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 four 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 plus 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
- In a medium-sized bowl, combine lukewarm milk, 25g of the sugar, and the yeast. Stir to combine and let sit for 10-15 minutes until foamy.
- Add the eggs, salt, and remaining sugar to the yeast mixture. Gradually add the flour and mix until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
- Gradually add the softened butter, kneading until fully incorporated. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- In a large saucepan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and salt. Cook for 5-7 minutes, stirring occasionally, until the apples begin to soften.
- In a small bowl, mix the cornstarch with a little water to create a slurry. Stir the slurry into the apple mixture and cook for another 2 minutes until the filling thickens. Remove from heat and set aside to cool.
- Place the pecan halves in a dry pan over medium heat. Toast for about 5-7 minutes, stirring occasionally, until they are fragrant and lightly browned. Set aside to cool.
- In a medium bowl, beat together the softened butter, brown sugar, cinnamon, and salt until smooth and creamy.
- Preheat your oven to 180°C (350°F). Roll the brioche dough into a large rectangle on a floured surface. Spread the brown sugar cinnamon filling evenly over the dough, leaving a small border around the edges.
- Evenly distribute the apple pie filling and toasted pecans over the cinnamon filling. Carefully roll the dough into a tight log and slice it into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let rise for about 30-45 minutes.
- Bake the rolls in the preheated oven for 25-30 minutes or until golden brown.
- Beat together the softened butter and cream cheese for the frosting until smooth. Gradually add the powdered sugar, heavy cream, and salt, beating until fluffy.
- Once the rolls have cooled slightly, spread the cream cheese frosting over the top of the rolls. Serve warm and enjoy!
Notes
- If you don’t like pecans, you can use walnuts or skip the nuts altogether.
- For a dairy-free version, substitute dairy-free butter, milk, and cream cheese.
- You can add dried cranberries or raisins to the filling for extra sweetness.
- Store these rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week.
- To reheat, microwave for 15-20 seconds or warm in the oven at 180°C (350°F) for 10-15 minutes.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
