If you’ve ever walked through a pumpkin patch or an apple orchard and caught that intoxicating scent of warm spices and pressed cider, you know exactly what inspired this recipe. These Apple Cider Cinnamon Rolls are my love letter to autumn.
Standard cinnamon rolls are great, but these are on a different level. We use a double-apple approach: first, we reduce fresh apple cider into a syrupy concentrate to flavor the dough, and then we fold sautéed apples directly into the cinnamon filling. The result is a roll that is pillowy, tart, sweet, and undeniably “fall.” They aren’t just breakfast; they are an event.
Why You’ll Love This Recipe
- Double the Apple: Flavor is infused into the dough and the filling.
- The “Cider Reduction” Secret: Concentrating the cider ensures a punchy flavor without making the dough too wet.
- Incredible Texture: The acidity in the apple cider actually helps create a tender, soft crumb that stays fresh for days.
- The Glaze: A maple-cinnamon cream cheese frosting that ties everything together.
Recipe Card Info
- Prep Time: 45 minutes (plus 2 hours rising)
- Cook Time: 25–30 minutes
- Total Time: 3 hours 15 minutes
- Servings: 12 large rolls
- Difficulty: Intermediate
Ingredients
For the Dough:
- 1 cup Apple cider (reduced to 1/2 cup)
- 1/4 cup Unsalted butter, melted
- 1 large Egg, room temperature
- 3 1/2 cups All-purpose flour
- 1/4 cup Brown sugar
- 1 packet (2 1/4 tsp) Active dry yeast
- 1/2 tsp Salt
For the Filling:
- 2 cups Finely diced apples (Granny Smith or Honeycrisp)
- 1/2 cup Brown sugar
- 2 Tbsp Ground cinnamon
- 1/4 cup Unsalted butter, very soft
For the Frosting:
- 4 oz Cream cheese, softened
- 2 Tbsp Butter, softened
- 1 cup Powdered sugar
- 2 Tbsp Maple syrup
- 1/2 tsp Cinnamon
Instructions
- Reduce the Cider: Start by simmering 1 cup of apple cider in a small saucepan over medium heat for about 10–12 minutes until it reduces to exactly 1/2 cup. Let it cool until it is just warm (about 110°F).
- The Yeast: In a stand mixer bowl, combine the warm reduced cider, yeast, and brown sugar. Let it sit for 5 minutes until foamy.
- Mix the Dough: Add the melted butter, egg, salt, and half the flour. Use the dough hook to combine. Gradually add the remaining flour until a soft, slightly tacky dough forms. Knead on medium speed for 5–7 minutes.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
- Prep the Filling: While the dough rises, sauté the diced apples in a pan with a tiny bit of butter for 5 minutes just to soften them. Let them cool. Mix the cinnamon and brown sugar together in a small bowl.
- Roll & Fill: Punch down the dough and roll it into a large rectangle (approx. 12×18 inches) on a floured surface. Spread the soft butter all over, sprinkle with the cinnamon-sugar mix, and top with the sautéed apples.
- Cut: Roll up tightly from the long edge. Cut into 12 even rolls using unflavored dental floss (the secret to no-squish cuts!).
- Second Rise: Place in a greased 9×13 pan. Cover and let rise for 45 minutes.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Frost: Whisk the frosting ingredients until smooth. Spread over the rolls while they are still warm!
Chef’s Tips for Success
- Tip 1 (Temperature Check): Make sure your reduced cider isn’t too hot (above 115°F) when you add the yeast, or you’ll kill the yeast and the rolls won’t rise!
- Tip 2 (The Apple Choice): Use a firm apple like Granny Smith. They hold their shape and provide a tart contrast to the sugary filling.
- Tip 3 (The Floss Trick): Instead of a knife, slide a piece of dental floss under the log, cross it over the top, and pull quickly. It gives you perfectly round rolls every time.
Encouraging Conclusion
There is no better way to spend a Saturday morning than with the scent of these Apple Cider Cinnamon Rolls wafting through your home. They are the ultimate labor of love, and one bite of that soft, cider-infused dough will make every minute of waiting worth it.
