Apple Butter Brioche Cinnamon Rolls
The leaves are changing colors here in Iowa and slowly falling from the trees. We have been busy harvesting pumpkins and preparing them for winter storage. It truly is autumn here in the Heartland, and we have been enjoying the slowness of the recent days.
I have not shared a cinnamon roll recipe in years, and I though a autumn sweet treat would be the perfect cure for all of the heartache happening in the world right now. There is not much I can do to make things better, but I do hope that my recipes and this space can feel a like cozy escape if only for a little while.
These apple butter cinnamon rolls are truly one-of-a-kind! The dough is a super soft and stretchy brioche, enriched with eggs and butter. This create a pillowy soft, pull-apart texture that melts in your mouth.
Rather than fill the rolls with butter, I decided to try enriching them with an apple butter filling, brown sugar, cinnamon, and ground cloves. The result is something that is truly unique!
the method:
STEP ONE: Begin by making the dough. Brioche dough needs a longer kneading time than a standard yeasted dough, about 25 to 30 minutes longer. This is what helps to create that airy, soft, and pillowy texture. You want to be able to stretch your dough once it has finished kneading to create a “windowpane” or where the dough is so thin, yet still attached, that you can almost see through it.
STEP TWO: After the dough has been kneaded, it needs to be shaped into a ball and left to rise in a lightly greased bowl for 1 hour. Brioche dough can also be refrigerated overnight for its bulk fermentation, which increases the flavor profile.
STEP THREE: After the bulk fermentation, it is time to shape the rolls. Press out the dough on a lightly floured work surface into a large rectangle. Then, spread on the apple butter and other filling ingredients. The sugar can certainly be omitted, as the apple butter is plenty sweet! Then, roll up the dough like a jelly roll and cut apart the rolls with a piece of string.
STEP FOUR: The rolls are placed into a lightly greased pan and baked for about 25 to 30 minutes or until golden brown. Serve them warm with a drizzle of icing.
final thoughts:
If you are looking for the perfect fall baking recipe, then you have come to the right place! These homemade cinnamon rolls bring something truly delicious and unique to the table. Set aside all of your classic cinnamon rolls because these will definitely become your new favorite recipe.
I hope that you are well and having a cozy autumn, my Dear Reader.
xoxo Kayla
Apple Butter Brioche Cinnamon Rolls
Ingredients
- 1/2 cup (120 ml) warm water
- 2 tbsp (30 ml) apple cider reduction
- 1 tbsp (15 g) granulated sugar
- 3 large eggs
- 1/2 tsp kosher salt
- 1 tbsp (12 g) active dry yeast
- 3 1/2 cups (452 g) all-purpose flour
- 1/2 cup (116 g) butter, softened and cut into tablespoons (14.5 g) worth chunks
- 8 oz (225 g) apple butter
- 1 cup (220 g) light brown sugar, packed, optional
- 1 tbsp cinnamon
- 1/2 tsp ground cloves
- 1 cup (118 g) powdered sugar
- 1 to 2 tbsp (30 ml) milk
Instructions
- Begin by combining the water, apple cider reduction, sugar, eggs, and salt in the bowl of a standing electric mixer fitted with a dough hook. Whisk until everything is well mixed, about 1 minute. Add in the yeast and 2 cups (260 g) of the flour and begin kneading the dough until the flour has fully been absorbed, about 2 to 4 minutes. Then, slowly add in the rest of the flour, kneading until a smooth and sticky dough comes together, about 5 to 6 minutes.
- Then, begin incorporating the butter, about 1 tablespoon (14.5 g) at a time. Do not add the next butter until the first piece has been incorporated. This entire process will take about 8 to 10 minutes. The dough will seem really wet and greasy at a first, but keep mixing.
- Turn the mixer on high speed and knead the dough for another 25 to 30 minutes or until it becomes smooth, elastic, and can be stretched quite far without breaking. The true test is to see if you can create a windowpane with the dough. Stretch the dough until it is super thin, almost thin enough you can see through it. If it does not break, it is ready. It will be slightly sticky, but it should not cling to your hands or the bowl. If it does, it may need a bit more flour.
- Shape the dough into a tight ball and place it into a large bowl that has been lightly greased. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise until doubled, about 1 1/2 hours. Alternately, for a richer tasting dough, it can be placed into the fridge for 8 to 12 hours or overnight. In the morning, bring the dough out onto the counter and let it come to room temperature before beginning the next step.
- Gently deflate the dough. Bring it out onto your countertop and roll the dough into an 8 x 16-inch (20 x 40-cm) rectangle. Over the top of the dough, spread the apple butter. In a small bowl, combine the brown sugar, cinnamon, and cloves. Sprinkle this over the apple butter. If you are omitting the sugar, simply sprinkle on the cinnamon and cloves.
- Roll up the dough like a jelly-roll, tightly, without over-stretching the dough. It should form a 16-inch (40-cm) long log. With a piece of thread, cut the cinnamon roll into 2-inch (5-cm) thick rolls, about 8 to 10 rolls total.
- Grease a 12-inch (30-cm) round baking pan or a 9 x 13-inch (23 x 33-cm) baking pan and arrange the rolls inside. Cover with plastic wrap or a damp kitchen towel and let rise until nearly doubled, about 35 to 40 minutes.
- Meanwhile, preheat the oven to 350° F (177° C). Bake the rolls for 25 to 30 minutes or until golden brown.
- In a small bowl, whisk together the powdered sugar and milk to make the icing. When the rolls have cooled slightly, drizzle the icing over the top. You may want to reserve some for serving!
