Apple Cider Cinnamon Rolls
Apple Cider Cinnamon Rolls are soft, fluffy, and filled with brown sugar, apple pie spice, and apple cider flavor. Topped with creamy apple cider cream cheese frosting, these rolls are a sweet treat for breakfast, brunch, or dessert!
Servings: 12 cinnamon rolls
Calories: 560kcal
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 9x13-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.
Nutrition
Serving: 1cinnamon roll | Calories: 560kcal