, but they add a lovely crunch and nutty flavor that complements the soft cinnamon rolls and sweet apple filling. If you have a nut allergy or simply prefer a nut-free version, feel free to skip them.

4. How do I store leftover Baked Apple Cinnamon Rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days. If you'd like to keep them for longer, refrigerate them for up to a week or freeze for up to a month. Reheat the rolls in the microwave for a few seconds to restore their gooey texture before serving.

Baked Apple Cinnamon Rolls – Easy & Gooey Recipe

Name: Baked Apple Cinnamon Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 250g whole milk, lukewarm; 50g Granulated Sugar; 2 ¼ tsp active dried yeast; 2 large eggs, at room temperature; ½ tsp kosher salt; 565g All-Purpose Flour; 100g Unsalted Butter, at room temperature; 850g apples (about four medium apples), peeled, cored, and diced; 30g Unsalted Butter (for apple filling); 80g Granulated Sugar (for apple filling); ½ tsp ground cinnamon (for apple filling); ¼ tsp Kosher salt (for apple filling); 1 Tbsp Cornstarch (for apple filling); 125g Pecan Halves (optional, for toasted pecans); 190g Unsalted Butter (for cinnamon filling); 280g Brown Sugar (for cinnamon filling); 2 Tbsp plus 1 tsp ground cinnamon (for cinnamon filling); ⅛ tsp Kosher salt (for cinnamon filling); 115g Unsalted Butter (for cream cheese frosting); 225g Cream Cheese (for cream cheese frosting); 250g Powdered Sugar (for cream cheese frosting); 1-2 Tbsp Heavy Whipping Cream (for cream cheese frosting); ½ tsp kosher salt (for cream cheese frosting)

Description

Baked Apple Cinnamon Rolls are a decadent, sweet treat featuring rich brioche dough, a cinnamon brown sugar filling, a spiced apple pie filling, and a creamy cream cheese frosting. Perfect for holiday breakfasts or cozy weekends, these rolls are soft, gooey, and filled with comforting autumn flavors.

Ingredients

Scale

250g whole milk, lukewarm
50g Granulated Sugar
2 ¼ tsp active dried yeast
2 large eggs, at room temperature
½ tsp kosher salt
565g All-Purpose Flour
100g Unsalted Butter, at room temperature
850g apples (about four medium apples), peeled, cored, and diced
30g Unsalted Butter (for apple filling)
80g Granulated Sugar (for apple filling)
½ tsp ground cinnamon (for apple filling)
¼ tsp Kosher salt (for apple filling)
1 Tbsp Cornstarch (for apple filling)
125g Pecan Halves (optional, for toasted pecans)
190g Unsalted Butter (for cinnamon filling)
280g Brown Sugar (for cinnamon filling)
2 Tbsp plus 1 tsp ground cinnamon (for cinnamon filling)
⅛ tsp Kosher salt (for cinnamon filling)
115g Unsalted Butter (for cream cheese frosting)
225g Cream Cheese (for cream cheese frosting)
250g Powdered Sugar (for cream cheese frosting)
1-2 Tbsp Heavy Whipping Cream (for cream cheese frosting)
½ tsp kosher salt (for cream cheese frosting)

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Instructions

Prepare the Brioche Dough. Mix lukewarm milk, granulated sugar, and active dried yeast in a bowl. Let sit for 10-15 minutes until foamy. Combine the flour, kosher salt, eggs, and milk-yeast mixture in a stand mixer. Knead in softened butter until dough is smooth. Let rise in the fridge for at least 2 hours or overnight.
Make the Apple Filling. Melt butter in a skillet over medium heat. Add diced apples, sugar, cinnamon, and salt. Cook for 3-5 minutes until apples are tender. Stir in cornstarch, cook until the mixture thickens. Let cool.
Toast the Pecans. Preheat the oven to 350°F (180°C). Place pecans on a baking sheet and toast for 10 minutes until fragrant and lightly browned. Chop and set aside.
Prepare the Cinnamon Filling. Mix softened butter, brown sugar, cinnamon, and salt to form a paste. Set aside.
Roll Out the Dough. Turn the dough onto a floured surface and roll into a 24” x 16” rectangle. Spread the cinnamon filling evenly across the dough. Add the apple filling and sprinkle with toasted pecans.
Shape the Rolls. Roll up the dough tightly, then slice into rolls. Place the rolls in a greased or parchment-lined baking pan, cover, and let them rise for 45 minutes to 1 hour.
Bake the Rolls. Preheat oven to 350°F (180°C). Bake for 35-40 minutes, until golden brown and cooked through. Let cool slightly before adding the cream cheese frosting.
Make the Cream Cheese Frosting. Whip together softened butter and cream cheese until smooth. Add powdered sugar, heavy cream, and salt, and whip until fluffy.
Frost the Rolls. Spread the cream cheese frosting on the slightly cooled rolls, allowing it to melt into the gooey cinnamon center. Serve warm and enjoy!

Notes

For best results, allow the dough to rise in the fridge overnight for easier handling.
If you prefer a nut-free version, simply omit the toasted pecans.
If the dough is too sticky to handle, chill it for 10-15 minutes to firm up before rolling.
These rolls can be made ahead of time by preparing the dough, filling, and frosting the night before. Assemble and bake in the morning.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 400
Sugar: 35g
Sodium: 250mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg