Apple Cinnamon Brioche Rolls
Soft, buttery, and delicately sweet, these apple cinnamon brioche rolls feature a fluffy brioche dough filled with warm, spiced apple filling. Perfect for breakfast, brunch, or dessert!
Equipment
- Stand Mixer with Dough Hook
- Rolling Pin
- Baking Dish
- Pastry Brush
Ingredients
Brioche Dough
- 3 1/2 cups all-purpose flour or bread flour
- 1/4 cup granulated sugar
- 1 tbsp active dry yeast
- 1/2 cup whole milk lukewarm
- 4 large eggs room temperature
- 1 tsp salt
- 10 tbsp unsalted butter softened
Apple Cinnamon Filling
- 3 apples peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter melted
Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp milk or more, as needed
- 1/2 tsp vanilla extract
Instructions
- In a bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
- In a stand mixer, combine flour, sugar, and salt. Add eggs and the yeast mixture.
- Knead on low speed using the dough hook until combined. Gradually add softened butter, mixing until smooth and elastic.
- Cover the dough and let it rise in a warm place for 1-2 hours, until doubled in size.
- Meanwhile, prepare the filling: In a saucepan, melt butter and sauté apples with brown sugar and cinnamon until softened. Let cool.
- Roll out the dough into a 12×18-inch rectangle on a floured surface.
- Spread the apple cinnamon filling evenly over the dough, leaving a 1-inch border.
- Roll the dough tightly from the long edge into a log and cut into 12 equal slices.
- Place rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes, until golden brown.
- Cool slightly before drizzling with glaze, if using.
Notes
For an extra touch, add chopped nuts or drizzle caramel over the rolls. Store leftovers in an airtight container and reheat before serving.