I absolutely adore baking, and one of my all-time favorite treats to make and share is the Apple Cinnamon Rolls with Maple Frosting Recipe. These rolls are the perfect balance of soft, fluffy bread paired with the warm spices of cinnamon and the sweet, fresh apple slices layered inside. Topped with a luscious maple mascarpone frosting that’s both creamy and decadently sweet, this recipe never fails to brighten my mornings or impress at any gathering. The wonderful aroma that fills the kitchen while these bake is just the beginning of the joy that comes with each bite.
Why You’ll Love This Apple Cinnamon Rolls with Maple Frosting Recipe
What really draws me to this Apple Cinnamon Rolls with Maple Frosting Recipe is the incredible flavor profile. The sweetness of the apples combines beautifully with the warmth of cinnamon and the buttery richness in the dough. Then, the maple frosting adds that unique depth that feels so cozy and indulgent. I truly feel like every element sings in harmony, giving you something soft, sweet, and beautifully spiced all at once.
Besides the amazing taste, I appreciate how approachable this recipe is despite seeming fancy. The step-by-step process encourages you to take your time, but it’s not difficult or intimidating — perfect even for a weekend brunch or a special holiday treat. Whether it’s a lazy Sunday morning or a festive family gathering, these rolls are sure to become a beloved tradition at the table. This recipe really stands out to me because it turns classic cinnamon rolls into something unforgettable with the addition of fresh apples and that maple frosting twist.
Ingredients You’ll Need
Gathering simple, quality ingredients is key in this recipe. Each one plays an important role, from creating the perfect dough texture to the fresh flavor and creamy frosting that finishes it off.
- Bread flour (400 g): Essential for a soft and sturdy dough structure that holds the filling well.
- Granulated sugar (50 g): Sweetens the dough gently without overpowering.
- Sea salt (7 g): Enhances all the flavors and balances sweetness.
- Instant dry yeast (7 g): Gives the dough its beautiful rise and airy texture.
- Whole milk (200 g, at 77°F/25°C): Adds richness and tenderness to the dough.
- Large egg (1): Binds the dough and enriches its flavor.
- Unsalted butter (70 g softened, plus 80 g softened for filling): Critical for both the tender dough and luscious filling.
- Dark brown sugar (40 g): Offers a deep, molasses note that pairs perfectly with cinnamon.
- Ground cinnamon (8 g): The key warming spice that defines these rolls.
- Red apples (2 large, thinly sliced): Fresh, crisp slices that bring brightness and texture.
- Mascarpone (125 g, cold): Gives the frosting a silky, creamy texture.
- Cream cheese (30 g, room temperature): Provides a tangy balance in the frosting.
- Pure maple syrup (30 g): Adds natural sweetness and that signature maple flavor.
- Powdered sugar (5 g): Sweetens the frosting delicately.
- Salt (⅛ tsp): Just enough to enhance the frosting’s flavors.
- Vanilla extract (½ tsp): Rounds out the frosting with a lovely aroma.
- Whipping cream (125 g, cold): Whipped to fluff up the frosting beautifully.
- Egg (1) and water (1 tbsp): Combined for an egg wash to give the rolls a golden sheen.
Directions
Step 1: Start by adding the bread flour, granulated sugar, sea salt, and instant dry yeast into the bowl of your stand mixer fitted with a dough hook. Mix everything lightly just to combine these dry ingredients.
Step 2: Pour in the warm whole milk and the egg. Begin kneading on medium speed until the dough starts to come together, about 10 minutes.
Step 3: Now it’s time to add the softened butter cubes one at a time. Add a cube, knead it in completely, then add the next. After all the butter is added, scrape down the bowl sides and keep kneading for an additional 10 to 20 minutes. You want to achieve a silky dough that passes the window-pane test.
Step 4: Transfer the dough onto a lightly floured work surface and roughly shape it into a round ball using your hands and a bench knife. Place it into a lightly oiled bowl, cover it, and let it rise in a warm spot somewhere between 75-80°F (24-27°C) for 1.5 to 2 hours, or until doubled in size.
