Apple Cider Cinnamon Rolls

5 from 2 reviews

These apple cider cinnamon rolls have an apple cider dough and cinnamon filling. The rolls are baked in heavy cream, brushed with butter apple cider, topped with cinnamon sugar and apple cider glaze.

Prep Time1

Cook Time23

Resting Time1 20

Total Time2 43

Servings: Large rolls

Calories: 648kcal

Author: Stephanie Rutherford

Ingredients

Apple Cider Dough

1 cup Apple cider reduced down to 1/2 cup
1/2 cup Milk warmed to 110℉
2 1/4 tsp Active dry yeast 1 packet
2 Large eggs lightly beaten room temperature
4 1/2 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
10 TBSP Unsalted butter cubed and room temperature

Cinnamon Filling

1/2 cup Unsalted butter room temperature
3/4 cup Brown sugar packed light or dark
1 TBSP Ground cinnamon
1/4 tsp Ground nutmeg
1/2 cup Heavy cream

Roll Topping

1 TBSP Unsalted butter room temperature
1 TBSP Apple cider
1/2 cup White granulated sugar
2 tsp Ground cinnamon

Apple Cider Glaze

1 cup Powdered sugar sifted
2 TBSP Apple cider

US - Metric

Instructions

Apple Cider Dough

In a saucepan over medium-high heat, heat the apple cider until it reduces down to 1/2 cup. Pour into a bowl and cool completely.
1 cup Apple cider
Heat the milk in the microwave for 40 seconds until it is warmed to 110℉. Sprinkle the yeast on top of the milk and let it sit for 10 minutes.
1/2 cup Milk, 2 1/4 tsp Active dry yeast
In a large bowl, sift the flour. Add the sugar and salt. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.
4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
Add in the apple cider, milk/yeast, and lightly beaten eggs. Use a stand mixer with a dough hook and mix on low speed until a dough starts to form. *For making by hand instructions see notes.
2 Large eggs
Turn the mixer to medium speed and knead for 5 minutes. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl.
For making right away: Preheat the oven to 200℉. Cover bowl with kitchen towel. Turn off the oven, place the bowl in the oven, and crack open the door. Let rise for 1 hour.
For overnight: Cover bowl with foil or plastic wrap. Place in the fridge to rise overnight.

Cinnamon Filling

In a small bowl, beat the butter on high speed using a hand mixer. Add in the brown sugar, cinnamon, and nutmeg. Beat until the filling is soft.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1/4 tsp Ground nutmeg, 1 TBSP Ground cinnamon
Roll the dough out using a rolling pin on a lightly floured surface. Roll into a large rectangle about 1/4 inch thick.
Spread the filling using an offset spatula over the dough. Spread to the edges.
Roll into a log starting on the short side. Use a serrated knife to cut off the uneven ends. Cut the roll into 9 equal pieces.
Spray a 9X13-inch pan with baking nonstick spray. Place the rolls into the pan. Cover with a towel and let rise for 20 minutes.
Preheat the oven to 375℉. Once the rolls are done rising, pour the heavy cream into the pan. Pour it around the rolls, it is okay if heavy gets on top of the roll.
1/2 cup Heavy cream
Bake for 23-27 minutes. Bake until the top of the rolls are golden brown.
Let the rolls sit in the hot pan for 10 minutes.

Roll Topping and Glaze

Melt the butter and apple cider together. In a small bowl, mix the sugar and cinnamon together. Use a pastry brush to brush the butter on the top of the rolls. Sprinkle the cinnamon sugar on top. Make sure they are very covered. We want more is more approach.
1 TBSP Unsalted butter, 1 TBSP Apple cider, 1/2 cup White granulated sugar, 2 tsp Ground cinnamon
In a small bowl, sift the powdered sugar. Add in the apple cider and whisk until smooth. Drizzle the glaze on top of the rolls.
1 cup Powdered sugar, 2 TBSP Apple cider

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition