Description
These Apple Pecan Cinnamon Rolls are super gooey and delicious. Filled with cinnamon brown sugar, tender apple pie filling, and toasted pecans, then topped with cream cheese frosting. Perfect for special mornings like Thanksgiving brunch.
Ingredients
Brioche Dough:
- 250g whole milk, lukewarm
- 50g granulated sugar
- 2 ¼ tsp active dried yeast
- 2 large eggs, at room temperature
- ½ tsp kosher salt
- 565g all-purpose flour
- 100g unsalted butter, at room temperature
Apple Pie Filling:
- 850g apples (about 4 medium), peeled, cored, and diced small
- 30g unsalted butter
- 80g granulated sugar
- ½ tsp ground cinnamon or apple pie spice
- ¼ tsp kosher salt
- 1 Tbsp corn starch
Toasted Pecans:
- 125g pecan halves
Brown Sugar Cinnamon Filling:
- 190g unsalted butter, at room temperature
- 280g brown sugar
- 2 Tbsp plus 1 tsp ground cinnamon
- ⅛ tsp kosher salt
Cream Cheese Frosting:
- 115g unsalted butter, at room temperature
- 225g cream cheese, at room temperature
- 250g powdered sugar, sifted
- 1–2 Tbsp heavy whipping cream
- ½ tsp kosher salt
Instructions
1. Make the brioche dough: Combine lukewarm milk, 25g sugar, and yeast. Let sit 10–15 minutes until foamy.
2. In a stand mixer, combine flour, salt, and remaining sugar. Add milk mixture and eggs. Mix on low 2–3 minutes, then on medium for 5 more.
3. Add butter gradually, mixing until dough is smooth and soft, about 7–10 minutes.
4. Shape into a ball, place in a bowl, cover, and refrigerate at least 2 hours or overnight until doubled in size.
5.
6. Prepare apple filling: Melt butter in a skillet. Add apples, sugar, cinnamon, and salt. Cook 3–5 minutes until tender.
7. Stir in cornstarch and cook until thickened. Cool and refrigerate until needed.
8.
9. Toast pecans: Preheat oven to 350°F (180°C). Spread pecans on a sheet pan and toast for 10 minutes. Cool and store.
10.
11. Make cinnamon filling: Mix butter, brown sugar, cinnamon, and salt in a bowl until smooth.
12.
13. Assemble rolls: Roll dough into 24″x16″ rectangle. Spread cinnamon filling, then apple mixture, then chopped pecans.
14. Roll into a log from the long side. Cut log in half, then chill logs in freezer for 20 minutes.
15. Slice each log into 6 rolls. Place in greased 9″x13″ dish. Cover and let rise 45–60 minutes until puffy.
16.
17. Bake rolls at 350°F (180°C) for 35–40 minutes until golden brown. Cool 15 minutes before frosting.
18.
19. Make frosting: Beat butter and cream cheese until combined. Add powdered sugar, cream, and salt. Beat until light and fluffy.
20. Spread frosting over warm rolls and serve.
Notes
You can make the dough, apple filling, and pecans ahead of time for easy morning assembly.
Let dough chill overnight for best flavor and ease of use.
Store frosted rolls in an airtight container at room temperature and rewarm before serving.
Use a ruler to cut evenly sized rolls for uniform baking.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg