Apple Cider Cinnamon Rolls with Maple Glaze Recipe

Apple cider cinnamon rolls use reduced apple cider to give the dough and filling a concentrated, warm apple flavor. Sauteed tart apples are combined with brown sugar, cinnamon, and a touch of nutmeg, then rolled into the dough for tender, fragrant rolls.

The glaze is a creamy cream cheese icing made with apple cider and confectioner’s sugar. It becomes a thick, sweet finish that complements the spiced apple filling and soft cinnamon rolls.

Ingredients in Apple Cider Cinnamon Rolls

• All-purpose flour
• Granulated sugar
• Active dry yeast
• Salt
• Milk
• Apple cider
• Unsalted butter
• Egg
• Tart apples
• Brown sugar
• Ground cinnamon
• Confectioner’s sugar
• Cream cheese

Apple Cider Cinnamon Rolls

Make the dough – In a large bowl combine the flour, granulated sugar, active dry yeast, and salt. In a small saucepan, simmer the apple cider until reduced to about 1/4 cup. This concentrates the flavor and only takes a few minutes.

Finish the wet mixture – Reserve 1/4 cup of the reduced cider in the pan and discard any extra. Stir the butter into the hot cider until melted, then remove from the heat. Add the milk and a room-temperature egg, whisking to combine.

Form the dough – Pour the wet mixture into the dry ingredients. Using a stand mixer fitted with a dough hook, mix and beat for 6 to 8 minutes until a smooth, elastic dough forms. Turn the dough out onto a lightly floured surface and knead a few minutes, then shape into a ball. Lightly grease a bowl, place the dough inside, cover it with a towel, and allow it to rise in a warm spot for about 60 minutes.

Make the apple filling – In a skillet over medium-low heat, melt the butter with 1/4 cup apple cider. Peel and dice the tart apples, add them to the skillet, and sauté until tender. Stir in the brown sugar, ground cinnamon, and a pinch of salt until the apples are well coated. Remove from heat and let cool slightly.

Assemble the rolls – Once the dough has risen, roll it out on a lightly floured surface to an 11 x 15-inch rectangle. Spread the cooled apple filling evenly over the dough, leaving a 1/2-inch border. Starting from the short end, roll the dough tightly into a log. Slice into equal pieces and place them cut-side up in a greased 9-inch baking dish.

Proof and bake – Cover the assembled rolls and let them rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 23–26 minutes, or until the tops are golden brown. Remove from the oven and allow them to cool slightly before glazing.

Make the apple cider icing – Beat the softened cream cheese until smooth. Add 2 tablespoons of apple cider and gradually beat in the confectioner’s sugar until the glaze is thick and smooth. Spread the icing over the cooled cinnamon rolls so it softens and melds into the tops.

These apple cider cinnamon rolls are a great seasonal treat for breakfast or brunch. The reduced cider and sautéed apples provide a clear apple profile without watering down the dough, while the cream cheese-cider glaze adds a tangy sweetness that finishes each bite.

📖 Recipe