A perfect holiday treat with a gooey cinnamon brown sugar filling, homemade apple pie filling, toasted pecans, and a luscious cream cheese frosting. These rolls can be prepared ahead of time and baked fresh in the morning, making them ideal for Thanksgiving or Christmas breakfast!
Servings: 12 Rolls
Ingredients
For the 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
For the Apple Pie Filling
- 850g (about 4 medium apples), peeled, cored, and diced small
- 30g unsalted butter
- 80g granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 Tbsp cornstarch
For the Toasted Pecans
- 125g pecan halves
For the Brown Sugar Cinnamon Filling
- 190g unsalted butter, at room temperature
- 280g brown sugar
- 2 Tbsp + 1 tsp ground cinnamon
- ⅛ tsp kosher salt
For the 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:
- In a bowl, combine lukewarm milk, 25g sugar, and yeast. Let it sit for 10-15 minutes until foamy.
- In a stand mixer, combine flour, salt, and remaining sugar. Add the milk mixture and eggs, mixing on low for 2-3 minutes. Increase speed to medium and mix for 5 minutes. Add butter gradually, incorporating it fully after each addition. Continue mixing for 7-10 minutes until the dough is smooth and soft.
- Shape the dough into a ball, cover with plastic wrap, and chill for at least 2 hours or overnight until doubled in size. Alternatively, let it rise in a warm spot for 45-60 minutes.
2. Prepare the Apple Pie Filling:
- Melt butter in a skillet over medium heat. Add apples, sugar, cinnamon, and salt. Cook for 3-5 minutes until apples soften.
- Add cornstarch and cook until the mixture thickens. Transfer to an airtight container and chill.
3. Toast the Pecans:
- Preheat the oven to 350°F (180°C). Place pecans on a parchment-lined sheet pan and toast for about 10 minutes, shaking occasionally. Remove and let cool.
4. Make the Brown Sugar Cinnamon Filling:
- In a bowl, combine butter, brown sugar, cinnamon, and salt. Mix until smooth.
5. Assemble the Cinnamon Rolls:
- Grease or line a 9”x13” baking dish with parchment paper.
- Roll the dough on a floured surface into a 24”x16” rectangle. Spread the brown sugar cinnamon mixture evenly over the dough.
- Top with the apple pie filling and chopped toasted pecans.
- Roll the dough tightly from one long side into a log. Slice the log into 12 equal pieces.
- Place the rolls in the prepared baking dish, cover with plastic wrap, and chill in the freezer for 20 minutes (optional for easier cutting).
- Let the rolls rise for 45-60 minutes until puffy. Preheat the oven to 350°F (180°C).
6. Bake the Cinnamon Rolls:
- Bake for 35-40 minutes until golden brown. Remove from the oven and let cool for 15 minutes.
7. Make the Cream Cheese Frosting:
- In a stand mixer, combine butter and cream cheese. Mix until smooth. Gradually add powdered sugar, heavy cream, and salt, mixing until fluffy.
8. Frost and Serve:
- Spread the cream cheese frosting over the warm cinnamon rolls. Serve and enjoy the gooey, delicious breakfast treat!
Notes:
- You can prepare the dough, apple filling, and frosting the night before and assemble the rolls in the morning.
- Store any leftovers in an airtight container for up to 2-3 days.
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