Apple Butter Brioche Cinnamon Rolls | Irresistible Fall Baking Recipe — Under A Tin Roof (2024)

Apple Cider Cinnamon Rolls:

• 1/2 cup (120 ml) warm water
• 2 tbsp (30 ml) apple cider reduction
• 1 tbsp (15 g) granulated sugar
• 3 large eggs
• 1/2 tsp kosher salt
• 1 tbsp (12 g) active dry yeast
• 3 1/2 cups (452 g) all-purpose flour
• 1/2 cup (116 g) butter, softened and cut into tablespoons (14.5 g) worth chunks

Apple Butter Filling:

• 8 oz (225 g) apple butter
• 1 cup (220 g) light brown sugar, packed, optional
• 1 tbsp cinnamon
• 1/2 tsp ground cloves

Powdered Sugar Icing:

• 1 cup (118 g) powdered sugar
• 1 to 2 tbsp (30 ml) milk

1. Begin by combining the water, apple cider reduction, sugar, eggs, and salt in the bowl of a standing electric mixer fitted with a dough hook. Whisk until everything is well mixed, about 1 minute. Add in the yeast and 2 cups (260 g) of the flour and begin kneading the dough until the flour has fully been absorbed, about 2 to 4 minutes. Then, slowly add in the rest of the flour, kneading until a smooth and sticky dough comes together, about 5 to 6 minutes.
2. Then, begin incorporating the butter, about 1 tablespoon (14.5 g) at a time. Do not add the next butter until the first piece has been incorporated. This entire process will take about 8 to 10 minutes. The dough will seem really wet and greasy at a first, but keep mixing.
3. Turn the mixer on high speed and knead the dough for another 25 to 30 minutes or until it becomes smooth, elastic, and can be stretched quite far without breaking. The true test is to see if you can create a windowpane with the dough. Stretch the dough until it is super thin, almost thin enough you can see through it. If it does not break, it is ready. It will be slightly sticky, but it should not cling to your hands or the bowl. If it does, it may need a bit more flour.
4. Shape the dough into a tight ball and place it into a large bowl that has been lightly greased. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise until doubled, about 1 1/2 hours. Alternately, for a richer tasting dough, it can be placed into the fridge for 8 to 12 hours or overnight. In the morning, bring the dough out onto the counter and let it come to room temperature before beginning the next step.
5. Gently deflate the dough. Bring it out onto your countertop and roll the dough into an 8 x 16-inch (20 x 40-cm) rectangle. Over the top of the dough, spread the apple butter. In a small bowl, combine the brown sugar, cinnamon, and cloves. Sprinkle this over the apple butter. If you are omitting the sugar, simply sprinkle on the cinnamon and cloves.
6. Roll up the dough like a jelly-roll, tightly, without over-stretching the dough. It should form a 16-inch (40-cm) long log. With a piece of thread, cut the cinnamon roll into 2-inch (5-cm) thick rolls, about 8 to 10 rolls total.
7. Grease a 12-inch (30-cm) round baking pan or a 9 x 13-inch (23 x 33-cm) baking pan and arrange the rolls inside. Cover with plastic wrap or a damp kitchen towel and let rise until nearly doubled, about 35 to 40 minutes.
8. Meanwhile, preheat the oven to 350° F (177° C). Bake the rolls for 25 to 30 minutes or until golden brown.
9. In a small bowl, whisk together the powdered sugar and milk to make the icing. When the rolls have cooled slightly, drizzle the icing over the top. You may want to reserve some for serving!