If we were hanging out in my kitchen right now, I’d hand you a mug of warm cider and say, alright friend, we’re making the kind of cinnamon rolls that make the house smell like a gentle orchard hug. I started tinkering with these after a fall market trip where I bought way too much cider, and now it’s a whole thing. The dough is pillowy, the filling is cinnamon sugar cozy, and the browned butter icing, well, it’s a tiny bit dramatic and I love it. The first time I made them, I forgot the salt, then laughed, then ate two anyway. So you’re in safe company here.
Why you’ll love this, and when I make it
I make these Warm Apple Cider Cinnamon Rolls with Browned Butter Icing Bliss when the weather drops a smidge and I want that weekend slow vibe. My family goes a little bonkers because they’re soft and sticky without being cloying, and the cider adds this rounded apple note that’s like, oh hey, fall actually showed up. If yeast makes you nervy, same, but this recipe is forgiving. There’s a moment where the dough looks too shaggy and I’m certain I messed up, and then it pulls together and I remember, right, patience. Also, the icing tastes like toffee meets vanilla meets a happy accident. I once tried to skip the rise to save time; regretted it because the rolls baked up dense as a backpack.
Ingredients I grab, plus real life swaps
Measure with intent, but also breathe. A handful here and there is fine.
For the dough
- 3 cups all purpose flour, about 375g
- 1 packet instant yeast, about 7g
- 1 cup apple cider, warmed to just warm not hot, 240 ml
- 1 large egg, room temp if possible
- ⅓ cup granulated sugar, 65g
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter, very soft, 57g
- Optional 1 teaspoon vanilla extract, I sometimes skip if I’m low
For the filling
- ½ cup brown sugar, packed, 100g
- 2 teaspoon ground cinnamon, use a generous hand
- 2 tablespoon unsalted butter, melted
- 1 small apple, peeled and finely diced, about a handful
- Pinch of salt
Substitutions I’ve tried
- I sometimes use apple juice instead of cider when I’m in a hurry; reduce it a bit for stronger flavor.
- My grandmother always insisted on Brand X cinnamon, but honestly any fresh jar works fine. If it’s been open since last winter, maybe treat yourself to a new tin.
- No brown sugar? Mix white sugar with a splash of molasses. It’s not perfect, but it gets you 90 percent there.
For the browned butter icing bliss
- ¼ cup unsalted butter, 57g
- 1 cup powdered sugar, 120g
- 2 to 3 tablespoon warm apple cider or milk
- Pinch of salt
- Optional tiny splash of vanilla or bourbon, totally your call
If you’ve never browned butter, peek at this simple guide I like using: how to brown butter. For rolling tips, King Arthur’s shaping piece is great too: shaping cinnamon rolls. And if you want to reduce cider for a stronger punch, this little explainer is handy: reduced apple cider syrup.
Directions that are precise, except when they aren’t
- Warm the cider gently until it’s cozy warm to the touch. Not hot, just like a nice bath. Stir in the sugar until it melts a bit.
- In a mixing bowl, toss in 2 and ¾ cups flour, the yeast, and salt. Add the warm cider mix, egg, and the soft butter. Stir with a wooden spoon until shaggy and honestly a bit messy. Don’t panic if it looks odd now; it always does.
- Knead. Stand mixer on low about 6 to 8 minutes, or by hand about 8 to 10, dusting in the remaining flour a tablespoon at a time until the dough is smooth, slightly tacky, and you can stretch a small piece thin enough to see light peek through. I usually sneak a tiny taste here, just a crumb, it’s silly but it tells me the salt is right.
- First rise. Pop the dough into a lightly oiled bowl, cover, and let it hang out somewhere warm until doubled, about 60 to 75 minutes. If the room is chilly, give it more time, it’s fine.
- Make the filling. Stir brown sugar, cinnamon, salt, and melted butter. Fold in the diced apple. If it looks too wet, sprinkle a teaspoon of flour. On second thought, a little moisture makes the center gooey, so don’t stress.
- Shape. Roll the dough into a rough rectangle, maybe 30 by 40 cm, or something close. Spread on the filling leaving a small border. Roll up the long side snugly. This is where I always tell myself, tighter, tighter. Then I back off a touch because the apples need space.
- Slice into 9 to 12 rolls. A sharp knife works, but actually, I find it works better if I use unflavored dental floss. Slide under, cross, and pull. Clean spirals, no squish.
