Apple Cider Cinnamon Rolls
I love cinnamon rolls with a good glob of cream cheese frosting, so when I found this recipe for Apple Cider Cinnamon Rolls, I knew I had to try them!
The recipe is from Taste of Home Magazine in the August/September 2024 issue, so it’s not vintage, and I totally don’t care.
PrintApple Cider Cinnamon Rolls
I chose the photo to accompany this recipe so you could see all the lovely bits of apple inside, and know that these cinnamon rolls are something special!
- Prep Time: 1 Hour
- Cook Time: 30-35 Minutes
- Total Time: 1-1/2 Hours
- Yield: 12 Rolls
- Category: Breakfast, Dessert
- Method: Baking
Ingredients
3-1/4 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
1 Package Quick-Rise Yeast
1/2 Teaspoon Salt
3/4 Cup Milk (I used 1%)
1/4 Cup Apple Cider or Apple Juice
1/4 Cup plus 1/3 Cup Butter, Softened
1 Large Egg at Room Temperature
2 Cups Finely Chopped Peeled Tart Apples (I used Granny Smith)
1-1/4 Cups Packed Brown Sugar
3/4 Cup Chopped Walnuts
3 Teaspoons Ground Cinnamon
Frosting:
2 Cups Apple Cider or Juice
1 3 Inch Cinnamon Stick
8 Ounces Cream Cheese, Softened
1/4 Cup Salted Butter, Softened
1 Cup Confectioners Sugar
Instructions
In a large bowl, combine 2-1/4 cups flour, sugar, yeast, and salt.
In a saucepan, heat the milk, cider, and 1/4 cup butter to 120-130 degrees.
Add to dry ingredients and beat just until moistened.
Add the egg and beat until smooth.
Stir in enough of the remaining flour to form a soft, sticky dough.
Knead the dough on a floured surface for 6-8 minutes or until the dough feels elastic.
Cover the dough and let it rest 10 minutes.
Roll the dough into a 15×10 inch rectangle, and spread with the remaining 1/3 cup of butter to within 1/2 inch of the edge..
Combine the apples, brown sugar, walnuts, and cinnamon, and sprinkle over the butter.
Starting with the long side, roll up like a jelly roll and pinch the seams shut.
Cut the log into 12 even slices, and place them cut-side down in a greased 13×9 baking dish.
Cover and let rise in a warm place for 30 minutes.
Preheat your oven to 325 degrees, and bake until the rolls are golden brown–30 to 35 minutes.
Let cool.
To make the frosting, place the cider and cinnamon stick in a saucepan and bring to a boil.
Cook approximately 20 minutes, until the liquid is reduced to 1/4 cup.
Discard the cinnamon stick, and let the reduced cider cool.
Using your electric mixer, beat the cream cheese and butter until fluffy, then add the confectioners sugar and cooled cider, and beat until smooth.
Spread or pipe the frosting onto the rolls.
