Why You’ll Love Brioche Cinnamon Rolls with Apples: Perfect Weekend Treat Recipe
I enjoy this recipe because the brioche dough turns out incredibly soft and rich, while the apple filling adds natural sweetness and moisture. I like that the apples are cooked first, so they become tender and perfectly spiced. These rolls feel impressive but are very satisfying to make from scratch, and I find they’re ideal for sharing at brunch or enjoying with coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 filling 4 large apples (about 2 pounds or 900 grams), peeled, cored and cubed 2 tbsp unsalted butter 1 -2 teaspoon cinnamon ½ cup brown sugar
For finishing 2 tbsp honey
Directions
I start by gently heating the milk until it’s warm but not hot, then I stir in the yeast and let it sit until foamy. In a large bowl, I mix the flour, sugar, salt, orange zest, and cubed butter, rubbing the butter into the flour until the mixture looks crumbly. I add the yeast mixture, the beaten egg, and vanilla extract, then knead the dough for about 7–8 minutes until it’s smooth and elastic. I place the dough in a lightly greased bowl, cover it, and let it rise for about 3 hours until doubled in size.
While the dough rises, I prepare the apple filling by melting butter in a pan over medium heat. I add the apples, cinnamon, and brown sugar, then cook everything together for 10–15 minutes until the apples are soft and coated in a thick, caramel-like syrup. I let the filling cool completely before using it.
Once the dough has risen, I roll it out into a 12×18-inch rectangle on a lightly floured surface. I spread the cooled apple filling evenly over the dough, then roll it up tightly from the long side. I cut the log into 12 equal slices and arrange them in a greased baking dish. I cover the rolls and let them rise again for about 45 minutes.
I bake the rolls in a preheated 350°F oven for 30–35 minutes, until they’re golden and cooked through. While they’re still warm, I brush the tops with honey for a glossy, lightly sweet finish.
Servings and Timing
I usually cut this recipe into 12 generous cinnamon rolls. Prep Time: 75 minutes Cook Time: 35 minutes Total Time: 1 hour 50 minutes
Variations
I sometimes swap the apples for pears when they’re in season. If I want extra richness, I add a little more butter to the filling. For a deeper flavor, I like mixing a pinch of nutmeg or cardamom into the cinnamon. When I want a sweeter finish, I drizzle a simple glaze instead of honey.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days. To reheat, I warm individual rolls in the microwave for about 20–30 seconds or place them in a low oven until soft and warm again.
FAQs
Can I make the dough ahead of time?
I sometimes prepare the dough the night before and let it rise slowly in the refrigerator for convenience.
What type of apples work best?
I like using firm apples that hold their shape, such as Granny Smith or Honeycrisp.
Can I use instant yeast instead of active dry yeast?
I can substitute instant yeast, but I usually skip blooming it in milk and mix it directly with the dry ingredients.
Is plant-based milk really okay?
I’ve found that plant-based milk works very well and doesn’t affect the texture.
Can I freeze the cinnamon rolls?
I freeze them after baking and cooling, then reheat when I’m ready to enjoy them.
Do I have to use orange zest?
I like the subtle citrus note, but I sometimes leave it out if I want a more classic flavor.
Why do the apples need to be cooked first?
I cook the apples first so they’re tender and don’t release too much liquid while baking.
Can I add nuts to the filling?
I occasionally add chopped walnuts or pecans for extra texture.
How do I know the rolls are fully baked?
I look for a golden top and make sure the centers feel set, not doughy.
Can I double the recipe?
I double it when baking for a crowd, using two pans instead of one.
Conclusion
I find these brioche cinnamon rolls with apples to be a comforting and rewarding bake that’s perfect for slow mornings or special gatherings. The soft dough, warm spiced apples, and honey finish come together beautifully, making this recipe one I return to whenever I want something truly homemade and indulgent.
Soft, buttery brioche cinnamon rolls filled with tender cinnamon-spiced apples and finished with a light honey glaze, perfect for a cozy weekend bake.
Ingredients
1 cup milk (plant-based or dairy)
8 grams active dry yeast (1 packet)
4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, cubed
Zest of 1 orange
1 large egg, lightly beaten
1 teaspoon vanilla extract
4 large apples (about 2 lb / 900 g), peeled, cored, and cubed
2 tablespoons unsalted butter (for filling)
1–2 teaspoons ground cinnamon
1/2 cup brown sugar
2 tablespoons honey (for finishing)
Instructions
Warm the milk until just warm to the touch. Stir in the yeast and let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, salt, orange zest, and cubed butter. Rub the butter into the flour until crumbly.
Add the yeast mixture, beaten egg, and vanilla extract. Knead for 7–8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise for about 3 hours, or until doubled in size.
To make the filling, melt butter in a pan over medium heat. Add apples, cinnamon, and brown sugar. Cook for 10–15 minutes until apples are tender and coated in a thick syrup. Let cool completely.
Roll the risen dough into a 12×18-inch rectangle on a floured surface.
Spread the cooled apple filling evenly over the dough.
Roll the dough tightly from the long side and cut into 12 equal slices.
Arrange rolls in a greased baking dish, cover, and let rise for 45 minutes.
Bake in a preheated 350°F (175°C) oven for 30–35 minutes until golden.
Brush the warm rolls with honey before serving.
Notes
Apples can be swapped with pears for a seasonal variation.
Add nutmeg or cardamom for deeper spice flavor.
Chopped nuts like walnuts or pecans can be added to the filling.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Rolls can be frozen after baking and reheated when needed.