- Second rise. Arrange rolls in a greased 23 cm square pan or similar. Cover and let puff until pillowy, about 30 to 45 minutes. If they start to touch, you’re golden.
- Bake at 180 C or 350 F for 22 to 26 minutes until lightly bronzed and the centers read about 190 F if you’re a thermometer person. If the tops color fast, tent loosely with foil. I once ignored that and got overtoasted tops, still tasty, slightly sulky.
- Browned butter icing. Melt butter in a small saucepan, cook over medium heat until it foams, then turns amber and smells nutty. Take it off heat, scrape every last brown bit, whisk in powdered sugar, a pinch of salt, and enough warm cider to make it pourable. If it seizes, add another spoon of cider. It comes back, promise.
- Finish. Pour the icing over warm rolls, let it seep into the swirls. Take a breath. Eat one. Then maybe another. It’s for science.
Notes I scribbled after too many batches
- Reducing the cider first intensifies the apple flavor. A quick simmer for 10 minutes, cool, then use. I forget half the time and it’s still lovely.
- If the dough tears when rolling, your rectangle is too thin. Squish it back together and carry on. No one sees the inside anyway.
- Salt matters in the icing, just a pinch makes the sweetness behave.
Variations I’ve played with
- Salted caramel drizzle instead of icing. Delicious, a bit much with the apple, but for a party, why not.
- Raisin and pecan version with a handful of each in the filling. Proper cozy.
- Whole wheat swap, half the flour. Good flavor, slightly denser crumb. I liked it with coffee.
- Lemon glaze experiment. Honestly didn’t love it with the cider, felt like two friends talking over each other.
Equipment I use and what if you don’t have it
- Stand mixer with dough hook. I call it essential on sleepy mornings, but hand kneading is totally fine and a wee bit therapeutic.
- 23 cm square pan or a round cake pan. A muffin tin works in a pinch for individual buns, just watch the time.
- Rolling pin. A wine bottle with the label peeled off works, yes I’ve done this on a Sunday.
- Thermometer if you like numbers. Your finger works too, warm not hot is the vibe.
Storage, in theory
Cover leftovers at room temp for 1 day or refrigerate up to 4 days, then rewarm gently. They freeze well for 1 month, wrapped snug. Though honestly, in my house it never lasts more than a day. I think this tastes better the next day, but there are never any left to prove me right.
How we serve them at my place
We do warm rolls with extra icing drizzled on the plate and a small sprinkle of flaky salt. On birthdays, I tuck a little candle into the center roll. My kid insists on the corner piece because it gets the most caramelized edge, can’t argue with that.
Pro tips I learned the hard way
- I once tried rushing the first rise by blasting the oven light and a hot pan of water, and the dough got too warm, tasted yeasty. Slow and steady is better.
- Don’t overflour the counter, it makes the seam slip. A light dusting, then rely on the dough’s slight tackiness.
- Cutting too thick makes the centers underbake. Aim for about two finger widths, then check doneness by peeking under a roll, it should be lightly set.
- Its tempting to drown the rolls in icing while piping hot. Give them 5 minutes so the icing hugs rather than vanishes.
FAQ you’ve actually asked me
Can I make the dough the night before
Yes. Let it rise once, shape the rolls, cover tightly, and refrigerate overnight. Next morning, bring to room temp 45 to 60 minutes, then bake. If they came form the fridge really cold, add a few minutes.
Do I have to use apple cider
Nope. Apple juice works. If you can, reduce it a bit to bump flavor. Water works in a pinch, just increase cinnamon and sugar to compensate.
Can I skip the egg
You can. Rolls will be a touch less rich but still soft. Add a tablespoon of oil to help tenderness.
What if I don’t have instant yeast, only active dry
Bloom it in the warm cider with a pinch of sugar for 5 to 10 minutes until foamy, then proceed. Easy.
How do I know the butter is browned, not burned
Color and smell. It goes from yellow to golden to amber, with milk solids turning toasty and a nutty aroma. If it smells acrid, you went a step too far, start over, it’s quick.
Can I add more apple
Sure, but chop tiny and don’t overload or the spirals will slide. A small handful extra is fine. A full second apple gets wet and slippy.
Small digression before we wrap. Every time I brown butter, the kitchen smells like a cozy sweater. It makes me want to put on a playlist and tidy the counter, then immediately mess it up again with flour clouds. Anyway, if you make these Warm Apple Cider Cinnamon Rolls with Browned Butter Icing Bliss, tell me how it went. I’m cheering for you.