Apple Cinnamon Rolls (Print Version)
# Ingredients:
→ Apple Cider Reduction
01 -
3 cups fresh apple cider
→ Apple Cider Dough
02 -
1 cup warm whole milk (about 110°F)
03 -
2¼ teaspoons active dry yeast
04 -
1 teaspoon granulated sugar for blooming yeast
05 -
4¾ cups all-purpose flour, spooned and leveled
06 -
2½ teaspoons ground cinnamon
07 -
½ teaspoon ground nutmeg
08 -
¼ teaspoon ground allspice
09 -
1½ teaspoons salt
10 -
2 tablespoons granulated sugar
11 -
2 large eggs, whisked
12 -
½ cup very soft unsalted butter
13 -
½ tablespoon vanilla extract
14 -
¼ cup apple cider reduction
→ Apple Butter Filling
15 -
½ cup very soft unsalted butter
16 -
1 cup packed light brown sugar
17 -
1½ tablespoons ground cinnamon
18 -
1 teaspoon ground nutmeg
19 -
¼ teaspoon ground allspice
20 -
Pinch of salt
21 -
⅓ cup apple butter
22 -
¼ cup heavy cream, room temperature (for between rolls)
→ Apple Cider Cream Cheese Frosting
23 -
6 tablespoons very soft unsalted butter
24 -
6 ounces cold cream cheese
25 -
1½ cups powdered sugar
26 -
¼ cup apple cider reduction
# Instructions:
01 -
Simmer apple cider in a saucepan over medium-low heat for 20-30 minutes until reduced to ½ cup, stirring occasionally. Transfer to a measuring cup and cool completely before using.
02 -
Mix warm milk, yeast, and 1 teaspoon sugar in a small bowl. Let sit for 10 minutes until foamy. Meanwhile, in a large stand mixer bowl with whisk attachment, combine flour, spices, salt, and 2 tablespoons sugar. Add eggs, butter, vanilla, then mix in the yeast mixture and ¼ cup cider reduction. Switch to dough hook and knead 7-10 minutes until dough forms a ball and springs back when pressed.
03 -
Place dough in a greased bowl, cover with plastic wrap or kitchen towel, and let rise in a warm spot for 1-1½ hours until doubled in size.
04 -
While dough rises, mix soft butter, brown sugar, spices, salt, and apple butter in a small bowl until well combined.
05 -
Grease a 9x13 inch baking dish. Punch down risen dough and roll out on a lightly floured surface to an 18x12 inch rectangle, about ¼ inch thick. Spread filling evenly over dough, then roll tightly into a log starting from the end closest to you. Trim ends and cut into 12 rolls about 1½ inches wide using unflavored floss or a sharp knife.
06 -
Place rolls in prepared baking dish, pour room temperature heavy cream between rolls, cover with plastic wrap, and let rise in a warm spot for about 1 hour until doubled in size.
07 -
Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown.
08 -
Beat softened butter until fluffy, then add cream cheese and mix until combined. Gradually sift in powdered sugar while mixing on low speed. Add ¼ cup apple cider reduction and mix until smooth.
09 -
Let rolls cool for 5 minutes, then spread with cream cheese frosting while still warm. Serve immediately for the best experience.
# Notes:
01 -
These rolls combine the flavors of apple cider and apple butter for the ultimate fall breakfast treat.
02 -
Pouring heavy cream between the rolls before baking helps keep them extra soft and moist.
03 -
The apple cider reduction adds intense apple flavor to both the dough and frosting.