Apple Cinnamon Rolls with Brown Butter Maple Icing

Name: Apple Cinnamon Rolls with Brown Butter Maple Icing
Cook time: 25 min
Yield: 12 servings
Ingredients: 1 cup warm milk; 2.25 teaspoons active dry yeast; 1 tablespoon brown sugar; 4 tablespoons salted butter at room temperature; 3 each large eggs; 3.5 cups all-purpose flour; 0.5 teaspoon kosher salt; 0.5 cup brown sugar; 0.25 cup granulated sugar; 1 tablespoon cinnamon; 6 tablespoons salted butter at room temperature; 6 tablespoons salted butter at room temperature; 2 each Honeycrisp apples chopped; 4 tablespoons salted butter at room temperature; 6 ounces cream cheese at room temperature; 0.25 cup maple syrup; 2 cups powdered sugar; 2 teaspoons vanilla extract; 0 salt (to taste) Source specifies seasoning to taste

Soft cinnamon rolls filled with brown sugar, cinnamon, and chopped Honeycrisp apples, then finished with a brown butter maple cream cheese icing. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @halfbakedharvest

Original recipe source

Apple Cinnamon Rolls with Brown Butter Maple Icing

Cook time: 25 minutes

Servings: 12

Ingredients

1 cup warm milk
2.25 teaspoons active dry yeast
1 tablespoon brown sugar
4 tablespoons salted butter at room temperature
3 each large eggs
3.5 cups all-purpose flour
0.5 teaspoon kosher salt
0.5 cup brown sugar
0.25 cup granulated sugar
1 tablespoon cinnamon
6 tablespoons salted butter at room temperature
6 tablespoons salted butter at room temperature
2 each Honeycrisp apples chopped
4 tablespoons salted butter at room temperature
6 ounces cream cheese at room temperature
0.25 cup maple syrup
2 cups powdered sugar
2 teaspoons vanilla extract
0 salt (to taste) Source specifies seasoning to taste

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch. Dough is smooth to touch.
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size. Dough has doubled in size.
Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9x13 inch baking dish. Filling is mixed and baking dish is buttered.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes. Rolls have risen 20-30 minutes in the baking dish.
Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown. Rolls are golden brown.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy! Icing is smooth and spreadable; rolls are frosted while warm.