Ingredients
Brioche Dough
- 250g whole milk, lukewarm
- 50g Granulated Sugar
- 2 1/4 tsp active dried yeast
- 2 large eggs, at room temperature
- 1/2 tsp kosher salt
- 565g All-Purpose Flour
- 100g Unsalted Butter, at room temperature
Apple Filling
- 850g (about four medium) apples, peeled, cored, and diced small
- 30g Unsalted Butter
- 80g Granulated Sugar
- 1/2 tsp ground cinnamon or Apple Pie Spice
- 1/4 tsp Kosher salt
- 1 Tbsp Corn starch
Toasted Pecans
- 125g Pecan Halves
Brown Sugar Cinnamon Filling
- 190g Unsalted Butter, at room temperature
- 280g Brown Sugar
- 2 Tbsp plus 1 tsp ground cinnamon
- 1/8 tsp Kosher salt
Cream Cheese Frosting
- 115g Unsalted Butter, at room temperature
- 225g Cream Cheese, at room temperature
- 250g Powdered Sugar, sifted
- 1-2 Tbsp Heavy Whipping Cream
- 1/2 tsp kosher salt
Instructions
- Make the Brioche Dough: In a medium bowl, combine lukewarm milk, 25g of sugar, and yeast. Stir and let sit for 10-15 minutes until foamy. In a stand mixer bowl fitted with a dough hook, add flour, salt, and remaining sugar; mix briefly. Add milk mixture and eggs; mix on low for 2-3 minutes, then medium speed for 5 minutes. Gradually add butter, mixing until smooth and soft, about 7-10 minutes. Shape into a ball, cover, and let rise in the fridge for at least 2 hours or overnight, or in a warm spot for 45 minutes to an hour until doubled in size.
- Prepare Apple Filling: Melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, and salt; cook while stirring often until apples are tender, about 3-5 minutes. Stir in cornstarch, cook until mixture thickens and coats apples. Transfer to airtight container and chill.
- Toast Pecans: Preheat oven to 350°F (180°C). On a parchment-lined small baking sheet, spread pecans and toast for about 10 minutes, turning occasionally, until lightly browned and aromatic. Cool and store in airtight container.
- Make Brown Sugar Cinnamon Filling: In a small bowl, mix butter, brown sugar, cinnamon, and salt until well combined.
- Assemble the Cinnamon Rolls: Grease a 9”x13” baking dish or line with parchment. Roll dough on a lightly floured surface into a 24”x16” rectangle, trimming edges evenly. Spread the brown sugar cinnamon filling evenly. Then layer the chilled apple filling and sprinkle chopped toasted pecans evenly.
- Roll and Chill: Roll the dough tightly from a long side into a spiral log. Cut the log in half and place pieces side by side on a parchment-lined baking sheet sprayed with cooking spray. Cover lightly with plastic wrap and chill in freezer for 20 minutes to firm (optional for cleaner cuts).
- Slice Rolls: Remove chilled logs from freezer. Using a sharp knife, slice each log into 6 equal rolls. Arrange rolls evenly spaced in the prepared baking dish. Cover lightly and let rise for 45 minutes to 1 hour until puffy and indentation from gentle poke remains.
- Bake the Rolls: Preheat oven to 350°F (180°C). Bake rolls for 35-40 minutes or until golden brown and cooked through. Remove and let cool for 15 minutes before frosting.
- Prepare Cream Cheese Frosting: In a stand mixer with paddle attachment, beat butter and cream cheese together on medium until smooth. Add powdered sugar, heavy cream, and salt; whip until light and fluffy.
- Frost and Serve: Spread cream cheese frosting over warm cinnamon rolls. Store leftovers in an airtight container at room temperature and rewarm before serving.
Notes
- Chilling the dough logs before slicing helps achieve neater, cleaner cuts but is optional.
- Use a ruler to ensure even rolls for uniform baking and appearance.
- These cinnamon rolls are best enjoyed the day they are made but can be stored for 2-3 days at room temperature.
- Reheat leftovers gently in the microwave to restore softness and warmth.
- The apple pie filling can be made ahead and kept chilled until assembly.
- Adjust cinnamon amount to your preference for spiciness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
