Let Me Tell You How These Cinnamon Rolls Stole My Autumn Mornings

If you ever wondered what autumn tastes like, I swear, it’s these apple cider fall cinnamon rolls with browned butter icing. I started making these after a chilly day at the apple orchard (I was trying to keep my hands warm—holding hot cider in one and my phone in the other, not my best idea). Anyway, I came home with way too many apples and the smell of cinnamon stuck in my hair, so I figured, why not try squishing both into soft rolls? I still remember the first batch—messy, a bit too gooey, and somehow... gone in an hour. My neighbor popped by, claimed she’d just ‘smelled something cozy’ wafting over the fence, and next thing I know, the pan was empty. Lesson learned: make extra.

Why You'll Love This (Or At Least, Why I Do)

I make this whenever I want the house to feel like fall, even if it’s actually just October drizzle and the leaves are half-mulched. My family goes a bit bonkers for these because they’re not as fussy as you’d think, but taste like you spent all day on them (well, there’s some waiting involved, but put your feet up!). Plus, once you smell that browned butter icing, you’ll understand—though I warn you, it’s a little TOO tempting. Oh, and I used to hate how my dough would stick everywhere, but honestly, flouring your hands like you’re prepping for a snowball fight works. And don’t get me started on cleaning sticky pans—just line it with parchment, trust me.

What You’ll Need (And What You Can Swap In)

3 cups all-purpose flour (I’ve used bread flour when I run out, works fine)
½ cup warm apple cider (store-bought or homemade, both are good—if you’re desperate, watered-down apple juice will do in a pinch, but it’s not quite the same...)
¼ cup milk (any kind, sometimes I use oat milk when my brother visits—he’s lactose intolerant and dramatic about it)
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (that’s one packet—the kind that always disappears into the back of the cupboard)
1 egg
¼ cup unsalted butter, melted (or salted, just skip the extra pinch of salt)
½ teaspoon salt
Filling: 2 tablespoons melted butter, ½ cup brown sugar, 1 tablespoon cinnamon, ½ cup finely chopped apples (Granny Smith is my go-to, but honestly, any tart apple does the trick)
Icing: ¼ cup unsalted butter (for browning), 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract (the good stuff, or whatever you have left at the bottom of the bottle)

How To Make Them (With a Few Bumps Along the Way)

Make the dough: Warm up the apple cider and milk together until they’re just cozy (like a nice bath—too hot and you’ll kill your yeast, been there, regretted that). Stir in the yeast and a sprinkle of sugar. Wait about 5-10 minutes until it gets frothy. If it doesn’t, your yeast might be off. Or maybe just a bit sleepy—try again with new yeast.
In a big bowl (or your stand mixer, if you’re fancy), whisk together the flour, rest of the sugar, and salt. Pour in your yeast mixture, melted butter, and egg. Mix until it’s a shaggy dough. This is where I usually end up with flour on my nose somehow.
Knead for about 5-8 minutes, adding a bit more flour if it feels super sticky. It should be soft and bounce back when you poke it. Don’t worry if it’s not perfect, cinnamon rolls forgive a lot.
Pop it in a greased bowl, cover with a towel, and let it rise somewhere warm until doubled—about 1 hour. I always forget to preheat the oven at this stage, so maybe set a reminder!
Meanwhile, mix up your brown sugar and cinnamon for the filling. Chop those apples tiny (or don’t—sometimes I’m lazy and just slice them thin).
Punch down your dough (gently, not like you’re mad at it), then roll out into a big rectangle, about ¼ inch thick. Spread melted butter over, sprinkle with sugar-cinnamon mix, and scatter apples. Roll up, starting from the long side. This bit is always messier than I expect—don’t worry, just do your best.
Slice into 12 rolls. I use dental floss for this (unflavored of course!), but a sharp knife works. Arrange in a lined baking pan, cover, and let rise again for 30-40 minutes. I usually make tea and forget about them for a bit.
Bake at 350°F (180°C) for around 25 minutes, or until golden and your kitchen smells like a cinnamon hug.
Browned butter icing: Melt butter in a pan and let it cook until it smells nutty and turns a nice toasty color (keep an eye on it, it goes from brown to burnt quicker than you’d think). Pour over powdered sugar, whisk in milk and vanilla. Spread on warm rolls so it half melts in—my favorite part.

Notes From a Not-So-Perfect Kitchen

The dough sometimes rises faster on really humid days. Or barely at all when it’s freezing—so I sometimes stick it (covered) in my oven with just the light on. Works like a charm.
Actually, I find it works better if you use slightly tart apples. I tried sweet ones once and it just got a bit, I dunno, bland?
If you want to freeze the unbaked rolls, go ahead. Just defrost and let them proof before baking. I tend to forget them in the freezer, honestly.

If You Want to Tweak It (I’ve Tried These...Sometimes They Work)

Pumpkin version: I swapped apple cider for pumpkin puree once. It was... fine, but kinda dense? Not my fave.
Vegan swap: Plant milk and vegan butter work fine; use a flax egg if needed. My cousin claims you can’t tell the difference, but I can, just a bit.
Extra boozy: Add a splash of bourbon to the icing. Only do this if you’re not serving kids, obviously.

Do You Need Fancy Equipment?

Honestly, I use my old stand mixer (hand-me-down, thanks Aunt Bev!), but you can totally do the kneading by hand. If you don’t have a rolling pin, I’ve used a wine bottle. Nobody judged me—well, maybe the cat.

Apple Cider Fall Cinnamon Rolls with Browned Butter Icing

How to Store (Though Good Luck Having Leftovers)

Just pop them in an airtight container. They stay soft for a day or two, but honestly, in my house it never lasts more than a day! If you really want to keep them fresh, give ‘em a quick zap in the microwave the next day. Or freeze them and microwave straight from frozen—maybe not perfect, but still so good.

Serving Ideas (And What I Actually Do)

I love them with black coffee, preferably outside if it’s not raining cats and dogs. My brother insists they’re best with vanilla ice cream (I mean, he’s not wrong). Sometimes we eat them for breakfast—sometimes for dessert. No rules.

What I’ve Learned (a.k.a. Pro Tips From Goof-Ups)

I once tried rushing the rising step and just ended up with sad, flat rolls. Patience is key, even if it’s boring.
Don’t overstuff with apples; they’ll burst out. Trust me, I tried.
If your butter for the icing burns, just start over. There’s no saving burnt butter. (And it stinks up the kitchen.)

Real Questions I’ve Actually Gotten

Can I make these ahead?
You sure can! Just assemble the rolls, cover tightly, and stash in the fridge overnight. Bake them off in the morning. Maybe let them come to room temp a bit first—it helps.
Do I have to brown the butter?
Nope, but it’s totally worth the extra couple minutes. That nutty flavor is magic. Regular butter will work, though, if you’re in a rush.
Can I use a bread machine for the dough?
Yep, I’ve done it. Just follow your machine’s dough cycle. (If you want a good bread machine guide, I like this one.)
What if I don’t have apple cider?
Hmm, you can use apple juice, maybe add a pinch of extra cinnamon. Or check out making your own apple cider over here. Homemade is best, but do what ya gotta do.
Why are my rolls tough?
Probably over-kneaded or over-baked. Or maybe your flour was packed in too tight (I fluff mine with a fork before measuring, when I remember).

That’s pretty much it—if you give these apple cider cinnamon rolls a try, let me know how it goes (and if you discover any weird-but-awesome variations, I want to hear those, too). Enjoy baking—and if you end up with flour on your shirt, you’re doing it right.

Apple Cider Fall Cinnamon Rolls with Browned Butter Icing