Step 5: While the dough proofs, prepare your cinnamon sugar filling. Combine the softened butter, granulated sugar, dark brown sugar, and ground cinnamon in a bowl. Mix with a fork or spatula until you get a smooth, spreadable paste. Let it sit at room temperature until you’re ready to use it.
Step 6: Prepare the apples just before shaping by slicing them thinly using a mandolin or sharp knife. You want slices about 1-2 millimeters thick for the best layering effect.
Step 7: Once your dough has doubled in size, lightly flour your work surface and the top of the dough. Roll it out into a large rectangle approximately 14 by 20 inches (35×50 cm).
Step 8: Spread the cinnamon sugar filling evenly across the dough, then arrange the thin apple slices on top, leaving a small border around the dough edges free.
Step 9: Starting from the shortest end, roll the dough tightly into a log. Trim about half an inch from each edge to create clean ends. Using a sharp serrated knife, slice the rolled dough into 1.5-inch (3.8 cm) thick pieces — you should get nine large cinnamon rolls.
Step 10: Place each roll into separate 4-inch (10 cm) baking rings or arrange them all in a 9×9-inch square baking pan with tall sides. Cover and let the rolls rise again for 30 to 60 minutes until puffed and airy.
Step 11: While the rolls do their second proof, whip up the maple mascarpone frosting. In a stand mixer with a whisk attachment, combine mascarpone, cream cheese, powdered sugar, maple syrup, vanilla extract, and salt. Beat on medium-high speed for about 30 seconds until smooth but do not overmix.
Step 12: Turn your mixer to low and slowly pour in the cold whipping cream. Then increase to medium speed and whisk for about 1 minute until fluffy and smooth. Cover and refrigerate until you’re ready to frost.
Step 13: Preheat your oven to 350°F (180°C). Mix the egg with water to create an egg wash and lightly brush each cinnamon roll for a shiny, golden finish.
Step 14: Bake your rolls for 12-15 minutes if using individual rings or 15-20 minutes if baked in the square pan. They’re done when the internal temperature reaches 200°F (95°C).
Step 15: Once baked, transfer the rolls onto a wire rack to cool for 15-20 minutes. Spread the chilled maple mascarpone frosting generously on top and sprinkle with extra cinnamon if you like. Serve warm and enjoy!
Servings and Timing
This Apple Cinnamon Rolls with Maple Frosting Recipe yields 9 generous servings, perfect for sharing with family or friends. Prep time is roughly 30 minutes, but be sure to allow 1.5 to 2 hours for the first rise, plus 30-60 minutes for the second proof. The baking itself takes about 15-20 minutes, and then cooling takes another 15-20 minutes before frosting. In total, expect around 2 hours and 40 minutes from start to finish.
How to Serve This Apple Cinnamon Rolls with Maple Frosting Recipe
I love to serve these apple cinnamon rolls fresh and warm, right out of the oven, because that’s when the dough is at its softest and the frosting melts just slightly into the crevices. For special breakfasts or brunches, I pair these with a side of crispy bacon or sausage to balance the sweetness. A light green salad with a tangy dressing can also complement the richness if you’re serving these as part of a bigger meal.
Presentation-wise, I like to stack a couple of rolls on a pretty platter with a sprinkle of cinnamon or a few fresh apple slices to visually highlight the star ingredients. For a cozy gathering, I sometimes serve them with a drizzle of extra maple syrup on the side or a dollop of whipped cream for an indulgent touch. These rolls also make excellent sweet treats with a cup of coffee, chai tea, or even a lightly spiced apple cider when the weather cools down.
This recipe shines at family breakfasts, holiday brunches, or as an impressive dessert for dinner parties. I recommend serving the rolls warm or at room temperature — chilled frosting tastes great but cold dough can be dense. Portion-wise, one roll per person is a satisfying treat, but these are so good that leftovers usually disappear fast!
