Ingredients

Dough

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon brown sugar
• 4 tablespoons salted butter, at room temperature
• 3 large eggs
• 3 1/2–4 cups all-purpose flour
• 1/2 teaspoon kosher salt

Apple Filling

• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon cinnamon
• 6 tablespoons salted butter, at room temperature
• 2 Honeycrisp apples, chopped

Brown Butter Maple Icing

• 4 tablespoons salted butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 1/4 cup maple syrup
• 2–3 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Add the warm milk, yeast, and brown sugar to the bowl of a stand mixer fitted with the dough hook. Let the mixture stand for 5–10 minutes, or until foamy. Add the butter, eggs, 3 1/2 cups flour, and kosher salt. Mix on low speed for about 4–5 minutes, until the dough comes together and the flour is fully incorporated. If the dough feels sticky, gradually mix in the remaining flour until it becomes smooth and easy to handle.
2. Cover the bowl tightly with plastic wrap and leave the dough to rise at room temperature for about 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling by stirring together the brown sugar, granulated sugar, and cinnamon in a small bowl. Lightly butter a 9×13-inch baking dish.
4. Gently punch down the risen dough and transfer it to a lightly floured surface. Roll it into a rectangle measuring approximately 12 × 18 inches. Spread the softened butter evenly across the dough, then scatter the chopped apples over the surface. Evenly sprinkle the cinnamon sugar mixture on top. Starting from the long side nearest you, tightly roll the dough into a log. Pinch the seam closed, then slice into 12–15 equal rolls using a sharp knife. Arrange the rolls in the prepared baking dish, cover with plastic wrap, and allow them to rise for another 20–30 minutes.
5. Heat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they are puffed and lightly golden.
6. While the rolls bake, prepare the icing. Melt the butter in a saucepan over medium heat and cook for 2–3 minutes until it develops a light golden color and a nutty aroma. Remove from the heat. In a mixing bowl, whisk together the cream cheese, maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth. Spread the icing generously over the warm cinnamon rolls before serving.

Make-Ahead Tips

• Refrigerate Overnight: Complete the recipe through Step 4 without allowing the shaped rolls to complete their second rise. Cover the pan and refrigerate overnight. Before baking, let the rolls sit at room temperature for 30 minutes, then bake as directed.
• Freeze Before Baking: Assemble the rolls through Step 4, cover the baking dish tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before baking according to the instructions.
• Freeze After Baking: Bake the cinnamon rolls as directed and cool completely. Wrap well and freeze for up to 3 months. Reheat until warm, then frost just before serving for the best texture.