Apple Cider Cinnamon Rolls are soft, fluffy, and full of fall flavor! They’re filled with brown sugar, apple pie spice, and apple cider, then topped with creamy apple cider frosting. If you love my Cinnamon Rolls, this apple cider version is a fun one to try!
The secret to the apple cider flavor is a simple cider reduction that goes into the dough, filling, and frosting. It adds sweet apple flavor to every bite, making these cinnamon rolls a delicious treat for breakfast, brunch, or whenever you’re craving something sweet!
Ingredients & Substitutions
- Apple cider: The first step is to reduce the apple cider to a thick, syrupy consistency. You will use the reduction in the dough, filling, and frosting. Homemade apple cider can also be used.
- Whole milk: Helps make the dough soft and tender. Whole milk is best, but 2% can be used.
- Sugar: Granulated sugar is used in the dough. Light brown sugar is used in the filling for a deeper caramel-like flavor.
- Yeast: Active dry yeast works best for this recipe. Make sure it foams after being mixed with the warm milk and sugar before continuing.
- Eggs: Use large eggs at room temperature for the dough.
- All-purpose flour: Gives the rolls their soft, fluffy texture. I recommend sticking with all-purpose flour for this recipe.
- Butter: Unsalted butter is used in the dough, filling, and frosting. If using salted butter, reduce the added kosher salt slightly. Let the butter for the dough and frosting soften to room temperature.
- Apple pie spice: Used in the dough and filling for warm apple spice flavor. Homemade apple pie spice works well, too.
- Cream cheese: Full-fat cream cheese gives the frosting the richest texture. Make sure it is softened before mixing.
- Confectioners’ sugar: Sweetens and thickens the cream cheese frosting.
- Vanilla and kosher salt: Vanilla adds flavor to the frosting, while a pinch of salt balances the sweetness.
Tips for Apple Cider Cinnamon Rolls
- Cool the cider reduction: Let the reduction cool completely before adding it to the dough, filling, or frosting.
- Watch the dough: The dough should be soft and slightly sticky. Avoid adding too much flour, which can make the rolls dense.
- Don’t overbake: Bake just until the centers are set, and the tops are lightly golden. Overbaking can make the filling less gooey.
- Frost while warm: Let the rolls cool for a few minutes before spreading on the frosting. This helps it soften over the rolls without melting completely into them.
FAQs
Can I make the apple cider reduction ahead of time?
Yes! The cider reduction can be made ahead and refrigerated until you are ready to make the rolls. Let it cool before adding it to the dough, filling, or frosting.
How do I know when the dough has risen enough?
The dough should roughly double in size during the first rise. For the second rise, the rolls should look puffy and feel soft. The exact time can vary depending on how warm your kitchen is.
Can I make these cinnamon rolls the night before?
Yes! Prepare the rolls through shaping and placing them in the pan. Cover and refrigerate overnight. The next day, let them sit at room temperature until puffy before baking. You may need to give them a little extra time to rise since they are starting cold.
Why is my cinnamon roll dough sticky?
This dough should be soft and slightly sticky. Avoid adding too much flour, which can make the rolls dense. It should pull away from the sides of the bowl while still feeling tacky.
Can I add apples to the filling?
Yes, you can add finely diced, peeled apples to the filling. Keep the pieces small so the rolls are easy to roll and bake evenly.
How To Store Apple Cider Cinnamon Rolls
Refrigerator: Store the cinnamon rolls in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting. Let them sit at room temperature for a bit before serving, or warm them gently.
To Reheat: Warm individual rolls in the microwave for about 10 to 15 seconds, or until warmed through. Be careful not to overheat them, as the frosting can melt.
To Freeze: For the best texture, freeze the rolls without frosting. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, then let them come to room temperature before warming and frosting.
Apple Cider Cinnamon Rolls
Ingredients
Cider Reduction
- 3 cups apple cider
Dough
- ⅔ cup (163 g) whole milk, warmed to 100°F to 110°F
- 5 tablespoons granulated sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon apple pie spice
- ½ cup (1 stick / 113 g) unsalted butter, room temperature, cut into pieces
- 3 tablespoons cooled cider reduction
Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 tablespoon apple pie spice
- ¼ teaspoon kosher salt
- 3 tablespoons cider reduction
Apple Cider Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups (250 g) confectioners' sugar
- 2 tablespoons cider reduction, plus more if needed
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Make the Cider Reduction
- Add the apple cider to a small saucepan over medium heat. Simmer, stirring often, until reduced to about ½ cup, 25 to 35 minutes. The cider should be thick and syrupy.
- Set aside to cool. You will use the reduction in the dough, filling, and frosting.
Make the Dough
- In a medium bowl, stir the warm milk with 1 tablespoon of the sugar. Sprinkle the yeast over the top and whisk. Let it sit for about 5 minutes, or until foamy.
- Whisk in the eggs and 3 tablespoons of the cooled cider reduction.
- In the bowl of a stand mixer, whisk together the flour, remaining 4 tablespoons sugar, salt, and apple pie spice. Add the yeast mixture. Using the dough hook, mix on low until a shaggy dough forms.
- With the mixer on low, add the butter, one piece at a time. Increase the speed to medium and mix for 5 to 7 minutes, or until the dough is soft and slightly sticky. It should pull away from the sides of the bowl but still feel tacky.
- Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for about 1 hour, or until doubled in size.
Make the Filling and Shape the Rolls
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Stir together the softened butter, brown sugar, apple pie spice, salt, and 3 tablespoons cider reduction until smooth and spreadable.
- Roll the dough into a 12-by-18-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border along one long side.
- Starting on the filled long side, roll the dough into a tight log. Pinch the seam to seal. Cut into 12 equal rolls.
- Place the rolls in the prepared pan. Cover and let them rise for 30 to 45 minutes, or until puffy.
Bake the Rolls
- Preheat the oven to 350°F.
- Bake for 22 to 28 minutes, or until the centers are set and the tops are golden. Do not overbake, or the filling will lose some of its gooey texture.
Make the Apple Cider Cream Cheese Frosting
- While the rolls bake, beat the cream cheese and butter in a medium bowl until smooth.
- Add the confectioners’ sugar, 2 tablespoons cider reduction, vanilla, and salt. Beat until creamy. Add more cider reduction, a little at a time, if you prefer a thinner frosting.
Finish the Rolls
- Let the rolls cool for a few minutes after removing them from the oven.
- Spread the frosting over the warm rolls. Serve warm.
Did you make this recipe?
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