Variations
If you want to mix things up with this Apple Cinnamon Rolls with Maple Frosting Recipe, one of my favorite variations is adding chopped toasted pecans or walnuts into the cinnamon sugar filling for added crunch and flavor. You could also swap the red apples for tart Granny Smiths if you prefer a tangier bite or try Fuji apples for extra sweetness.
For dietary adaptations, I’ve experimented with gluten-free flour blends in the dough with decent results, although the texture is a bit different — I recommend letting the dough rest a little longer and handling it gently. Vegan versions are possible by replacing the butter with plant-based margarine and using a flax “egg” substitute, plus coconut or almond milk instead of dairy. The frosting can be swapped out for a vegan cream cheese frosting sweetened with maple syrup, too.
Another flavor twist I enjoy is adding a pinch of nutmeg or cardamom to the cinnamon filling for a spiced flair. You could even try a baked apple compote inside instead of sliced apples for a softer texture. If you’re short on time, these rolls can also be baked in a convection oven to speed up cooking slightly, though watch them carefully to avoid over-browning.
Storage and Reheating
Storing Leftovers
To store any leftover apple cinnamon rolls, I recommend placing them in an airtight container or wrapping them tightly with plastic wrap and storing them at room temperature if you plan to eat them within 1-2 days. For best texture, keep the frosting separate if possible and add it fresh before serving. In warmer climates, refrigerating the rolls is safer, though I let them come back to room temperature before eating to regain softness.
Freezing
These cinnamon rolls freeze beautifully, whether baked or just shaped before the second proof. To freeze baked rolls, wrap each one individually in plastic wrap and place them in a freezer-safe resealable bag or container. They’ll keep well for up to 3 months. If freezing unbaked, shape the rolls and flash freeze on a tray. Once firm, transfer them to airtight bags and freeze. When you want to bake, thaw overnight in the fridge, then allow to proof and bake as usual.
Reheating
I find the best way to reheat leftover or frozen cinnamon rolls is gently in the oven at 300°F (150°C) for 10-15 minutes until warmed through. Microwaving can cause sogginess or make the dough rubbery, so I avoid it unless you’re in a hurry. If the frosting has been removed, add it back after warming. A quick blast under the broiler for a minute can revive the golden color but watch carefully so it doesn’t burn.
FAQs
Can I use a different type of apple in this recipe?
Absolutely! While I recommend red apples for their balance of sweetness and firmness, feel free to use Granny Smith for tartness or Fuji for extra sweetness. Just make sure to slice them thinly so they cook evenly inside the rolls.
Is it okay to make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after the first kneading. Let it rise slowly in the fridge overnight, then bring it to room temperature before rolling out and shaping. This can actually improve the flavor and makes busy mornings easier.
Can I skip the maple frosting and use a simple glaze instead?
You can, though I highly recommend the maple mascarpone frosting because it adds a unique creaminess and depth of flavor. If you prefer something lighter, a classic powdered sugar glaze with vanilla works well, but it won’t have quite the same richness.
How can I tell when the rolls are perfectly baked?
The best way is to check the internal temperature with a probe thermometer—it should reach about 200°F (95°C). The rolls should be golden brown on top and slightly pulling away from the pan edges. They should feel soft but spring back gently when touched.
Can I make these rolls vegan?
Yes! Substitute dairy butter with vegan margarine, replace milk with a plant-based alternative like almond or oat milk, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of chicken eggs. For the frosting, vegan cream cheese with maple syrup and coconut cream works beautifully.
Conclusion
I can’t recommend this Apple Cinnamon Rolls with Maple Frosting Recipe enough if you’re looking for a treat that’s both comforting and a little bit special. It’s truly one of those recipes that fills your kitchen with happiness and your mouth with incredible flavors. Give it a try—I promise these rolls will soon become one of your favorite sweet indulgences to bake and share.
