Apple Cider Cinnamon Rolls with Brown Butter Cream Cheese Icing

Ingredients

• 2 cup apple cider (For the reduction; simmer until reduced to 1 cup, then cool. The recipe uses 1 cup in the dough, 1 tbsp in the filling, and 2 tbsp in the icing.)
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar
• 2 tbsp dry milk
• 1 large egg
• 1 egg yolk
• 0.25 cup unsalted butter (Melted for the dough.)
• 3 cup bread flour (Use up to 3¼ cups as needed for the dough.)
• 0.5 tsp ground cinnamon (For the dough.)
• 0.25 tsp ground ginger (For the dough.)
• 0.125 tsp nutmeg (For the dough.)
• 0.75 tsp salt (For the dough.)
• 2 Honeycrisp apples (Medium; peeled and finely diced.)
• 2 tbsp unsalted butter (For cooking the apple filling.)
• 0.333 cup brown sugar (For the apple filling; the method also uses brown sugar in the dough filling but gives no separate quantity.)
• 1.5 tsp ground cinnamon (For the apple filling and the butter-sugar mixture spread over the dough; no separate amount is given for the latter.)
• 0.25 tsp nutmeg (For the apple filling.)
• salt (Pinch, for the apple filling.)
• 1 tsp cornstarch
• 3 tbsp unsalted butter (Melted, for spreading over the dough.)
• 0.5 cup heavy cream (Pour over the rolls before baking.)
• 4 tbsp unsalted butter (Brown for the icing, then cool.)
• 4 oz cream cheese (Softened.)
• 1 cup powdered sugar
• 0.5 tsp vanilla (The source does not specify extract or another form.)
• salt (Pinch, for the icing.)

Steps

1. 1

   Simmer 2 cups apple cider until reduced to 1 cup. Let it cool before using.

2. 2

   Mix 1 cup of the cooled reduced cider with the instant yeast, granulated sugar, egg, and egg yolk.

3. 3

   Add the bread flour, dry milk, salt, cinnamon, ginger, and dough nutmeg. Knead for 5 minutes.

4. 4

   Gradually add the melted butter, then knead for 8–10 minutes more.

5. 5

   Cover the dough and let it rise for 1–1½ hours, until doubled in size.

6. 6

   Cook the diced apples with 2 tablespoons butter, the brown sugar, filling cinnamon and nutmeg, a pinch of salt, and 1 tablespoon reduced cider for 5–7 minutes.

7. 7

   Add the cornstarch and cook until the apple mixture thickens. Let the filling cool.

8. 8

   Roll out the dough. Mix the melted butter for spreading with brown sugar and cinnamon; spread this mixture over the dough.

9. 9

   Spread the cooled apple filling over the dough.

10. 10

    Roll the dough tightly, cut it into 9 rolls, and arrange the rolls for baking.

11. 11

    Let the rolls rise for 30–45 minutes.

12. 12

    Pour ½ cup heavy cream over the rolls.

13. 13

    Bake at 350°F (175°C) for 25–30 minutes.

14. 14

    Brown 4 tablespoons butter until golden and nutty. Let it cool.

15. 15

    Beat the softened cream cheese with the cooled brown butter, powdered sugar, 2 tablespoons cooled reduced cider, vanilla, and a pinch of salt until smooth.

16. 16

    Spread the icing over the warm rolls and serve.

Notes

The written method says to mix brown sugar and cinnamon with the spreading butter, but gives no separate quantities for those ingredients beyond the amounts listed for the apple filling. It also says to use softened butter in the dough while the ingredient list specifies melted butter. No dough-rolling dimensions, pan size, or arrangement instructions are provided.

Nutrition per serving

• dessert
• baking
• cinnamon rolls
• apple cider
• fall
• vegetarian