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Apple Cider Cinnamon Rolls

Apple Cider Cinnamon Rolls

iamwinfred
These Apple Cider Cinnamon Rolls are soft, pillowy, and infused with real apple cider for a subtle fruity tang that pairs perfectly with the cinnamon swirl. Topped with a creamy glaze that melts in your mouth, they're the ultimate cozy fall breakfast or brunch treat that's surprisingly easy to make.
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Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 420 kcal

Equipment

Ingredients
  

For the Dough

  • 1 cup apple cider 240ml, warmed to 110°F
  • 1/4 cup whole milk 60ml, warmed to 110°F
  • 1 packet active dry yeast 2 1/4 teaspoons, 7g
  • 1/4 cup granulated sugar 50g
  • 1/4 cup unsalted butter 57g, melted and cooled
  • 1 large egg room temperature
  • 3 1/2 cups all-purpose flour 420g
  • 1/2 teaspoon salt 3g

For the Filling

  • 3/4 cup brown sugar 160g, packed
  • 2 tablespoons ground cinnamon 15g
  • 1/2 cup unsalted butter 113g, softened

For the Glaze

  • 2 cups powdered sugar 240g
  • 2 tablespoons apple cider 30ml
  • 1 teaspoon vanilla extract 5ml
  • 1/4 cup heavy cream 60ml

Instructions
 

  • Warm apple cider and whole milk to exactly 110°F in a small saucepan. Pour into stand mixer bowl, sprinkle with yeast and 1 teaspoon sugar, stir gently, and let sit 5-10 minutes until foamy.
  • Add remaining sugar, melted butter, and egg to yeast mixture; beat on low for 30 seconds. Whisk flour and salt together, gradually add to mixer, then knead on medium for 6-8 minutes until soft and slightly tacky.
  • Grease a large bowl, place dough inside, turning once to coat. Cover tightly and let rise in a warm spot for 1 hour, until doubled in size and the dough passes the poke test.
  • Stir together brown sugar and cinnamon for the filling; set aside. Line a 9x13-inch baking dish with parchment paper, letting it hang over the edges, and soften the 1/2 cup butter for the filling.
  • Punch down risen dough and roll into a 16x12-inch rectangle, about 1/4 inch thick. Spread softened butter evenly, leaving a 1/2-inch border on one long edge, then sprinkle cinnamon-sugar mixture over the butter and press gently.
  • Roll dough tightly into a log starting from the long edge opposite the bare border, then pinch the seam to seal. Cut into 12 even rolls using a sharp knife or dental floss and place cut-side up in the prepared baking dish.
  • Cover pan loosely and let rolls rise for 30-45 minutes until puffy and touching. Meanwhile, preheat oven to 350°F.
  • Bake rolls for 25-30 minutes, rotating the pan halfway through, until tops are golden brown and centers feel firm. Cool in the pan on a rack for 10 minutes.
  • Whisk powdered sugar, apple cider, vanilla, and heavy cream until smooth and pourable, adjusting consistency as needed. Drizzle generously over warm rolls.
  • Lift rolls out of the pan using the parchment handles and serve warm.

Notes

  • Measure flour by spooning it into the measuring cup and leveling with a knife; scooping packs it down and creates dense dough.
  • Always use an instant-read thermometer to warm liquids to exactly 110°F; too hot kills the yeast, too cool won't activate it.
  • Do not skip the second rise — it's the secret to extra fluffy rolls.
  • If your kitchen is chilly, place the dough bowl over a larger bowl of hot water to create a warm rising spot.
  • Use room temperature ingredients for more even mixing.
  • Fresh apple cider (not from concentrate) gives the best flavor; grab it from a local orchard if possible.
  • For the cleanest cuts, use unflavored dental floss instead of a knife to slice the rolls without squishing them.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze baked rolls in a zip-top bag for up to 3 months; thaw overnight in the refrigerator.
  • Reheat in a 300°F oven for 10 minutes or microwave for 20 seconds with a damp paper towel; add glaze after reheating.
  • Add diced apples to the filling for extra chew, or swap cinnamon for pumpkin pie spice for a different flavor.
  • For a vegan version, substitute plant milk, plant butter, and plant-based swaps for the egg and heavy cream.

Nutrition

Serving: 1RollCalories: 420kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 30gVitamin A: 8IUCalcium: 4mgIron: 10mg
Keyword apple cider cinnamon rolls, cinnamon rolls from scratch, cozy fall breakfast, easy yeast rolls, fall baking recipes
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