Brioche cinnamon rolls with apples, or you can call them apple pie cinnamon rolls, are made with my easy soft and fluffy brioche dough recipe. Filled with sweet gooey cinnamon flavored apples, this is the perfect autumn treat!
Nothing says fall like the irresistible aroma of apples and cinnamon baking in your kitchen. The combination of soft and fluffy brioche dough and apple pie filling are an irresistible treat that you can enjoy for breakfast or mid-day snack along with your coffee!
These cinnamon rolls with apples are made with my easy and ever so versatile brioche dough recipe that I have transformed into delectable sweets such as brioche sugar twists and chocolate chip brioche bread.
Unlike traditional cinnamon buns, I did not slather these with icing. These Italian inspired rolls, or girelle alle mele, are lightly brushed with honey once out of the oven for extra sweetness as well as a pretty glossy topping.
Ingredient List
For the brioche dough
- Instant dry yeast
- Milk: plant based milk also works well in this recipe
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter: or plant based butter
- Orange zest
- Egg: 1 large
- Vanilla extract
For the filling
- 4 large apples: peeled, cored and cubed
- Unsalted butter
- Brown sugar
- Cinnamon
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the brioche dough
-Heat milk until lukewarm, add yeast and let sit for 10 minutes.
-Combine dry ingredients in the bowl of your stand mixer.
-Add butter and process until fully incorporated.
-Pour in proofed yeast; egg and vanilla.
-Knead for 7-8 minutes, cover and let rise in a warm place for 3 hours or until doubled in bulk.
2. Prepare the apple cinnamon filling
-Peel, core and cut apples into cubes.
-Place apples, butter, cinnamon, and brown sugar in a large skillet. Cover and cook 10 minutes, allowing the apples to soften.
-Uncover and cook 5-10 minutes longer until the mixture is thickened and the apples are tender. If desired, mash the apples with a potato masher.
-Set aside to cool.
3. Assemble the cinnamon apple rolls and bake
-Use a rolling pin to roll the dough into a 12 x 18 inch rectangle.
-Spread the cooled apple filling evenly over the dough.
-Roll tightly and slice into 12 even pieces. Place on a greased baking dish and let rise for 45 minutes.
-Bake and brush with honey for a shiny topping (optional).
Recipe Notes
-Try adding nuts and/or raisins to the apple filling. After it has cooled, stir in a handful of raisins and/or chopped nuts such as pecans, almonds or walnuts.
-The orange zest may be omitted if you're not fond of the combination of apples and orange.
Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic.
Here are a few make ahead options:
-Prepare the apple pie filling a day ahead, keep refrigerated.
-Place the proofed dough (step 6) in the fridge overnight. Bring it back to room temperature (about 2 hours) before shaping and proceed with the recipe.
-Assemble the rolls (step 5), refrigerate overnight. Bring to room temperature (2 hours) before baking.
Ideally, these are best enjoyed the day they are made. Keep leftovers (if you have any!) well wrapped at room temperature for up to 3 days.
Freeze cinnamon rolls with apples well wrapped in plastic for up to 3 months. Defrost overnight at room temperature and serve. They may be warmed in a 350 degrees F oven for a few minutes.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more brioche dough recipes!
- Sicilian Brioche
- Chocolate Chip Brioche Bread
- Spinach and Ricotta Brioche Buns
- Brioche Swirls with Jam and Almonds
- Baked Brioche Sugar Twists
- Sweet Pistachio Cream Brioche Rolls
- Brioche Cinnamon Rolls
Ingredients
For the brioche dough
- 1 cup milk plant based milk works well
- 8 grams active dry yeast 1 packet
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter cubed
- zest of 1 orange
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
For the apple cinnamon filling
- 4 large apples about 2 pounds or 900 grams
- 2 tbsp. unsalted butter
- 1-2 teaspoon cinnamon
- ½ cup brown sugar
For brushing on the rolls (optional)
- 2 tbsp. honey
Instructions
Prepare the brioche dough
- Heat milk until lukewarm. Transfer to a bowl and add the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with a paddle attachment combine flour; sugar and salt.
- Add cubed butter and process until the butter is fully incorporated into the dough. Stir in the orange zest.
- At this point, switch the paddle attachment for a dough hook. Pour the yeast mixture into the flour mixture and process until combined.
- Lightly beat the egg with the vanilla extract in a small bowl and add to the dough. Knead for 7-8 minutes until the dough is smooth, soft and elastic.
- Cover with plastic wrap and place in a warm place until doubled in bulk, about 3 hours.
Prepare the filling
- Meanwhile while the dough rests, prepare the filling.
- Peel, core and cut apples into cubes.
- Place apples, butter, cinnamon, and brown sugar in a large skillet. Cover and cook 10 minutes, allowing the apples to soften.
- Uncover and cook 5-10 minutes longer until the mixture is thickened and the apples are tender. If desired, mash the apples with a potato masher.
- Set aside to cool completely.
Assemble and bake
- Grease a 9 x 13 inch baking dish with butter.
- On a lightly floured surface, use a rolling pin to roll the dough into a 12 x 18 inch rectangle.
- Spread the cooled apple filling evenly over the dough leaving a 1 inch border all around the edges.
- Roll tightly into a log from one of the long edges. Trim off the end pieces which don't have much filling in them (bake separately).
- Use a sharp knife to cut into 12 even slices. Alternately, use unflavored, unwaxed dental floss to make clean neat cuts. Place on the prepared baking dish, cover and let rise for 45 minutes.
- Preheat oven to 350 degrees F.
- Bake for 30-35 minutes until golden brown.
- Once out of the oven brush the rolls with honey for extra sweetness (optional) or dust with powdered sugar once cooled.
- Enjoy warm or at room temperature.
Notes
-The orange zest may be omitted if you're not fond of the combination of apples and orange. Can the brioche dough be made without a stand mixer? Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic. Make Ahead Here are a few make ahead options:
-Prepare the apple pie filling a day ahead, keep refrigerated.
-Place the proofed dough (step 6) in the fridge overnight. Bring it back to room temperature (about 2 hours) before shaping and proceed with the recipe.
-Assemble the rolls (step 5), refrigerate overnight. Bring to room temperature (2 hours) before baking. Storage Ideally, these are best enjoyed the day they are made. Keep leftovers (if you have any!) well wrapped at room temperature for up to 3 days. To Freeze Freeze well wrapped in plastic for up to 3 months. Defrost overnight at room temperature and serve. They may be warmed in a 350 degrees F oven for a few minutes.
Sophia
Thank you for this recipe. When making ahead, would you refrigerate the rolls covered or uncovered?
Nadia
Hello Sophia, good question! I would definitely refrigerate them covered, I wouldn't want the dough to dry out. Hope you enjoy them!
Sophia
Thank you for your quick response! These came out wonderfully, our family loved them 🙂
Nadia
Thank you for your feedback Sophia, I'm so glad to hear you enjoyed them!