Description
Soft and fluffy apple cider cinnamon rolls filled with buttery cinnamon sugar and finished with a sweet apple cider glaze. Perfect for breakfast, brunch, or a cozy homemade treat.
Ingredients
Scale
- 4 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/2 cup apple cider
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup apple cider, for glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together 3 3/4 cups of the flour, granulated sugar, instant yeast, and salt.
- Stir in the warmed milk, 1/2 cup apple cider, melted butter, and eggs until a shaggy dough forms.
- Knead for 8 to 10 minutes, adding the remaining 1/2 cup flour a little at a time as needed, until the dough is soft, smooth, and slightly tacky.
- Cover the dough and let it rise for about 1 hour, or until doubled in size.
- Grease a 9×13-inch baking dish. In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable filling.
- Roll the dough into a 14×18-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll the dough up tightly from the long side and cut into 12 even rolls. Arrange them in the prepared baking dish.
- Cover loosely and let the rolls rise for 30 to 45 minutes, until puffy.
- Preheat the oven to 350°F.
- Bake for 24 to 28 minutes, until lightly golden and set in the center.
- Meanwhile, simmer the remaining 3/4 cup apple cider in a small saucepan until reduced to about 1/4 cup. Let cool slightly.
- Whisk the reduced cider with powdered sugar and vanilla extract until smooth.
- Spread or drizzle the glaze over the warm rolls, then let them rest for 10 minutes before serving.
Notes
- For overnight prep, shape the rolls and refrigerate them before the second rise. Let them sit at room temperature for about 45 minutes before baking.
- Do not overheat the milk or cider, warm liquid helps the yeast, but hot liquid can slow the rise.
- Use floss or a very sharp knife to cut clean rolls without squishing the dough.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.